Fluffy Almond Flour Pancakes

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds! Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake! Ingredients in this almond flour pancakes recipe Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients: Almond flour Sugar Baking powder Kosher salt Eggs Neutral oil Vanilla Make sure […]

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

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!

Almond flour pancakes

Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake!

Ingredients in this almond flour pancakes recipe

Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients:

  • Almond flour
  • Sugar
  • Baking powder
  • Kosher salt
  • Eggs
  • Neutral oil
  • Vanilla

Make sure to buy almond flour, not almond meal

When you’re shopping for this recipe, make sure to grab a bag of almond flour, not almond meal. Though both are made of ground almonds, there’s a distinct difference between the two:

  • Almond flour is made from blanched almonds (almonds with their skins removed) and is ground very finely. 
  • Almond meal contains the skins, making it brown in color instead of off-white, and has a coarser grind than almond flour.

To get the right texture for these almond flour pancakes, almond flour is required because it makes the fluffiest texture! It’s easy to find at your local grocery store these days, just make sure to check the package. Other recipes that use almond flour? Fluffy Gluten Free Waffles or this Chocolate Chip Skillet Cookie.

Almond flour

Tips for cooking: use low heat and flip gently

For this almond flour pancakes recipe, it’s important to take care during the cooking process. Almond flour pancakes are more delicate than a standard pancake, and they brown faster. This is because they don’t have gluten to hold them together. Here are a few tips for cooking them:

  • Low and slow is key! If the heat is too high, the pancakes come out burned on the outside and raw on the inside. Low and slow is the way to go: especially with almond flour pancakes.
  • Flip them when bubbles form on the surface and start to pop. It’s hard to wait for this signal, but trust us! This trick works every time and makes the perfectly cooked pancake.
  • Gently flip them: they’ll be more delicate than a standard pancake. That said, we were easily able to flip these: just keep that in mind when you go to flip.
Almond flour pancakes recipe

Skip mix-ins for almond flour pancakes and go for toppings!

Because almond flour pancakes are a bit more delicate, we don’t recommend adding mix-ins to the batter. This can break up the structure of the pancake and make it more difficult to flip. Instead, go big on toppings! Here are some of our favorite ideas to complete this healthy breakfast:

What would you serve for toppings? Let us know in the comments below!

Almond flour pancakes

This almond flour pancakes recipe is…

Vegetarian, dairy-free and gluten-free. (For vegan you could try with flax eggs, but we have not tested this substitute.)

Print
Almond flour pancakes

Fluffy Almond Flour 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 pancakes
  • Diet: Vegetarian

Description

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!


Ingredients

  • 1 1/2 cups almond flour
  • 2 1/2 tablespoons sugar
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 2 tablespoons neutral oil
  • 1/2 tablespoon vanilla extract

Instructions

  1. In a medium bowl, mix the almond flour, sugar, baking powder, and salt. 
  2. In a separate bowl, whisk together the eggs, neutral oil, and vanilla extract. Add the dries and stir to combine. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour 1/4 cup of 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 gently flip them and cook until golden on the other side: take care as they are a bit more fragile than a standard pancake. 
  4. 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.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Almond flour pancakes, almond flour pancakes recipe

More great pancakes recipes

Love a big stack of flapjacks? Here are some of our favorite pancakes recipes:

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

Go-To Banana Pancakes

Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up. If there’s a smell of cozy, it’s wafting pancakes on a hot griddle. Right? It’s the aroma of lazy mornings, slanted morning light, and cradling a warm mug of coffee. So here’s the only recipe you need to create that magic: our go-to Banana Pancakes recipe! This one is totally classic: with simple ingredients that you probably already have on hand. You can customize it to different diets, and to the amount of bananas you have on hand. It’s totally flexible for you and your morning! This one is the one we use for special breakfasts or brunches for our family…and it’s always a hit. How to make banana pancakes: some tips! There are just a few things to note about making this banana pancakes recipe. But all in all, it’s the definition of simple. Here’s what to know: Ripe bananas are best. Don’t compromise on this! The riper the banana, the better that beautiful scent in your pancakes. Are your bananas still green? Here’s a trick: you can ripen bananas in the oven. See below for more about customizing the recipe to […]

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

Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up.

