Whole Grain Oatmeal Pancakes

Ingredients

• 1/2 cup + 2 tablespoons quick-cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon table salt
• 3/4 teaspoon baking soda
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted
• 1 cup buttermilk or plain kefir

Directions

1. Preheat a griddle to medium heat. In a medium bowl, whisk together the oats, flours, salt, sugar, and cinnamon. In a small bowl, whisk together the egg, vanilla, melted coconut oil, and buttermilk. Add the liquid mixture to the dry ingredients and mix until just combined.
2. Drop by 1/4 cup onto the hot griddle (if you want silver dollar pancakes, use 1-2 tablespoons). When the edges are firm and the bubbles start popping and forming holes, flip the pancakes and cook until golden brown on the other side. Serve immediately with your favorite pancake toppings like berries, apples, bananas, yogurt, buttermilk syrup, agave, maple syrup, peanut butter, Nutella, etc. Makes 8 pancakes.

Chunky Monkey Pancakes (Banana Chocolate Chip)

Ingredients

• 1 1/2 C flour
• 3 Tbs sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 C buttermilk *
• 1 tsp vanilla extract
• 1 Tbs canola oil
• 1 large or extra large egg
• 2 small-med ripe bananas
• 6 Tablespoons mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
• Cooking Spray or butter for pan

• 1 C  100% real maple syrup
• 1/2 C peanut butter

Directions

• Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
• For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
• Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6″) and 2 T for kid-sized ones (2-3″). Wait until bubbles form and edges are set and then flip.

Homemade Fresh Blueberry Pancakes with Blueberry Syrup

Ingredients

• Pancakes:
• 2 cups all-purpose flour
• 4 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 4 Tablespoons butter, melted
• 2 large eggs
• Nonstick cooking spray
• 2 cups fresh blueberries
• Syrup:
• 1 cup water
• 1 cup sugar
• 1 cup fresh blueberries
• ½ cup maple syrup

Directions

Pancakes

1. In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
2. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
3. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
4. Cook pancakes for a few minutes on each side, or until golden brown.

Syrup

1. In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.

Oatmeal Pancakes

Ingredients

• 1/4 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup nonfat buttermilk
• 2 tablespoons butter, melted
• 1 large egg
• Cooking spray

Directions

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Cornmeal Pancakes

 

Ingredients

• 1-1/3 cups all-purpose flour
• 2/3 cup cornmeal
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/3 cups milk
• 1/4 cup canola oil
• Pancake syrup

Directions

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup.

Carrot Cake Pancakes

Pancakes:

1 cup all-purpose flour (you can use half whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (I used a smidge less)
1/8 teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk (I use regular milk)
1 teaspoon pure vanilla extract
2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
3 tablespoons butter, for griddle

Cream cheese topping:

4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.
To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).
Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
Serve warm with cream cheese topping.

My little boys love vegetables, but I think it's great to squeeze even more in wherever I can. They will eat anything that I puree and put into something they like dark leafy veggies mixed with scrambled eggs make fun "green eggs and ham", or pumpkin, squash, zucchini, carrots, etc mixed into pancakes or muffins. They love it and I feel good giving them lots of extra veggies!

Zucchini Bread Pancakes

Makes 10 to 12 pancakes

• 2 large eggs
• 3 tablespoons olive oil
• 2 tablespoons light brown, dark brown or granulated sugar
• 1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
• 1/2 teaspoon vanilla extract
• 2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
• 1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
• 1/4 teaspoon table salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground or freshly grated nutmeg
• Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.

Cake Batter Pancakes

Pancakes

• 1 1/2 cups all purpose flour
• 2/3 cup yellow cake mix
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• pinch of salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1-2 cups milk (I used vanilla almond milk)
• assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.


Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze

• 1 cup powdered sugar
• 1/2 tablespoon milk
• 1/2 teaspoon vanilla extract
• assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Whole Wheat Chocolate Pancakes (Smores)

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 3/4 cup milk (dairy or nondairy)
• 1 egg
• 3 tablespoons sour cream

1. In a large bowl, whisk the flours, baking powder, cocoa powder, brown sugar, and salt.

2. In a measuring cup or small bowl, whisk the egg into the milk. Pour into the dry ingredients and stir just until combined. Add the sour cream and give the batter one final stir.

3. Spoon a quarter cup of batter onto a griddle or skillet set over medium heat that has been coated with nonstick cooking spray. Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.

Marshmallow Sauce

• 1 cup marshmallow Fluff
• 2 tablespoons boiling water

Stir Fluff and water together in a small bowl. Drizzle over pancakes.

Lemon Poppyseed Pancakes

• 2 cups unbleached ap (all-purpose) flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• pinch of salt
• 1/3 cup poppy seeds
• zest of 4 lemons
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons butter, melted
• butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Best served with raspberry sauce!


Raspberry Sauce:

• Raspberries
• Sugar
• Lemon Juice

Extra Fluffy Pancakes

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 1 1/3 cups milk
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 1 teaspoon vegetable oil, or as needed
  Directions
  Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.

1. Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

Double Chocolate Pancakes

Double Chocolate Pancakes

• 2 eggs
• 1 1/4 cups milk
• 3 tbsp. butter, melted
• 1 1/2 cups flour
• 1/4 cup cocoa
• 3/4 tsp. salt
• 2 tsp. baking powder
• 3 tbsp. sugar
• 1 cup chocolate chips

Whisk together flour, cocoa, salt, baking powder, and sugar. Set aside. In a medium bowl, beat the eggs and milk until light and foamy. Stir in melted butter. Add in flour mixture and mix until just blended. It will be lumpy…that’s O.K. Fold in chocolate chips.

Drop by 1/4 cupfuls onto a griddle heated to medium heat. Bake until bubbles start to form. Flip and cook another 1-2 minutes. Serve with butter and maple syrup. An extra sprinkle of chocolate chips is pretty good too…not that I would know anything about that.

adapted from King Arthur Flour