Vanilla Yogurt Pancakes

  • Another pancake recipe but these were honestly the fluffiest pancakes I've ever made and I needed to remember the recipe . i stuck it all in the blendtec and voila!


  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup Vanilla Yogurt

Blueberry Pancakes

These are my new go-to pancakes...I love them with blueberries. My kids don't. They are delicious either way.
Blueberry Pancakes

2 cups buttermilk
2 large eggs
3 Tbs. butter, melted and cooled slightly
2 cups flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Combine wet ingredients and whisk until combined. Combine dry ingredients in large bowl- whisk until combined and then make a well in the middle. Pour wet ingredients into the well of dry ingredients and whisk gently until combined. Batter will be lumpy...don't overmix! Pour batter onto hot griddle by 1/4 cup measurements (batter will spread and make large pancakes as it cooks).

Red Velvet Pancakes

I made these pancakes this morning for Valentine's Day. I also whipped up some fresh cream and dyed it pink...festive, festive. Biting into these is seriously like biting into a piece of red velvet cake...and, who doesn't love dessert for breakfast?
Red Velvet Pancakes
Recipe from Whipperberry

1 1/2 cups Buttermilk
4 eggs
4 Tbs. butter, melted
1 tsp. Vanilla
2 Tbs. red food coloring (1 oz. red found in spice section of grocery store)
2 cups flour
2 Tbs. cocoa
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt

Mix together dry ingredients; set aside. Melt butter in separate bowl, add buttermilk, eggs, vanilla, and food coloring. Blend well. Pour in dry mixture and beat until smooth. Pour 1/2 cup servings onto hot griddle. Cook until done on both sides and serve warm, with desired toppings....we used a bit of maple syrup and fresh whipped cream. Enjoy!

Fly-off-the-plate Pancakes!

If you like fluffy pancakes, these aren't for you. Fly-off-the-plate pancakes are thin and sweet, oozing with blueberry goodness. There's a reason they're called "fly-off-the-plate". Combine them with homemade maple syrup, and it's a match made in heaven.


Fly-off-the-plate Pancakes

1 cup flour

1/4 tsp. salt

1 Tbs. sugar

1 Tbs. baking powder

1 egg

1 cup milk

2 rounded Tbs. sour cream

2 Tbs. melted (cooled) butter

Dump all the ingredients into the blender for a minute. That's right, this is a one-dish process. I like fewer dishes to clean.

Drop onto hot, lightly greased griddle. Sprinkle a few blueberries (the frozen ones work really well) over the surface as soon as batter has been placed on griddle.

German Pancakes

Whether you call these Dutch Babies, Puff Pancakes, Statch or German Pancakes- the results are the same: pure deliciousness. Mom made these for us when we were growing up, so its a comfort food as well- not sure the origin of the recipe. This is my kids favorite breakfast and that is saying something given that I live in a household full of breakfast fanatics. I make these for dinner sometimes too...just because.
picture courtesy google images
German Pancakes

1 cup milk
6 eggs
1 cup flour
1/4 tsp. salt
4-6 Tbs. butter (depending on preference)
1 tsp. vanilla
Sprinkle of cinnamon (depending on preference- I use @ 1 tsp.)

Preheat oven to 450 F. Combine all ingredients, except butter, in blender (or bowl with mixer). Melt butter in 9X13 pan in oven until hot and sizzling. Pour batter into pan and bake 15-20 minutes (watch for desired doneness). The size of the pan will greatly affect the thickness and cooking time so make sure you adjust accordingly. Brian likes to eat these with powdered sugar and applesauce, while us girls prefer maple syrup, but you can eat them however you like!

Fluffy Pancakes

Ok, so I know we have a ton of pancake recipes on the blog. But, we make a ton of pancakes and waffles in our house so we are always on the lookout for great recipes. When I need a recipe for a specific item, like bread, cookies, or pancakes, I always go to allrecipes, type in the item, and search for the highest rated one. And, this is what I came across when looking for the best pancakes. This recipe was given 5 stars by 915 people!! So, you know they're going to be good. And, the best part is that they are very easy and have really common ingredients. These are our new favorite pancakes...enjoy!
picture courtesy AllRecipes.com

Fluffy Pancakes
Adapted slightly from Allrecipes.com

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
1/2 tsp. vanilla
cooking spray

Combine milk with vinegar in a small bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour vanilla into the dry ingredients- don't mix. Pour the wet mixture into the flour ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Whole Wheat, Oatmeal, and Banana Pancakes

These pancakes are money- there's no other way to put it. They are fluffy, have a perfect texture, and the oatmeal gives it an unreal flavor. And, they're healthy? Yes. You could even switch out the vegetable oil for some applesauce if your diet won't permit that sort of thing. Or, you could do like we did this morning and put a dollop of fresh whipped cream on top- even more money- just ask Taylor...she ate about a full cup of it with her one pancake. Next time you're wondering what to make for breakfast, look no further than these.
Whole Wheat, Oatmeal, and Banana Pancakes
Adapted from Allrecipes.com

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp. cinnamon
1 egg
2 cups milk
2 tablespoons vegetable oil (or 2 Tbs. applesauce)
1 teaspoon vanilla extract
1 banana, mashed
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, cinnamon and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes- this is a crucial step, so don't skip it!

