Cottage cheese protein pancakes are a great option for a healthy breakfast. Tender, fluffy pancakes with cottage cheese and fresh blueberries. This protein pancakes recipe is freezer-friendly, making it perfect for easy meal prep breakfasts. We lo…
Cottage cheese protein pancakes are a great option for a healthy breakfast. Tender, fluffy pancakes with cottage cheese and fresh blueberries. This protein pancakes recipe is freezer-friendly, making it perfect for easy meal prep breakfasts. We love our pancakes! Whether they are traditional pancakes, oatmeal pancakes or chocolate peanut butter pancakes, we’ve got all of the…
This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again! If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast! How to make Buttermilk Pancakes: Make Batter: In a…
This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again!
Breakfast foods like our buttermilk pancakes are my favorite comfort food and it just makes sense to make them from scratch! Why buy a mediocre box pancake mix when you have the ingredients you need, and they’re fresher and taste so much better? Anyone can make these and they’re the best, light and fluffy Buttermilk Pancakes. (And if you don’t have buttermilk, you can make your own buttermilk substitute with milk and lemon juice or vinegar). We like to sprinkle blueberries or chocolate chips on each pancake before flipping them. I have this griddle and love how we can so many at once.
How to make Buttermilk Pancakes:
Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don’t over-mix the batter. Add a little milk at a time until it’s thick, but pourable.
Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don’t pat them down. Serve with my favorite homemade syrup and fresh fruit.
Storage and Freezing Instructions:
Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.
To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won’t stick together.
My absolute favorite Buttermilk Pancakes recipe is easy and quick to make and the taste is phenomenal! They are light and delicious, you'll never use a pancake mix again.
Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.
Store leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help prevent them from sticking to each other.
A Baked Pancake like this amazing blueberry version are my favorite way of making pancakes. They’re delicious and so easy because there is no flipping pancakes required – perfect for quick mornings! The Best Baked Pancake This recipe only takes four steps: Whisk, Pour, Bake, Eat! These pancakes taste just like the classic recipe but…
A Baked Pancake like this amazing blueberry version are my favorite way of making pancakes. They’re delicious and so easy because there is no flipping pancakes required – perfect for quick mornings!
The Best Baked Pancake
This recipe only takes four steps: Whisk, Pour, Bake, Eat! These pancakes taste just like the classic recipe but they’re so much easier to make – no flipping, barely any tine. Slice and serve – they’re even great to-go!
This baked pancake is light and fluffy and the perfect blank canvas for your favorite pancake additions, like blueberries or chocolate chips. That classic flavor of pancake you expect in a portable square is just genius!
Ingredients Needed
Flour: I use all-purpose flour.
Blueberries: If you have them, use fresh blueberries. But you can also use thawed frozen blueberries or drained canned.
Banana: I used an overripe banana that will be mixed into the milk for a bit of natural sweetness.
Milk: Any kind of milk works – even nondairy milk.
Dietary Variations
Make these gluten-free by using 1:1 All purpose gluten free flour.
Make them dairy-free by using nondairy milk (like almond milk or oat milk).
Swap the blueberries for any berry (like raspberry or strawberry) or even pecans, walnuts, or chocolate chips.
How to make Sheet Pan Pancakes
Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.
Mash the banana and add milk to make the correct amount. (Alternately, omit the banana and just use all milk). Whisk the eggs, vanilla, and oil into the milk mixture.
Pour wet ingredients into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan.
Bake until it starts to get slightly golden around the edges and is no longer wet-looking in the center. It won’t get very brown on top.
Expert Tips
You can use mini blueberries if you prefer those (they’re called wild blueberries and are sold frozen).
If the sides are golden brown, but the top isn’t, that’s ok. This recipe has a lighter top.
Let it cool before slicing.
Serve with maple syrup, chocolate chips, whipped cream, or with fresh berries.
