Category: Pancakes

Go-To Applesauce Pancakes

This applesauce pancakes recipe comes out moist and cozy-spiced! Using fruit puree makes for the perfect fluffy flapjacks. “These are the best pancakes you’ve made.” That was Alex’s feedback on this Cozy Applesauce Pancakes recipe, to my pleasant surprise! I’m the pancakes recipe writer around here: from vegan pancakes to Greek yogurt pancakes to lemon blueberry pancakes. This time, it was a jar of applesauce that inspired me. What to do with leftover applesauce? Make pancakes, of course! This fruit puree makes the ideal soft and moist texture for flapjacks. They’re perfect for a cozy breakfast…and easy enough for anyone (especially kids!). Ingredients in applesauce pancakes These applesauce pancakes were inspired by a jar of applesauce in our fridge we bought to make these iced applesauce cookies. (Side note: they’re a total must try!) The pancake version of these cookies has a similar set of ingredients: the normal cast of characters you’d expect for applesauce pancakes. Applesauce: store-bought or homemade! All-purpose flour Cinnamon & allspice (optional) Baking powder Light brown sugar (or granulated sugar) Kosher salt Egg Neutral oil: like grapeseed oil, organic canola oil, or organic vegetable oil Milk of choice Tip: You can make homemade applesauce on the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This applesauce pancakes recipe comes out moist and cozy-spiced! Using fruit puree makes for the perfect fluffy flapjacks.

Applesauce pancakes

“These are the best pancakes you’ve made.” That was Alex’s feedback on this Cozy Applesauce Pancakes recipe, to my pleasant surprise! I’m the pancakes recipe writer around here: from vegan pancakes to Greek yogurt pancakes to lemon blueberry pancakes. This time, it was a jar of applesauce that inspired me. What to do with leftover applesauce? Make pancakes, of course! This fruit puree makes the ideal soft and moist texture for flapjacks. They’re perfect for a cozy breakfast…and easy enough for anyone (especially kids!).

Ingredients in applesauce pancakes

These applesauce pancakes were inspired by a jar of applesauce in our fridge we bought to make these iced applesauce cookies. (Side note: they’re a total must try!) The pancake version of these cookies has a similar set of ingredients: the normal cast of characters you’d expect for applesauce pancakes.

  • Applesauce: store-bought or homemade!
  • All-purpose flour
  • Cinnamon & allspice (optional)
  • Baking powder
  • Light brown sugar (or granulated sugar)
  • Kosher salt
  • Egg
  • Neutral oil: like grapeseed oil, organic canola oil, or organic vegetable oil
  • Milk of choice

Tip: You can make homemade applesauce on the stovetop or in an Instant Pot!

Applesauce pancakes recipe

Can I use applesauce as an oil substitute? Or an egg substitute?

Applesauce is often used as an oil substitute in quick breads, pancakes, and cookies. Why? It can replace the moisture without the fat, yielding lower calorie and super moist baked goods. It’s also often used as an egg substitute for vegan baked goods and pancakes.

This applesauce pancakes recipe we designed as a normal pancakes recipe that also includes applesauce to add moisture and flavor. But want to use it as a substitute? Here’s what to do:

  • Substitute 1 tablespoon applesauce for the 1 tablespoon oil. Keep in mind this affects the texture: the pancakes will be less smooth and a little more cakey.
  • Substitute 1/4 cup applesauce for the 1 egg, with these caveats. Again, this affects the texture: the pancake will be more delicate and fragile. Keep this in mind when flipping them! In all honesty, we prefer our Eggless Pancakes if you don’t want egg, or using a flax egg to act as a binder.
Applesauce pancakes

How to cook applesauce pancakes…perfectly!

Cooking pancakes sounds like an easy task: anyone can do that! But honestly: it’s a place where many home cooks mess up. Cook them at too high heat, and applesauce pancakes will burn on the outside and be gooey on the inside. Here are a few tips for cooking these pancakes to perfection:

  • Low and slow is key! Set the heat on low, or only as high as medium low. Cook them slowly, and they’ll come out perfectly cooked on the inside and golden brown on the outside. Don’t worry if it feels like it’s taking a long time: the extra minute or two is worth it!
  • When to flip? When bubbles form and pop. Wait until bubbles form on the surface and start to pop. Trust us: this trick works every time!

