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…
These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea.
Fall calls for all the pumpkin breakfast recipes, and here’s one to add to the regular rotation: pumpkin spice pancakes! These fluffy, tender flapjacks are perfectly spiced with cinnamon and pumpkin pie spice. Top with maple syrup and a melty pad of butter, and there’s nothing better for a cool morning! If you’ve got a jar of pumpkin spice, this is one of our top ways to use it.
Ingredients for pumpkin spice pancakes
This pumpkin spice pancakes recipe is optimized for that jar of pumpkin spices in your spice rack or cabinet: but you can also make your own DIY pumpkin pie spice! You’ll just need those key cozy spices: cinnamon, ginger, nutmeg, allspice and cloves. Other than that, pumpkin pancakes require the typical cast of fall characters, plus pumpkin puree! Here’s what you’ll need:
Flour
Brown sugar
Baking powder
Cinnamon
Pumpkin pie spice
Salt
Eggs
Pumpkin puree
Milk of choice
Neutral oil
Why pumpkin spice + cinnamon?
When it comes to ingredients, you’ll notice that pumpkin spice pancakes require both pumpkin pie spices and cinnamon! In the many pumpkin recipes we’ve developed, we’ve noticed that for the best “pumpkin” flavor, it’s essential to have both.
Cinnamon brings in the sweet notes, and pumpkin spices bring in the spicy, cozy and more bitter elements. The combination of the two makes the best balanced flavor. We also use this trick in our pumpkin bars and pumpkin dip.
Tips for cooking pumpkin spice pancakes
Pumpkin spice pancakes are quick and simple: mix the wet ingredients with the dry ingredients, then fry until golden brown! Here are a few tips for the process:
Use a large griddle: a non-stick surface is helpful. Use a quality griddle or skillet, since some can have uneven heating. A non-stick surface is a plus, though you’ll still want to cook with butter to get them golden brown.
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. If the heat is too low, the pancakes won’t puff as much when cooking.
Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
Mix ins and toppings
Why not add a few mix-ins to pumpkin pancakes? Here are a few ideas for mixing into the batter to step up these pancakes or ideas for toppings:
Chocolate chips: Add a few handfuls of chocolate chips to the batter
Pecans: Add chopped pecans to the batter, or top the pancakes with candied pecans.
Walnuts: Add chopped walnuts to the batter, or top the pancakes with candied pecans.
Pumpkin spice syrup: Top the pancakes with Pumpkin Spice Syrup for an extra hit of spices.
Apple cider syrup: Add a fruity element with Apple Cider Syrup.
More pumpkin recipes
Love pumpkin? Here are a few more recipes to flex your pumpkin spice muscles:
In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
These cornmeal pancakes are ultra fluffy and golden! Fry up a stack and drizzle with maple syrup for a satisfying breakfast.
There are so many types of pancakes, from buttermilk to blueberry to cottage cheese. Here’s one that rises to the top of our list: Cornmeal Pancakes! These tasty flapjacks are crisp and golden on the outside, with a fluffy interior that tastes just like cornbread. Top them with a drizzle of maple syrup and a pat of butter and they’re perfect for a morning breakfast or special brunch! Our son Larson especially gobbled these down (though he has yet to meet a pancake he doesn’t like!).
Ingredients in cornmeal pancakes
Cornmeal pancakes are a fun cozy breakfast, and come out beautifully fluffy and golden. The magic ingredient? Buttermilk, which makes that airy texture and adds a hint of tang to the flavor. You’ll want to use the real stuff here (no substitutes!). Otherwise, you might have all the other items on hand in your pantry and fridge. Here are the ingredients for cornmeal pancakes:
Fine ground cornmeal
All-purpose flour
Baking powder
Granulated sugar
Kosher salt
Egg
Salted butter
Buttermilk
Use real buttermilk for the best results
Buttermilk is absolutely crucial to making a light and fluffy muffin with a beautiful crumb. Many people, ourselves included, are often tempted to use even a buttermilk substitute: the most popular is milk and lemon juice (or another acidic ingredient like apple cider vinegar).
But for the best flavor and rise, it’s got to be the real thing! The substitute can work in a pinch, but there’s something about the flavor and texture that’s luxuriously rich when you use actual buttermilk.
