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I don’t know anyone who doesn’t love pancakes. Seriously, they’re flattened cakes you can have for breakfast — how can you lose with that? And what’s more, with the rise of recipe blogs and interesting food combinations, pancakes have continued to get upgraded. So, we’re sharing those upgrades and great tastes with you today!
Puffy Pancakes
Thank you Love & Olive Oil for the recipe!
Ingredients
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1 cup all-purpose flour
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2 Tbsp potato starch
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½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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2 large eggs
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¾ cups buttermilk
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2 Tbsp vegetable oil
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1 tsp vanilla extract
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2 Tbsp granulated sugar
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Non-stick cooking spray
Directions
1. Sift the flour, potato starch, baking powder, baking soda, and salt together in a mixing bowl.
2. In another bowl, whisk the egg yolks, buttermilk, oil, and vanilla together. Add the egg yolk mixture into the bowl with the dry ingredients and mix until it’s well incorporated.
3. Place the egg whites in a clean mixing bowl or the bowl of a stand mixer. Beat the mixture on medium speed until it’s frothy, then sprinkle in the sugar. Beat on medium-high until the whites form soft mounds (not quite soft peaks).
4. Mix in ⅓ of the egg whites to lighten the batter, then fold in the remaining egg white until it’s all incorporated. Use a folding motion to fully incorporate the whites.
5. Begin to preheat a small non-stick skillet over medium-low heat.
6. Spray the inside of a 3 x 1.5” pastry ring with cooking spray. Spray the bottom of the skillet and place the ring in the center of the pan. Fill the ring just over halfway with batter.
7. Cover the skillet and let the pancake cook for 5-6 minutes, until the bottom is a nice golden brown (the top will have visible bubbles but will still look pretty raw).
8. Flip the pancakes by carefully sliding a thin, flexible spatula under the pancake. Carefully balance the pancake on the spatula, turn the pan on top of the pancake, then flip the whole thing over, trying to keep the pastry ring firmly against the skillet as you flip.
9. Return the skillet to the burner, cover, and cook for another 4-5 minutes or until the other side is equally golden brown.
10. Use your tongs and a spatula again to transfer the pancake to a cookie sheet and carefully remove the pastry ring. Wipe out the pastry ring and repeat with the remaining batter.
11. Keep your pancakes in a warm oven as you make more and serve them warm however you like them!
Cinnamon Roll Pancakes
Thank you Recipe Girl for the recipe!
Ingredients
Cinnamon Filling:
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4 Tbsp unsalted butter (just melted)
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6 Tbsp packed light brown sugar
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½ Tbsp ground cinnamon
Cream Cheese Glaze:
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4 Tbsp unsalted butter
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2 oz. cream cheese (room temperature)
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¾ cup powdered sugar
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½ tsp vanilla extract
Pancakes:
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1 cup all-purpose flour
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2 tsp baking powder
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½ tsp salt
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1 cup milk
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1 large egg (lightly beaten)
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1 Tbsp vegetable oil
Directions
1. In a medium bowl, stir 4 tablespoons melted butter, brown sugar, and cinnamon together. Scoop the filling into a quart-sized heavy Ziplock baggie and set it aside.
2. In a small pan, heat the remaining butter over low heat until it’s just melted. Turn the heat off and whisk in the cream cheese until it’s smooth. Sift the powdered sugar into the pan, stir, and add in the vanilla extract. Set the pan aside while you make the pancakes.
3. In a medium bowl, whisk the flour, baking powder, and salt together. Whisk in the milk, egg, and oil until the batter is just moistened.
4. Heat a large, non-stick skillet over medium heat and spray it with non-stick spray. Use an ice cream scoop or a ⅓ measuring cup to spread the batter into a circle. Reduce the heat to medium-low and snip the corner of the filling baggie. When your pancake begins to bubble, add the filling. Start at the center of the pancake and squeeze the filling on top of the pancake batter in a swirl.
5. Cook the pancakes for 2-3 minutes on each side.
6. Serve the pancakes and top with the glaze.
Lemon Mascarpone Pancakes
Thank you Chocolates and Chai for the recipe!
Ingredients
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½ cup + 2 Tbsp all-purpose flour
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3 Tbsp white sugar
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2 tsp baking powder
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Pinch of salt
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2 tsp lemon zest
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1 egg
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½ cup + 2 Tbsp milk
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⅓ cup Mascarpone cheese (room temperature)
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2 Tbsp vegetable oil
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1 tsp pure vanilla extract
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¼ cup mixed berries
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1 Tbsp balsamic vinegar
Directions
1. Sift all the dry ingredients together, add the lemon zest, and mix.
2. In a separate bowl, add the milk, mascarpone, oil, and vanilla extract. Whisk to combine and add it to the dry ingredients, continue to whisk.
3. Whisk your egg white separately to form stiff peaks. Add it to the batter, folding gently to incorporate.
4. Prepare the compote. In a small pot, combine 3 tablespoons of water, 1 tablespoon of sugar, and the mixed berries. Bring the mixture to a slow simmer, occasionally stirring to help break down the berries and reduce the mixture. Add 1 tablespoon of balsamic vinegar. Stir and let the compote cook until it reaches the desired consistency.
5. Heat a non-stick pan over medium heat and coat it with oil. Use a ¼ measuring cup to drop dollops of batter into a pan.
