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Pancakes You’ll Want To Make Over And Over Again

Most people would that pancakes are the best breakfast there is. No matter how you take your pancakes, there’s nothing better to start your day than a plate of sugary goodness.

However, like all things, you can always make pancakes better.

So, we bring to you the recipes for 5 mind-blowing plates of pancakes.

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WHICH PANCAKES SHOULD I MAKE?

EGGNOG PANCAKES

A recipe to keep the Christmas spirit alive all year round.

This recipe is by Delish.

  • 1 1/2 c. flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 3 tbsp. sugar, divided into 2 tbsp and 1 tbsp
  • 1/2 tsp. nutmeg
  • 1 1/2 c. eggnog
  • 1 cold egg
  • 3 tbsp. butter, melted
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • Maple syrup, for serving
INSTRUCTIONS
  • Mix the flour, baking powder, salt, 1 tbsp sugar and nutmeg in a large bowl.
  • Add egg nog, egg, butter and vanilla, stirring to combine and breaking up any large lumps.
  • In a nonstick (or well-greased) saute pan over medium-low heat, pour 1/4 c pancake batter into the center of the pan. Heat until small bubbles form in the pancake, and a lip forms around the edge of the pancake, as it starts to bead up while baking (about 1-2 minutes). Flip, baking the other side until lightly golden. Repeat until all pancakes are baked.
  • In a small bowl, combine remaining sugar and cinnamon. Sprinkle atop pancakes and drizzle with syrup before eating.

BANANA BREAD PANCAKES

Your favorite baked dessert as pancakes.

Pancakes You'll Want To Make Over And Over Again

This recipe is by Cooking Classy.

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 3/4 cup buttermilk
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 3 Tbsp granulated sugar
  • 3 Tbsp packed brown sugar
  • 1 1/2 cups mashed overripe bananas (from about 3)
  • 1 large egg
  • 4 Tbsp butter, softened
  • 1/2 tsp vanilla extract
  • 4 Tbsp unsalted butter, melted
  • 4 oz cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 6 Tbsp milk (more or less to reach desired consistency)
  • 1/2 tsp vanilla extract
INSTRUCTIONS
  • Preheat an electric griddle to 350 degrees (you could also make these on the stovetop using a non-stick pan). In a large mixing bowl whisk together flour, baking powder, baking soda, salt and cinnamon for 20 seconds. Make a well in center of mixture then set aside.
  • In a separate mixing bowl whisk together buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, vanilla and melted butter. While whisking, pour buttermilk mixture into flour mixture then blend just until combined (batter will be slightly lumpy).
  • Butter griddle as necessary then pour a heaping 1/3 cup onto griddle and slightly spread outward into a round. Cook until bottom is golden brown (a lot of bubbles won’t really appear on surface so just keep an eye on the color on bottom) then flip and cook opposite side until golden brown. Serve warm with cream cheese glaze.
  • For the glaze: In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine. Store in an airtight container in refrigerator.

JELLY DONUT PANCAKES

The best of both worlds!

Pancakes You'll Want To Make Over And Over Again

This recipe is by Café Delites.

  • 1 cup flour (plain, all purpose or light spelt flour/s)
  • 1 tablespoon baking powder (yes, that much! Helps them rise like donuts!)
  • 1/4 teaspoon salt
  • 2 tablespoons light butter of choice , melted and cooled slightly (or coconut oil)
  • 1 egg
  • 1 tablespoon vanilla extract
  • 3/4 cup + 2 tablespoons low fat/skim milk or almond milk
  • 10 teaspoons Jam of choice (I used Raspberry)
  • 1/4 cup caster sugar
  • 4 tablespoons Jam
  • 3 tablespoons boiled water
INSTRUCTIONS
  • Combine together flour, baking powder and salt in a large-sized bowl. Make a well in the centre and add the melted butter/oil, egg, vanilla and milk. Slowly whisk well until smooth. Set aside.
  • Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than ¼ cup of batter onto the pan and spread out gently with the back of your spoon/ladle into a round shape. Spoon 1 teaspoon of Jam onto the centre of the batter and then gently pour a little pancake batter evenly over the top to cover the jam completely. (You can gently seal it with the back of your spoon to ensure no jam touches the pan, or your jam can burn or stick).
  • When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and jam.
  • Prepare a wide shallow dish with the sugar and immediately place each pancake onto the sugar while they’re still warm. Evenly coat both sides and place onto a serving dish. (Optional: Melt 1 tablespoon butter to brush onto the pancakes before coating in the sugar to help the sugar stick better).
  • Combine the jam and water in a serving jug, and whisk until a syrup forms.
  • Drizzle the jam syrup over the top to serve!

PINEAPPLE UPSIDE-DOWN PANCAKES

We guarantee you, these are the most Instagram-worthy pancakes that have ever been made.

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This recipe is by Delish.

  • 2 c. Bisquick
  • 1 c. milk
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • Butter, for pan
  • 10 pineapple rings
  • 10 maraschino cherries (without stems)
  • 1/3 c. packed brown sugar
  • Whipped cream, for serving
  • Maple syrup, for serving
INSTRUCTIONS
  • In a large bowl, whisk together Bisquick, milk, eggs, and vanilla.
  • In a large skillet over medium heat, melt about 1 tablespoon butter. Add about ¼ cup pancake batter to skillet and cook for 2 minutes, then add a pineapple ring in center of pancake and a cherry in center of ring. Sprinkle with a bit of brown sugar. Cook until edges start to bubble, 1 minute more, then flip and reduce heat to medium-low. Cook until golden, 3 minutes more. Repeat with remaining batter.
  • Serve with whipped cream and maple syrup.

RUM AND CRANBERRY PANCAKES WITH BUTTER RUM SYRUP

You know you can trust us to add booze to every dish possible!

Pancakes You'll Want To Make Over And Over Again

This recipe is by Half Baked Harvest.

  • 2 cup self-rising flour
  • 2 tablespoons caster sugar* super fine
  • 1 1/2 cups milk
  • 2 eggs
  • 1/2 cup dried cranberries or raisins Sneh’s recipe calls for raisins
  • 1 tablespoon rum I used a coconut rum
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate chips optional
  • pinch of salt
  • 1 tablespoon olive oil
  • 4 tablespoons salted butter
  • 1 tablespoon run I used coconut rum
  • 2 tablespoon dried cranberries or raisins Sneh’s recipe calls for raisins
  • 1/3 cup pure maple syrup
INSTRUCTIONS
  • To make the pancakes, combine all the ingredients in a large bowl, and whisk with a wire whisk until smooth. Set aside to rest for 15 minutes.
  • To make the rum butter sauce, combine all the ingredients in a small sauce heavy-bottomed saucepan on low heat. Simmer until the butter has melted and the cranberries (or raisins) are plump. Remove from the heat and leave in the pan to keep warm.
  • Heat a skillet on medium heat. Pour 1/2-1/3 cup pancake batter on the center of the hot pan and gently spread the batter for form a circle. If desired, sprinkle in a few chocolate chips (do it!). Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
  • Serve pancakes drizzled with the rum butter sauce. Sprinkle with powdered sugar if desired.

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