15+ The BEST Fluffy Pancakes are Healthy and so Easy to Make

Pancake Syrup

Ingredients

  • 1/4 pound butter
  • 1/8 teaspoon salt
  • 2 1/2 cups water
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon maple extract

Procedure

In a 2 1/2-quart saucepan combine all ingredients except the maple extract. Bring to a boil, stirring constantly. Boil gently for 3 minutes. Cook on gentle, simmering without stirring for 12 minutes. Add maple extract. Remove from heat. Cool and refrigerate. Makes about 1 quart.

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Mashed Potato Pancakes

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 potatoes, peeled, boiled and mashed
  • 1 onion, chopped
  • 2 eggs
  • 1 cup milk
  • 1/4 cup light corn syrup
  • 1 teaspoon ground nutmeg
  • 2 tablespoons shortening for frying

Procedure

In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well.

Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot. Makes 12 pancakes

Nutrition per serving (6 servings): Calories 326, Protein 9 grams, Total Fat 7 grams, Sodium 566 milligrams, Cholesterol 74 milligrams, Carbohydrates 56 grams, Fiber 2 grams

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Goat Cheese Pancakes

Ingredients

  • 8 eggs
  • 1 cup all-purpose flour
  • 8 ounces goat cheese, room temperature
  • 1 teaspoon rosemary, ground or chopped needles
  • 32 (slightly more than 1 cup) Kalamata olives, pitted and chopped
  • Olive oil for frying
  • Apple mint jelly, optional

Procedure

In a mixing bowl, beat eggs, flour, cheese and rosemary until smooth. Add olives and gently stir. Preheat oven to 200 degrees F. Cover bottom of two large skillets with oil and heat over medium heat.

Fill a small ladle (3-tablespoon size) with batter and pour into oil. Fry for 2 to 3 minutes. Turn when pancake is golden brown and repeat. Warm first batches in oven until last one is ready. Serve immediately accompanied by apple mint jelly. Yield: 16 (4-inch diameter) pancakes

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Tennessee Ernie Ford's Pancakes or Waffles

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 egg
  • 1 cup buttermilk
  • 3 tablespoons melted butter

Procedure

Mix dry ingredients in bowl. Add egg, buttermilk and butter. Stir by hand until blended. The batter will foam up and look fluffy. Add more milk if batter becomes too thick. Makes deliciously light pancakes and waffles. Serves 3 or 4.

Thank's For Reading tennessee ernie ford's pancakes or waffles Easy Recipes

Cheddar Pancakes

Ingredients

Yield: 6 servings

  • 8 ounces medium Cheddar, grated
  • 3/4 cup sour cream
  • 3 large egg yolks, beaten
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon dry mustard
  • 2 teaspoons butter
  • 2 tablespoons unflavored protein powder

Procedure

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the protein powder salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.

Melt the butter in the skillet over low heat and drop the batter by teaspoon into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage.

Makes about 2 dozen 3-inch cakes.

Per Serving: 272 Cal (77% from Fat, 20% from Protein, 3% from Carb); 14 g Protein; 23 g Tot Fat; 2 g Carb; 0 g Fiber; 326 mg Calcium; 1 mg Iron; 639 mg Sodium; 161 mg Cholesterol

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Alaskan Blueberry Pancakes

Ingredients

  • 1 cup sourdough starter
  • 2 cups all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt

Mix all ingredients in a non-reactive bowl;  cover with kitchen towel or cheesecloth, let stand overnight. The next morning, when bubbly, add:

  • 2 teaspoons baking soda
  • 2 eggs
  • 3 to 4 tablespoons melted shortening or butter
  • 2 teaspoons sugar
  • Fresh blueberries

Procedure

Pour large silver dollar size batter on hot griddle, cook and turn. Serve with butter and syrup.

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Easy Amish Sourdough Pancakes

Ingredients

  • 2 cups buttermilk pancake mix
  • 1 1/2 cups water
  • 1 cup sourdough starter (Amish Friendship Bread Starter)

Procedure

Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined. 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. Yields 16 pancakes.

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Sourdough Pancakes

Ingredients

These lighter-than-air pancakes were the mainstay of the Forty-Niners' diet.

  • 1 cup all-purpose flour, unsifted
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg, beaten
  • 1 cup Sourdough Starter
  • 1/2 cup milk 
  • 2 tablespoons vegetable oil

Procedure

In a bowl combine flour, sugar, baking powder, salt and baking soda. Combine egg, Sourdough Starter, milk and oil. Stir into the flour mixture until well combined. Using 2 tablespoonsful of batter for each pancake, bake on a hot, lightly greased griddle until golden brown, turning once.