Tips for cooking cornmeal pancakes
Cornmeal pancakes come together in the same way as any other pancake. Mix the wet ingredients with the dry ingredients, then cook on a skillet until golden brown! However, there are a few nuances to the process that are helpful:
Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter to get them golden brown.
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. If the heat is too low, the pancakes won’t puff as much when cooking.
Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
The batter sometimes becomes very thick while waiting for the second batch. If so, add a teaspoon or two of buttermilk until the batter is pourable.
Mix-ins, toppings, and variations
Want to mix up these cornmeal pancakes? It’s fun to add mix-ins to add a burst of flavor. You can also add fun toppings to step them up. Here are a few ideas:
Blueberries: Pour the batter into circles on the griddle, then place a handful of blueberries into the top of each pancake (this works better than mixing them into the batter).
Strawberries or raspberries: Add a handful of sliced strawberries or raspberries to each pancake while it cooks.
Pecans: Add a hint of nutty flavor with a handful of finely chopped pecans in each pancake.
Nut butter: Try them slathered with almond butter for hearty breakfast.
Cornmeal pancake leftovers and storage info
Cornmeal pancakes are easy to store: they’re actually great as leftovers. Store them refrigerated for tasty snacks with nut butter and a little maple syrup. Cornmeal pancakes store in a sealed container for up to 5 days refrigerated and 3 months frozen. It’s a nice way to extend the life of a batch.
What to do with leftover buttermilk
Most buttermilk recipes don’t use the entire container. What to do with the remainder if you buy it for these cornmeal pancakes?
In a medium bowl, stir together the cornmeal, flour, baking powder, sugar, and kosher salt. In another bowl, whisk together the egg, melted butter, and buttermilk.
Pour the dry ingredients into the wet ingredients, then stir gently to combine until the batter comes together and is pourable but slightly lumpy.
Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through. If the batter becomes very thick on the second batch, add a teaspoon or two of buttermilk until the batter is pourable.
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.
We love a good pancake recipe for lazy weekend breakfasts. Here’s what’s become our go-to: this whole wheat pancakes recipe! Using whole wheat flour adds a nutty complexity in flavor that makes these flapjacks absolutely irresistible. It also makes them a bit heartier so they keep you satisfied through the morning. Bookmark this recipe because it will become a favorite (we promise!).
Ingredients in this whole wheat pancakes recipe
Most whole wheat flour recipes rely on a mixture of whole wheat and all-purpose flour to make for a desirable texture. But turns out, you can make fluffy whole wheat pancakes with 100% whole wheat flour. They have a light and airy texture with a hefty dose of baking powder and an acidic ingredient to help them rise. Here are the ingredients for this recipe:
Whole wheat flour: you can use either white whole wheat or standard whole wheat (we use standard)
Lemon juice or vinegar: An acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice, use apple cider vinegar or white vinegar.
Tips for making whole wheat pancakes
Whole wheat pancakes are simple and quick to put together. They follow the same formula as all pancake recipes: combine the wet ingredients with the dry ingredients, then fry them up on a griddle! Here are a few quick tips for the perfect pancakes:
Use a large griddle: non-stick is helpful. Some griddles allow for more even heating than others! We use a large non-stick griddle.
Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. Don’t worry if it’s not perfect at first: keep adjusting as you cook.
Wait until bubbles form and pop on top, then flip. This trick helps to determine when the pancake is cooked through!
Add milk to the batter if it becomes too thick as it sits. Sometimes the batter can become very thick as it sits. Stir in just a bit of milk to the batter (about 1 tablespoon) to loosen it if desired.
Diet variations
Want to make these whole wheat pancakes dairy-free or vegan? A few simple swaps make it possible. Here’s what to do:
Dairy-free: Use neutral oil and non-dairy milk (we like oat milk).
Vegan: Use neutral oil, non-dairy milk, and substitute a flax egg.
Topping ideas
These whole wheat pancakes taste great with a simple drizzle of maple syrup, but you can add all sorts of topping ideas to step them up! Our favorite fancy adder is this Blueberry Syrup, which brings a fruity, pure berry flavor and sweetness. Here are a few more ideas for toppings:
Maple syrup: for best flavor, buy Grade A: Dark Color and Robust Taste
Powdered sugar
Fresh fruit: strawberries, blackberries, raspberries, blueberries, sliced bananas, chopped apples
We hope this whole wheat pancakes recipe becomes a family favorite for you, just like it has in our house! Let us know if you try it in the comments below.