Holiday variation: snowman pancakes!

Here’s a cute holiday variation you can make with these applesauce pancakes: turn them into snowman pancakes! We made these with our son Larson and he loved decorating them. Here’s how to make them:

  • Make 3 small pancakes for the snowman’s body.
  • Place powdered sugar in a fine mesh strainer and gently tap it to make snow.
  • Use raisins or blueberries for eyes and buttons, a carrot for the nose, and apple slices or pretzels for arms.
Snowman pancakes

Toppings for applesauce pancakes

Once you’ve cooked those beautifully golden pancakes: it’s time to top them! For us, we love simple toppings best. A drizzle of maple is all they need! But we’ve got lots of fancy ideas. Here are a few of our best toppings for these applesauce pancakes:

More recipes with applesauce

Want to make more with this popular fruit puree? There are so many great recipes to use up a jar! Here are our favorite recipes with applesauce:

Applesauce pancakes

This applesauce pancakes recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use the substitutes listed in the recipe below. For gluten free, go to Apple Cinnamon Pancakes.

Print
Applesauce pancakes

Go-To Applesauce Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes
  • Diet: Vegetarian
Print Recipe

Description

This applesauce pancakes recipe comes out moist and cozy-spiced! Using fruit puree makes for the perfect fluffy flapjacks.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon allspice (optional)
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar)
  • 1/2 teaspoon kosher salt
  • 1 large egg (or flax egg for vegan)
  • 1 tablespoon neutral oil
  • 3/4 cup applesauce
  • 2/3 cup milk of choice (2% or non-dairy milk)

Instructions

  1. In a medium bowl, whisk together the all purpose flour, cinnamon, allspice (if using), baking powder, sugar, and kosher salt.
  2. In another bowl, whisk together the egg, oil, applesauce, and milk. Add it to the batter, then immediately add the milk. 
  3. Stir the wet ingredients into the dry ingredients until a smooth, thick batter forms. 
  4. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (a little less than 1/4 cup each). 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. 
  5. If necessary, add a tiny splash of milk to the batter. Repeat with 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.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Pancakes

Keywords: Applesauce pancakes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Healthy Pumpkin Pancakes

Healthy Pumpkin Pancakes are made in the blender with pumpkin puree, oats, spices and pure maple syrup. The pancakes are gluten-free, but you will never know it because they are so fluffy and delicious! The perfect fall breakfast! Remember my Easy Blen…

Healthy Pumpkin Pancakes are made in the blender with pumpkin puree, oats, spices and pure maple syrup. The pancakes are gluten-free, but you will never know it because they are so fluffy and delicious! The perfect fall breakfast! Remember my Easy Blender Pancakes? This simple recipe made with pantry ingredients was such a hit that…

The post Healthy Pumpkin Pancakes appeared first on Two Peas & Their Pod.

Apple Cinnamon Pancakes

These cozy-spiced apple cinnamon pancakes are a healthy way to start the day! They’re deliciously wholesome, made with oats and maple syrup. Here’s a recipe for cozy mornings that’s got a secret…it’s a healthy breakfast idea, too. Meet these Apple Cinnamon Pancakes! They’re fluffy, cinnamon-spiced, and guess what? They’re made of 100% oats, no flour! Using oats lends a warm, homey flavor and makes them more filling and nutrient-dense than the traditional pancake.This type of oatmeal pancake is our favorite…so we were thrilled to see this recipe in our friend Erin’s new cookbook, The Well Plated Cookbook! From the first bite, you’ll be sold. (We were!) Keep reading for the preview recipe and more about this beautiful cookbook. Ingredients in these apple cinnamon pancakes Yes, you heard right. There’s no flour in these apple pancakes: just wholesome, hearty rolled oats. How is this possible? Whiz the batter in a blender: it breaks down the oats into a flour-like texture. You’ll be amazed at how fluffy these come out with no flour. You get all the nutrients of eating a bowl of oatmeal, not a stack of flapjacks! Here are some notes on the main ingredients in Erin’s apple cinnamon pancakes: […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These cozy-spiced apple cinnamon pancakes are a healthy way to start the day! They’re deliciously wholesome, made with oats and maple syrup.