Storage & Freezing
Store baked pancakes in the refrigerator. I like to cover the entire pan with plastic wrap or cut slices and wrap each individually for easy grab and go.
Preheat oven to 350°F. Spray a 9×13” baking dish with cooking spray.
Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.
Place a banana in a large measuring cup and mash it with a fork. Add milk, a little bit at a time, stirring it into the banana, until the level in the measuring cup is 1 2/3 cup total (milk and banana). You will need approximately 1 ⅓ cups milk, but possibly a bit more or a bit less.
Whisk the eggs, vanilla, and oil into the milk mixture.
Pour wet ingredients into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan.
Bake for 22-25 minutes, until it starts to get slightly golden around the edges and is no longer wet-looking in the center. It won’t get very brown on top. Cool slightly before serving with syrup.
Notes
Banana: Be sure to use an overripe banana with lots of brown spots.
Milk: You can use cow’s milk (any fat content) or non-dairy milk.
Blueberries: You can use fresh or thawed frozen. If using frozen be sure to drain well.
Eat warm, or slice and store in an airtight container in the refrigerator. Or place in ziploc baggies and freeze for up to 1 month. Great for reheating in the microwave for fast breakfasts!
Make the fluffiest buttermilk pancakes recipe at home this weekend. This pancake recipe is a cinch to make with ingredients from your pantry!
The post The Best Homemade Buttermilk Pancakes appeared first on All Things Mamma.
Make the fluffiest buttermilk pancakes recipe at home this weekend. This pancake recipe is a cinch to make with ingredients from your pantry!
These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy…
These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.
Since these pancakes are made entirely with almond flour, they’re gluten free. Of all the wholesome pancake recipes on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.
If you’re new to almond flour, this recipe is worth buying a bag. I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!
These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying…
These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying pancakes packed with wholesome oats and natural sweetness.
Want a deliciously healthy breakfast idea that sticks with you all morning? Enter banana oatmeal pancakes! These tasty flapjacks blend up in minutes for a quick and satisfying breakfast. And get this: they’re flourless, made with the magic of Old Fashioned oats and a blender! They are so satisfying, no one will know they’re not “normal” pancakes. Every time we make them, we literally cannot stop eating them (our kids make them disappear in seconds). They’re basically like eating oatmeal and a banana, in pancake form!
Why make these banana oatmeal pancakes?
This banana oatmeal pancakes recipe is a combination between our fan favorite healthy banana muffins recipe and our oatmeal pancakes. Many pancake recipes made with all purpose flour leave us with a sugar crash and hungry an hour later. But these banana oatmeal pancakes are hearty, wholesome and one of our favorite ways to start the morning! What’s great about them?
They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
They’re easy to make: in a blender!
How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.
The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.
Variations on these banana oatmeal pancakes
Here are a few variations on these banana oatmeal pancakes:
Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
Vegan / plant based: Honestly, we’d recommend our Vegan Pancakes instead. But you can try using flax eggs in place of the egg! To learn more, go to How to make a flax egg.
How to step up these banana oatmeal pancakes
We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:
Add fresh or frozen blueberries. Place them right onto the pancakes after you’ve poured them onto the griddle (don’t put them into the batter). They add the perfect tang!
These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments.
Ingredients
2 cups Old Fashioned rolled oats
¼ cup plain or vanilla yogurt (Greek or whole milk work)
2 large eggs
½ cup milk of choice
2 tablespoons salted butter, melted (or grapeseed or olive oil)
Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms.
Mash the bananas, then stir them into the blender with a spatula.
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the batter until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
Add another tablespoon or two of milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Oatmeal pancakes are the perfect combination of fluffy and hearty. These pancakes are delicious topped with syrup or your favorite fruit sauce for a filling weekend breakfast. Winter is the season for cozy weekend breakfasts. No one really wants to go out in the cold and snow (at least, that’s true here in Ohio!), so …
Oatmeal pancakes are the perfect combination of fluffy and hearty. These pancakes are delicious topped with syrup or your favorite fruit sauce for a filling weekend breakfast.