Banana pancakes

If there’s a smell of cozy, it’s wafting pancakes on a hot griddle. Right? It’s the aroma of lazy mornings, slanted morning light, and cradling a warm mug of coffee. So here’s the only recipe you need to create that magic: our go-to Banana Pancakes recipe! This one is totally classic: with simple ingredients that you probably already have on hand. You can customize it to different diets, and to the amount of bananas you have on hand. It’s totally flexible for you and your morning! This one is the one we use for special breakfasts or brunches for our family…and it’s always a hit.

How to make banana pancakes: some tips!

There are just a few things to note about making this banana pancakes recipe. But all in all, it’s the definition of simple. Here’s what to know:

  • Ripe bananas are best. Don’t compromise on this! The riper the banana, the better that beautiful scent in your pancakes. Are your bananas still green? Here’s a trick: you can ripen bananas in the oven. See below for more about customizing the recipe to your bananas!
  • Cook the batter on low heat. This is what cooks pancakes to perfection: golden on the outside and cooked through on the inside. See below for more on that.

You can use any number of bananas: here’s how!

The other day, we wanted to make banana pancakes: but we only had one of that magical yellow fruit on hand. Can you make banana pancakes with 1 banana? Yes! We’ve tested this recipe so it works with different amounts of bananas. Here’s what to know:

  • How many mashed bananas in a cup? It depends on their size. 1 small banana = 1/4 cup mashed. 1 medium banana = 1/3 cup mashed. 1 large banana = 1/2 cup mashed. 1 extra large banana = 3/4 cup mashed.
  • This recipe works with 1/2 cup, 3/4 cup or 1 cup mashed banana. Just add a few tablespoons additional milk to the batter until it comes to a pourable consistency.
Banana pancakes

How to cook pancakes: low and slow

The key to cooking a pancake to perfection? Here are two tips you can use to cook them right every time. Trust us: we’ve made lots of mistakes in this area!

  • Use low to medium low heat. Cooking the pancakes slowly avoids getting them blackened on the outside and raw on the inside.
  • When to flip? When the bubbles form. Wait until bubbles start to form on the surface of the pancake: then flip it! It’s the indication that it’s cooked through.

Banana pancake variations: vegan, gluten free and more!

These banana pancakes are classic style: they’re made with all purpose flour and egg. But do you have a dietary preference and want to change it up? Or want to add some mix-ins? We’ve got options! Here’s what to do to modify this recipe:

  • Vegan: Use the recipe below with a flax egg and oat milk.
  • Gluten free: Go to our Banana Oatmeal Pancakes instead.
  • Whole wheat: Substitute white whole wheat flour for the all-purpose flour, or use 1/2 whole wheat and half all-purpose flour
  • Banana blueberry pancakes: Use 1 cup 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).
  • Banana chocolate chip: Use 1/4 cup chocolate chips. Same idea as above.
Banana pancakes

Banana pancake toppings

What do you put on your banana pancakes? We’re simple over here! Here’s the combination we think is pure perfection — and a few other ideas in case you want to mix it up.

  • Almond butter, sliced bananas and maple: This is our ideal topping for a stack of banana-flavored flapjacks. It’s simple and complements the flavors perfectly, in our minds. A few other ideas…
  • PB&J: Use peanut butter and homemade strawberry chia jam.
  • Fruit sauce: Add strawberry sauce, raspberry sauce, or blueberry sauce for a fancy breakfast.

How about you: what do you like on your banana pancakes?

More pancake recipes

There’s lots more where these come from! Pick from some of these favorite pancake recipes:

This banana pancake recipe is…

Vegetarian. For vegan, follow the modifications in the recipe below. For gluten-free, go to Banana Oatmeal Pancakes.

Print
Banana Pancakes

Go-To Banana Pancakes


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

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 to 10 medium pancakes
  • Diet: Vegetarian

Description

Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up. 