Apple cinnamon pancakes

Here’s a recipe for cozy mornings that’s got a secret…it’s a healthy breakfast idea, too. Meet these Apple Cinnamon Pancakes! They’re fluffy, cinnamon-spiced, and guess what? They’re made of 100% oats, no flour! Using oats lends a warm, homey flavor and makes them more filling and nutrient-dense than the traditional pancake.This type of oatmeal pancake is our favorite…so we were thrilled to see this recipe in our friend Erin’s new cookbook, The Well Plated Cookbook! From the first bite, you’ll be sold. (We were!) Keep reading for the preview recipe and more about this beautiful cookbook.

Ingredients in these apple cinnamon pancakes

Yes, you heard right. There’s no flour in these apple pancakes: just wholesome, hearty rolled oats. How is this possible? Whiz the batter in a blender: it breaks down the oats into a flour-like texture. You’ll be amazed at how fluffy these come out with no flour. You get all the nutrients of eating a bowl of oatmeal, not a stack of flapjacks! Here are some notes on the main ingredients in Erin’s apple cinnamon pancakes:

  • Old-fashioned oats: Look for rolled oats or old-fashioned oats. Do not substitute steel cut! Steel cut oats have a hard texture like rice and do not work here.
  • Greek yogurt: Brings a rich and moist texture to these pancakes.
  • Apple: You can use any variety, but Erin recommends crisp-tart like Honeycrisp or Fuji.
  • Maple syrup: Make sure it is pure maple syrup!
  • Butter, milk, and eggs
  • Cinnamon
  • Vanilla, baking powder, and salt
Well Plated Cookbook

Blend ’em right up!

These apple cinnamon pancakes use rolled oats only, so the trick is: the blender! We have a few blender muffins and blender pancakes recipes that we can’t get enough of. So we were thrilled to see Erin use this technique in her recipe. Here are a few notes on blending the batter:

  • A high quality or high speed blender makes quick work. We have a high speed blender, and these took just a few second to blend into a smooth batter.
  • Other blenders can take a few minutes. If you’ve got a less powerful blender, it may take a few minutes of stopping and scraping down the bowl with a spatula. Just keep blending until a smooth batter forms!

Trick to cooking apple cinnamon pancakes: low and slow

Pancakes might sound like something you can do in your sleep. But we actually get a lot of questions about cooking them! The biggest mistake people make: cooking them on too high heat. They’ll turn out dark on the outside and uncooked on the inside. Here’s how to cook these apple cinnamon pancakes to perfection:

  • Low and slow is the key! Use medium low heat so the pancake cooks through evenly. We cannot say this enough!
  • Adjust the heat while cooking. It’s easy to get a perfect first batch of apple pancakes, then burn the second batch because the skillet is already blazing hot. Stay vigilant! We always turn down the heat after the first batch to make sure the next batch doesn’t burn.
Apple cinnamon pancakes

Pancake topping ideas

Once you’ve got a towering stack of apple cinnamon pancakes, it’s all about the toppings! Here are a few notes about what Erin suggests and what we personally enjoy:

  • Peanut butter or almond butter: Adding plant-based protein helps to make them even more filling! Our biggest pet peeve about standard pancakes is that they leave us hungry hours later. Combining oatmeal pancakes with nut butter makes a seriously filling breakfast.
  • Fresh apples or sauteed apples: We used fresh apples to top and loved the crisp pop of flavor and texture. In Erin’s cookbook, she also has a great recipe for sauteed apples to use as a topping.
  • Chopped pecans or walnuts: Chopped nuts add even more plant-based protein and a nice crunch.
  • Greek yogurt: Swirl Greek yogurt with a little maple syrup as healthy topping, or use it plain. Another idea is the Greek yogurt “cream cheese” topping from our Carrot Cake Pancakes.
Apple cinnamon pancakes

About the book: The Well Plated Cookbook

This apple cinnamon pancakes recipe is from our friend Erin Clarke’s book, The Well Plated Cookbook. WOW, is this book a stunner. We could not recommend it more: not just because we are lucky enough to know Erin personally. This book is everything we love about her food: fresh, healthy recipes that taste incredible and are full of wholesome ingredients. Every page you turn to, you’ll immediately want to make the recipe.