Winter is the season for cozy weekend breakfasts. No one really wants to go out in the cold and snow (at least, that’s true here in Ohio!), so we like to stay in and make a big breakfast on Saturday or Sunday mornings.
Mini pancakes are a fun way to mix up breakfast! These bite-sized cakes are perfect for dunking into maple syrup.
This breakfast idea makes us smile just looking at the platter: try these Mini Pancakes! Here’s how to make breakfast more fun: make a miniature version of your favorite steaming platter of flapjacks. These cakes can be eaten with a fork, or eat them with your hands, dunking into a pool of maple syrup! It’s a natural recipe for kids, but we think they’re just as fun for adults too. (Both of us have a thing for miniaturized stuff!)
Ingredients in mini pancakes batter
These mini pancakes are so much fun, and we love making them for entertaining: especially when there are kids around. You can essentially use the batter from any of your favorite pancake recipes, but there’s one catch. It’s easiest to make these using a squeeze bottle, so you’ll want to have a nice smooth batter that won’t get stuck in the bottle.
Our mini pancakes recipe is a spin on our classic pancake recipe, which features both all-purpose and whole wheat flour for a developed, hearty flavor. Here are the ingredients you’ll need for mini pancakes:
The best way to make uniform mini pancakes? Use a condiment squeeze bottle, which helps to make perfect circles that are similar in size. You can also use a spoon or 1 tablespoon measuring spoon to spoon out the batter, but it gets messy and takes much longer than the squeeze bottle method. (Trust us! We’ve tested it out so you don’t have to.)
We highly recommend getting ahold of a squeeze bottle for this recipe! You can also use them for sauces and garnishes, like making a nice drizzle of sour cream over enchiladas, for example.
Tips for how to make mini pancakes
Mini pancakes are a little trickier than standard pancakes because they’re so small and you make so many at once! This recipe makes a total of 55 to 60 mini pancakes. Here are a few things to note about the process:
Use a large griddle: non-stick is helpful. You’ll want a large surface since you’ll be cooking so many cakes at once.
Use that squeeze bottle! It’s the easiest way to make dozens of mini pancakes at a time. If you don’t have one, consider making smaller batches since the process is slower and messier.
Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. Don’t worry if it’s not perfect at first: keep adjusting as you cook. Remember that batches after the first batch will cook faster than the first since the pan is hotter.
Don’t worry if the first batch of pancakes doesn’t work! Use it as a test for honing in your skills.
Ways to serve mini pancakes
Mini pancakes are designed to be handheld: so you don’t even need to use a fork! But you can eat them on a plate too. Here are a few ideas:
Serve with little cups of maple syrup for dipping
Make cinnamon maple syrup by adding a few large pinches of ground cinnamon
Or course, you can add things chocolate chips or whipped cream: if you like dessert for breakfast! Let us know how you plan to serve these in the comments below.
More pancake recipes
Love flapjacks for breakfast? Try these tasty pancake recipes:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) Pour the batter into a squeeze bottle.
Lightly butter a skillet or griddle and wipe off the extra grease with a paper towel. Heat the skillet to medium low heat. Make about 2-inch diameter circles using a squeeze bottle (or you can use 1 tablespoon measure to scoop the batter onto the skillet and flatten into a circle**). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, then flip and cook until cooked through (about 1 to 2 minutes per side).
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter. If necessary, add a teaspoon of milk to keep it a drizzlable consistency (if using a squeeze bottle, you can shake it in!). Adjust the heat as necessary to maintain an even temperature. Serve immediately with maple syrup for dipping.
Notes
*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.
**The squeeze bottle method is much easier and essential for this recipe, in our opinion. Here’s a link to the squeeze bottles we use.
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and p…
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and pancake all in one recipe. You make the batter in a blender, pour it into…