Ingredients

  • 3/4 cup mashed ripe banana* (about 3 small, 2 medium or 1 extra large)
  • 1 large egg (or flax egg for vegan)
  • 1 tablespoon neutral oil
  • 3/4 cup milk of choice (2% or non-dairy milk)
  • 1 cup all-purpose flour**
  • 1/2 teaspoon cinnamon 
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar)
  • 1/2 teaspoon kosher salt
  • To serve: almond butter, banana slices, honey or maple syrup

Instructions

  1. In a medium bowl, mash the banana and measure it out. Whisk in the egg, neutral oil, and milk. 
  2. In a separate bowl bowl, whisk together the all-purpose flour, cinnamon, baking powder, sugar, and kosher salt.
  3. Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. (If needed, you can add another tablespoon of milk to get it to a pourable consistency, but you shouldn’t need it for the first batch.)
  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: about 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 for the second batch so it comes to a pourable consistency. 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 desired toppings.

Notes

*Typically 1 small banana equals 1/4 cup mashed, and 1 large is 1/2 cup mashed. You can make this recipe with 1/2 cup mashed banana if that’s all you have. Just add about 2 more tablespoons milk to the batter so it comes to a pourable consistency before cooking. You can also increase to 1 cup mashed banana for a more intense banana flavor, and use the same principles.

*For gluten free banana pancakes, go to Banana Oatmeal Pancakes.

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

Keywords: Banana pancakes, banana pancakes recipe

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

Banana & Hazelnut Sharing Pancake

Thanks to Lyle’s Golden Syrup for sponsoring this post Every year I look forward to pancake day – it’s usually in close proximity to my birthday and they’re also one of my all-time favourite things to make! I love to change up the flavours and try different types of pancake from savoury, dinner-appropriate ones to luxuriously dessert-y options. This recipe is definitely a dessert-appropriate pancake – it makes a BIG fluffy one, like a cross between a souffle pancake and an American-style pancake, perfect for sharing between 2 for dessert (so perfect for Valentine’s day). To take things up a notch I caramelised some cut bananas in butter and Lyle’s golden syrup for a gooey sweetness which isn’t too overbearing. A handful of crushed hazelnuts stirred in with the bananas at the end adds a little crunch to each bite. Of course, I drizzled the pancake with a bit more Lyle’s Golden Syrup before serving as it’s an essential pancake topping! I also added a dollop of yoghurt (or you can go with whipped cream or even vanilla ice cream).

The post Banana & Hazelnut Sharing Pancake appeared first on Izy Hossack – Top With Cinnamon.

a large sharing pancake topped with caramelised bananas and yoghurt on a table setting with flowers

Thanks to Lyle’s Golden Syrup for sponsoring this post

Every year I look forward to pancake day – it’s usually in close proximity to my birthday and they’re also one of my all-time favourite things to make! I love to change up the flavours and try different types of pancake from savoury, dinner-appropriate ones to luxuriously dessert-y options.

a sharing pancake topped with caramelised bananas and hazelnuts

This recipe is definitely a dessert-appropriate pancake – it makes a BIG fluffy one, like a cross between a souffle pancake and an American-style pancake, perfect for sharing between 2 for dessert (so perfect for Valentine’s day). To take things up a notch I caramelised some cut bananas in butter and Lyle’s golden syrup for a gooey sweetness which isn’t too overbearing. A handful of crushed hazelnuts stirred in with the bananas at the end adds a little crunch to each bite.

Of course, I drizzled the pancake with a bit more Lyle’s Golden Syrup before serving as it’s an essential pancake topping! I also added a dollop of yoghurt (or you can go with whipped cream or even vanilla ice cream).

Banana & Hazelnut Sharing Pancake

Banana & Hazelnut Sharing Pancake

Yield: serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A big fluffy pancake (for two!) topped with caramelised bananas and chopped hazelnuts, perfect for sharing.