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Fruit Flavor Pancake Syrup

Ingredients

  • 1 small box flavored gelatin
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup water

Procedure

In saucepan mix gelatin, sugar, cornstarch and water and boil. Pour into pitcher and serve hot on pancakes! Thank's For Reading fruit flavor pancake syrup Easy Recipes

Potato Pancakes

Ingredients

Adjust following ingredients to what you have on hand

  • 2 cups leftover mashed potatoes
  • 2 tablespoons flour
  • 1 egg
  • Margarine

Procedure

Mix first three ingredients. Make into patties and fry in margarine until golden brown on each side. Serve warm with butter or margarine. Delicious served with applesauce. Thank's For Reading potato pancakes Easy Recipes

Cinnamon Pancake Mix in a Jar

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 4 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt

Procedure

In medium bowl, combine all ingredients; seal in a jar. Attach the following recipe to the jar:

Cinnamon Pancakes

In medium bowl, combine 3/4 cup milk, 1 egg and 2 tablespoons vegetable oil. With fork, blend in 1 1/3 cups pancake mix until moistened, but still lumpy. Cook on lightly greased griddle or skillet. Yields 10 ( 5-inch) pancakes.

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Almond Pancake Mix

Ingredients

  • 3 cups nonfat dry milk
  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup finely ground almonds
  • 2/3 cup baking powder
  • 1/3 cup granulated sugar
  • 1 tablespoon salt

Procedure

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yields about 7 1/2 cups pancake mix, enough for 3 batches of pancakes. Give with the following recipe for pancakes.

Almond Pancakes

  • 2 1/2 cups pancake mix
  • 1 1/4 cups water
  • 1 egg
  • 2 tablespoons vegetable oil

Procedure

In a medium bowl, combine all ingredients, and stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Re-grease griddle as necessary. Serve with butter and syrup. Yields about 1 dozen 5-inch pancakes.

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Pancake Mix in a Bag

Ingredients

  • 2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 4 tablespoons granulated sugar
  • 1 teaspoon salt

Include a decorative tag with these instructions:

Combine contents of jar with:

  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 cups milk

Procedure

Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined. Allow to sit in the refrigerator for 5 minutes. These pancakes may be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.

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Ultimate Buttermilk Pancake and Waffle Mix

Ingredients

Makes 4 quarts of wonderful mix to give as gifts.

  • 8 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 1/2 cups buckwheat flour
  • 1 cup corn flour
  • 1/2 cup stone ground cornmeal
  • 1/2 cup instant oatmeal, powdered in blender
  • 2 cups buttermilk powder
  • 5 tablespoons baking powder
  • 2 tablespoons baking soda
  • 1/4 cup vanilla powder
  • 1 1/4 cups  granulated sugar
  • 3 tablespoons salt
  • 2 tablespoons malt powder (optional)

Procedure

In an extra large bowl, using a strong wire whisk, blend all-purpose flour, whole wheat flour,  buckwheat flour, corn flour, cornmeal, powdered oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt (if using). Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year.

NOTE: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool place to store it.

Attach the following instructions on a gift tag:

Please refrigerate this mix until used.

Ultimate Waffles or Pancakes

  • 1 cup Ultimate Pancake and Waffle Mix
  • 1 egg
  • 1/2 to 2/3 cup water
  • 2 tablespoons vegetable oil

Procedure

In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make pancakes in usual fashion.

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Chocolate Cherry Pancakes Mix in a Jar

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cherries
  • 2/3 cup semisweet chocolate chips

Procedure

Stir flour, sugar, baking powder, baking soda and salt together in mixing bowl. Transfer flour mixture to 1-quart wide-mouth jar. Add cherries, then chocolate. Seal Jar. Decorate jar and attach gift tag with the following instructions:

Chocolate Cherry Pancakes

Makes 20 to 24 pancakes.

  • 2 eggs, beaten
  • 1/4 cup (1/2 stick) butter, melted
  • Contents of Chocolate Cherry Pancakes Mix jar
  • 1 1/2 to 2 cups milk

Procedure

Combine eggs and melted butter in large bowl. Add contents of jar. Stir until well blended. Add 1 1/2 cups milk. Stir until dry ingredients are moistened. Add additional milk if thinner pancakes are desired.

Heat griddle or large nonstick skillet until a drop of water dropped on surface sizzles. Pour batter onto hot griddle 1/4 cup at a time. Cook pancakes until golden on both sides.

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La Madeleine Potato Pancakes with Boursin

Ingredients

Source: Thierry Roboullet, La Madeleine, Tyson's Corner

  • 2 russet potatoes, peeled and grated
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 ounces Boursin
  • 4 teaspoons chives, chopped

Procedure

Place the potatoes in a dry tea towel and squeeze to remove as much water as possible. Mix the potatoes with the salt and pepper in a large bowl. Heat the olive oil in a large sautThank's For Reading la madeleine potato pancakes with boursin Easy Recipes

Bunny Pancakes with Strawberry Butter

Ingredients

  • Strawberry Butter (recipe follows)
  • 2 cups buttermilk baking mix
  • 1 cup milk
  • 2 eggs
  • 1/2 cup plain yogurt
  • Assorted candies

Strawberry Butter

  • 3 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1 1/2 cups fresh or thawed frozen strawberries

Procedure

Prepare Strawberry Butter; set aside. Preheat electric skillet or griddle to 375 degrees F. Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant 1/2 cup batter into skillet. With back of spoon, gently spread batter into 4-inch circle. Spoon about 2 tablespoons batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears. Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1 to 2 minutes. Decorate with candies to resemble bunny face.

