Tired of the same old pancake recipes? If so, check out the seven recipes I have listed below! They’re on the sweeter side, but don’t include the traditional fruit or nuts that are usually incorporated into pancake recipes. Check them out, ladies, and let me know what you all think!
If you’re a huge fan of pumpkin pie, how could you not deem this as one of the top pancake recipes? This recipe incorporates the spices usually infused into pumpkin pie, like cinnamon and nutmeg. Sounds delish, right?
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1 Tablespoon sugar
1 cup canned pumpkin purée (not pumpkin pie filling)
1 1/4 cups whole milk
4 tablespoons unsalted butter, melted
Sift together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger and sugar in a large bowl. Set it aside.
In a separate bowl, whisk together the pumpkin with the milk, egg and melted butter.
Make a well in the dry ingredients then pour in the wet, stirring to combine. Allow the batter to rest at room temperature for 30 minutes.
Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes.
In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center.
If you’re searching for a rich, fluffy pancake, this recipe is perfect! There’s no box mix needed; it’s all from scratch! The recipe calls for lemon juice, which seems a bit random, but definitely adds to the taste! Try it and see!
2 cups self-rising flour
1/2 cup sugar
1 cup milk
2 large eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
1/2 cup butter
1 cup sugar
1 teaspoon lemon juice
3/4 cup whipping cream
Whisk together flour and sugar in a large bowl. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
Gradually stir milk mixture into flour mixture, mixing just until dry ingredients are moistened.
Heat a large nonstick skillet or griddle over medium heat. Drizzle a little canola oil on griddle and carefully spread it over griddle using a paper towel. Pour about 1/4 cup of batter for each pancake onto griddle and cook until bubbles form. Flip and cook until second side is lightly browned. Remove from griddle and keep warm.
Melt 1/2 cup butter in a heavy medium-sized saucepan over medium heat. Add 1 cup of sugar and lemon juice and cook until mixture forms a caramel color, stirring constantly. This should take 5 to 6 minutes.
Once caramel color is achieved, gradually add whipping cream and continue to cook while stirring, another 1 to 2 minutes, until smooth. Use immediately or store in refrigerator. Reheat in the microwave for 10 to 15 seconds.
Do you love the traditional fire pit roasted s’mores? If so, go ahead and infuse that same delicious flavor into a pancake! Must I say anything else?
Your favorite pancake recipe
Chocolate chips (optional)
Mix up your favorite pancake recipe or mix. I used a basic buttermilk recipe and threw in a handful (okay, fine. TWO handfuls.) of chocolate chips. Cook as directed, aiming for pancakes that are about 3"-4" in diameter.
You have two options for melting your jumbo marshmallow:
Put the marshmallow on a skewer and toast it over a low gas burner on your stove until it is golden brown and melted all the way through. Or you can place the marshmallow on top of one pancake and microwave for 20-30 seconds on High. Keep an eye on it, because it will expand quite a lot this way!
Sandwich the toasted/melted marshmallow between two pancakes and smoosh it down so all that gooey goodness comes squishing out of the sides just a bit. Drizzle with chocolate syrup and gobble it up!
My boyfriend loves red velvet cupcakes. Now he can enjoy the taste he craves inside a pancake instead! You get a recipe for a cream cheese icing as well!
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten
1 cup buttermilk
1 tsp. vanilla extract
3 tbs. red food coloring*
semi-sweet chocolate chips (optional)
For the cream cheese icing:
4 ounces cream cheese, softened
1 cup powdered sugar, sifted
In a large bowl, mix together the flour, salt, baking powder, baking soda, and cocoa powder.
In a separate bowl, mix together the eggs, buttermilk, vanilla, and the food coloring.
Make a well in the center of the dry ingredients, pour in the wet ingredients and fold together until well-combined, but try not to over mix. Stir in the chocolate chips (if desired).
Heat a fry pan on medium heat (or use a griddle). Spray the pan with non-stick spray, or add a pat of butter. Pour about 1/4 cup of the pancake batter into the pan. Cook on one side for about 2 minutes, then flip and cook for another 2 or until the pancake is fully cooked. Continue this process with the remaining batter.
To make the icing, beat together the cream cheese, sifted powdered sugar. Add in milk, one tablespoon at a time, and mix until the icing reaches your desired thickness (I did about 2-3 tbs.).
Drizzle some of the icing over the pancakes and serve. Garnish with fruit, nuts, butter, or a sprig of mint.
A cinnamon roll in the form of a pancake? How could you go wrong?
Cinnamon Sugar Filling:
4 tablespoons of melted butter
1/4 cup of firmly packed dark brown sugar
2 tablespoons of sugar
1 teaspoon of cinnamon
1 cup of all-purpose flour
3 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of kosher salt
1 cup of sour cream
1/4 cup of milk
4 tablespoons of melted butter
1 egg, lightly beaten
Maple Coffee Glaze:
1 cup of powdered sugar
2 tablespoons of heavy cream
1 tablespoon of brewed coffee
1 teaspoon of maple extract
Melt 4 tablespoons of butter in the microwave and add to mixing bowl. Then add 1/4 cup of dark brown sugar, 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon and stir together. Fold a quart size plastic baggie over a small cup, that way you can easily pour the cinnamon sugar mixture into the baggie. Close the baggie well and set aside to cool.
To make the pancake batter, add flour, sugar, baking soda, baking powder and salt to a large mixing bowl, and whisk to combine dry ingredients. Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together. Use your 1/4 cup measuring cup, slightly less than full, to add batter to the hot griddle.
Let the pancakes set up on the griddle for about 2 minutes, then it is time to add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. We are going to use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Don’t just swirl the mixture on top of the pancake, it needs to be in the batter to make the signature cinnamon roll look.
Use a wide spatula and quickly turn the pancakes when the underside is golden brown. Mine took about 7 minutes before they were ready to flip. You will see a bit of the filling coming out around the sides. This is fine! It just means the cinnamon and sugar is getting all yummy and caramelized.
Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up. Work quickly when removing the pancakes, once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick. Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.
Mix all the ingredients for the glaze and finish by drizzling over pancakes. Yum!
Now gingerbread isn’t just for cookies! You can get the flavor of gingerbread without the hard texture of a cookie! How cool is that?
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup dark brown sugar, packed
1/4 cup vegetable oil
2 cups milk
2 tablespoons molasses
In a large bowl, stir together flour, cocoa, ginger, cinnamon, baking powder, baking soda, salt and cloves.
In a medium bowl, lightly beat together eggs, sugar, oil, milk and molasses; pour over the dry ingredients and mix just until dry ingredients are moistened.
Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot.
Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.
Do you love the chocolate-y flavor of a brownie? Then, go ahead and indulge in this wonderful pancake! It’s oh, so delicious!
1/2cups Original Bisquick® mix or homemade mix
1cup Betty Crocker® Original Supreme Premium brownie mix (from l lb 2.4-oz box)or homemade mix
Mix all ingredients together in a bowl.
Set the griddle to 300 degrees Fahrenheit and cook away! Make sure you flip the pancakes and make sure they’re fully cooked on both sides. They should turn a golden brown color.
There you have it, ladies! How can you go wrong with any of these pancake recipes? They’ll definitely satisfy your sweet tooth! Which one is your favorite? Have you tried any of these before? If so, which ones?
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