Of special note: the recipes are very easy to follow so that they come out perfectly every time. Alex and I are obsessed with well-tested and well-written recipes, and we think Erin’s are top notch. You’ll feel comfortable cooking with the book because there’s no guesswork! It’s got recipes for eaters of all kinds (meat and seafood), but as mostly vegetarians we found there were plenty of options. Her cookbook is one of our favorites this year. Congratulations, Erin on a fabulous book!

This apple cinnamon pancakes recipe is…

Vegetarian and gluten-free.

Print
Apple cinnamon pancakes

Apple Cinnamon Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 4-inch pancakes
  • Diet: Vegetarian
Print Recipe

Description

These cozy-spiced apple cinnamon pancakes are a healthy way to start the day! They’re deliciously wholesome, made with oats and maple syrup.

Ingredients

  • 2 tablespoons unsalted butter
  • 3/4 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 3/4 cups old-fashioned oats
  • 2 large eggs
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup shredded crisp-tart apple, such as Honeycrisp or Fuji (1 large or 2 small)
  • For serving: pure maple syrup, chopped pecans, peanut butter or almond butter, sauteed apples

Instructions

  1. If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees Fahrenheit.
  2. In a small microwave-safe bowl, microwave the butter for 15 seconds. Continue to microwave in 15-second bursts, just until melted. Set aside and let cool to room temperature.
  3. Place the Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt, and melted, cooled butter in a blender. Blend until the batter is very smooth, stopping to scrape down the sides of your blender a few times. Depending on your blender, this will take a few minutes. Continue blending until you don’t see any remaining bits of oats, and the batter is creamy.
  4. Stop the blender. Peel and grate the apple, then stir it into the blender. Do not blend again.
  5. Heat a large nonstick skillet or griddle over medium-low heat. Unless the manufacturer of your pan directs otherwise, lightly coat the surface of the pan with nonstick spray (some nonstick pans and griddles may not need it).
  6. Once the skillet is heated, drop the batter by 1/4 cupfuls onto the pan and, with the flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be 1/2 inch thick. Let cook slowly for 3 to 4 minutes on the first side, until the edges look dry and small bubbles appear on top. Gently flip (the underside should be golden) and continue cooking on the other side for 1 to 2 additional minutes, until golden. Adjust the heat as needed between batches. If you pancakes are turning golden before they are cooked through, reduce the heat of your skillet accordingly; if they don’t seem to be cooking through at all and you’ve gone a few minutes over the cook time, increase the temperature a little. Repeat with the remaining batter.
  7. Serve the pancakes immediately or place on a baking sheet and keep warm in the oven. Add your favorite toppings and enjoy.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Apple cinnamon pancakes, Apple pancakes

More oatmeal pancakes and muffins

We’ve got lots of recipes for oatmeal pancakes and muffins that use 100% oats to make a delightfully fluffy, gluten free muffin! Here are a few more recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Whole Wheat Zucchini Pancakes

Zucchini Pancakes-these healthy zucchini pancakes remind me of zucchini bread, but in pancake form. Top with butter and maple syrup for a real breakfast treat!  I really hope you aren’t sick of zucchini because I have another zucchini r…

Zucchini Pancakes-these healthy zucchini pancakes remind me of zucchini bread, but in pancake form. Top with butter and maple syrup for a real breakfast treat!  I really hope you aren’t sick of zucchini because I have another zucchini recipe for you today, Zucchini Pancakes! These light and fluffy hot cakes are a family favorite! Our boys…

The post Whole Wheat Zucchini Pancakes appeared first on Two Peas & Their Pod.