6. Cook until the bottom is golden brown and there are a few bubbles forming on the top. Flip and repeat. Serve with the compote.
Dutch Baby Pancake
Thank you Cravings by Chrissy Teigen for the recipe!
Ingredients
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1 cup all-purpose flour, sifted
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4 large eggs
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1 cup whole milk, at room temperature
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½ tsp kosher salt
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4 Tbsp melted butter
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Pancake syrup
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Powdered sugar for dusting
Directions
1. Preheat your oven to 475°F.
2. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth, 20 to 30 seconds.
3. In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.
4. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.
Big Apple Pancakes
Thank you Alexandra Cooks for the recipe!
Ingredients
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½ stick unsalted butter
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1 large sweet apple cut into ¼-inch wedges
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½ cup whole milk
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½ cup all-purpose flour
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4 large eggs
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3 Tbsp granulated sugar
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½ tsp vanilla
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¼ tsp salt
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Confectioner’s sugar for dusting
Directions
1. Put the oven rack in the middle position and preheat the oven to 450°F.
2. Melt the butter in a skillet over medium heat, then transfer 2 tablespoons to a blender or a food processor. Add the apple wedges to the skillet and cook, turning them over once, until they begin to soften — about 3-5 minutes.
3. While the apple is cooking, add the milk, flour, eggs, granulated sugar, vanilla, and salt to the butter in the blender and blend until it’s smooth.
4. Pour the batter over the apple and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes, dust with confectioner’s sugar, and serve immediately.
Strawberry Cheesecake Pancakes
Thank you Chocolates and Chai for the recipe!
Ingredients
Pancakes:
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½ cup + 2 Tbsp pastry flour
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2 tsp baking powder
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1 Tbsp sugar
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Pinch of salt
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2 tsp lemon zest
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1 egg
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½ cup + 2 Tbsp milk
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⅓ cup ricotta cheese
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2 Tbsp vegetable oil
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1 tsp vanilla extract
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¼ cup graham crackers (crushed)
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3 Tbsp butter (melted)
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Icing sugar for dusting
Strawberry Sauce:
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1 lb. strawberries (sliced and hulled)
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½ Tbsp balsamic vinegar
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¼ cup sugar
Cheesecake Filling:
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12 oz. cream cheese (room temperature)
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3 Tbsp sugar
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1 cup whipping cream
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½ lemon (juiced)
Directions
1. Sift all the dry ingredients together, add the lemon zest, and whisk well.
2. In a separate bowl, whisk the milk, ricotta, oil, egg yolk, and vanilla extract. Add the mixture to the dry ingredients and mix until it’s mostly combined.
3. Whisk your egg white separately to form stiff peaks. Add it to the batter by folding it in gently to incorporate.
4. Allow the batter to sit at room temperature for 20-30 minutes.
5. Melt the butter over medium-low heat in a non-stick pan. Spoon the pancake batter using a ¼ measuring cup. Cook until the bubbles begin to appear on the surface and the edges begin to darken, turn gently and cook through.
6. In a separate bowl, mix the crushed graham crackers with the melted butter and set them aside.
7. Combine all the ingredients for the strawberry sauce in a small pot over medium heat. Simmer and cook on medium-low heat for 20-25 minutes until the mixture has thickened as desired.
8. Beat the cream cheese, sugar, and lemon juice together until the mixture is smooth.
9. Add the whipping cream gradually and continue to beat until it’s well combined and stiff.
10. To assemble, stack the pancakes and spread a generous layer of cheesecake and a little strawberry sauce between each pancake, creating a small cheesecake mound on the very top pancake as well. Drizzle the strawberry sauce on top and sprinkle with crushed graham crackers and a little icing sugar.
Choc Banoffee Pancakes
Thank you Delicious for the recipe!
Ingredients
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1 + ½ cups self-rising flour (sifted)
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½ tsp baking powder
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¼ cup cocoa powder (plus more to serve)
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¼ cup caster sugar
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4 eggs + 1 egg white
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1 + ½ cups buttermilk
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3 Tbsp + 2 tsp butter
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1 + ¼ cup thickened cream (whipped into soft peaks)
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3 bananas (thickly sliced)
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Chopped dark chocolate (to serve)
Caramel
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1 cup sugar
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¼ cup salted butter (chopped)
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½ cup cream
Directions
1. Make the caramel. Pour the sugar and 2 tablespoons of water in a small saucepan over medium heat. Swirl to dissolve the sugar, then cook for 6-7 minutes, or until golden. Remove the mixture from the heat and carefully stir in the butter and cream. Cool to room temperature.
2. Make the pancakes. Combine the flour, baking powder, cocoa, sugar, egg yolks, and buttermilk into a bowl. In a separate bowl, whisk the egg whites to soft peaks. Fold one-third of the batter to loosen, then fold in the remainder.
3. Heat a little butter in a non-stick frying pan over medium-low heat. Add ½ cup of batter in batches to the pan for each pancake. Cook for 2 minutes or until bubbles appear on the surface, then flip and cook for another 2 minutes or until it’s cooked through. Cover and keep warm while you repeat with the remaining batter, adding more butter as needed.
4. Layer the pancakes in stacks with whipped cream and bananas. Drizzle with the caramel sauce, scatter with dark chocolate, and dust with cocoa. Serve immediately.
My mouth is watering and my morning just got so much tastier! How about you? What pancake recipe are you excited to try first? Comment below!
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