Pancake Recipes
Find a collection of delicious ideas and recipes for all to enjoy. Whether for a surprise birthday breakfast for Mother’s Day, or for a family weekend morning, these recipes are prefect for any day and at any time. Popcake’s menu has numerous mouth-watering pancake recipes and with the addition of instructional pancake recipes as well, any Popcake proprietor or avid cook will make an unforgettable breakfast.
Every month, we’ll showcase your top recipes and breakfast ideas. There will be a spotlight section on the homepage of Popcake with your name on it, and maybe even the Food Channel as well.
Who knows, if you enjoy cooking as much as we do, you may even get catapulted into your own on-line cooking show? So leave us your ideas and recipes, and we’ll keep you posted every month if you win.
Multi Grain Pancakes
This wholesome and delicious recipe is packed with whole grain goodness and great taste! The all purpose flour can be omitted to include only whole grain ingredients. Reduce each pancake to about 50 calories by using only 1 tablespoon of oil and substituting 2 tablespoons of light margarine. Try adding some flavorful additions like vanilla extract and blueberries to the recipe. Pair with fresh fruit to complete a healthy and balanced breakfast.
Ingredients:
1 ½ cups plain yogurt
½ cup low fat milk
2 eggs
4 tablespoons canola oil; divided
1 cup whole wheat flour
1/3 cup quick cooking oats
1/3 cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Directions:
1. Combine yogurt, milk, eggs, and 3 tablespoons oil. Mix well. In another bowl, combine flours, oats, baking powder and soda. Mix well. Add wet ingredients to dry and mix just to moisten.
2. Lightly grease a non-stick skillet with remaining oil and heat griddle on medium heat. Working in batches spoon ¼ cup batter onto the grill. Cook until golden and bubbling (2 to 3 minutes), then turn and continue to cook 1 minute.
3. Serve pancakes with maple syrup and fruit.
Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 273
Cholesterol: 80mg
Total Fat: 14.1g
Cream of Wheat Griddle Cakes
This filling and delicious recipe is sure to fuel your day. Try healthful substitutions like whole wheat flour and nonfat yogurt instead of sour cream and add fruits like bananas, strawberries, and raspberries to the batter. For a sweet and decadent addition add chocolate chips to the batter and substitute vanilla flavored soy milk to compliment the vanilla extract
Ingredients:
1 ¼ cups all purpose flour
1/3 cup instant cream of wheat
1/3 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups of milk
½ cup sour cream
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
Directions:
1. Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt into a large bowl. Set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not over mix the batter.
2. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto to the skillet, and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
Nutritional Information:
Amount per recipe: 5
Amount per serving: 1
Calories: 402
Cholesterol: 57mg
Total Fat: 18.4g
Banana Brown Sugar Pancakes
This recipe leaves a lot of room for some creative and tasty pancakes. Use different flavored packets of instant oatmeal like caramel apple, apple cinnamon, or maple and brown sugar to enhance the brown sugar flavoring. Try healthy substitutions such as apple sauce for the oil and use ½ cup of whole wheat flour and ½ cup of all purpose flour to incorporate some whole grains into the batter. Try adding baking powder for a light and fluffy textured pancake.
Ingredients:
1 egg
2 tablespoons vegetable oil
1 cup milk
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup light brown sugar
1 packet instant banana flavored oatmeal
Directions:
1. Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt. Add to egg mixture along with brown sugar and oatmeal; stir until just combined.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Nutritional Information:
Amount per recipe: 4
Amount per serving: 1
Calories: 352
Cholesterol: 58mg
Total Fat: 10g
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World’s Best Vegan Pancakes
This recipe is totally animal product free for those vegans and vegetarians who want to try this recipe. This is the ultimate healthy breakfast that’s packed with energy with no cholesterol and only one gram of fat per serving. Try adding some dried fruit to the recipe for added flavor and sweetness. Try adding some other flavorful compliments to the batter such as a teaspoon of vanilla extract or cinnamon.
Ingredients:
4 cups self rising flour
1 tablespoon white sugar
1 tablespoon custard powder
2 cups of soy milk
Directions:
1. In a large bowl, stir together the flour, sugar, and custard powder. Mix in the soy milk with a whisk so there are no lumps.
2. Heat a griddle over medium heat, and coat with non stick cooking spray. Spoon batter onto the surface, and cook until batter begins to form on the surface. Flip with a spatula and cook on the other side until golden.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 462
Cholesterol: 0mg
Total Fat: 1.2g
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Oatmeal Yogurt Pancakes
This recipe makes about 16 pancakes so you’ll have some leftover for mornings when time is short. These can be easily reheated in the toaster oven. These pancakes are wonderfully complimented with maple or lingon berry syrups. Try adding some blueberries to the batter for a healthy and flavorful recipe addition.
Ingredients:
2 cups old fashioned oats
½ cup all purpose flour
1 ½ tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups plain nonfat yogurt
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions:
1. Combine dry ingredients into a large bowl. Whisk the yogurt, eggs, melted butter, and vanilla in medium bowl. Add to dry ingredients; whisk until blended (some small lumps should still remain). Cover and refrigerate overnight or at least two hours.
2. Heat a heavy large skillet over medium heat. Brush skillet with melted butter or spray with oil spray. Ladle batter into skillet by ¼ cupfuls. Cook pancakes until bottoms are golden brown and bubbles form on top; about two minutes. Flip pancakes and cook until golden brown; about two minutes. Keep warm in oven while making remaining pancakes.
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Louisiana Sweet Potato Pancakes
This recipe is a flavorful Southern twist on a delicious favorite. Try adding pecans, vanilla, ginger, or cinnamon as some tasty recipe additions. The butter can also be omitted and use whole wheat flour and/ or rolled oats for some lower calorie and healthy recipe substitutions. Top with cranberry sauce or maple syrup.
Ingredients:
¾ pound sweet potatoes
1 ½ cups all purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs beaten
1 ½ cups of milk
¼ cup butter, melted
Directions:
1.Place sweet potatoes in a medium sauce pan of boiling water and cook until tender, but firm- about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2.In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk, and butter in a separate medium bowl. Blend sweet potato mixture into flour mixture to form a batter.
3.Preheat a lightly greased griddle over medium high heat. Drop batter mixture onto the prepared griddle by heaping tablespoons full and cook until golden brown, flipping once with a spatula when the surface begins to bubble.
Nutritional Information:
Amount per recipe: 8
Amount per serving: 1
Calories: 215
Cholesterol: 72mg
Total Fat: 8.2 g
Hash Brown Apple Pancake
This recipe can be enjoyed as a lunch or would complement any dinner entrée as a side dish. This recipe makes four pancakes, so increase the amount of ingredients for the desired amount.
Ingredients:
1 ¼ cups frozen shredded hash brown potatoes, thawed
½ cup finely chopped apple
¼ cup finely chopped onion
1 tablespoon snipped chives
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
½ cup shredded Swiss cheese
Directions:
1.In a small bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large non stick skillet, melt one tablespoon butter and one tablespoon oil over medium high heat. Spread half of the hash brown mixture in an even layer in the skillet. Sprinkle with cheese, top with remaining hash browns. Press mixture gently into skillet. Cook for five minutes or until bottom is browned.
2.Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake browned side up into skillet. Cook five minutes longer until or until bottom is browned and cheese is melted. Slide pancake onto a plate, cut into wedges.
Fluffy Pancakes with Wheat Germ and Apple Sauce
A variety of substitutions and additions to this healthful recipe are sure to please every palate. The original recipe is already low calorie and low fat. Further reduce the calories and fat and add some more whole grains by substituting ¼ cup of oat bran for some of the all purpose flour, and omit the egg yolks and oil. Add some additional favoring by adding cinnamon, apples, bananas, cocoa or vanilla to the batter. This recipe can also be vegetarian and vegan friendly by using egg substitute and almond and rice milk.
Ingredients:
1 ¼ cups all purpose unbleached flour
½ cup whole wheat flour
¼ cup wheat germ
2 teaspoons baking powder
1 tablespoon canola oil
3 egg yolks
5 egg whites
½ cup unsweetened apple sauce
½ cup of milk or as needed
1 teaspoon vegetable oil
Directions:
1.In a large bowl, stir together the all purpose flour, whole wheat flour, wheat germ, and baking powder. Make a well in the center and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks. Fold egg whites into the batter, just until blended.
2.Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
Nutritional Information:
Servings per recipe: 8
Amount per serving: 1
Calories: 178
Cholesterol: 81mg
Total Fat: 5.2g
Swiss Potato Pancakes
This recipe is known as a Swiss specialty called Rosti and is usually served with bratwurst. This recipe is filling enough that it can be served as the main course. This recipe yields six servings and can be served as a lunch or dinner entrée or can be paired with a meat course.
Ingredients:
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt, divided
¼ teaspoon pepper, divided
1 ½ cups Gruyere or Swiss cheese
Minced fresh parsley
Directions:
1.In a large non stick skillet, melt one tablespoon of butter with one tablespoon of oil over medium high heat. Spread half of the potatoes in a even layer over the skillet. Season with ½ teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about seven minutes or until bottom is browned.
2.Remove from heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet and heat remaining butter and oil. Slide pancake into skillet brown side up. Cook seven minutes or longer until bottom is browned and cheese is melted. Slide onto a plate. Top with parsley and cut into wedges.
Strawberry Vanilla Pancakes
Start off a summer day with a delicious breakfast of these pancakes. Reduce some of the calories and fat by substituting whole wheat flour, egg beaters, and omit the oil. Make this recipe a little more flavorful with dashes of cinnamon or nutmeg.
Ingredients:
1 cup all purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup of milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries
Directions:
1.In a medium bowl stir together the flour, brown sugar, baking powder, and salt. Pour in the milk egg, oil, and vanilla and mix until well blended. Stir in the strawberries.
2.Heat a large skillet or griddle over medium heat and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 280
Cholesterol: 58mg
Total Fat: 9.7g
Beer Pancakes
Yes beer lovers, you read the recipe right! Add one cup of your favorite malty brew to the pancake recipe for a unique breakfast treat. Add extra flavor by using different flavored beers. This recipe can also be kid friendly by substituting root beer or cream soda. Cheers!
Ingredients:
1 cup sifted all purpose flour
¼ cup white sugar
¾ teaspoon baking powder
½ teaspoon salt
1 egg, beaten
1 cup beer
2 tablespoons butter, melted
Directions
1. In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the egg, beer, and melted butter; stir with a whisk just until blended- a few lumps are ok.
2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about ¼ of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip and cook until browned on the other side.
Nutritional Information:
Servings per recipe: 2
Amount per serving: 1
Calories: 516
Cholesterol: 137mg
Total Fat: 14.6g
Seattle Dutch Babies
You don’t have to live in the Pacific Northwest to enjoy this regional favorite. There are many tasty additions and variations to the recipe so be creative! Add one ¼ tsp. of vanilla to the batter and serve with powdered sugar and lemon or lime wedges squeezed over the top of the finished pancake (baby). Or try adding a layer of thinly sliced granny smith apples on the bottom layer of the pan and then add the batter. Sprinkle the top with cinnamon and sugar before baking. Try adding peaches and maple syrup for a sweet and delicious breakfast.
Ingredients:
¾ cup all purpose flour
¾ cup milk
1 pinch salt
3 eggs, beaten
2 tablespoons butter, melted
Directions:
1. Preheat oven to 375 Fahrenheit. Lightly grease a 9 inch pie or cake pan.
2. In a large bowl, mix together flour, milk, eggs, butter, and salt. Stir until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 10 minutes. Reduce heat to 325, cooking for an additional five minutes. Serve immediately.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 215
Cholesterol: 179mg
Total Fat: 10.6g
Crazy Cakes
This recipe is great to make with the kids as a breakfast or snack food. The batter never cooks the same way and the cakes will have a different appearance each time you make them! Add some cinnamon and sugar and enjoy a unique breakfast treat that only has 160 calories per serving.
Ingredients:
½ cup all purpose flour
½ cup milk
2 eggs, lightly beaten
2 tablespoons butter
Directions:
1. Preheat oven to 450 Fahrenheit.
2. In a large bowl, stir together flour, milk, and eggs. Stir until smooth.
3. Drop butter into a 9×13 inch baking pan. Place the pan in the preheated oven until butter is melted. Pour batter into pan. Bake for 15-20 minutes, until batter has set.
Nutritional Information
Servings per recipe: 4
Amount per serving: 1
Calories: 160
Cholesterol: 124mg
Total Fat: 9g
Oven Pancake with Apples
This recipe is simple to make yet the results are amazing! Try adding cinnamon and sugar to the batter and/ or sprinkle on the apples while cooking to enhance the flavoring. Try topping with maple syrup or apple jelly for a sweet and hearty breakfast.
Ingredients:
2 tablespoons butter
1 apple, cored and chopped
6 eggs
1 cup all purpose flour
1 cup milk
Directions:
1. Preheat oven to 450 Fahrenheit. In a large cast iron skillet, heat butter and apples together in oven while preheating. Cook, stirring occasionally until apples begin to soften.
2. While apples are cooking, place eggs, flour, and milk in a blender or food processor and puree until smooth. Pour batter over apples in preheated skillet and stir briefly to blend with apples. Return skillet to oven and cook for 15 minutes. Reduce heat to 375 and bake for 10 more minutes until golden brown.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 327
Cholesterol: 339mg
Total Fat: 14.9g
Chocolate Chip Pancakes
Chocolate lovers delight in a recipe that uses chocolate milk and chocolate chips for a sweet and decadent breakfast treat. Fat free milk with chocolate syrup can be used to reduce some of the calories and substitute whole wheat flour for some whole grains and add as many strawberries and bananas as you like for additional fruit servings. This recipe yields about 8 pancakes.
Ingredients:
1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 cup chocolate milk
2 tablespoons vegetable oil
½ teaspoon vanilla extract
¼ cup miniature semisweet chocolate chips
Sliced strawberries and bananas
Directions:
1. In a bowl, combine flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, milk, oil, vanilla, and chocolate chips. Add to dry ingredients and mix well.
3. Pour batter by ¼ cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown. Top with strawberries and bananas.
Savory Rice Pancakes
This recipe can be enjoyed as a sweet breakfast dish by omitting the chives and onion and adding raisins and cinnamon. If savory is your preference trying serving this recipe as a side dish during dinner time and add the chives and onion for added flavor.
Ingredients:
2/3 cup uncooked white rice
1 1/3 cup water
2 eggs
2 teaspoons milk
Salt and pepper to taste
1 tablespoon chopped fresh chives (optional)
1 teaspoon dried onion flakes (optional)
2 teaspoons butter
Directions:
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium low, cover, and simmer until the rice is tender, and the liquid has been absorbed; 20-25 minutes. Allow rice to cool.
2. Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, chives and onions (if desired.)
3. Melt the butter in a skillet over medium high heat. Using a ½ cup measure, spoon pancake shaped scoops of rice mixture onto the hot skillet. Cook until golden brown, about 3 to 4 minutes per side.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 176
Cholesterol: 111mg
Total Fat: 4.8g
Honey Pancake Puff
This recipe is so sweet and decadent it can be enjoyed for breakfast or dessert. This recipe is complimented by a wide variety of toppings such as: powdered sugar, syrup, fruit, whipped honey butter, blueberry sauce or caramel sauce. To reduce the fat and calories; substitute egg beaters, low fat cream cheese, and use ½ the amount of butter.
Ingredients:
3 tablespoons butter, divided
6 eggs
3 ounces cream cheese, softened
1 cup milk
3 tablespoons honey
1 cup all purpose flour
½ teaspoon salt
½ teaspoon baking powder
Directions:
1. Preheat oven to 400 Fahrenheit. Grease a 9 inch pie plate or cake pan with one tablespoon butter.
2. Place remaining two table spoons of butter into pan and place in the oven until butter is melted.
3. Place eggs, cream cheese, milk, honey, flour, salt, and baking powder into a blender; puree until smooth. Remove the plate from the oven and immediately pour the batter into it.
4. Bake in preheated oven until puffed and dark golden brown; about 20-25 minutes. Serve warm with desired toppings.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 450
Cholesterol: 368mg
Total Fat: 25g
Soy Milk Pancakes
For extra texture, try adding ¼ to ½ cup of uncooked oats to the batter. If the batter is too thick from the oats, add more oil to reach the proper consistency. Try some tasty additions like 1 tsp. cinnamon and 1 fruit cup of applesauce for some delicious apple cinnamon flavoring. Bananas can also be substituted for the egg which makes this recipe animal product free and vegan and vegetarian friendly.
Ingredients
1 cup all purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup vanilla soy milk
1 egg, lightly beaten
2 teaspoons vegetable oil
½ teaspoon vanilla extract
½ teaspoon almond extract
Directions
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture and whisk until smooth.
2. Grease a skillet and heat over medium low heat. Pour about ¼ cup batter onto the heated skillet and cook until bubbly. Flip with a spatula, and continue cooking about one minute, until golden brown. Repeat with remaining batter.
Nutritional Information
Servings per recipe: 2
Amount per serving: 1
Calories: 404
Cholesterol: 106mg
Total Fat: 9.5g
Yeast Pancakes
This recipe requires overnight refrigeration but is ready to go after a quick stir of the batter the next morning. Try adding whole flour and blueberries or diced apple for some healthy additions and substitute agave syrup for the sugar. Serve with real maple syrup for a light and fluffy breakfast treat.
Ingredients
2 ¼ cups all purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ teaspoons rapid rise yeast
1 teaspoon vanilla extract
1 ½ cups of warm milk
¼ cup butter, melted
1 egg
Directions
1. In a large bowl, combine flour, white sugar, salt, cinnamon, and yeast; mix well. Add vanilla, milk, butter, and egg until well blended. Cover and place in refrigerator overnight.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Stir the batter with a whisk. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Nutritional Information
Servings per recipe: 6-8
Amount per serving: 1
Calories: 268
Cholesterol: 52mg
Total Fat: 8.8g
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Brown Sugar Oatmeal Pancakes
The ingredient amounts listed for this recipe yields about 5 pancakes. There are many additions that can be added to the batter to create some delicious variations on a heart healthy, whole grain pancake recipe. Try adding vanilla, yogurt, blueberries, chocolate chips, or cinnamon. Serve with molasses and syrup.
Ingredients:
10 tablespoons quick cooking oats
½ cup whole wheat flour
½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk
Directions:
1. In a small bowl, combine the oats, flours, baking soda salt, and sugar. In another small bowl, beat the egg, oil, and buttermilk. Stir into dry ingredients just until moistened.
2. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Country Crunch Pancakes
This recipe is guaranteed to be a hit at the breakfast table. Try making it heart healthy and use only whole wheat flour. Any fruit can be added to this recipe so try with mangos, strawberries, raspberries or your favorite. The ingredient amounts listed yield about 7 pancakes. They can be served with butter and syrup or enjoyed just so.
Ingredients:
2 cups all purpose flour
1/3 cup whole wheat flour
1/3 cup quick cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ cups of buttermilk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
CRUNCHY TOPPING
½ cup quick cooking oats
¼ cup chopped slivered almonds
¼ cup packed brown sugar
1 teaspoon ground cinnamon
Directions:
1. In a mixing bowl, combine flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. Combine buttermilk, eggs, and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. Combine topping ingredients, sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour ¼ cup of batter over the topping. Immediately sprinkle with another teaspoon of topping; turn when bubbles form on top of the pancake. Cook until second side is golden brown.
Sunrise Orange Pancakes
These pancakes are a unique breakfast treat. The orange sauce adds a flavor that citrus fruit lovers are sure to enjoy. The ingredient amounts listed yield about 4 servings. This recipe is simple to prepare and breakfast is served in about 30 minutes.
Ingredients:
7 tablespoons sugar, divided
1 ½ teaspoons cornstarch
1 ½ cups orange juice, divided
2 cups biscuit/ baking mix
2 eggs
¾ cup of milk
Directions:
1. In a saucepan, combine 4 tablespoons sugar, cornstarch, and ¾ cup of orange juice; stir until smooth. Bring to a boil; cook and stir for about 2 minutes. Remove from heat, cool to lukewarm.
2. Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk, and remaining orange juice; stir into dry ingredients just until moistened. Pour the batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the orange sauce.
Banana and Peanut Butter Pancakes
Here’s a protein packed recipe to power your day. Try adding cinnamon to the batter for extra flavor or chocolate chips for sweetness. Try health substitutes like whole wheat flour or whole wheat graham flour. These pancakes are sweet enough to enjoy without toppings or try with whipped cream or dunk in syrup.
Ingredients:
1 cup all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup creamy peanut butter
1 ½ cups of milk
¼ teaspoon vanilla extract
1 small banana, peeled and chopped
Directions:
1. Combine, flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
2. Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately two tablespoons to form each pancake about the size of a silver dollar. Cook until pancakes are golden brown on each side. Serve hot.
Nutritional Information
Servings per recipe: 4
Amount per serving: 1
Calories: 283
Cholesterol: 7mg
Total Fat: 10.3g
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