Recipes

PANCAKE RECIPES:

Pancakes are ready when you are for a lazy-day weekend meal or even for fast-paced weekdays. They freeze well for future enjoyment and midnight cravings, so you may want to double the batch!

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Best Basic Pancake Recipe

This recipe will replace all other basic pancake recipes as the ultimate in homemade taste and texture. These pancakes are thick, yet light and tender, with a faint vanilla-maple flavor.

1 1/4 cups all-purpose white flour
1/4 cup granulated sugar
1 teaspoon baking powder
2/3 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1 tablespoon white vinegar
1 tablespoon maple syrup

Preheat pancake griddle to medium heat, or about 320 degrees.

Whisk together the dry ingredients in a medium bowl.

Whisk together the liquid ingredients in another bowl.

Whisk liquid into dry, just till combined.

Pour batter by 1/3 cupfuls onto griddle. Let cook till bubbles appear, then flip and cook a minute or two longer, until golden.

Yield: about 12 pancakes

Variations on the Best Basic Pancake Recipe:

Tired of the same old pancakes? In need of a flavor change? Perk up your basic pancake batter with these tasty tips:

Pineapple Upside-Down Pancakes

Drain a can of pineapple rings, reserving some of the liquid to replace the liquid in your pancake recipe. Set a pineapple ring on the heated griddle. Place a maraschino cherry in the center of the ring, then ladle about 1/4 cup of pancake batter on the fruit and cook as directed.

Almond Pancakes

Substitute 1 teaspoon almond extract for the vanilla.

Banana Nutmeg Pancakes

Stir in 1/2 teaspoon nutmeg with the dry ingredients. Stir in 1/2 cup chopped nuts (optional). Once the pancake batter is poured onto the griddle, drop on small sliced pieces of banana and continue cooking as usual.

Blueberry Pancakes

Gently stir about 1 cup of frozen blueberries into the batter.

Chocolate Chip Pancakes

Simply sprinkle mini chocolate chips on the uncooked side of each pancake; continue cooking as usual.

Corn Pancakes

Substitute 1/2 cup cornmeal for flour. Stir in a cup of frozen corn kernels into the batter. Spice things up by adding some chili powder and drained, chopped green chilies.

Eggnog Pancakes

Substitute eggnog for the milk, and add a dash of ground nutmeg to the dry ingredients.

Gingerbread Pancakes

Stir the following spices into the dry ingredients: 1/2 teaspoon ground cinnamon, 1 1/2 teaspoons ground ginger, 1/8 teaspoon ground cloves. Substitute 4 tablespoons of molasses for the sugar in your usual recipe, but be sure to add it to the wet ingredients.

Ginger Pancakes

Stir 1 teaspoon dry ginger into the dry ingredients. Sprinkle finely chopped crystallized ginger over the uncooked side of each pancake and continue cooking as usual.

Lemon Poppy Seed Pancakes

Stir 1 teaspoon finely grated lemon zest and 2 teaspoons poppy seeds into the dry ingredients. You may also substitute 1/4 cup lemon juice for some of the liquid in the recipe

Orange Cardamom Pancakes

Stir 1 teaspoon finely grated orange zest and 1/4 teaspoon ground cardamom into the dry ingredients. You may also substitute 1/4 cup orange juice for some of the liquid in the recipe.

Fluffy Buttermilk Pancakes

The unmistakable tang of buttermilk makes these thick pancakes a classic.

1 cup all-purpose flour (Note: bleached makes a softer pancake than unbleached)
2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons butter, melted
1 teaspoon vanilla

Heat a non-stick griddle to medium heat.

Mix dry ingredients in a medium bowl.

In a small bowl, microwave the buttermilk and milk to room temperature, about 20 seconds. Whisk in egg, butter, and vanilla. Add wet mixture to dry and whisk just until combined. (If batter becomes too thick, stir in a tablespoon or two of milk or water.)

Pour batter by about 1/3 cup-fulls onto heated griddle. Cook 2-3 minutes, until bottoms are golden and tops begin bubbling. Flip pancakes and cook about one more minute, till golden.

Yield: Approximately eight 4-inch pancakes

Blueberry Sour Cream Pancakes

2 cups flour
1/4 cup sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs
1-1/2 cups milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh OR frozen blueberries
Note: If using frozen blueberries, do not thaw before adding to the batter.