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Edna Mae's Sour Cream Pancakes

Would you like a bite of the most delicious pancakes you've ever eaten? That was the question I asked my husband this morning after making and trying these. While this blog has no shortage of pancake recipes...this one certainly hits the spot- easy to make, ingredients that you will have on hand, and so perfectly delicious that you'll be wanting to double the recipe for next time. Originally a recipe from Pioneer Woman, this also got the stamp of approval from the ever-popular Smitten Kitchen and if thats not enough for you, then I don't know what is. Just found it here too! One piece of advice: don't skimp on the butter...you better lay some down on your griddle before you try to cook these, its worth it.
picture courtesy of Smitten Kitchen

Edna Mae's Sour Cream Pancakes
Pioneer Woman Cooks

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup (see here for a great homemade recipe)
Blueberries (optional- see below)

Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface , flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter. I put frozen blueberries on some of the pancakes before I flipped them and it was nothing short of a-mazing. If you try that, let the pancakes cook for a while longer to make sure they are entirely cooked through.

Serve in a stack, topped with a pat of butter and a cascade of maple syrup.

Lemon Pancakes with Raspberry Sauce



This made a delicious Christmas morning breakfast. We also made blueberry pancakes because not everyone was too fond of the idea of lemon, but everyone who tasted these were well-pleased! The recipe only makes about 10 pancakes, so keep that in mind!


Lemon Pancakes with Raspberry Sauce
passed down from family, originally from a bed and breakfast

3 eggs, separated
In bowl, mix:
3 egg yolks
1/4 cup flour
3/4 cup cottage cheese
1/4 cup melted butter
2 Tbs. sugar
1/4 tsp. salt
1 Tbs. grated lemon zest

Beat egg whites until they hold peaks. In another bowl, mix all ingredients. Fold in the beaten egg whites until no yellow streaks show with spatula. Drop onto griddle.

Serve with Raspberry Syrup:
Make a simple syrup with 2 cups sugar added to about 1 cup boiling water. Dump in a bag of frozen raspberries and cook it down until it is a syrup consistency.

Apple Cider Syrup and Pumpkin Pancakes

I'm telling you, you will not believe how good this syrup is! It's like a caramel apple for breakfast. So, so good! I really loved the pancakes also. Be adventurous! Give it a try!

Apple Cider Syrup {Perfect over Pumpkin Pancakes}
From The Sister's Cafe

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe
2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Pumpkin Pancakes

photo courtesy of allrecipes.com

These are becoming a tradition in our home at this time of year. I made them this morning and the girls loved them (and they tend to be pretty picky)- both Kate and Taylor had seconds. Lauren even got in on the action and ate an entire one all by herself! I'm going to include a recipe for homemade syrup as well, which is a must! I also think these would taste great with some fresh whipped cream and bananas...

Pumpkin Pancakes
From allrecipes.com

2 cups flour (can use 1 c. white/1 c. wheat)
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground ginger
2 tsp. vanilla
1/2 tsp. salt
1 1/2 c. milk (add more for desired consistency)
1 1/3 c. pumpkin puree
2 eggs
2 Tbs. vegetable oil

Mix dry ingredients. In separate bowl, mix wet ingredients. Combine both just until combined together. Add more milk to desired consistency (I added about 1/2-3/4 cup additional, but I like thin pancakes). Heat and grease a griddle over medium-high heat. Pour batter onto griddle, brown on both sides, and serve hot. You might need to use a ladle to smooth out the center of each pancake as you drop batter on the griddle, so the pancakes cook evenly. These pancakes are very hearty.

Homemade Syrup:
1 cup water
2 cups white sugar
1/2 tsp. butter flavor
1/2 tsp. maple flavoring

Bring water to a boil. Add remaining ingredients and stir until sugar is dissolved. Enjoy! You must try this...once you go homemade, you will never go back!

Mom's Buttermilk Pancakes

This is Mom's recipe. She got it from Aunt Freddie's ward cookbook, the actual recipe is by Judy Potter. Anyhow, these are AMAZING!! This is mom's new guests breakfast. You know, the one she always makes when people are visiting. I don't mind, they are divine!

Buttermilk Pancakes and Syrup

1 1/2 c. flour
3 T sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 c buttermilk
1/2 c milk
1/8 c oil

Mix dry ingredients. Add and mix remaining ingredients, leaving a little lumpy. Cook on griddle at about 350 degrees.

Syrup:
1/2 c buttermilk
1 c sugar
1/2 cube butter or margarine
1/2 tsp soda

Cook on high. Boil 1 minute. Turn off and add 1 tsp vanilla. Cook in a large saucepan because it will boil over easily. Two times this syrup recipe for 3 times batch of pancakes.

Whole Wheat Ricotta Pancakes

(I stole this pic off of My Sister's Cafe Blog, but these were how yummy these looked- promise.)

I made these pancakes this morning and they were so good that I thought I'd better post them right away- they're that yummy. I might add a tiny pinch of salt to the the batter next time, but they were really good without too. Enjoy!

Whole Wheat Ricotta Pancakes
Adapted from recipe in October 2009 Parents magazine

6 Tbs. whole-wheat flour
4 tsp. sugar
2 tsp. baking powder
2 large beaten eggs
1 cup part-skim ricotta cheese
1Tbs. milk
(recipe also calls for frozen berries to fold in, but Oliver doesn't like "stuff" in his pancakes, so I omitted them)

In medium bowl, mix dry ingredients. Stir in beaten eggs, ricotta cheese, and milk. Fold in berries, if desired. Cook on hot griddle. Top with syrup or powdered sugar and berries. Makes approx. 6 pancakes.