As the days get cold, the daylight gets shorter, and the schoolwork piles on, there’s nothing like a good little pick me up. Recently, I’ve been craving a childhood favorite: pancakes. A warm stack of pancakes will help you start your morning off on an amazing note. Today, I’ve rounded up the top five pancake recipes that will be sure to brighten your day. Grab a friend, find a kitchen and in just a few minutes you will be devouring these delicious pancakes.
1. Gluten Free Banana Pancakes by Mimi’s Meals
@mimismeals, https://www.mimismeals.org/post/gluten-free-pancakes
A healthy and very easy pancake recipe that will definitely have you wanting more than just one. I have made these pancakes so many times and they are perfect if you’re looking for a healthy twist on the traditional flapjack!
Ingredients:
¼ cup flour
¼ tsp baking soda
¼ tsp baking powder
Dash of cinnamon
1 egg
5 tbsp Greek yogurt
1 tbsp maple syrup
Directions:
Mix wet and dry separately then fold together. Make sure you do not over mix. Cook the batter over medium-low heat until golden brown.
2. Diner Style Buttermilk Pancakes by Epicurious
@epicurious, https://www.epicurious.com/recipes/food/views/diner-style-buttermilk-pancakes
Something about diner style pancakes gets me so excited. I love a big flapjack! This recipe is quick and easy, and with a *secret* ingredient they will defiantly be extra fluffy!
Ingredients:
2 cups all-purpose flour
3 tbsp sugar
1 ¼ tsp baking powder
1 ¼ tsp baking soda
1 ¼ tsp salt
2 large eggs
1 ¾ cups buttermilk
½ cup cold seltzer water
1 tsp vanilla extract
3 tbsp unsalted butter
Directions:
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy). Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2–3 minutes. Flip and continue to cook until golden brown on the bottom, 2–2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter.
3. Pumpkin Pancakes with Cinnamon Brown Butter by Taste of Home
@tasteofhome, https://www.tasteofhome.com/recipes/pumpkin-pancakes-with-cinnamon-brown-butter/
These pumpkin pancakes will make a cold fall day so much better. With the brown butter, you will be drooling before you can get these in your mouth!
Ingredients:
½ cup butter, cubed
¼ cup maple syrup
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup chopped pecans, toasted
1 ½ cups all-purpose flour
2 tbsp packed brown sugar
2 tsp baking powder
1 tsp salt
2 large eggs
1 1/3 cup 2% milk
¾ cup canned pumpkin
½ cup ricotta cheese
Directions:
In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans. In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with cinnamon butter.
4. Blueberry Buttermilk Pancakes by Bon Appetit
@bonappetitmag, https://www.bonappetit.com/recipe/blueberry-buttermilk-pancakes
Blueberry pancakes are an all-time favorite for me. This recipe is so easy and will leave you with an amazing stack in no time!
Ingredients:
1 1/3 cups all-purpose flour
3 tbsp sugar
2 ½ tsp baking power
¾ tsp salt
1 ¼ cups buttermilk
2 large eggs
2 tbsp unsalted butter
2 cups fresh blueberries
Pure maple syrup
Directions:
Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries. Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.
5. Chocolate Chip Oatmeal Cookie Pancakes by Minimalist Baker
@minimalistabker, https://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes-2-0/
These gluten free, vegan pancakes are the perfect recipe if you’re looking for a healthy indulgence. And, they are mouth wateringly delicious!
Ingredients:
1 flax egg
1 very ripe banana
1 tsp baking powder
1 pinch of salt
½ tsp vanilla extract
1 tbsp almond butter
1 tbsp avocado oil
1/3 cup unsweetened almond milk
½ cup gluten free rolled oats
2 tbsp almond meal
¼ cup gluten free flour
3 tbsp chocolate chips
1 tsp agave or maple syrup
Directions:
Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes. Add your very ripe banana and baking powder and mash. Add oil, salt, vanilla, almond butter, almond milk and stir. Stir in oats, almond meal and gluten free flour blend until just combined. Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes – about 300-325 degrees. Scoop 1/4 cup measurements onto the lightly greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You’ll know they’re ready to flip when bubbles form on top and the edges appear dry. Note: These need to cook slower than regular pancakes because they’re denser and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down. Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave.