Pancake Recipe: Banana and Peanut Butter Pancakes

Here’s a protein packed recipe to power your day. Try adding cinnamon to the batter for extra flavor or chocolate chips for sweetness. Try health substitutes like whole wheat flour or whole wheat graham flour. These pancakes are sweet enough to enjoy without toppings or try with whipped cream or dunk in syrup.

Ingredients:
1 cup all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup creamy peanut butter
1 ½ cups of milk
¼ teaspoon vanilla extract
1 small banana, peeled and chopped

Directions:
1. Combine, flour, baking powder, brown sugar, and salt in a large bowl.  Mix in the peanut butter until the texture resembles cornmeal.  Add milk and vanilla; stir just until blended. Stir in the banana pieces.
2. Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately two tablespoons to form each pancake about the size of a silver dollar. Cook until pancakes are golden brown on each side. Serve hot.

Nutritional Information:
Servings per recipe:  4
Amount per serving: 1
Calories: 283
Cholesterol: 7mg
Total Fat:  10.3g

Pancake Recipe: Brown Sugar Oatmeal Pancakes

The ingredient amounts listed for this recipe yields about 5 pancakes.  There are many additions that can be added to the batter to create some delicious variations on a heart healthy, whole grain pancake recipe. Try adding vanilla, yogurt, blueberries, chocolate chips, or cinnamon. Serve with molasses and syrup.

Ingredients:
10 tablespoons quick cooking oats
½ cup whole wheat flour
½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk

Directions:
1. In a small bowl, combine the oats, flours, baking soda salt, and sugar. In another small bowl, beat the egg, oil, and buttermilk.  Stir into dry ingredients just until moistened.
2. Pour batter by 1/3 cupful onto a greased hot griddle.  Turn when bubbles form on top; cook until the second side is golden brown.

Pancake Recipe: Country Crunch Pancakes

This recipe is guaranteed to be a hit at the breakfast table. Try making it heart healthy and use only whole wheat flour. Any fruit can be added to this recipe so try with mangos, strawberries, raspberries or your favorite. The ingredient amounts listed yield about 7 pancakes. They can be served with butter and syrup or enjoyed just so.

Ingredients:
2 cups all purpose flour
1/3 cup whole wheat flour
1/3 cup quick cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 ¼ cups of buttermilk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
CRUNCHY TOPPING
½ cup quick cooking oats
¼ cup chopped slivered almonds
¼ cup packed brown sugar
1 teaspoon ground cinnamon

Directions:
1. In a mixing bowl, combine flours, oats, sugar, baking powder, baking soda, salt, and cinnamon. Combine buttermilk, eggs, and oil; stir into dry ingredients just until blended. Fold in blueberries if desired.  Combine topping ingredients,  sprinkle about 1 teaspoon  for each pancake onto a lightly greased hot griddle; pour ¼ cup of batter over the topping.  Immediately sprinkle with another teaspoon of topping; turn when bubbles form on top of the pancake. Cook until second side is golden brown.

Pancake Recipe: Sunrise Orange Pancakes

These pancakes are a unique breakfast treat. The orange sauce adds a flavor that citrus fruit lovers are sure to enjoy. The ingredient amounts listed yield about 4 servings.  This recipe is simple to prepare and breakfast is served in about 30 minutes.

Ingredients:
7 tablespoons sugar, divided
1 ½ teaspoons cornstarch
1 ½ cups orange juice, divided
2 cups biscuit/ baking mix
2 eggs
¾ cup of milk

Directions:
1. In a saucepan, combine 4 tablespoons sugar, cornstarch, and ¾ cup of orange juice; stir until smooth. Bring to a boil; cook and stir for about 2 minutes. Remove from heat, cool to lukewarm.
2. Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk, and remaining orange juice; stir into dry ingredients just until moistened. Pour the batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the orange sauce.

Pancake Recipe: Honey Pancake Puff

This pancake recipe is so sweet and decadent it can be enjoyed for breakfast or dessert. This recipe is complimented by a wide variety of toppings such as: powdered sugar, syrup, fruit, whipped honey butter, blueberry sauce or caramel sauce. To reduce the fat and calories; substitute egg beaters, low fat cream cheese, and use ½ the amount of butter.



Ingredients:
3 tablespoons butter, divided

6 eggs

3 ounces cream cheese, softened

1 cup milk

3 tablespoons honey

1 cup all purpose flour

½ teaspoon salt

½ teaspoon baking powder

Directions:
1. Preheat oven to 400 Fahrenheit. Grease a 9 inch pie plate or cake pan with one tablespoon butter.

