Easy Homemade Pancake Recipes

Everyone loves hot, fluffy pancakes served with golden butter (or margarine) and maple syrup, although some people prefer dressing their pancakes up a bit more, for example, with fresh or frozen blueberries or strawberries, whipped cream, and/or powdered sugar. Regardless of how people prefer their pancakes, though, these delicious recipes will definitely put a smile on the faces of family and friends at breakfast, brunch, or supper. For that matter, these pancakes are delicious any time of the day or night.

Recipe for Golden Griddle Pancakes

This is a basic recipe that makes a light, golden pancake, which is quite yummy as is but can be dressed up by adding fruit or nuts to the batter before cooking. Two delicious additions are blueberries and/or pecans. Then again, walnuts lend a distinctive flavor that many people find quite tasty.

Ingredients:

2 cups flour
2 teaspoons sugar
2 cups milk (whole or skimmed)
2 eggs
1 teaspoon melted shortening

Preparation:

Sift flour until fine.
Add milk, eggs, and shortening.
Beat well.
Preheat lightly greased griddle.
Spoon batter onto griddle.
Cook until bubbles appear.
Turn and cook on other side.
Serve hot.

Yield: 4 to 5 servings

Recipe for Cottage Cheese Pancakes

This recipe calls for a basic pancake batter, so either use the recipe above or else purchase a packaged mix in the baking goods section of any grocery store.

Ingredients:

Prepared pancake mix (See first recipe or use packaged mix)
2 tablespoons light corn syrup
1/3 cup cottage cheese

Preparation:

Prepare basic pancake mix.
Add corn syrup.
Lightly mix in cottage cheese.
Preheat lightly greased griddle.
Spoon onto griddle, using 1/4 cup batter per pancake.
Cook until bubbles appear.
Turn and cook on other side.
Serve hot.

Yield: approximately 8 pancakes

Recipe for Banana Buttermilk Pancakes

Anyone who loves banana bread will also love this particular recipe; and the pancakes taste even more like banana bread if pecan pieces (perhaps a handful) are added to the batter before cooking.

Ingredients:

2 to 3 ripe bananas
1 and 1/2 cup buttermilk
2 eggs
1 tablespoon sugar
2 cups flour
1/4 teaspoon baking soda
2 tablespoons melted butter or vegetable oil
Powdered sugar to serve with pancakes

Preparation:

Mash bananas.
Add buttermilk, eggs, and sugar.
Blend well.
Add flour and soda.
Beat thoroughly.
Add melted better or oil.
Preheat lightly greased griddle.
Spoon batter onto griddle.
Cook until bubbles form.
Turn and cook on other side.
Serve with butter and powdered sugar.

Yield: 8 to 10 servings

Recipe for Norwegian Sour Cream Pancakes

This recipe makes an exceptionally light and fluffy pancake that is especially delicious when served with raspberries, although blackberries also work well.

Ingredients:

1 cup sour cream
1 cup cottage cheese
4 eggs
1 cup flour (sifted)
1 tablespoon sugar
1/2 teaspoon salt (may be omitted for those on a salt-free diet)

Preparation:

Combine sour cream and cottage cheese.
Add eggs, flour, sugar, and salt.
Preheat lightly greased griddle.
Spoon batter onto griddle.
Cook until bubbles break on surface.
Turn and cook until golden brown.
Serve with butter and syrup.

Yield: 4 servings

Easy Gluten Dairy Free Honey Pancakes

It can be difficult to find delicious and easy to make gluten and dairy free recipes. This recipe can be used for breakfast, lunch or dinner for your allergy and food sensitive loved ones.

For people who cannot eat gluten or dairy this pancake recipe is a real treat and is all natural. Being a masterful baker is not required, and will take less than ten minutes from mixing up the ingredients to the first pancake on the plate.

First you will need the following items to make the Pancakes:

All purpose gluten free flour (soy, fava bean or sorghum flours will also do) eggs, Honey, oil, water, baking soda, baking powder, a skillet or frying pan and hot surface

It depends how many pancakes you need to make this recipe below will be for about 8 medium to large pancakes, simply double or triple the recipe for what is needed.

