EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
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
FLUFFY AND DELICIOUS PANCAKES
Tall, fluffy pancakes are delicious served with butter, syrup, and whipped cream. These tasty pancakes taste like cake. Just go by your instinct and enjoy the baking. Yummy!
Provided by Epic Guru
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
- Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 33.5 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 648.8 mg, Sugar 8.7 g
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
SUPER DELICIOUS BASIC PANCAKES
I got the recipe from my "Joy Of Cooking" Cookbook. They are so easy and are amazing. You can add fruit, cinnamon, chocolate chips, or whatever else you want to jazz them up. ENJOY!!! Cooking time is for each set of pancakes. You can freeze any leftover pancakes to re-heat later.
Provided by CooknBoogie
Categories Quick Breads
Time 13m
Yield 18 5-inch Pancakes
Number Of Ingredients 8
Steps:
- Prepare and preheat your griddle. I typically heat mine to 375 degrees.
- You can also use a skillet on the stove.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- In another bowl, whisk together the milk, melted butter, eggs and vanilla.
- Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Batter should be lumpy.
- Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds.
- Cook until the top of each pancake is speckled with bubbles and some of the bubbles have popped open.
- Once the bubbles start to pop, turn the pancakes over and cook until the underside is lightly browned.
- Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest of the pancakes.
Nutrition Facts : Calories 122.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 32.6, Sodium 190.8, Carbohydrate 16.7, Fiber 0.4, Sugar 3.2, Protein 3.3
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- Fluffy Buttermilk Pancakes. Do you want to know the secret to the fluffiest pancakes ever? The answer is buttermilk! Buttermilk incorporates more acidity to the batter, which fluffs up the pancakes like you won’t believe.
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- Cracker Barrel Pancake. If you love Cracker Barrel pancakes as much as I do, this copycat recipe is a lifesaver! It captures the original’s signature fluffiness and mild sweetness just right.
- Sweet Potato Pancakes. Give your breakfast a boost of nutrition with this fabulous sweet potato pancake recipe! Wholesome, sweet, and delightfully tender, they’re a morning dream come true.
- Strawberry Pancakes. Ah, strawberries. They’re sweet, vibrant, juicy, and beloved by kids and grown-ups alike. And these soft, fluffy pancakes studded with strawberry chunks are my favorite way to indulge first thing.
- Spinach Pancakes. Warm, vibrant, and full of vitamins, these pancakes are worth a second bite. This plant-based treat combines wholesome ingredients to make your mornings extra enticing.
- Banana Pancakes. Get your morning off to a sweet start with this classic banana pancake recipe! Sweet and delicious bananas are obviously the star of this recipe.
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