In a large bowl, combine the dry ingredients. In another bowl, mix the eggs, milk, sour cream, and butter. Stir into dry ingredients just till moistened. Fold in the blueberries gently.

Pour batter by 1/3 cupful onto a prepared griddle. Turn when bubbles appear. Cook till golden brown. Serve with Blueberry Sauce (see recipe below).

Yield: about 16 pancakes

Brown Sugar Oatmeal Pancakes

Brown sugar and oatmeal combine with a fantastic flavor in these wholesome pancakes.

1 1/4 rolled oats
1 1/2 cups wheat flour
1 cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup packed brown sugar
2 eggs, beaten
4 tablespoons vegetable oil
2 cups buttermilk
1 teaspoon vanilla

In a large mixing bowl, whisk together the first five ingredients. In another bowl, whisk together egg, brown sugar, oil, milk, and vanilla. Add to dry ingredients and mix just till combined.

Pour by 1/3 cupfuls onto heated griddle. Turn when bubbles form and cook about 1 minute longer.

Yield: 18 pancakes

Granola Pancakes

Enjoy a healthy pancake packed with a hearty crunch!

1 1/3 cup prepared granola
1 cup flour
1/2 cup wheat flour
1/4 cup packed brown sugar
3/4 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon honey
2 cups sour cream OR plain or fruit yogurt of choice
2 eggs
1/4 cup cooking oil

Mix the first eight ingredients in a bowl. Mix the remaining ingredients in another bowl. Combine the wet and dry and mix just till moistened. Batter will be lumpy.

Drop batter by 1/3 cupfuls onto a preheated griddle. Let cook about a minute or two, till bubbles start to pop on the pancake surface. Flip and cook about one more minute.

Yield: 12 pancakes

Lemon Ricotta Pancakes

Delicate lemon flavor combined with ricotta cheese makes these pancakes a gourmet winner.

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Combine the first four ingredients in a small bowl. In another bowl, mix together the remaining four ingredients. Blend into dry ingredients just till combined.

Drop batter by 2 tablespoonfuls onto a prepared griddle. Cook for about 1-2 minutes on each side till golden brown.

Yield: 12 pancakes

Rolled Lemon Swedish Pancakes

A flavorful lemon sugar is rolled up in these tasty pancakes.
Note: By changing the filling, the flavor options are endless. Try cinnamon sugar, cherry sauce, chocolate pudding, or even cheese!

1/2 cup plus 1 tablespoon sugar, divided
2 tablespoons finely grated lemon peel
1-1/2 cups flour
1/2 teaspoons salt
8 eggs
3 cups milk
3 tablespoons butter or margarine, melted
whipped cream, for serving with

In a small bowl, mix the 1/2 cup sugar with the lemon peel; set aside.

In a bowl, combine flour, salt and remaining sugar. Beat eggs, milk and butter; mix well with dry ingredients. Pour batter by 1/2 cupfuls onto a prepared, hot griddle. Cook until set and golden brown. Turn and cook 1 minute more.

Immediately sprinkle each pancake with lemon sugar, then roll the pancakes up and keep them warm. Serve topped with whipped cream.

Yield: 12 pancakes

Bran Pancakes, or “BranCakes”

Put your bran cereal to a more palatable use in these fiber-filled pancakes. This is the best way to eat bran!

1 cup flour
1/2 cup wheat flour
3 teaspoons baking powder
3/4 teaspoons salt
2 tablespoons sugar
1 egg
2 cups milk
(1 teaspoon finely grated orange peel, opt.)
1 cup bran cereal (such as All-Bran)

Stir together the first five ingredients in a bowl. Set aside. In a large bowl, beat egg till foamy. Stir in orange peel and bran cereal. Let stand 2 minutes, to soften.

Add dry ingredients to cereal mixture and stir just till moistened.

Cook pancakes on a prepared skillet, turning once to brown both sides. Serve warm.

Yield: 12 pancakes

Baking Mix Pancakes

These pancakes are easy to make by starting with a convenient baking mix!