Ingredients:

1 ¾ cups all purpose Gluten Free Flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
¾ cup warm water
2 tbsp Honey
1 egg
2 tbsp oil
1 tsp vanilla

Directions:
Mix the first four ingredients in one bowl, and the remaining in a separate bowl. It is best to mix the water and honey together first then add the remaining ingredients. Once mixed combine both bowls into one and drop ladle full of batter on greased or lightly sprayed skillet or frying pan. Cook until tiny little bubbles start to appear in the batter-generally this takes just a few minutes. Flip once and cook for 90 seconds.

Let cool add whatever topping you wish-additional honey is really delicious-and enjoy!

This same recipe can be used to make waffles in a waffle maker.

Other breakfast foods for those on a restricted diet to be combined with the pancakes for a complete meal include: eggs, hash browns, fruit. Eggs can be made a variety of ways with veggies or even fruit added to them. Many natural food stores sell gluten/dairy free products such as a substitute for cream cheese if you wish to make blintzes.Gluten free flour can also be found in some chain grocery stores, but it is hit or miss. Amazon.com however, does sell many gluten free, dairy free, and even egg free products that you can purchase in bulk. Once you order 25.00 worth of food the shipping is free, this is often a better value than in the stores.

Easy And Healthy Pancakes - Cooking With Kids

Making pancakes is easy and the basic ingredients and cooking implements can be found almost anywhere on earth. It is a fantastic way to teach children the basics of cooking.

Easy and healthy pancakes from scratch

To get kids interested in cooking it is easiest to let them participate in cooking things they really like, such as pasta, pancakes and brownies. Here is a "from scratch" pancake recipe. You can buy premixed pancake mix, but it is full of chemical preservatives and other additives like colorants and anti-caking agents and so on. Pancakes are easy to make, and you can add any hearty or sweet ingredient. Personally I prefer cheese pancakes, but you can make bacon pancakes, apple & raisin pancakes, butterscotch pancakes, lingonberry & whipped cream pancakes, or just really anything you like. These pancakes you can eat cold as well, or heat them in the microwave for just 30 sec. They can be frozen for future use (I prefer to roll them up so they take up less space, but they can be frozen flat just as well). They can be packed for lunch at school.

Ingredients:

3 eggs
500 g ( about 1 pound) of flour ( I like to use whole wheat, but it makes the pancakes more brittle and less easy to flip over without breaking, so if you are a novice pancake baker, take 1/2 white all-purpose flour and 1/2 whole-wheat flour or even start with only white flour which will make the pancakes more flexible, also with whole wheat you might prefer to add some more salt to the batter)
3/4 liter (24 oz) of milk
100 ml beer (any kind, I prefer a light lager 5%) (don't worry about the alcohol it evaporates during the baking, you can use alcohol-free beer as well as long as it is made with hops and yeast) (If you really are against using beer for any reason, use self-rising flour instead of all-purpose or add some baking powder to the mix)
1/2 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of honey
1 teaspoon of cinnamon

Break and stir the eggs. Add in the milk. Add the flour through a sieve to prevent lumping. Add the other ingredients. Does the batter seem smooth? If it is too lumpy, stir it or use a mixer until it is smooth.

Heat a skillet and put some oil or butter into it; make sure it is well-greased and hot enough for the first pancake. Heat the fat until it is starting to smoke slightly. Put in the first spoonful of batter to test the thickness. The first pancake can be too greasy - that is ok. You can correct it later. Consider the first finished pancake. If the batter is too thick, add milk or water. If it is too thin to your taste, add some flour. Once you have a comfortable level of heat you do not need much oil or butter. Pancake baking is just a matter of experience. You need to match the appropriate heat level and the appropriate amount of batter with the skillet you are using. The more experienced you are, the hotter you can make the fire and the quicker the tempo of your pancake baking. If the pancakes are too black on the bottom while they are not even dry on the top. the heat is up too high. They should be golden brown on both sides. Ideally, they are getting brown on the bottom and dry on the top, and then you flip them over.

You can get up to using 4 skillets at the same time, just one person, really.

