EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
GOOD-MORNING PANCAKES
These are the best; we sometimes have them for supper too. They're fairly thick, but light and very tasty. The recipe makes lots, but my Norwegian background gives me a love for leftover pancakes spread with butter and brown sugar. Yum!
Provided by Lennie
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
- If doing the night before, cover and leave on the counter.
- You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
- If doing this the night before, cover and store in the fridge.
- When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
- Lightly grease a frying pan with a lid, like an electric frying pan.
- Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
- Cover and cook until the surface loses its wet look and bubbles have formed.
- Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
- Keep warm in a low oven until all pancakes are cooked.
- Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
- Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
SATURDAY MORNING PANCAKES
Our family has pancakes every Saturday morning and this is the recipe that I've been using for years. My son likes it so much, he doesn't even use syrup. The rest of my family only uses real maple syrup.
Provided by garcia_parks
Categories Breakfast
Time 20m
Yield 6 pancakes, 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat to medium heat a large non-stick griddle. We use a double burner griddle.
- In a large mixing bowl, mix together the dry ingredients.
- In another bowl, beat the egg and then mix together the remaining moist ingredients.
- Dump the wet ingredient mixture to the dry mixture.
- Stir until everything is just blended. You will still have some lumps. (O.K. to break up any very large lumps).
- Put a very light coat of oil onto the pan. I do this by putting a small amount of oil onto the pan and spread out using part of a paper towel and a spatula.
- Put about 1/6 of the batter onto the hot skillet (I can cook 3 at a time). Cook until the edges appear dry and top of pancake bubbly. The bottom should be golden brown before turning.
- Turn and cook until golden on the other side.
- Serve with real maple syrup and butter.
- Makes 6 large pancakes.
Nutrition Facts : Calories 295, Fat 11.3, SaturatedFat 2, Cholesterol 72.1, Sodium 591.7, Carbohydrate 37.5, Fiber 1.1, Sugar 0.4, Protein 9.7
FLUFFY MORNING PANCAKES
These fluffy pancakes beat out the mixes in my cupboard every time! And the funny thing is, it really isn't that much more trouble to make them!
Provided by Barenakedchef
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients.
- Preheat electric skillet to 380º.
- Add butter and milk to eggs.
- Add dry ingredients.
- Stir just to dampen (not too much).
- Adjust milk so it's thin enough to pour.
- Carefully butter skillet and pour pancakes to your desired size. When you begin to see bubbles forming on top of your batter, it is time to flip. Cook on second side until nicely browned.
Nutrition Facts : Calories 243.1, Fat 10.1, SaturatedFat 5.5, Cholesterol 114.7, Sodium 581.5, Carbohydrate 29.9, Fiber 0.8, Sugar 3.3, Protein 7.9
SHEET-PAN PANCAKES
Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. "It was really fun developing the recipes," Ree says. "I'd made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking." These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings - strawberries, blueberries and chocolate chips - so everyone in the family is happy. What's the Pioneer Woman's favorite of the three? "Yes to all!" she says.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F.
- In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
- Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
- Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
- Cut into squares and serve with butter and warm syrup!
EASY MORNING PANCAKES
I know its a rather stupid recipe but I thought of sharing just because I am loving pancakes and wouldn't imagine the world without them. Also I love making letters with the dough 8) Its fun!
Provided by LaPetitTart
Categories Breakfast
Time 10m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- In a big bowl, mix sugar, salt, egg and olive oil.
- Blend until its a slick mixture and add the flour (I use the machine because its pretty early in the morning.).
- Add milk until homogeneity.
- Put some butter on the frying pan and a few seconds later add the dough.
- You can serve with hot chocolate, marmalade, cheese and any kind of sauce that you feel like adding!
SUNDAY MORNING PANCAKES
Make and share this Sunday Morning Pancakes recipe from Food.com.
Provided by Miss V
Categories High In...
Time 12m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1st 5 ingredients in a large bowl.
- whisk together buttermilk and eggs.
- gradually stir buttermilk mixture into flour mixture.
- Gently stir in butter.
- (Batter will be lumpy).
- Pour 1/4 Celsius batter mix onto hot butered griddle.
- cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look crispy.
- Turn and cook 304 minutes or until golden brown.
- place pancakes in a single layer on a baking sheet and keep warm in a 200 degree oven up to 30 minutes.
Nutrition Facts : Calories 337.7, Fat 15.3, SaturatedFat 8.8, Cholesterol 128.4, Sodium 1298.4, Carbohydrate 38.4, Fiber 1.1, Sugar 8.2, Protein 11.3
FAST AND EASY PANCAKES
Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.
Provided by GERAL1012
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 61.5 g, Cholesterol 68.5 mg, Fat 4.4 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 309.3 mg, Sugar 29.1 g
SHEET PAN PANCAKES
Pancakes in the oven? They're all done at the same time on a sheet pan!
Provided by Houstonchef
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
- Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
- Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 58.2 g, Cholesterol 99.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 1027 mg, Sugar 5.7 g
MORNING GLORY PANCAKES
These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.- Kurt Wait, Redwood City, California
Provided by Taste of Home
Time 30m
Yield 8 pancakes.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts., Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 574mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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