2. Place remaining two table spoons of butter into pan and place in the oven until butter is melted.

3. Place eggs, cream cheese, milk, honey, flour, salt, and baking powder into a blender; puree until smooth. Remove the plate from the oven and immediately pour the batter into it.

4. Bake in preheated oven until puffed and dark golden brown; about 20-25 minutes. Serve warm with desired toppings.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 450

Cholesterol: 368mg

Total Fat: 25g

Pancake Recipes: Soy Milk Pancakes

For extra texture, try adding ¼ to ½ cup of uncooked oats to the batter. If the batter is too thick from the oats, add more oil to reach the proper consistency. Try some tasty additions like 1 tsp. cinnamon and 1 fruit cup of applesauce for some delicious apple cinnamon flavoring. Bananas can also be substituted for the egg which makes this recipe animal product free and vegan and vegetarian friendly.

Ingredients:
1 cup all purpose flour

1 ½ tablespoons white sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup vanilla soy milk

1 egg, lightly beaten

2 teaspoons vegetable oil

½ teaspoon vanilla extract

½ teaspoon almond extract

Directions:
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture and whisk until smooth.

2. Grease a skillet and heat over medium low heat. Pour about ¼ cup batter onto the heated skillet and cook until bubbly. Flip with a spatula, and continue cooking about one minute, until golden brown. Repeat with remaining batter.

Nutritional Information:
Servings per recipe: 2

Amount per serving: 1

Calories: 404

Cholesterol: 106mg

Total Fat: 9.5g

Pancake Recipe: Crazy Cakes

This recipe is great to make with the kids as a breakfast or snack food. The batter never cooks the same way and the cakes will have a different appearance each time you make them! Add some cinnamon and sugar and enjoy a unique breakfast treat that only has 160 calories per serving.

Ingredients:

½ cup all purpose flour

½ cup milk

2 eggs, lightly beaten

2 tablespoons butter

Directions:
1. Preheat oven to 450 Fahrenheit.

2. In a large bowl, stir together flour, milk, and eggs. Stir until smooth.

3. Drop butter into a 9×13 inch baking pan. Place the pan in the preheated oven until butter is melted. Pour batter into pan. Bake for 15-20 minutes, until batter has set.



Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 160

Cholesterol: 124mg

Total Fat: 9g

Pancake Recipe: Seattle Dutch Babies

You don’t have to live in the Pacific Northwest to enjoy this regional favorite. There are many tasty additions and variations to the recipe so be creative! Add one ¼ tsp. of vanilla to the batter and serve with powdered sugar and lemon or lime wedges squeezed over the top of the finished pancake (baby). Or try adding a layer of thinly sliced granny smith apples on the bottom layer of the pan and then add the batter. Sprinkle the top with cinnamon and sugar before baking. Try adding peaches and maple syrup for a sweet and delicious breakfast.

Ingredients:
¾ cup all purpose flour

¾ cup milk

1 pinch salt

3 eggs, beaten

2 tablespoons butter, melted

Directions:
1. Preheat oven to 375 Fahrenheit. Lightly grease a 9 inch pie or cake pan.

2. In a large bowl, mix together flour, milk, eggs, butter, and salt. Stir until smooth. Pour batter into prepared pan.

3. Bake in preheated oven for 10 minutes. Reduce heat to 325, cooking for an additional five minutes. Serve immediately.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 215

Cholesterol: 179mg

Total Fat: 10.6g

Pancake Recipe: Beer Pancakes

Yes beer lovers, you read the recipe right! Add one cup of your favorite malty brew to the pancake recipe for a unique breakfast treat. Add extra flavor by using different flavored beers. This recipe can also be kid friendly by substituting root beer or cream soda. Cheers!

Ingredients:
1 cup sifted all purpose flour

¼ cup white sugar

¾ teaspoon baking powder

½ teaspoon salt

1 egg, beaten

1 cup beer

2 tablespoons butter, melted

Directions:
1. In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the egg, beer, and melted butter; stir with a whisk just until blended- a few lumps are ok.

2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about ¼ of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip and cook until browned on the other side.

Nutritional Information:
Servings per recipe: 2

Amount per serving: 1

Calories: 516

Cholesterol: 137mg

Total Fat: 14.6g

Pancake Recipes: Strawberry Vanilla Pancakes

Start off a summer day with a delicious breakfast of these pancakes. Reduce some of the calories and fat by substituting whole wheat flour, egg beaters, and omit the oil. Make this recipe a little more flavorful with dashes of cinnamon or nutmeg.