How to flip pancakes into the air

This special skill will ingratiate you with any kids forever and will even impress adults. It takes some experimenting with no one watching. It is difficult to explain - first make sure the pancake is already loose from the bottom and just sliding around in the skillet loosely when you move it - good greasing here is essential. If it is sticking anywhere, don't try to flip it. If the pancake is too crumbly or likely to break, don't try it. You might try it with a recipe that is only all-purpose flour, instead of whole-wheat, because then the pancake is more flexible. If the pancake is sliding around loosely, and it seems to be holding together nicely, pull the skillet backwards jerkily and then give the far end of the skillet an upwards turn and be there to catch the pancake as it comes down. Try it gently at first, build up momentum as you become more confident. As with many skills, it is just a matter of practice.

Yummy variation tips:

1. Have a bowl of grated cheese at the ready and mix it in with some batter - probably not the whole lot. Putting cheese on top of a pancake means you cannot flip it on its other side afterwards for the cheese will stick to the pan. You can put slices on top and cover them with more batter but that will become one heavy pancake. So best results so far is when mixing grated cheese into the batter.
2. Raisins are also a great variation that most kids like.
3. Apple slices work well - put them into the skillet first and then add the batter.
4. Bacon pancakes - first fry the bacon, then add the batter.
5. Ham pancakes, salami pancakes, turkey pancakes, you name it you can do it.
6. I have even made chocolate pancakes with the kids. Just add cocoa and sugar to the batter.

Chickpea Pancake Recipe: A Vegan, Gluten Free Meal

Loaded with protein, fiber, omega 3 and 6, iron, and a bunch of vitamins, chickpea pancakes make a healthy and hearty meal that can be eaten for breakfast, lunch, or dinner. These pancakes are easy to make and a tasty alternative to traditional pancakes. With this recipe calling for red onions, curry powder, and cayenne pepper, these chickpea pancakes are sweet, savory, and spicy. It's a good recipe to use when trying to cut down on wheat flours or just to spice things up.

Ideal for vegans, those with gluten sensitivities, or anyone who likes spicy flat breads. This recipe for chickpea pancakes can easily be modified to accommodate people with celiac disease by ensuring that the oats used are pure oats that are free of cross-contamination with wheat species.

Chickpea Pancake Recipe
Things You'll Need:

A skillet (preferably a cast iron skillet)
A mixing bowl
A whisk or fork
Rubber spatula
Measuring cups and spoons
Knife and cutting board

Ingredients for Chickpea Pancakes: Makes Four Large Pancakes.

Dry:

1 cup ground whole oats or quick oats (pure oats that are free of cross-contamination to make celiac friendly)
1 cup chickpea flour (chana masala flour)
1 teaspoon aluminum free baking powder
1 1/2 teaspoons salt
2 teaspoons of mild curry powder
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne (use more or less to control spice level)

Wet:

1/2 of 1 large red onion minced
3 to 8 cloves of minced garlic
1 cup water

How to Make Chickpea Pancake Batter

Directions:

Combine all dry ingredients in bowl and mix.
Add wet ingredients to dry and mix.
Let stand for 5 to 10 minutes.
After batter has become quite thick, add more water if needed to restore a thick, pourable consistency.
Heat cast iron skillet over medium heat.
Add oil to skillet.
Pour desired pancake size into hot skillet and smooth out if peaked in the middle.
Cook until golden brown on both sides (2 to 5 minutes).

What to Put on Chickpea Pancakes
Serve with a spicy chili sauce on the side or smothered in almond butter, a few tablespoons of hemp hearts, and a dollop or two of maple syrup.

Best Pancake from Scratch Recipe

Want to make an easy from scratch pancake recipe? Well, you’re in luck, because the following will teach you how to make an easy breakfast. Not only is are these pancakes tasty, but they make a good student breakfast recipe especially if you’re a student on a budget. Whatever your purposes, this is a recipe you’ll never forget.

From Scratch Pancake Ingredients

1 cup of flour
2 tbsp of sugar
2 tbsp of baking powder
½ tsp of salt
1 cup of milk
2 tsp of butter
1 tbsp of vegetable oil
1 large egg

How to Make Pancakes from Scratch

In a mixing bowl, combine the sugar, baking powder and salt. Set aside.
In a second bowl, whisk the milk butter and egg.
Pour the wet ingredients over the dry ingredients and mix well.
Grease a skillet with oil. Pour mixture onto skillet to make several circles of batter. Flip when brown on the bottom.

