Betty Crocker Peach Pancakes Recipes

PEACH MELBA PANCAKES

Steps:

• Heat griddle to 375° or heat 10-inch skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
• Beat eggs in medium bowl with wire whisk until well beaten. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth. Stir in 1/2 cup each peaches and raspberries.
• For each pancake, pour batter by slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.

PRALINE PEACH PANCAKES

Steps:

• In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
• In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

PEACHY PANCAKES

Steps:

• Heat griddle or skillet over medium heat or to 350°F. Grease griddle if necessary. In large bowl, beat flour, brown sugar, baking powder, baking soda and salt with whisk. Stir in milk, yogurt and egg. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until pancakes are puffed and dry around edges. Turn, and cook other sides until golden brown. Serve topped with syrup, pecans and whipped cream.

CLASSIC PANCAKES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

HOT CHOCOLATE PANCAKES

Steps:

• In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
• For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.
• Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.

PEACH-YOGURT DUTCH BABY PANCAKE

Steps:

• Heat oven to 400°F. Grease round pan, 8 or 9x1 1/2 inches. Heat pan in oven.
• Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.
• Bake 15 to 20 minutes or until puffed and edges are brown. Immediately spoon yogurt and peaches into sunken pancake center; sprinkle with cereal. Serve warm.

SELF-RISING PANCAKES

Steps:

• Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
• In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
• Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
• Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.

GERMAN OVEN PANCAKES

Steps:

• Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
• In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
• Lightly spray a 9"-11" oven-safe skillet with cooking spray.
• Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

PEACH BUTTERMILK PANCAKES

Steps:

• In medium bowl, stir Bisquick mix, sugar, baking powder and 1/2 teaspoon cinnamon. Add buttermilk and egg, stirring with fork or whisk until blended. Gently fold in chopped peaches.
• Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
• Serve pancakes with whipped cream and sliced peaches; sprinkle with additional cinnamon.

PEACH COBBLER PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch.
• To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream.

LEMON RICOTTA PANCAKES

Steps:

• In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
• In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
• Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
• Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.

TOP O' THE MORNIN LUCKY CHARMS® PANCAKES

Steps:

• In large bowl, stir together Bisquick mix, milk, vanilla, eggs and food color with whisk just until blended. Stir in 1/2 cup marshmallows.
• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown and set.
• Top pancakes with whipped cream topping and additional marshmallows.

CHEESECAKE PANCAKES

Steps:

• Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
• Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
• For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
• In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

BETTY CROCKER PEACH PANCAKES

Steps:

• Beat egg with hand beater until fluffy.
• Add rest of ingredients.
• Grease griddle and heat.
• Pour about 3 tbsp batter onto hot griddle and cook until edges of pancake puff and look dry around edges.
• Flip, and cook opposite side until golden brown.