Ingredients

Pancake batter:

  • 70g plain white flour
  • 1 tbsp granulated sugar
  • 3/4 tsp baking powder
  • 120ml milk
  • 2 eggs, separated
  • 15g (1 tbsp) butter, melted
  • Pinch fine table salt
  • 1 tbsp vegetable oil

Caramelised bananas:

  • 2 tbsp Lyle’s Golden Syrup, plus more for drizzling
  • 15g (1 tbsp) unsalted butter
  • 2 ripe bananas, peeled and halved lengthways or cut into rounds
  • 30g hazelnuts, crushed

Instructions

For the pancake:

  1. Place the flour, sugar, baking powder, milk and egg yolks into a bowl. Stir with a whisk to combine to a smooth batter. Melt the butter in a medium non-stick frying pan then remove from the heat and add to the bowl, stirring to combine.
  2. In a separate bowl whisk the egg whites with the salt until you get stiff peaks. Take 1/3 of the beaten whites and mix them into the batter. Add the remaining egg whites and fold in gently until combined.
  3. Heat the oil in the same frying pan you were using earlier over a medium-low heat. Pour in the pancake batter and cover with a lid. Leave to cook for around 5-6 minutes until the top of the pancake looks almost fully set and the bottom of the pancake is golden brown. Use a spatula to gently loosen the pancake from the pan and then flip over (I find using 2 metal spatulas to be the best way to do this). Cook until the other side is golden (1-2 minutes) then slide the pancake out onto a serving plate.

For the bananas:

  1. Heat the Lyle’s Golden Syrup and butter in the frying pan over a medium heat. Once melted, add the bananas cut side down to the pan and cook until softened and golden underneath. Stir in the hazelnuts and then pour the contents of the pan over the cooked pancake.
  2. Serve with a drizzle of Lyle’s Golden Syrup and a dollop of
    yoghurt or whipped cream if you’d like.



 









Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Banana & Hazelnut Sharing Pancake appeared first on Izy Hossack - Top With Cinnamon.

How to Make Pancakes Like A Flipping Pro

There’s nothing like a tall stack of toasty, hot, fluffy pancakes to bring many mouthfuls of satisfaction to your morning, noon, or even night. Fast, fun and endlessly customizable, pancakes are an essential element of every cook’s repertoire. From bat…

There's nothing like a tall stack of toasty, hot, fluffy pancakes to bring many mouthfuls of satisfaction to your morning, noon, or even night. Fast, fun and endlessly customizable, pancakes are an essential element of every cook's repertoire. From batter to belly, we break down the basics of this beloved breakfast classic so you can start flipping flapjacks with one hand tied behind your back.

What Is Batter?

All pancakes start out as batter, a mixture of flour, protein, fat, and liquid, plus a dash of bubble-creating chemicals in the form of baking powder and/or baking soda. Upon mixing, tons of tiny bubbles form throughout the batter, which, when poured onto a suitably hot surface, solidifies around these microscopic air pockets, resulting in the texture affectionately referred to as "fluffiness."

Read More >>

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

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

Pancake Cereal Is the Breakfast Trend We Didn’t Know We Needed

I was raised on Scooby-Doo, cereal, and 70s music. These days, only one of those things seems relevant to my life. Cartoons gave way to better television and I traded in Cap’n Crunch for two fried eggs or a bowl of oatmeal. Honestly, it’s been a while …

I was raised on Scooby-Doo, cereal, and 70s music. These days, only one of those things seems relevant to my life. Cartoons gave way to better television and I traded in Cap'n Crunch for two fried eggs or a bowl of oatmeal. Honestly, it’s been a while since I gave cereal any serious consideration.

That is until this week, when cereal made its way back into popular culture (and my consciousness). How else, but via TikTok, the popular video app that’s taken on new levels of frenzy now that we’re even more connected to our phones than before.

Read More >>

American Buttermilk Pancakes

Fluffy, easy and so classic! A delicious buttermilk pancake recipe for breakfast/brunch or even dessert. I realised that out of all the pancake recipes on my site, I haven’t done a plain + simple, American style pancake recipe. If you’ve been reading my blog for a while now, you’ll probably know that I am a little bit obsessed with pancakes. I grew up eating Aunt Jemima’s pancake mix pancakes which my mum would bring back from America when she’d go over to visit relatives. When I started cooking for myself, pancakes were something that I started trying to make from scratch so I could eat them more often. After many years now of pancake-making, I’ve picked up tips along the way as well as learnt my own best practices for the perfect texture. A few things I’ll note below.. My top pancake-making tips: Adding some malted milk powder to the batter: I can’t remember where I read this but I love this little addition. I add malted milk powder instead of sugar (as it’s usually sweetened) and it adds such a delicious flavour to the pancakes. It’s optional as I know loads of people won’t have it to hand, plus […]

The post American Buttermilk Pancakes appeared first on Izy Hossack – Top With Cinnamon.

a tray of American style buttermilk pancakes with butter  & maple syrup

Fluffy, easy and so classic! A delicious buttermilk pancake recipe for breakfast/brunch or even dessert.