Easy Breakfast Recipes

The first advantage of using this recipe is that it is from scratch and not from the store. You know how the pancakes were made and exactly what was in them. Also, there is no need to worry about the additives and preservatives of store-bought pancake mix. Also, many prefer to control the salt content that ends up in their food. From scratch recipes (and eating in as opposed to going out) allows you to do that.

Breakfast Recipes for a Crowd

It’s true that this recipe isn’t doing your waistline any favors. But it’s okay to splurge once a week as many do. No doubt you’ve spent most of the week eating All-Bran cereal or something that you might find a tad boring. Eat something sweeter and fattening on the weekend just because you deserve it. This is also an easy breakfast recipe if you have to cook for a large group of hungry kids! (Just double or quadruple the recipe!)

If you’re feeling creative, you can add some ingredients to the recipe. For example, you might try adding fresh or frozen blueberries or raspberries . . . or both! This would not only add some extra zip, but it would also make the recipe healthier for you. But don’t feel limited to just those suggestions. Go nuts on anything that sounds tasty.

Now that you know the basics, you’re ready to make pancakes from scratch! Just be sure to use your imagination and, most importantly, to satisfy your appetite. Enjoy!

Banana Buckwheat Pancakes Recipe

The secret of these delicious and healthful pancakes is moisture. Vanilla yogurt and bananas add flavor as well as preventing the pancakes from being dry. The sweet crunch of the whole grain cereal adds a contrasting texture and makes these flapjacks truly unique.

Serves: 6
Time to Table: 45 minutes

Ingredients For Pancakes:

¾ cup buckwheat pancake mix
½ cup milk
1 egg
1 tbsp vegetable oil
2 bananas (or equivalent amount other fruit)
1/3 cup vanilla yogurt
½ tsp vanilla extract
½ cup Kashi Crunch cereal
½ cup maple syrup
butter for spreading on pancakes

Ingredients For Meat Side:
1 package of sausage links or ½ lb of bacon
maple syrup or brown sugar

Buckwheat Pancakes Prep Ingredients

Gather all ingredients so that they can be quickly accessed.
Preheat griddle to 360 degrees F.

Pancake Mix:

In a large mixing bowl, combine pancake mix, milk, egg, oil, vanilla extract, and yogurt.
Mix until ingredients are evenly distributed; all dry pancake mix blended into the mix. Be careful not to over mix.
Let mixture stand for 5 minutes.

Fruit and Cereal:

While the pancake mix is standing, cut banana, or other type of fruit, into small pieces; ½ slices and then quarter slices.
Place the cut banana in a small bowl and the cereal in another small bowl near the griddle so that they can be easily accessed by cooking.
It is important NOT to add the banana and cereal to the pancake mix in the mixing bowl. These heavy ingredients will fall to the bottom of the bowl and, as a result, will not be evenly distributed in your pancakes.

Cooking Pancakes:

If your mixing bowl does not have a lip for easy pouring, you may want to transfer the pancake mix to a large measuring cup that pours well.
Spray griddle with nonstick spray (even if it is a nonstick griddle).
Pour medium sized pancakes, approximately 5 inches in diameter.
After pancakes are poured, start with the first pancake you poured and sprinkle pieces of banana and cereal over the top. This is best done with fingers, as the fruit pieces are prone to stick together.
Cook pancakes on one side until bubbles appear on the uncooked side, then flip and cook until golden brown.

Sweet Meat Side

The pancakes are best enjoyed with a side of meat (or soy/veggie links). Here are two options.

Maple Syrup Sausage:

With 6 to feed, cook up at least an entire package of sausage (smoky links is best).
When warming up the precooked sausage in a frying pan, add a tablespoon of maple syrup to the pan while warming the links and the results will be more sweet accolades for the chef.

or Brown Sugared Bacon:

Use a ½ pound of bacon and, before laying each strip in a roasting pan, coat it in brown sugar.
Place each coated strip in the bottom of a roasting pan in one layer.
Place in the oven 30 minutes, starting at the same time and temperature as potatoes.
Every 10 minutes, separate slices and pour off excess fat if necessary.
If you like your bacon crispy, brown under the broiler for the last minute.

