In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in water, 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. 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 milk, vanilla extract, and eggs. 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. 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!
Why wait until the holidays to rock that pumpkin pie? Every day is a holiday in our home when we make this pumpkin pancake recipe. They’ve got all that cinnamon and spice and everything nice in there so wake up the whole house to this tasty pancake recipe!
Best Pumpkin Pancake Recipe
Moist, delicious, pancakes that taste just like pumpkin pie? That’s the best pumpkin pancake recipe for you, so shout it out loud! You’ll have the best pancakes in town, loaded up with those signature pumpkin pie flavors that will have you scraping your plate clean.
Easy Pumpkin Pancake Recipe
The great thing about these easy pumpkin pancakes is that they take WAY less time than making a pumpkin pie. In fact, you might want to reconsider your holiday dessert table with a recipe like this. From start to finish, it takes just 13 minutes, making it the fastest and most delicious way to get your pumpkin pie-fix!
Pumpkin Pancake Ingredients
Pumpkin puree – The star of our healthy pumpkin pancakes!
Milk – Helps make the pancakes moist.
Egg – Binds that batter together.
Vegetable oil – Adds the fat for a wonderful texture.
Vinegar – Our surprise ingredient that helps the baking soda out.
Baking soda and baking powder – You’ll need both to make the pancakes fluffy, plus baking soda gives it that golden hue.
All-purpose flour – Gives the batter a base.
Brown sugar – Makes your pancakes have that caramelized, sweet flavor.
Vanilla extract – Adds warmth to balance the pumpkin taste.
Salt – Balances the sweetness.
Seasonings – You’ll need ground allspice, cinnamon, and nutmeg to create that pumpkin pie flavor and aroma everyone loves in these pumpkin spice pancakes.
How do you make pumpkin pancakes from scratch?
To make pumpkin spice pancakes, start by mixing the pumpkin, egg, milk, oil, vanilla, and vinegar together in a large bowl. IN another bowl, put the flour, brown sugar, baking powder, baking soda, seasonings, and salt and mix them well. Add the dry mixture to the wet one and stir just to combine. Heat your pan over medium high with light oil and ladle the batter in. Cook both sides until brown, then serve.
Expert Tips and Tricks for the Perfect Pumpkin Pancakes Every Time
Yes, vinegar. It sounds weird, we know. But it makes your pumpkin pancakes nice and fluffy. And no, it doesn’t make them taste like vinegar!
Do not overmix. You only want to just combine the batter. When you stir too much, you ruin the fluff!
Make sure you use pumpkin puree. Don’t use that pumpkin pie filling. That stuff is already seasoned and it will taste off.
Is canned pumpkin same as pumpkin puree?
Canned pumpkin and pumpkin puree are two different terms but are one and the same. Both of them are completely steam-cooked and pureed with nothing added to them, allowing you to use them seamlessly in your recipes.
Can you use pumpkin puree for making pumpkin pancakes?
Yes, you can use pumpkin puree for creating pumpkin pancakes. In fact, that is the main ingredient in this recipe. The pumpkin is steamed and pureed so it is easy to use. Since it has no add-ins, it’s the perfect blank canvas for you to season with warm spices for that pumpkin pie flavor.
How to cook pumpkin pancakes?
Pumpkin pancakes are cooked on the stovetop just like regular pancakes. You’ll want to use a nonstick pan for the best results.
What goes well with pumpkin pancakes?
You can’t beat whipped cream on top as it will taste like pumpkin pie! Maple syrup is also awesome on these pancakes. You can serve eggs any style, bacon, fresh fruit, home fries, and whatever else you’d like to enjoy with them too.
How to store leftover pumpkin pancakes?
You’ll want to eat all of these but your stomach might not have as much room as your mouth thinks it does. Put these in the fridge so you can enjoy them later!
How long do pumpkin pancakes last?
Pumpkin pancakes are best when you eat them within 2 to 3 days. After that, they won’t have the best quality, so if you can’t eat them in time, put them in the freezer.
Can you freeze pumpkin pancakes?
You most definitely can, so wrap them well and you’ll get to enjoy them for up to 3 months.
How do you reheat pumpkin pancakes?