I realised that out of all the pancake recipes on my site, I haven’t done a plain + simple, American style pancake recipe. If you’ve been reading my blog for a while now, you’ll probably know that I am a little bit obsessed with pancakes. I grew up eating Aunt Jemima’s pancake mix pancakes which my mum would bring back from America when she’d go over to visit relatives. When I started cooking for myself, pancakes were something that I started trying to make from scratch so I could eat them more often.

a plate of buttermilk pancakes with butter and maple syrup

After many years now of pancake-making, I’ve picked up tips along the way as well as learnt my own best practices for the perfect texture. A few things I’ll note below..

My top pancake-making tips:

  1. Adding some malted milk powder to the batter: I can’t remember where I read this but I love this little addition. I add malted milk powder instead of sugar (as it’s usually sweetened) and it adds such a delicious flavour to the pancakes. It’s optional as I know loads of people won’t have it to hand, plus it’s only just there for the taste.
  2. Using a mixture of plain yoghurt and water to make ‘buttermilk’: we *can* get buttermilk in the UK but it is harder to find and I find it has more limited uses than yoghurt does. I eat yoghurt in many different meals/recipes so (a) I usually have it in the fridge and (b) it’s more likely that I’ll use it all up. Thinning the yoghurt out with some water helps bring it closer to buttermilk texture. The acidity, protein and fat content of the yoghurt is close to that of buttermilk so works in a pretty similar way to buttermilk. That said, if you have buttermilk and want to use it, go for it! I just tend to do the yoghurt trick instead.
  3. Separating the eggs (but not whipping the whites): a lot of fluffy pancake recipes require you to whip egg whites and fold them into the batter which does definitely help make a super light pancake. However, the majority of the time I don’t want to do this step! I would rather have a less fluffy pancake than have to clean my electric whisk. I picked up this tip of mixing in the yolks and whites separately from this pancake recipe on The Kitchn. It does seem to help make the pancakes a bit fluffier and is so easy to do.
  4. Cooking the pancakes on a low heat: I find this ends up helping you get the right level of browning on the pancake whilst also making sure the batter in the centre is cooked.
  5. Reheating pancakes for a crowd: If you’re serving the whole batch of pancakes to a bunch of people at once, I’d recommend making them and then transferring to a baking tray. Once they’re all made, you can pop the tray into the oven at around 100C (200F) for 10 minutes to warm them back up. You can keep a tray in the oven and keep adding to it as you’re cooking the pancakes but sometimes this can mean that you first pancakes end up sitting in the oven for 30 minutes and get really dry.
  6. Reheating pancakes for 1 to 2 people: just do this straight in the frying pan! You can brush the pan with a bit of oil first and then add the cooked pancakes to the pan over a high heat on the stove. Flip them over once the underside is hot and let the other side warm up too. This is the best way to preserve their texture plus it’s very quick when you’re only doing it for a few pancakes. I sometimes reheat pancakes in my toaster when I’m feeling extra lazy, but I find that a lot of the time they end up crumpling, getting stuck in the toaster and subsequently burning.

What should the thickness of American pancake batter be?

If you’re only used to making crepes/English pancakes, making American-style pancakes can seem like a whole other world. I tend to think that thicker batter helps the pancakes rise more and be fluffier in the end and you can try this out yourself: hold back some of the liquid (around 50ml?) when making your batter, mix the ingredients together and see what the texture is like. Maybe even make a test pancake with it! Then, if needed, you can always add more liquid to loosen it up. It’s easier to adjust a batter that’s too thick than try to fix a batter that’s too thin.