Repeat with remaining batter. Serve warm with Strawberry Butter. Strawberry Butter: Place cream cheese and butter in food processor or blender; process until smooth. Add sugar; process until blended. Add strawberries; process until finely chopped.

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IHOP Harvest Grain & Nut Pancakes

Ingredients

Waffle Mix

  • 7 3/4 cups all-purpose flour
  • 1 1/8 cups Quaker quick oatmeal
  • 1 1/2 cups whole wheat flour
  • 3 1/2 cups corn meal
  • l cup wheat bran
  • 3/4 cup granulated sugar
  • 2 cups finely chopped pecans
  • 5 3/4 tablespoons baking powder
  • 2 1/2 teaspoons baking soda
  • 2 1/3 tablespoons dry malt
  • 1 3/4 teaspoons salt

Procedure

Mix all ingredients together. Store in an airtight container. Dry malt is available from home-brew stores or "scratch" bagel bakeries.

Waffle/Pancake Batter

  • 1 3/4 cups buttermilk (use 2 plus cups for pancakes!)
  • 2 extra-large eggs
  • 2 cups Waffle Mix (above)
  • 2 teaspoons vanilla extract
  • 6 tablespoons butter
  • 1 teaspoon water

Procedure

Put buttermilk in bowl and whisk in eggs. Whisk in Harvest Grain waffle mix. Melt butter in microwave with 1 teaspoon of water and whisk into batter.

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Hot Fruity Pancake Topping

Ingredients

  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup honey
  • 1/2 cup of one of the following: Raspberry preserves, orange marmalade,apricot preserves, strawberry preserves

Procedure

Melt butter or margarine in a heavy saucepan. Stir in honey and 1/2 cup of desired preserves or marmalade. Heat, stirring constantly, until mixture boils. Serve hot over pancakes.

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Raspberry Pancake Sauce

Ingredients

  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup honey
  • 1/2 cup raspberry preserves

Procedure

Melt margarine in a heavy saucepan. Stir in honey and raspberry preserves. Heat, stirring constantly, until mixture boils. Serve hot over pancakes.

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Miss Hulling's Potato Pancakes

Ingredients

Source: Miss Hulling's Restaurant - St. Louis, Missouri

Yields 4 servings

  • 6 medium potatoes
  • 2 eggs, beaten
  • 1 tablespoon grated onion
  • 1/4 cup flour
  • 1 teaspoon salt
  • Pinch of white pepper

Procedure

Peel potatoes; grate or run through fine food chopper. Add remaining ingredients and mix to combine. Heat shortening in a skillet (about 1/4-inch deep). Spoon pancake batter into hot shortening. SautThank's For Reading miss hulling's potato pancakes Easy Recipes

Hearty Boys Cafe Orange Blossom Pancake Stack with Mascarpone Cream and Fresh Berries

Ingredients

Source: Dan Smith, co-owner and chef, Hearty Boys Cafe, Chicago, Illinois

Pancakes

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 3 large eggs separated
  • 3 tablespoons orange blossom water

Mascarpone Cream

  • 16 ounces mascarpone at room temperature
  • 1/2 cup heavy cream
  • 1/2 cup confectioners' sugar

Berries

  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • Zest of 1 orange
  • 2 tablespoons granulated sugar

Procedure

Put the mascarpone in a medium mixing bowl and whip it with an electric mixer. Slowly add the cream and the confectioners' sugar. Set aside. Put all the berries in a large bowl. Add the sugar and orange zest and toss. Refrigerate.

Put all the dry ingredients in a large bowl and mix them together by hand. (Don't USE your hand - use a whisk.) In a smaller bowl, whisk the egg yolks, buttermilk and orange blossom water together. Add the egg mixture to the dry ingredients and whisk until smooth. It'll take about a minute.

Next, beat the egg whites in a medium bowl with an electric mixer until they're stiff - you'll know by lifting the beaters out of the bowl (turn the mixer off first for God's sake!) The egg whites will stand straight up in a peak. Fold the whites gently into the batter.

Now spray a large heavy bottomed skillet with cooking spray and let it heat over a medium low flame for a couple of minutes. Ladle the batter into the pan (about 1/4 cup per pancake) and cook about 3 minutes per side. Don't rush it or you'll wind up with pale, underdone cakes - you want them to be golden. If needed you can hold them on an oven safe dish in an oven set to "warm". You'll get about 20 pancakes out of the batter.

To assemble, place one pancake on a plate. Add a healthy dollop of the mascarpone cream and top with a second pancake. Top with another dollop of mascarpone cream and surround that with the mixed berries. Hit it with a shaker of confectioners' sugar and serve with pure maple syrup.

Thank's For Reading hearty boys cafe orange blossom pancake stack with mascarpone cream and fresh berries Easy Recipes

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