Lemon Blueberry Pancakes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote. Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do! Ingredients for the best lemon blueberry pancakes This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes: All purpose flour: you can also use half and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.

Lemon blueberry pancakes

Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do!

Ingredients for the best lemon blueberry pancakes

This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes:

  • All purpose flour: you can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk
  • Baking powder, sugar and salt
  • Egg
  • Milk
  • Greek yogurt
  • Lemon juice and zest
  • Neutral oil like grapeseed, organic canola oil, or organic vegetable oil
  • Blueberries: fresh or frozen
Lemon blueberry pancakes

How to add berries to pancakes: the secret!

Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?

  • Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
  • This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.
Blueberry compote

Use fresh or frozen berries: you don’t even need to thaw

Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!

Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!

Variations on lemon blueberry pancakes

Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:

  • Substitute almond milk for the milk AND Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
  • Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.

Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.

How to make lemon blueberry pancakes

Topping ideas for lemon blueberry pancakes

These lemon blueberry pancakes are stunners! Of all of our pancake recipes, they’re one of our favorites because they’re so unique and fresh. Step them up by topping them with even more incredible flavors. Here are some of our favorite topping ideas:

  • Maple syrup: The easiest basic topping is maple syrup: and it’s oh so good.
  • Compote (highly recommended!): This Blueberry Compote we made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
  • Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
  • Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond Butter, Cashew Butter, Peanut Butter
  • Toasted nuts: These add a great crunch! Try Toasted Almonds, Toasted Pecans or Toasted Walnuts.
  • Whipped cream: If you like a decadent pancake, top with Homemade Whipped Cream.
  • Sweetened Greek yogurt: For a healthier spin, mix a little maple syrup with Greek yogurt for a creamy topping.
Lemon blueberry pancakes

This lemon blueberry pancakes recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the notes in the section above. For a gluten free pancake, go to Gluten Free Pancakes.

Print
Lemon blueberry pancakes

Easy Lemon Blueberry Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 medium pancakes
  • Diet: Vegetarian
Print Recipe

Description

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.

Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • 1 cup blueberries, fresh or frozen
  • For serving: Blueberry Compote or maple syrup

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
  3. Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
  4. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  5. Serve immediately with blueberry compote or maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon blueberry pancakes

More pancake recipes

Love pancakes? We’ve got lots of ideas for you! Here are some of our favorites:

  • Greek Yogurt Pancakes Light, fluffy, and full of flavor! No buttermilk needed.
  • Sour Cream Pancakes The perfect pancake: ultra fluffy, lightly tangy, and so delicious!
  • Blueberry Buttermilk Pancakes These are the easiest, fluffiest, tangiest, most tender blueberry buttermilk pancakes. You need them in your life—stat.
  • Banana Oatmeal Pancakes These deliciously pancakes are made in a blender using oats and bananas: no flour! They’re gluten-free and delicious.
  • Carrot Cake Pancakes Moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Banana Pancakes

Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast. I don’t know if it’s from being home so much or what, but Elle has been a little extra with her breakfast choices lately. Yogurt parfaits […]

The post Banana Pancakes appeared first on My Baking Addiction.

Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast.

Stack of banana pancakes on a white plate, topped with sliced bananas, blueberries and whipped cream, with syrup being drizzled on top

I don’t know if it’s from being home so much or what, but Elle has been a little extra with her breakfast choices lately.

Yogurt parfaits or cereal just aren’t cutting it these days. Instead, she’s asking for things like pancakes, waffles, bacon or chicken sausage, fresh fruit…the list goes on.

Luckily the kid doesn’t really eat until 11:30, giving me time to have my coffee before she hits me up with her breakfast requests. Or I guess they’re really brunch requests by that time.

Since pancakes have been popular with my mini brunch lover, it’s given me an excuse to make stacks of these Banana Pancakes on repeat.

(more…)

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Lemon Ricotta Pancakes with Blueberry Sauce

Lemon Ricotta Pancakes with Blueberry Sauce-these light and fluffy ricotta pancakes are bursting with lemon flavor and are topped with a simple blueberry sauce. The perfect weekend breakfast!  These Lemon Ricotta Pancakes are heavenly! The lemon a…

Lemon Ricotta Pancakes with Blueberry Sauce-these light and fluffy ricotta pancakes are bursting with lemon flavor and are topped with a simple blueberry sauce. The perfect weekend breakfast!  These Lemon Ricotta Pancakes are heavenly! The lemon and blueberry flavors are a favorite every time. The pancakes are perfect for holidays, feeding guests, or just a…

The post Lemon Ricotta Pancakes with Blueberry Sauce appeared first on Two Peas & Their Pod.

Easy Blender Pancakes

Easy Blender Pancakes– Ditch the store bought pancake mix and go homemade with these SUPER easy, delicious, and healthy flourless pancakes! All of the ingredients go in the blender and VOILA you have fluffy pancakes in a matter of minutes. Flourl…

Easy Blender Pancakes– Ditch the store bought pancake mix and go homemade with these SUPER easy, delicious, and healthy flourless pancakes! All of the ingredients go in the blender and VOILA you have fluffy pancakes in a matter of minutes. Flourless Pancakes There is nothing better than a big stack of pancakes in the morning.…

The post Easy Blender Pancakes appeared first on Two Peas & Their Pod.

Homemade Bisquick

Homemade Bisquick comes together in less than 5 minutes and can be used in any recipe that calls for Bisquick or all-purpose baking mix.

The post Homemade Bisquick appeared first on My Baking Addiction.

Homemade Bisquick comes together in less than 5 minutes and can be used in any recipe that calls for Bisquick mix or all-purpose baking mix. It’s perfect for things like pancakes, biscuits, and diner-style muffins.

Homemade Bisquick mix in a glass jar with a stack of pancakes and a carafe of orange juice in the background

Most of the time I’m all about baking and cooking from scratch – until I’m not. Like those Sunday mornings when I don’t set an alarm and the whole family sleeps in until 10:00.

I know that sounds pretty blissful, but…

The problem is, I’m a creature of habit and sleeping in always throws me off my game in a big way.

I love waking up early and sipping coffee at my desk in complete silence. It’s when I make lists and online shop for things I don’t need – like lipgloss and mason jar cocktail shakers.

And when I don’t get that time? I feel flustered and out of sorts.
(more…)

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Carrot Cake Pancakes

These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top. Looking for tasty pancakes that won’t leave you with a sugar crash? Try these Carrot Cake Pancakes! Most carrot cake pancakes make you feel like you just ate dessert. But these are perfect: sweet enough with a healthy spin! They’re lightly sweetened with maple syrup, tender and moist from the carrots, and perfectly spiced with cinnamon, ginger and nutmeg. Even better, top them with maple Greek yogurt and the sweet tang is magic. It’s like eating a piece of carrot cake…that’s suitable for breakfast. What’s in these carrot cake pancakes? These carrot cake pancakes are full of ingredients that were already in Alex and my pantry and fridge: we didn’t have to make a special trip to make them! We hope the same will be true for you, assuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our son Larson for Easter!). Here’s what you’ll need: Flour: you can use […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

Carrot cake pancakes

Looking for tasty pancakes that won’t leave you with a sugar crash? Try these Carrot Cake Pancakes! Most carrot cake pancakes make you feel like you just ate dessert. But these are perfect: sweet enough with a healthy spin! They’re lightly sweetened with maple syrup, tender and moist from the carrots, and perfectly spiced with cinnamon, ginger and nutmeg. Even better, top them with maple Greek yogurt and the sweet tang is magic. It’s like eating a piece of carrot cake…that’s suitable for breakfast.

What’s in these carrot cake pancakes?