You want the texture of the batter to be pourable so it’ll spread out a bit once in the pan, yet definitely thicker than crepe batter. Almost like a thick-ish cheese sauce texture, if that makes sense.

fluffy American pancakes on a tray

Other pancake recipes:

American Buttermilk Pancakes

American Buttermilk Pancakes

Yield: serves 2-4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 150g (1 1/4 cups) plain white (all-purpose) flour
  • 2 tbsp malted milk powder e.g. Horlicks (optional - see notes)
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt
  • 250g (1 cup) natural plain yoghurt
  • 80g (1/3 cup) water
  • 25g (2 tbsp) light olive oil/vegetable oil OR unsalted butter, melted
  • 2 medium UK eggs (large US eggs), separated
  • vegetable oil for the frying pan

Instructions

  1. Combine the flour, malted milk powder (if using), baking powder, bicarbonate of soda and salt in a medium bowl. Mix well to combine and remove any lumps.
  2. Add the yoghurt, water and oil/melted butter to the bowl of dry ingredients. Add the yolks in too and stir until the mixture is mostly combined with a few floury patches left. Once you're at this stage, add the egg whites to the bowl and then stir until fully combined but being mindful of your mixing (overmixing will produce a dense pancake).
  3. Set a large, non-stick frying pan on the stove over a medium heat. Add some vegetable oil to the pan, you only need a thin layer to coat the pan with - I like to use a heatproof pastry brush to spread it out over the whole surface but you can just tilt and swirl the pan to achieve this.
  4. Scoop up a few tablespoons of batter (I like using a 50ml mechanical ice cream scoop for this) and dollop into the pan to form one pancake. Repeat to form 2 to 4 pancakes in your pan (depending on the size of your pan), making sure you leave room around each pancake for it to spread and puff.
  5. Turn the heat down to low and leave to cook until the underside of each pancake is golden and the edges of the batter on top starts to look dry. Use a metal spatula to flip the pancake over and let it cook until golden on the other side. Remove to a baking tray and repeat the cooking of the rest of the batter as before, adding more oil to the pan as needed between batches.
  6. I like to warm up my tray of pancakes in the oven (at around 100°C/200°F) after I've cooked all of the batter.
  7. Serve warm with butter & maple syrup.

Notes

- If you don't have malted milk powder: replace with 1 tbsp of granulated sugar and an extra 1 tbsp of plain white flour

- A note on buttermilk: I use a mixture of natural yoghurt (which is looser than Greek yoghurt) and water to mimic buttermilk since it is hard to find in the UK. If you can get buttermilk, use 330g (1 1/3 cups) of buttermilk instead of the yoghurt and water.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post American Buttermilk Pancakes appeared first on Izy Hossack - Top With Cinnamon.

3-Ingredient Pancakes That Stay Fluffy Against All Odds

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making pancakes without the usual suspects.


Photo by ROCKY LUTEN. PROP STYLIST: AMANDA WIDIS. FOOD STYLIST: ANNA BILLINGSKOG.

Pancakes at their best have a crackly-charred border, bouncy-plush center, and can be whipped up when you’re half-asleep on a Saturday morning. In most cases, this means tracking down a reliable recipe—say, buttermilk pancakes or cottage cheese pancakes or overnight-oatmeal pancakes—and keeping it close at hand. But the formula I’m about to tell you is so simple, you could hear it once, and know it by heart.

Read More >>

Oatmeal Buttermilk Pancakes

Looking for a gluten-free breakfast that tastes great and is easy to make? Well, look no further than these Oatmeal Pancakes. No special ingredients required — just rolled oats! Continue reading “Oatmeal Buttermilk Pancakes” »

Looking for a gluten-free breakfast that tastes great and is easy to make? Well, look no further than these Oatmeal Pancakes. No special ingredients required — just rolled oats!

Continue reading "Oatmeal Buttermilk Pancakes" »

The Secret to the Lightest Pancakes I’ve Ever Tasted

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

If I whispered to you that the secret to the lightest pancakes ever was—s…

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


If I whispered to you that the secret to the lightest pancakes ever was—shhhh—cottage cheese, you might be inclined to toss a 1980s diet book in my general direction.

Read More >>