Last Minute Prep:

If all of your other breakfast fixing aren’t ready at the same time, the pancakes and sausage or bacon can be kept warm in the oven at the lowest temperature. Place on oven-safe dish and cover with aluminum foil.

Transfer syrup to a container that pours well. If you don’t have a gravy boat, a small teapot works well.

Pancakes are best served with warm syrup. Microwave maple syrup on medium setting for 30 seconds, and then 20 more if not yet hot.

Serving Pancakes:

Serve with warm syrup, butter and small bowls of remaining banana and cereal to sprinkle on top of the pancakes.

Asian Kimchi Pancake

February includes International Pancake Day as one of it's food holidays. This holiday, also known as "Shrove Tuesday" or "Fat Tuesday," begins the Tuesday before Lent. This particular day begins a Religious fasting and it is said that historicaly this time was a celebration and a way to use up fat, butter and eggs. During the Middle Ages, it was common practice to prepare for the austerity of Lent and this was a way to make use up these luxurious ingedients. During the Lenten period, the cooking with animal fats is forbidden. Pancakes are a staple of many countries including England, France , Italy and Russia. This is a savory pancake recipe adapted from the Korean Table.

When you sit down for a Korean meal you are served Banchan. These are various side dishes set down in small bowls with rice to be eaten along with your meal. These can be refilled as needed, but the etiquette is to keep the bowls on the table. The most famous of the Banchan is Kimchi. Kimchi (also kimchee) is fermented cabbage with chili powder which dates back as far as 3000 years ago. Earliest versions were only fermented cabbage, over the years there was many varieties and eventually the chili seasoning was added.

Other Banchan condiments include; scallion pancakes, various pickled or marinated vegetables like daikon, eggplant, bean sprouts, cucumbers, sesame-soy marinated spinach and tofu. The norm is to eat them over rice with your chopsticks. Soup is eaten with a spoon, but if you have a communal dish don't use your chopsticks or spoon. (double dipping etiquette)

This recipe combines the scallion pancake with minced kimchi, for the "best of banchan" in one bite. This can still be served as an appetizer, side dish or psuedo "bread basket" item. Once you become a fan of kimchi you will crave the spicy earthy flavor and want it on your pizza, hamburgs, or with any meal.

Kimchee Pancakes Makes 12 pancakes.

3/4 cup flour
1 egg
1 cup water
1 green onion, minced
1 cup cabbage kimchi, minced
1 tbsp. white sesame seeds, lightly dry-roasted in a pan until fragrant
3 tbsps. olive oil
1/2 cup fresh beansprouts, optional

Directions:

Place water in bowl
Add egg and whisk well, and gradually add the flour.
Stir in green onion, kimchi and sesame seeds, mixing well.
Heat oil in nonstick skillet over medium-high heat.
Make small pancakes by pouring spoons of batter onto skillet and gently cook each pancake for 2 minutes on each side until light brown.
Repeat with remaining batter.

Serve on bed of raw bean sprouts with dipping sauce on the side if desired (Koreans serve a soy dipping sauce quite like a ponzu or Chinese dumpling sauce.)

Apple Cinnamon Pancake Breakfast Recipe

The aroma of apples, warm cinnamon and brown sugar, and pancake batter and the easy to make apple cinnamon pan-cake breakfast recipe will bring happy morning faces.

This Better Than the Box recipe starts with Bisquick Heart Smart baking mix. The directions for pancakes on the side of the box is made better with some delicious additional ingredients.

Cooking Utensils Needed

10 inch Non-Stick pan with lid.
Flexible spatula.
Sharp knife.
Cutting board.
Mixing bowl.
Mixing spoon.

Ingredients for the Topping

1 Tablespoon canola oil.
3 Large apples (Pink Lady or Fuji taste best in this dish), others will work, too.
2 Tablespoons cinnamon.
½ Teaspoon nutmeg.
3 Tablespoons brown sugar.
½ Cup chopped nuts (almonds, pecans, walnuts).

Cut into slices the three apples (peeled or not peeled is your choice). Heat (medium) the pan and add the oil and let it warm before adding the apples. Cook the apples until they begin to soften then add the other ingredients and simmer for the time it takes to do the next step. Lower heat and stir to keep brown sugar from scorching. Now it is time to do some mixing.