These carrot cake pancakes are full of ingredients that were already in Alex and my pantry and fridge: we didn’t have to make a special trip to make them! We hope the same will be true for you, assuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our son Larson for Easter!). Here’s what you’ll need:

  • Flour: you can use 100% all purpose, or a mix of all purpose and whole wheat or oat flour
  • Spices: you’ll use cinnamon, ginger, and nutmeg for that carrot cake vibe
  • Greek yogurt: we like using yogurt in our pancakes to make them perfectly moist
  • Maple syrup: for a subtle sweetness: no refined sugar!
  • Milk, egg, baking powder, and oil: to round out the standard pancake ingredients
  • Carrots: finely grated with a shredder — this is what takes the most time!
Carrot cake pancakes

Maple Greek yogurt: a healthy spin on cream cheese frosting!

The maple Greek yogurt topping is what puts these carrot cake pancakes over the top! Alex and I don’t usually buy cream cheese, and it can make a rich-tasting topping. For a healthy spin, we used Greek yogurt to create a sort of cream cheese frosting! The tang of the yogurt is exactly what you need to accessorize the spice of the pancakes. Here’s what you’ll do:

  • Let the Greek yogurt sit in a strainer to thicken while you make the pancakes. This gets it to more of a cream cheese consistency. You can skip this step if you’d like, but the topping will be a little more runny, because you’ll be adding…
  • Add maple syrup & vanilla. Once the Greek yogurt is thickened a little, add the maple syrup and vanilla. Taste, and you’ve got instant healthy cream cheese “frosting”!

Flour types to use in carrot cake pancakes

Alex and I love pancakes that are a little heartier than the typical all purpose flour pancake. We like to use a 50/50 ratio of all purpose flour with oat flour or whole wheat flour (like our sour cream pancakes). The oat flour in particular makes it heartier and more filling than a traditional pancake would be. It also gives you the nutrients of oats, like fiber and vitamins. (Want a 100% oat pancake? Head to Banana Oatmeal Pancakes.)

Either way, the mix of flours also adds complexity in flavor and helps the texture a bit. But if all you have is all purpose flour, that’s ok too! It’s a customizable recipe and works with what you have on hand.

Carrot cake pancakes

How to make oat flour

Did you know you can make your own oat flour? If you’ve got rolled oats, you can make oat flour at home! Simply whiz rolled oats in a blender or food processor until they are ground as fine as possible, taking on the consistency of flour. Alex and I do this all the time. Go to our Oat Flour Recipes for more.

More carrot cake recipes!

Are you a carrot cake flavor fan? Here are a few more recipes that play on the magic of carrot cake:

Carrot cake pancakes

This carrot cake pancakes recipe is…

Vegetarian. For gluten-free, use 50% oat flour and 50% 1-for-1 gluten-free flour. For vegan, use a flax egg and a non-dairy milk.

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Carrot cake pancakes

Carrot Cake Pancakes

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 9 to 12 medium to large pancakes
  • Diet: Vegetarian
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Description

These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat or oat flour (or more all purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 1 tablespoon maple syrup
  • 2 tablespoons neutral oil
  • 1 1/4 cups finely shredded carrots (about 5 large carrots)
  • Maple yogurt topping*: 1 cup Greek yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract

Instructions

  1. Optional: If making the maple yogurt topping: place 1 cup Greek yogurt in a fine mesh strainer over a bowl and let it drain while making the pancakes (this makes it thicker, getting it to a cream cheese consistency).
  2. In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, cinnamon, ginger, nutmeg and kosher salt.
  3. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, maple syrup, and oil. Then whisk in the grated carrot.
  4. Add the dry ingredients and stir until combined. If the batter is too thick, stir in a small splash of milk (the consistency of each yogurt brand varies).
  5. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. If the batter has gotten thicker after sitting, add a splash of milk (don’t add too much or the pancakes will get too flat). Use a 1/4 cup measuring cup to pour the batter into small circles and use the bottom to flatten out the shape if necessary (the carrots can make it harder to spread). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  6. If making the maple yogurt topping, mix together the thickened Greek yogurt, maple syrup and vanilla extract. Serve the pancakes topped with maple yogurt and a drizzle of maple syrup. (If you’d like, add chopped pecans.)

Notes

*The maple yogurt topping is reminiscent of cream cheese toppings but a little less rich. The tang with the carrot cake pancake is totally worth making!

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Carrot Cake Pancakes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes