List of Pancake Recipes and Variations

I make pancakes at least once a week and here are a few recipes and their variations to suit your needs.  Some people like big and fluffy and some people like flat.  The one thing I noticed when adding pumpkin puree you need to let the pancakes cook a little longer and eliminate the applesauce.  Too much liquid puree left the middle of the pancake mushy.

I would suggest when doubling or tripling the recipe to mix the wet ingredients separately.  This will allow the ingredients to be better integrated.  Probably should do this with single batches… but I’m usually tired in the morning and don’t want to deal with another bowl.

Basic Whole Wheat Pancakes
10 large pancakes

1 cup buttermilk (substitute: 1 Tb. of lemon juice into a measuring cup then add milk to the 1 cup line)
1 cup whole wheat flour or white whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3 Tb. applesauce
1 Tb. honey

1.  Make your buttermilk first to allow the lemon juice to work.  Preheat your skillet on the stove to medium heat or electric griddle to 350 degrees.
2.  Mix your dry ingredients (flour, baking powder, and salt) in a big bowl or pitcher.  Whisk together.
3.  Add the wet ingredients and whisk together just until the flour disappears.
4.  Pour batter into the non-skillet or melt some butter first and then pour the pancake batter on the melted butter.  Once the pancake has small bubbles, flip and cook 2-3 minutes longer.  Serve and eat!

Cinnamon Vanilla Version:  add 1 tsp. ground cinnamon to the dry ingredients and 1 tsp. vanilla extract to the wet ingredients.  Cook as stated.
Fluffy Pancakes:  for fluffier pancakes, add 1/2 tsp. baking soda to the dry ingredients
More Fattening:  for more fat (but also more flavor) substitute 3 Tbs. of melted butter for the applesauce
Malted Pancakes: instead of honey, use 3 Tb. of malted milk powder

Pumpkin Whole Wheat Pancakes
10 big pancakes

1 cup buttermilk (substitute: 1 Tb. of lemon juice into a measuring cup then add milk to the 1 cup line)
1 cup whole wheat flour or white whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
dash of ground cloves or if you don’t like cloves, dash of ground ginger
2 eggs
1/2 cup pumpkin puree (Libby’s pumpkin in a can is good)
1 Tb. honey

1.  Make your buttermilk first to allow the lemon juice to work.  Preheat your skillet on the stove to medium heat or electric griddle to 350 degrees.
2.  Mix your dry ingredients (flour, baking powder, salt and spices) in a big bowl or pitcher.  Whisk together.
3.  Add the wet ingredients (eggs, buttermilk, pumpkin and honey) and whisk together just until the flour disappears.
4.  Pour batter into the non-skillet or melt some butter first and then pour the pancake batter on the melted butter.  Once the pancake has small bubbles, flip and cook 2-3 minutes longer.  Serve and eat!

For Fluffier Pancakes:  Add 1/2 tsp. baking soda to the dry ingredients

These pancakes are more flat than fluffy.  They have great flavor!

Instant Pancake Mix (from Alton Brown)
3 batches of pancakes

6 cups AP flour
1 and 1/2 tsp. baking soda
3 tsp. baking powder
1 Tb. kosher salt
2 Tbs. sugar

Combine and mix it up in a container with a lid on it.

For the pancakes:
2 eggs, separated
2 cups buttermilk (substitute:  add 2 Tb. lemon juice in measuring cup and top with 2% milk until reaches the 2 cup line)
4 Tbs. melted butter
2 cups Pancake Mix

1.  Turn skillet to medium on stove or electric griddle to 350 degrees.  In a small bowl, whisk together egg whites and buttermilk.
2.  In medium bowl, whisk together the egg yolks and butter.
3.  Combine the buttermilk mix into the yolk/butter mix.  Then, in a large bowl have your pancake mix sitting and ready.  Add the thoroughly combined wet ingredients on top of the dry ingredients and whisk that together until just combined.
4.  Feel free to use butter in the pan.  Melt a little butter and put the pancake batter on top.  Flip when bubbles form and cook another 2-3 minutes.  Serve warm.

For Chocolate Chip Pancakes: add semi-sweet chocolate chips after pouring the batter onto the skillet.  Flip and cook as normal.  I usually do these last because otherwise the melted chocolate will get onto the non-chocolate pancakes.
For Blueberry Pancakes: small wild blueberries work best here.  If you don’t have them, use regular of course.  Sprinkle after pouring the batter onto the skillet.
For Banana Walnut Pancakes: add 1 tsp. ground cinnamon to the dry ingredients and fold in 1/2 cup diced bananas and 1/4 cup chopped walnuts into the batter just before cooking

Awesome Buttermilk Pancakes
yield 8-10 pancakes

2 cups (10 oz.)  AP flour
2 Tb. sugar
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup sour cream (I sub plain yogurt sometimes)
2 eggs
3 Tb. butter, melted and not hot

1.  In great big bowl, mix together the flour, sugar, baking powder, baking soda and salt.
2.  In a not so large bowl, mix the buttermilk, sour cream, eggs and butter together.
3.  Add the wet ingredients to the dry ingredients and stir until just combined.  Let batter sit about 10 minutes.
4.  Cook like normal:  heat large skillet over medium heat or griddle to 350 degrees.  Pour batter into the size pancake you want and flip when bubbles appear.  Cook 2-3 minutes or so … until the other side is browned.

from America’s Test Kitchen/Cook’s Illustrated

Original Pancake House Apple Pancake
recipe from Todd Wilbur’s “Top Secret Recipes 2″
yields 1 large pancake

2 medium Granny Smith apples, peeled and sliced (16-20 slices each)
3 Tbs. salted butter (or if you only have unsalted on hand like me, use it and add a pinch of salt)
1/2 cup light brown sugar
3/4 tsp. ground cinnamon

3 eggs
1/3 cup milk
1/3 cup heavy cream
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour

1.  I used my apple peeler/corer/slicer to do the apples and it made the slices perfect.  If you don’t own one, just peel, core and slice the apples fairly thin.
2.  Melt 3 Tbs. butter in your cast iron skillet or non-stick pan that can stand 475 degrees.  I used a plain non-stick skillet.
3.  Add the apples, brown sugar, and cinnamon.  Cook for 10 minutes.  If using the pie method like me, pour your apple mixture into a non-stick foil covered pie pan at this point.  Let mixture stand 1 hour.  Or simply leave in your skillet one hour if you are going to put that skillet in the oven.
4.  Preheat oven to 475 degrees.  In a large bowl, beat eggs with electric mixer.  Add milk, cream, sugar, salt and vanilla.  Continue beating until everything is dissolved.
5.  Sift in the flour and mix until incorporated.  The batter needs to rest 10 minutes.
6.  Pour the batter that you made on top of the apples.  Bake 15-18 minutes.  Watch carefully as 1 minute it was light golden brown and the next it was medium and suddenly loose around the edges.  You want medium and loose around the edges.
7.  Put a large plate on top of your skillet or pie pan and invert.  The apples should then be on top!  Serve with powdered sugar and enjoy!

There are other good pancake recipe out there like cake batter, cinnamon roll, strawberry shortcake etc.  But if I’m going to enjoy an entire stick of butter for breakfast, I might as well do it right and put it in a dessert instead.  That’s just me!  🙂

http://www.skiptomylou.org/2012/03/12/made-by-you-monday-91/