Pan-Cake Ingredients

2 Cups Bisquick Heart Smart baking mix.
1 ¼ Cup low-fat or skim milk.
2 Eggs.
1/8 Teaspoon nutmeg.
1/8 Teaspoon cinnamon.
1 Teaspoon vanilla.

Put the ingredients in a mixing bowl and mix. The extra egg will make the pan-cake extra fluffy; the spices and vanilla, extra yummy. The combination of HeartSmart mix, low-fat or skim milk, and fruit make this recipe easy on the diet.

NOTE: If you don't have powdered non-fat milk in the cupboard or pantry go out and get some. It doesn't go bad and it works great in recipes like this one.

Putting It All Together

Spread the apple mixture evenly in the pan. Slowly pour the batter in a spiral outward being sure to cover all the apple. Shaking the pan gently will help even the batter. Turn heat to low and cover.

Patience While it Cooks

The trick to this recipe is letting the pan-cake cook slowly. The thick batter needs time to cook through and the chef needs patience to wait. It is time to turn it when the top begins to look dry and the edges are a light brown color. There may be the aroma of hot brown sugar, don't panic it isn't burning.

For the experienced chef it is time to turn the pan-cake over with the flip of the wrist. For the less experienced, use the edge of the spatula and cut the pan-cake into quarters. Turn each piece gently. It will taste just as good even if a piece breaks up a little. The apples will be browned and the brown sugar will have darkened and gotten a touch crunchy. Just right.

Once turned drizzle syrup around the edges to moisten what is now the bottom. Let it cook for another couple of minutes. Don't be afraid to gently pry a piece apart to check for doneness.

These Apple Cinnamon Pan-Cakes are great with or without syrup. Add a cup of hot coffee or tea, some cool juice, and enjoy a breakfast recipe that is better than the box.

Buckwheat and Sorghum Flour Pancakes

Buckwheat pancakes are a good source of minerals, protein, fiber, and vitamins. White sorghum flour, also naturally gluten free, adds to the nutrition and taste of the hotcakes. These pancakes are easy to make, easy to store, and can be enjoyed for breakfast, snacks, or even as a bread substitute.

They make a surprisingly tasty round sandwich bread. As sandwiches, they are easy to store and take along for lunches and picnics

Ingredients:

1 cup Buckwheat flour
3/4 cup white sorghum flour
1/4 teaspoon Salt
1/2 teaspoon baking soda
1 teaspoon GF baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon ground allspice
1 large Egg
1 3/4 - 2 cups soy or other milk

Preheat griddle or fry pan to medium high (360f for electric skillet).

Instructions:

Sift dry ingredients together and set aside. In a medium size mixing bowl beat egg into soy milk.
On low speed add flour mixture blending slowly.
Add more milk as desired for thinner batter.
Lightly oil pan or griddle with cooking spray.
Pour batter onto hot griddle, using about 1/4 to 1/3 cup of batter per pancake.
When bubbles that develop on top of pancake begin to burst turn cake over and cook until edges are dry and lightly browned.
Serve with maple syrup, buckwheat honey or fruit topping.
Makes 10-12 five inch round pancakes.

Cooking notes:
Pancakes will spread better if batter is poured from several inches above the hot pan or griddle. Using an electric skillet is more efficient and economical as several hot cakes can be made at one time. Hotcakes with no fruit also make a nice round sandwich bread. If thick enough, they can be easily reheated in the toaster.

There's a lot of room for creativity with this recipe. There are many variations that work well with this batter. try adding one cup of thinly sliced or diced bananas to the mixture after it is blended. Other choices might be to blend in 1/2 to 1 cup of blueberries, strawberries or peaches. Add raisins and a teaspoon of cinnamon to the batter for a tangy taste and texture. Fruit also makes an excellent topping for these hotcakes.

These tender gluten free pancakes can be frozen. They hold up well in the freezer and can be reheated to use later for sandwiches, breakfasts, or just for snacks.

Nutrition Notes:
The pancakes in this recipe provide protein, high quality fiber, several B vitamins, folate, and the minerals calcium and magnesium as well.