If you’re reheating just a few, you can use the microwave. But if you’ve got more than that, preheat your oven to 350F, put your pancakes in a single layer on a baking sheet, cover it with foil and cook 5 to 7 minutes.
In a large mixing bowl combine the pumpkin puree, egg, milk, oil, vanilla and vinegar and mix well.
In a separate bowl, add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, salt and mix well. Add dry mixture into wet pumpkin mixture and stir just enough to combine. Do not over mix.
Heat a pan over medium high heat and lightly oil. Using a ladle scoop about 1/4 cup of pancake batter and cook on both sides evenly until brown. Serve immediately.
Do KISS songs have you dreamin’? You might think we’re dreamin’ of rocking and rolling all night and partying every day, but really, we’re just dreamin’ of this homemade blueberry pancake recipe.
Watch Bruce Kulick and Lisa Lane Kulick make blueberry pancakes:
Best Blueberry Pancake Recipe
Fluffy with fresh blueberries thrown in for good measure, these are the best blueberry pancakes you’ll ever have. And I’d know. I’ve been on tour everywhere and the best ones are made in my kitchen with easy and fresh ingredients. So, come make pancakes like a rockstar!
Easy Blueberry Pancake Recipe
Just think…you could put on your favorite KISS songs and rock out while making these easy blueberry pancakes. You won’t even get the chance to hear a whole album in the amount of time it takes to make them, but you can keep listening while you’re eating them, so give it 20 minutes and you’ll be in pancake heaven.
Blueberry Pancake Ingredients
Buttermilk – We’re gonna rock this blueberry pancake recipe by making buttermilk from milk and white vinegar.
All-purpose flour – The batter base for making homemade pancakes.
Sugar – Bring out the sweetness of your pancakes and those berries.
Baking powder and baking soda – Grab both for the rising power and getting that gorgeous golden color.
Egg – Binds that batter.
Vanilla extract – Sweeten the deal!
Salt – Balance that sweetness, just like the band balances all the sounds in harmony.
Butter – Melt it first and it will be that quintessential fat needed to make these pancakes.
Blueberries – Use fresh ones. You won’t regret it!
How do you make blueberry pancakes from scratch?
You’ll make the buttermilk first. Then you’ll add the dry ingredients into a bowl and whisk them together. After that, the egg, milks, vanilla, and butter get added in. Whisk it to combine it, leaving the lumps intact. Heat your nonstick skillet over medium heat, lightly greasing with butter first. Pour in your batter and then add some blueberries on top of each pancake. Cook 1 to 2 minutes until the bubbles form on top, then flip and cook the other side for 1 to 2 more minutes. Serve with your favorite pancake toppings.
Expert Tips and Tricks for the Perfect Blueberry Pancakes Every Time
Do not overmix the batter. If you want the best fluffy blueberry pancakes, simply combine everything as instructed and leave the lumps.
Use fresh berries. Fresh blueberries are what really makes these pancakes so divine.
Add the berries on top, not into the batter. This way they’ll look nice when you serve them.
Are pancakes with blueberries good for you?
Yes, pancakes with blueberries are good for you since you’re getting in a serving of fruit with your breakfast. Starting the day with blueberries puts you on the right track to making it a great day.
What is the secret to great blueberry pancakes?
It’s the buttermilk, which you can make by following the first step in this recipe from regular milk and white vinegar. It’s an easy hack that won’t send you running to the store in search of buttermilk when you want to make breakfast.
Should I cut blueberries in half for pancakes?
You can if you’re adding the blueberries to the batter, though it’s not necessary when you’re adding them atop the pancake batter when you pour it into the pan.
How to cook blueberry pancakes?
Blueberry pancakes are cooked in a nonstick skillet on your stovetop. They only take a few minutes to make, so go for it!
Why are my blueberry pancakes mushy?
They may be mushy because you didn’t cook them long enough. Adding the blueberries on top of the poured batter will also keep mushiness from happening when making blueberry pancakes.
What goes well with blueberry pancakes?
Maple syrup, powdered sugar, butter, whipped cream, and fresh berries are all great things to pair with your blueberry pancakes. You can also make it feel like brunch with a little eggs benedict, some bacon, and hashbrowns.
How to store leftover blueberry pancakes?
If any of these blueberry pancakes remain after your breakfast feast, wrap them well and put them in the fridge.
How long do blueberry pancakes last?