Ingredients:
1 cup all purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup of milk

2 tablespoons vegetable oil

2 tablespoons vanilla extract

1 cup chopped fresh strawberries

Directions:
1.In a medium bowl stir together the flour, brown sugar, baking powder, and salt. Pour in the milk egg, oil, and vanilla and mix until well blended. Stir in the strawberries.

2.Heat a large skillet or griddle over medium heat and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 280

Cholesterol: 58mg

Total Fat: 9.7g

Pancake Recipe: Hash Brown Apple Pancake

This recipe can be enjoyed as a lunch or would complement any dinner entrée as a side dish. This recipe makes four pancakes, so increase the amount of ingredients for the desired amount.

Ingredients:
1 ¼ cups frozen shredded hash brown potatoes, thawed
½ cup finely chopped apple
¼ cup finely chopped onion
1 tablespoon snipped chives
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
½ cup shredded Swiss cheese

Directions:
1.In a small bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large non stick skillet, melt one tablespoon butter and one tablespoon oil over medium high heat. Spread half of the hash brown mixture in an even layer in the skillet. Sprinkle with cheese, top with remaining hash browns.  Press mixture gently into skillet. Cook for five minutes or until bottom is browned.

2.Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake browned side up into skillet.  Cook five minutes longer until or until bottom is browned and cheese is melted. Slide pancake onto a plate, cut into wedges.

Pancake Recipe: Fluffy Pancakes with Wheat Germ and Apple Sauce

A variety of substitutions and additions to this healthful recipe are sure to please every palate.  The original recipe is already low calorie and low fat.  Further reduce the calories and fat and add some more whole grains by substituting ¼ cup of oat bran for some of the all purpose flour, and omit the egg yolks and oil. Add some additional favoring by adding cinnamon, apples, bananas, cocoa or vanilla to the batter.  This recipe can also be vegetarian and vegan friendly by using egg substitute and almond and rice milk.

Ingredients:
1 ¼ cups all purpose unbleached flour
½ cup whole wheat flour
¼ cup wheat germ
2 teaspoons baking powder
1 tablespoon canola oil
3 egg yolks
5 egg whites
½ cup unsweetened apple sauce
½ cup of milk or as needed
1 teaspoon vegetable oil

Directions:
1.In a large bowl, stir together the all purpose flour, whole wheat flour, wheat germ, and baking powder.  Make a well in the center and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks.  Fold egg whites into the batter, just until blended.

2.Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.

Nutritional Information:
Servings per recipe: 8
Amount per serving: 1
Calories: 178
Cholesterol: 81mg
Total Fat: 5.2g

Pancake Recipe: Louisiana Sweet Potato Pancakes

This recipe is a flavorful Southern twist on a delicious favorite. Try adding pecans, vanilla, ginger, or cinnamon as some tasty recipe additions. The butter can also be omitted and use whole wheat flour and/ or rolled oats for some lower calorie and healthy recipe substitutions. Top with cranberry sauce or maple syrup.

Ingredients:
¾ pound sweet potatoes
1 ½ cups all purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs beaten
1 ½ cups of milk
¼ cup butter, melted

Directions:
1.Place sweet potatoes in a medium sauce pan of boiling water and cook until tender, but firm- about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2.In a medium bowl, sift together flour, baking powder, salt, and nutmeg.  Mix mashed sweet potatoes, eggs, milk, and butter in a separate medium bowl.  Blend sweet potato mixture into flour mixture to form a batter.
3.Preheat a lightly greased griddle over medium high heat. Drop batter mixture onto the prepared griddle by heaping tablespoons full and cook until golden brown, flipping once with a spatula when the surface begins to bubble.

Nutritional Information:
Amount per recipe: 8
Amount per serving: 1
Calories: 215
Cholesterol: 72mg
Total Fat: 8.2 g

Pancake Recipe: Swiss Potato Pancakes

This recipe is known as a Swiss specialty called Rosti and is usually served with bratwurst. This recipe is filling enough that it can be served as the main course. This recipe yields six servings and can be served as a lunch or dinner entrée or can be paired with a meat course.

Ingredients:
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt, divided
¼ teaspoon pepper, divided
1 ½ cups Gruyere or Swiss cheese
Minced fresh parsley

Directions:
1.In a large non stick skillet, melt one tablespoon of butter with one tablespoon of oil over medium high heat.  Spread half of the potatoes in a even layer over the skillet. Season with ½ teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about seven minutes or until bottom is browned.