2 cups baking mix (such as Bisquick)
1/2 cup wheat flour
1/2 cup cornmeal
1/2 cup oats
1/2 teaspoon baking soda
2 large eggs
2 cups milk
2 tablespoons sour cream
1/2 teaspoon vanilla

In a bowl, stir together dry ingredients. In another bowl, whisk together the wet ingredients. Combine the wet and dry and stir till well combined, but do not overmix.

Pour batter by 1/3 cup onto a preheated griddle or skillet. cook pancakes till bubbly; flip and cook till golden brown.

Yield: 18 pancakes

Cheesy Baked Pancake Puff

This savory puffed pancake is light and airy and easy to make. If you want a classic puffed pancake, leave off the cheese and serve with syrup and butter.

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 cup butter or margarine, melted
3/4 cup shredded cheddar or cheese of choice

Beat the eggs in a medium bowl. Add milk, flour, and salt. Stir till smooth. Pour melted butter into a 13x9x2-inch baking pan. Pour the batter into the pan.

Bake at 400 degrees for 30-35 minutes or till a knife inserted near the center comes out clean. Sprinkle with cheese and serve!

Yield: 8 servings

Spinach Potato Pancakes

A great way to eat your vegetables!

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded zucchini
1 medium potato, peeled and shredded
1/4 cup finely chopped onion
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon nutmeg
1 egg, beaten

In a bowl, combine the first eight ingredients. Stir in egg and mix well.

Drop batter by 1/4 cupfuls onto a hot, greased griddle. Flatten with the back of a spatula, to form patties. Fry until golden brown. Flip and cook till second side is browned. Drain on paper towels.

Yield: 12 pancakes

Gluten-Free Pancakes

Yes, gluten-free pancakes can be just as scrumptious as wheat flour pancakes!

1/2 cup oat flour
1/2 cup rice flour
1/4 cup cornmeal
1/4 cup granulated sugar
1 teaspoon baking powder
2/3 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cup milk
1/4 cup vegetable oil
1 teaspoon pure vanilla
1 tablespoon white vinegar
1 tablespoon maple syrup

Preheat pancake griddle to medium heat, or about 320 degrees.

Whisk together the dry ingredients in a medium bowl.

Whisk together the liquid ingredients in another bowl.

Whisk liquid into dry, just till combined.

Pour batter by 1/3 cupfuls onto griddle. Let cook till bubbles appear, then flip and cook a minute or two longer, until golden.

Yield: about 12 pancakes

Looking for gluten-free pancake mixes and other gluten-free resources? Check out the Gluten-Free Store.

Vegan Oatmeal Pancakes

These oatmeal pancakes are milk-free, egg-free, and nut-free, so enjoy them freely!

1 1/2 cups flour
1 1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup sour soy or rice milk
(simply add 1 teaspoon of vinegar to the “milk” and let it sit a few minutes)
3 teaspoons of dry egg replacer beaten with 4 tablespoons warm water
1 tablespoon brown sugar
1 teaspoon vanilla

Mix the first five ingredients in a bowl. Mix the remaining ingredients in another bowl. Combine the wet and dry and mix just till moistened. Some lumps in the batter are okay.

Drop batter by 1/3 cupfuls onto a preheated griddle. Let cook about two minutes, till bubbles start to pop on the pancake surface. Flip and cook about one more minute.

Yield: 10 pancakes

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Allergen-Free Vegan Pancakes

No one should have to give up pancakes. Thanks goodness for these vegan pancakes, which are free of most common allergens. These pancakes are: Gluten-free, Wheat-free, Egg-free, Dairy-free, Soy-free, and Nut-free. In addition, these are very healthy pancakes and low-fat pancakes, yet still so tender and delicious!

1/2 cup oat flour
1/2 cup rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
(3/4 teaspoon nutmeg, opt.)
1 tablespoon brown sugar
1 tablespoon maple syrup
1 cup rice milk
2 teaspoons egg-replacer, beaten with 4 tablespoons warm water
1/2 teaspoon vanilla
1 tablespoon vinegar

Mix the first five ingredients in a bowl. Mix the remaining ingredients in another bowl. Combine the wet and dry and mix just till moistened. Some lumps in the batter are okay.

Drop batter by 1/3 cupfuls onto a preheated griddle. Let cook about two minutes, till bubbles start to pop on the pancake surface. Flip and cook about one more minute.

