Hey I'm Bruce Kulick, former KISS guitarist and current Grand Funk Railroad guitarist. My wife, Lisa Lane Kulick and I are pancake aficionados and have expertly crafted our list of pancake recipes befitting a rockstar. We hope you love them as much as we do!
In a large mixing bowl, add flour, baking powder, sugar, and salt. Whisk together until well combined.
Add in oat milk, water, vanilla, and oil into the bow with the dry ingredients and stir to combine will. Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
Let pancake batter rest for 5 minutes
Heat a large griddle or skillet over medium heat. If needed, you can oil the pan with vegan butter or coconut oil. Using a ladle, add about 1/2 cup of pancake batter and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container.
Serve pancakes warm with with pure maple syrup, vegan butter, and a side of fresh fruit.
Looking for a delicious low calorie pancake recipe? Look no further. These skinny low calorie pancakes taste just as good as traditional pancakes without all the extra calories.
In a large mixing bowl, sift in your flour, baking powder, sweetener, and salt together.
In a separate mixing bowl, whisk together the milk, vanilla extract, egg whites, and mashed banana. Whisk until well combined and smooth.
Add the dry ingredients into the wet ingredients and mix well until your pancake batter is well combined.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with non-stick cooking spray. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
Start by preparing your pancake better. Add all of you ingredients to a blender and blend on medium until smooth. It should take about 45 seconds. Leave the batter in your blender while you prepare your pan for cooking.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with vegetable oil, coconut oil, or olive oil. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
This delicious gluten free pancake recipe is a family favorite for my nephew who is allergic to gluten. Learn how to make gluten free pancakes with this easy recipe!
In a large mixing bowl, whisk in your egg, sugar, vanilla extract, and vegetable oil.
Next, add in the gluten free flour, xanthan cum, gluten free baking powder and salt. Stir in milk until well combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) almond milk, vanilla extract, and canola oil, and egg. Whisk until just evenly combined. Do not overmix, some lumps are ok.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
Start by preheating your oven to 175F. In a large mixing bowl, sift in your flour, baking powder, baking soda, sugar, and salt together.
In a separate bowl, add in (wet ingredients) milk, vanilla extract, egg, sour cream and melted butter. Whisk just until well combined and smooth (do not overmix). Set aside.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides. Place cooked pancakes warm oven until the rest of the pancakes are done cooking.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) milk, vanilla extract, egg, and butter. Whisk until well combined and smooth. Then fold in the chocolate chips evenly into your batter.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
Want to learn how to make a pancake recipe without eggs? This delicious pancake recipe without eggs is your go-to when you want an eggless pancake that tastes just like a traditional style pancake.
In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) milk, vanilla extract, and vegetable oil, and water. Whisk until just evenly combined. Do not overmix, lumps are ok.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
Learn how to make this easy pancake recipe with self rising flour for the whole family. This recipe is perfect if you want a super simple pancake recipe with only a few ingredients.
In a large mixing bowl, whisk your eggs, milk and vanilla extract together to evenly combine. Add in the flour and sugar and whisk until the batter is smooth and free of lumps.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan at a time. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
Learn how to make this pancake recipe with baking soda quick and easy! This recipe is perfect when you have a dietary restriction or want to avoid baking powder.
In a large mixing bowl, sift in your flour, baking soda, sugar, and salt together.
Next, add in buttermilk, vanilla extract, egg, and butter. Whisk until well combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan at a time. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