2.Remove from heat. Loosen pancake from sides of skillet.  Invert pancake onto a plate. Return skillet and heat remaining butter and oil. Slide pancake into skillet brown side up. Cook seven minutes or longer until bottom is browned and cheese is melted. Slide onto a plate. Top with parsley and cut into wedges.

Pancake Recipe: Strawberry Vanilla Pancakes

Start off a summer day with a delicious breakfast of these pancakes. Reduce some of the calories and fat by substituting whole wheat flour, egg beaters, and omit the oil. Make this recipe a little more flavorful with dashes of cinnamon or nutmeg.

Ingredients:
1 cup all purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup of milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries

Directions:
1.In a medium bowl stir together the flour, brown sugar, baking powder, and salt. Pour in the milk egg, oil, and vanilla and mix until well blended. Stir in the strawberries.
2.Heat a large skillet or griddle over medium heat and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 280
Cholesterol: 58mg
Total Fat: 9.7g

Pancake Recipe: Oatmeal Yogurt Pancakes

This recipe makes about 16 pancakes so you’ll have some leftover for mornings when time is short. These can be easily reheated in the toaster oven. These pancakes are wonderfully complimented with maple or lingon berry syrups. Try adding some blueberries to the batter for a healthy and flavorful recipe addition.

Ingredients:
2 cups old fashioned oats
½ cup all purpose flour
1 ½ tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups plain nonfat yogurt
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Directions:
1. Combine dry ingredients into a large bowl. Whisk the yogurt, eggs, melted butter, and vanilla in medium bowl.  Add to dry ingredients; whisk until blended (some small lumps should still remain). Cover and refrigerate overnight or at least two hours.
2. Heat a heavy large skillet over medium heat. Brush skillet with melted butter or spray with oil spray.  Ladle batter into skillet by ¼ cupfuls.  Cook pancakes until bottoms are golden brown and bubbles form on top; about two minutes. Flip pancakes and cook until golden brown; about two minutes. Keep warm in oven while making remaining pancakes.

Pancake Recipe: Oatmeal Chocolate Chip Pancakes

Here’s another breakfast idea that animal product free for vegans and vegetarians. This recipe is also cholesterol free and low in fat.  This recipe can be heart healthier with the substitution of whole wheat flour. Sweeten things up with the optional ingredients of ¼ cup of brown sugar and/or 2 tablespoons of honey. For all you chocolate lovers:  add 2 tablespoons cocoa powder for some decadent double chocolate pancakes.

Ingredients:
¾ cup rolled oats
¾ cup pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup ground flax seeds
¼ cup chocolate chips/ or vegan carob chips
1 ½ cups of soy milk

Directions:
1. Preheat a lightly oiled griddle over medium heat.
2. In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds and chocolate/ carob chips. Gradually blend in soy milk.
3. Pour batter about ¼ cup at a time onto the prepared griddle.  Cook 1 to 2 minutes until bubbly. Flip, and continue cooking until lightly browned.


Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 144
Cholesterol:  0mg
Total Fat: 4.4g

Pancake Recipe: Golden Penny Pancakes

This recipe can be enjoyed as a breakfast, lunch, or dinner dish or served as an appetizer/ finger food with some salsa. Trying spicing up the recipe with a little bit of cayenne pepper or chili pepper for a little extra kick. Or sweeten things up and add some vanilla extract or serve with vanilla ice cream.

Ingredients:
¾ cup all purpose flour

1 ½ teaspoons white sugar

1 ½ teaspoons baking powder

1 cup shredded sharp cheddar cheese

1 egg

1 cup milk

2 tablespoons vegetable oil

Directions:
1. Mix together flour, sugar, baking powder, and cheese. In a separate bowl beat together the egg, milk, and oil. Stir egg mixture into flour mixture just until combined.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Nutritional Information:
Servings per recipe: 4

Amount per serving: 1

Calories: 315

Cholesterol: 88mg

Total Fat: 18.8g

Pancake Recipe: Good Old Fashioned Pancakes

This recipe is so delicious and simple to make, you will never used boxed mixed again. Preparation time is only 5 minutes and breakfast is served in twenty minutes. Great recipe for busy Mom’s who still want to provide a homemade, tasty, and nutritious breakfast. Try adding 1 tsp. of vanilla for extra flavor.

Ingredients:
1 ½ cups all purpose flour

3 ½ teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 ¼ cups of milk

1 egg

3 tablespoons butter, melted

Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the egg, milk, and melted butter; mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Nutritional Information:
Servings per recipe: 8

Amount per serving: 1

Calories: 158

Cholesterol: 41mg

Total Fat: 5.9g