Golden Pancakes Recipes

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GOLDEN, EXTRA FLUFFY PANCAKES

These are my absolute favorite 'plain' pancakes. I love these so much that I can't put anything on them lol... I just eat them dry... I have to be careful.. I like them so much I could eat the whole batch LOLOL .. ok.. maybe not THAT many! hehe

Provided by love4culinary

Categories     Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 7



Golden, Extra Fluffy Pancakes image

Steps:

  • In a small bowl, whisk milk, egg, and oil together.
  • In a larger bowl, combine all dry ingredients.
  • Slowly add liquid mixture to dry mixture and whisk well.
  • Spray large frying pan with cooking spray, and heat to medium heat.
  • Wait until pan gets nice and hot.
  • Make pancakes whatever size you wish-- allowing top to form bubbles before turning over.
  • Cook until both sides are golden brown.
  • These can be frozen and toasted in the toaster to be reheated.
  • They are wonderful reheated!
  • Serve with maple syrup, or whatever you wish to put on your pancakes!

Nutrition Facts : Calories 167, Fat 7.4, SaturatedFat 1.8, Cholesterol 28.9, Sodium 338, Carbohydrate 21.1, Fiber 0.5, Sugar 4, Protein 4.1

1 1/4 cups flour
2 1/2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons baking powder
1 egg
1 1/3 cups milk
3 tablespoons oil

GOLDEN ZUCCHINI PANCAKES

If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. -Terry Ann Dominguez, Silver City, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 zucchini pancakes.

Number Of Ingredients 10



Golden Zucchini Pancakes image

Steps:

  • Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion., Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.

Nutrition Facts : Calories 145 calories, Fat 6g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

3 cups shredded zucchini
2 large eggs
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup all-purpose flour
1/2 cup finely chopped sweet onion
1 tablespoon butter
Marinara sauce, warmed, optional

FLUFFY PANCAKES

This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 7



Fluffy Pancakes image

Steps:

  • In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Nutrition Facts :

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted

GOLDEN OAT PANCAKES

My husband's face lights up when I serve these county-style flapjacks. Serve them with fresh fruit or syrup. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 5 servings

Number Of Ingredients 8



Golden Oat Pancakes image

Steps:

  • In a small bowl, mix oats and milk; let stand 5 minutes. In a large bowl, whisk flour, baking powder, brown sugar and salt., Stir eggs and oil into oat mixture. Add to flour mixture; stir just until moistened., Lightly grease a griddle; heat 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. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave 1 to 1-1/4 minutes or until heated through.

Nutrition Facts : Calories 270 calories, Fat 13g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 498mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

1 cup old-fashioned oats
1-1/3 cups 2% milk
3/4 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons brown sugar
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
3 tablespoons canola oil

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