Yield: 10 pancakes

You may also want to check out the recipes in the below
Vegan Cookbook:

Looking for vegan pancake mixes and other vegan resources? Check out the Vegan Delights Store.

PANCAKE TOPPINGS RECIPES:

Blueberry Sauce

You can’t beat this classic blueberry sauce. Turn any pancakes into blueberry pancakes!

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh OR frozen blueberries

Combine sugar and cornstarch in a large saucepan. Gradually stir in water till smooth. Add blueberries. Bring to a boil over medium heat. Cook and stir for 2 minutes or till thickened. Remove from heat and enjoy!

Yield: 3-1/2 cups sauce

Fluffy Honey Almond Butter

This is a fabulously soft and creamy butter spread that enhances any pancake.

1 cup butter, softened
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon almond extract (substitute vanilla or extract of your choice for a variation)

With a hand mixer, whip all ingredients in a small bowl till well blended and light and fluffy.

Yield: 1 1/2 cups

Rhubarb Sauce

2 cups chopped rhubarb
½ cup water
1/3 cup packed brown sugar

Combine rhubarb, water, and sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for about 30 minutes or till rhubarb is soft.

Dispense your pancake syrup and toppings in style!

Click here for more syrup dispenser choices.

Looking for ready-made syrups and toppings? Look no further!

More Pancake Recipes To Come!

Browse below to see the specialty pancake recipes soon to be offered:

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Cookies ‘n Cream Pancakes

Cookies and cream, a favorite treat, is now available in a gourmet pancake! Adults and kids alike will love these. Serve these luscious pancakes for breakfast or dessert.


Lemons and Cream Poppy Seed Pancakes

Blueberry Pancakes

Banana Pancakes

Apple Walnut Pancakes

Gingerbread Pancakes

Cranberry Orange Pancakes

Chocolate Chip Pancakes

Double Chocolate Pancakes

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Maraschino Cherry Pancakes

These very unique gourmet pancakes are the prettiest pancakes ever. Soft
and pink, studded with juicy red maraschino cherries, these sweet pancakes
have a terrific cake-like texture.

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Peanut Butter Pancakes

Peanut butter lovers rejoice! Boring pancakes get a makeover in this delicious variety, which packs a real peanut-butter punch, a satisfying as you would expect from a peanut butter pancake. This is comfort food at its best.

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Pineapple Pancakes

These golden pancakes contain crushed pineapple and pineapple juice, which imparts a delicate pineapple flavor. These fancy pancakes are also available as a pineapple rum pancakes variation; simply specify your preference when placing your order. Serve these pancakes and begin the day with a tropical twist!

Pistachio Pancakes

Strawberry Bliss Pancakes

The name says it all. One bite of these pink fruity strawberry pancakes is pure bliss for the taste buds.

Pumpkin Pancakes

Cinnamon Oatmeal Raisin Pancakes

White Chocolate Macadamia Nut Pancakes

Coconut Pancakes

Sweet Corn Pancakes

Almond Pancakes

Carrot Pancakes

Bran Pancakes

Buckwheat Pancakes

Multi-Grain Pancakes

Brown Sugar Date Pancakes

Butterscotch Pancakes

Candy Bar Pancakes

Dreamy Orange Pancakes

Key Lime Pancakes

Hint o’ Honey Pancakes

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Giant Cookie Pan Cake

Okay, so this is not technically a pancake, but it is too temptingly scrumptious to pass up: a chewy 8-inch cookie of your choice baked in a cake pan and decorated as desired.

Ideal for a birthday or holiday celebration in place of a cake. Kids love this!

Giant cookie varieties:

Chocolate Chip

White Chocolate Chip

Butterscotch Chip

Peanut Butter Chip

Reese’s Pieces

Chocolate

Sugar

Peanut Butter

Oatmeal Raisin

Gingerbread


Make the best pancakes with special pancake cookware:

For pancake pans, pancake rings, pancake spatulas, and more, check out the Pancake Store.

Can’t find what you’re looking for?
Questions?
Or maybe you’d like to share a pancake recipe.
We’d love to hear from you!
Contact PancakeLovers.com at orders@pancakelovers.com

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