More pancake recipes
Want more variations? Here are a few more pancake recipes to try:
In a medium bowl, whisk together the whole wheat flour, brown 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.)
Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
Notes
*An acidic ingredient helps to make fluffy pancakes. If you don’t have it on hand, you can use lemon juice or white vinegar as a substitute.
Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already…
Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.
These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp or flaxseeds, but even then, they require fewer ingredients than the rest.
Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.
These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!
This fluffy pancake recipe has the perfect amount of fluff, and sweetness … Read more
The post The Perfect Pancake Recipe appeared first on Sugar and Charm.
This fluffy pancake recipe has the perfect amount of fluff, and sweetness ... Read more
These zesty lemon ricotta pancakes are absolutely divine! They are so flavorful, buttery, and moist … Read more
The post Lemon Ricotta Pancake Recipe appeared first on Sugar and Charm.
These zesty lemon ricotta pancakes are absolutely divine! They are so flavorful, buttery, and moist ... Read more
Perfect Fall Breakfast We love making pancakes, waffles, and French toast for breakfast every weekend. It is one of our favorite family traditions. During the fall months, I like to switch things up and make our favorite Pumpkin Pancakes. The pancakes …
Perfect Fall Breakfast We love making pancakes, waffles, and French toast for breakfast every weekend. It is one of our favorite family traditions. During the fall months, I like to switch things up and make our favorite Pumpkin Pancakes. The pancakes are light, fluffy, and full of fall flavor. Top a stack with butter, pure…
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
There are so many ways to make a pancake, and we’ve tried almost every which way: like classic, buttermilk, blueberry, almond flour, oatmeal, and banana pancakes. But at the very top in our favorite methods for this tasty breakfast are Ricotta Pancakes! Adding ricotta cheese to pancakes makes a lusciously fluffy texture and rich flavor. It also packs the breakfast cake with protein, making them more filling than the standard flapjack. Taste it once and you won’t want to go back!
Ingredients in ricotta pancakes
Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes: but add it to pancakes and it makes them extra fluffy! This ricotta pancakes recipe is simple, and the only special ingredient you need is the cheese. Everything else you likely already have on hand in your pantry and fridge. Here’s what you’ll need for ricotta pancakes:
Eggs
Ricotta cheese
Maple syrup
Vanilla extract
All-purpose flour
Baking powder
Kosher salt
Butter, for cooking
Want to mix it up? Try our Lemon Ricotta Pancakes for a tangy spin on the classic. Adding lemon zest is a natural way to heighten the flavors and bring a citrusy brightness to the dish.
Ricotta makes high protein pancakes
Ricotta cheese makes an impossibly fluffy, delightful texture to a pancake. At the same time, it adds a significant boost of protein. This makes these flapjacks much more satisfying than a classic pancake, and helps them keep you full for hours. Here’s a comparison of the protein levels in ricotta pancakes vs the standard all-purpose flour flapjack:
1 ricotta pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
1 standard pancake has approximately 4 grams protein. So the cheese version has almost double the protein!
Tips on cooking ricotta pancakes
Cooking ricotta pancakes is similar to the traditional flapjack method. But keep in mind, the texture is slightly different because of the eggs and cheese. Here’s what to note when cooking:
Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. Non-stick is helpful and you don’t have to grease it.
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.
When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast.
Pancake topping ideas
This ricotta pancakes recipe is so light and fluffy, you barely need any toppings to make it taste good! Just a drizzle of maple syrup and a dusting of powdered sugar are perfect. However, if you’d like to get fancier, you can dress up your ricotta pancakes: and it’s fun to bring in seasonal elements! Here are a few ideas:
Fresh berries like strawberries, blueberries, blackberries or raspberries
In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla extract.
In another medium bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
Heat a non-stick skillet or griddle over medium low heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
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… 
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Perfect Fall Breakfast We love making pancakes, waffles, and French toast for breakfast every weekend. It is one of our favorite family traditions. During the fall months, I like to switch things up and make our favorite Pumpkin Pancakes. The pancakes are light, fluffy, and full of fall flavor. Top a stack with butter, pure… 
