Until I began searching for recipes, I had no idea how many different, delicious ways you could make pancakes. I’ve gathered together my favorite picks found around the ‘net, you’ll find everything from Buttermilk, Buckwheat, Gingerbread to healthier, whole wheat versions…all made from scratch, yum!
Then at the bottom I’ve added several tips for turning out perfect pancakes along with a recipe for homemade syrup. Enjoy!
- Basic: Made with all-purpose flour, sugar, baking powder, salt, milk, unsalted butter (melted, or vegetable oil), egg, vegetable oil. From Martha Stewart.
- Fluffy Buttermilk: Made with buttermilk, all-purpose flour, white sugar, baking powder, baking soda, salt, egg, melted butter and cooking spray. From Lovin’ From The Oven.
- Blueberry Buttermilk: Made with eggs, all-purpose flour (sifted), sugar, baking powder, baking soda, salt, buttermilk, melted butter (unsalted), vanilla extract, vegetable oil (or nonstick cooking spray), fresh blueberries, Confectioners’ sugar (for dusting), and served with softened butter and warm maple syrup. From Williams-Sonoma.
- Blueberry: Made with flour, sugar, fine salt, yogurt, baking soda, seltzer water or club soda, lightly beaten eggs, unsalted butter, fresh blueberries, dusted with Confectioners’ sugar and served with maple syrup. From Saveur.
- Buckwheat: Includes a bulk recipe mix for storage, these are made with stone-ground buckwheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, buttermilk, egg yolk, melted butter, egg white. From Better Homes & Gardens.
- Old-Fashioned Buckwheat: Made with active dry yeast, warm water, cold water, sifted flour, salt, molasses, melted butter, baking soda and water. From Food.com.
- Pumpkin: Made with flour, sugar, ground cinnamon, baking powder, ground cloves, ground ginger, Kosher salt, ground allspice, canned pumpkin puree, heavy cream, milk, lightly beaten eggs, canola oil and served with butter and maple syrup. From Saveur.
- Pumpkin With Cinnamon Brown Butter: Ingredients include butter, maple syrup, ground cinnamon, ground nutmeg, toasted pecans (chopped), all-purpose flour, packed brown sugar, baking powder, salt, eggs, 2% milk, canned pumpkin and ricotta cheese. From Taste of Home.
- Gingerbread: Made with all-purpose flour, sugar, baking powder, ground cinnamon, ground ginger, ground allspice, egg, 2% milk, molasses, canola oil, maple syrup, apple pie filling and dried cranberries. From Taste of Home.
- Gingerbread: Yields 8, made with all-purpose flour, packed dark brown sugar, baking powder, baking soda, salt, cinnamon, ground ginger, ground nutmeg, ground cloves, water, brewed coffee (room temperature or cold), large eggs, unsalted butter (melted and cooled), freshly squeezed lemon juice, vegetable oil and served with pure maple syrup. From a Cozy Kitchen.
- Orange & Cinnamon Buttermilk: Made with all-purpose flour, sugar, baking soda, salt, cinnamon, zest of orange, buttermilk, large egg and vegetable oil. From SlashFood.
- Apple Pecan: Made with all-purpose flour, brown sugar, baking powder, salt, ground cinnamon, milk, eggs, vanilla extract, chopped peeled apple and finely chopped pecans. From Taste of Home.
- Oatmeal, Rice & Coconut Flour: (gluten-free) Ingredients include oat flour, sweet rice flour, coconut flour, sucanat (or pure cane sugar), baking powder, egg, milk, vanilla, coconut oil and salt. From Edible Perspective.
- Ricotta-Strawberry: Serves 4, made with whole wheat pastry flour, sugar, baking powder, fine sea salt, ricotta cheese, large eggs, milk, grated lemon zest, vanilla extract, diced strawberries, expeller-pressed canola oil. From Whole Foods Market.
- Lemon-Ricotta: Made with unsalted butter, whole milk, all-purpose flour, baking powder, fine salt, large eggs, granulated sugar, finely grated lemon zest, vanilla extract, whole-milk ricotta cheese, and served with powdered sugar, fruit or maple syrup. From Chow.
- Cranberry: Made with fresh cranberries, all-purpose flour, whole-wheat flour, yellow cornmeal, sugar, baking powder, salt, ground nutmeg (or vanilla extract), nonfat milk, egg substitute, walnut or canola oil. From Eating Well.
- Low-Carb Almond: (gluten-free) Made with ground almonds, eggs, water, olive oil, sweetener and salt to taste. From Sam Tan’s Kitchen.
- Low-Carb, Gluten-Free, Dairy-Free: Made with almond flour, coconut milk, sugar, baking soda, baking powder, vanilla, eggs and fat of choice. From Health-Bent.
- Butternut Squash: Here’s an interesting idea using leftover roasted and mashed butternut squash that promises to be very good. Ingredients include large eggs, maple syrup, cinnamon, nutmeg, almond flour, Kosher or sea salt, vanilla extract and baking soda. From Live Real. Eat Real.
- Tiramisu: Will feed 5 hungry folks, ingredients include all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, milk, sour cream, eggs, melted butter, vanilla, instant coffee. Glaze ingredients (optional): maple syrup, softened butter, coffee liqueur. Cream topping (and for layers): mascarpone cheese, whipping cream, coffee liqueur and maple syrup. From The Ivory Hut.
- Cornbread: Includes a recipe for Honey Butter Syrup. Pancake ingredients: (yields 18) buttermilk, cornmeal, all-purpose flour, baking powder, baking soda, salt, granulated sugar, large eggs, vegetable oil and applesauce. Syrup ingredients: butter, powdered sugar, honey, buttermilk and baking soda. From Cooking Classy.
- Whole Wheat Pumpkin Blueberry: Made with regular or whole-wheat flour, baking powder, pumpkin pie spice, salt, 1% milk, large eggs, canned pure pumpkin, packed brown sugar, fresh blueberries (or semi-sweet chocolate mini morsels) and served with maple syrup. From Very Best Baking.
- Very Vanilla (Vegan): Makes 8 to 10, ingredients include flour, sugar, baking powder, salt, light vanilla soy milk, canola oil, unsweetened applesauce and vanilla extract. From My Little Celebration.
*First published September 8, 2008 and moved to this page for better organization
Have a craving for homemade pancake syrup? Here ya go:
1 cup-sized chunk brown sugar
1/4 tsp. cream of tartar
1 cup white sugar
1 cup water
1 tsp. maple flavoring
- Boil until temperature is 200°F on candy thermometer. Cool and serve.
- Keep in airtight container, if you prefer a thick syrup, keep refrigerated.
Source: The Creative Cook’s Recycling Book by Ruth Johnson
- Stir the batter with a whisk or fork just until dry ingredients are blended. The batter will be lumpy.
- Over mixing the batter will make the pancakes tough.
- Use a heavy frying pan or griddle to cook.
- Preheat the griddle in advance, the griddle is hot enough when drops of water sprinkled on surface will dance.
- Too cool a griddle produces a flat, tough result.
- Too hot a griddle causes outside of pancakes to brown before center is cooked.
- Cook until top side is full of bubbles; turn to do other side.
- Batter that is too thin will result in flat pancakes.
- Batter that is too thick won’t spread on griddle.
- Turn only once during cooking.
- Make big batches at once and freeze the extra for quick & easy breakfasts. Extra batter can also be refrigerated.