In your fridge, those blueberry pancakes will be good for up to 5 days. If you want to save them for longer, use the freezer.
Can you freeze blueberry pancakes?
Yes, you can freeze them. The best way is to wrap them with wax paper to separate them, then put them in an airtight container or freezer bag. They’ll be good for up to 2 months.
How do you reheat blueberry pancakes?
For blueberry pancakes, the oven is the best way. Preheat to 350F, put the pancakes on a baking sheet in a single layer, cover with foil, and reheat for 5 to 10 minutes.
Hands down the BEST blueberry pancake recipe that comes out light and fluffy every time. These blueberry pancakes have the blueberries embedded in each pancake resulting in each bite being packed with delicious flavor!
If you are using buttermilk, the first step is to make the buttermilk. In a small mixing bowl, add milk and vinegar, stir, and let sit for two minutes. (You can also use regular milk for this recipe instead of buttermilk, but we love it with buttermilk).
In a medium mixing bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients until evenly combined.
Next, add the egg, milk, vanilla extract, and melted butter into the dry ingredients and whisk until just combined. Do not over-mix as it will change the texture. Lumps are ok.
Over medium heat, place a non-stick pan or griddle and lightly grease with a pad of butter.
Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Arrange a handful of blueberries on top of the batter. 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.
Here in the Kulick house, we love all pancakes, but we think this sourdough pancake recipe might just rock the most. They’re fluffy, delicious, and easier to make than you may think. Try them after a late rockstar-style night out or get up early to start your morning off on the best foot.
Best Sourdough Pancake Recipe
If you’ve never worked with sourdough starter, relax! These sourdough pancakes are easy as to rock out as any others we’ve got on our site. And they taste amazing too, so give them a try!
Sourdough Pancake Ingredients
All-purpose flour – This kicks off the base of our sourdough pancakes.
Baking powder and baking soda – You need both for that lift, color, and fluff.
Sugar – All pancakes need that sweet hit.
Sourdough starter – This is what makes them sourdough pancakes, after all!
Salt – Provides a balance to your sugar.
Egg – The ingredient that binds.
Milk – Helps create the batter.
Vanilla extract – For that sensational warm and sweet flavor we all love about pancakes.
Vegetable oil – Adds that fat along into the batter for perfect sourdough pancakes.
Easy Sourdough Pancake Recipe
Hey, if you start now, you’ll be eating these sourdough pancakes in 20 minutes. It doesn’t matter if it’s breakfast time or not. We love our pancakes any time of day though I have to admit, they really are the best way to start your day.
How do you make sourdough pancakes from scratch?
Pour your flour, baking soda, baking powder, sugar, and salt into a large mixing bowl and whisk until it’s all combined. Then add the sourdough starter, milk, egg, and vegetable oil. Mix it with a spoon until just combined and do not overmix! Heat your nonstick griddle or pan over medium heat and lightly grease with butter. Scoop the batter onto the hot pan, cooking 1 to 2 minutes until you see the bubbles on top and the bottom is golden. Flip it and cook the other side for 1 to 2 minutes. Serve these beauties with your favorite pancake toppings!
Expert Tips and Tricks for the Perfect Sourdough Pancakes Every Time
Keep your ratios right. In this recipe, we’ve got the perfect measurements for you to eliminate guesswork. If you add too much flour, you get something that resembles English muffins rather than pancakes and too much liquid makes them like crepes. Balance is important!
You need baking powder and baking soda. Baking powder gives it that fluffiness while baking soda gives them that light and airy texture.
Don’t fear the sourdough starter. It’s easy to use – just follow the directions on it. You’ll find it in the baking aisle.
What are sourdough pancakes?
Sourdough pancakes are simply pancakes that are made with sourdough starters. They have a light and fluffy texture that tastes wonderful.
How to cook sourdough pancakes?
Sourdough pancakes cook on the stovetop just like most pancakes. The sourdough starter is what makes them different, much like how buttermilk reacts for buttermilk pancakes.
What goes well with sourdough pancakes?
All the same things you use on your other pancakes are a match for sourdough pancakes too. Syrup, butter, whipped cream, berries, and whatever you like. Serve up just pancakes or make a nice spread with eggs, toast, bacon, sausages, hashbrowns and all your other breakfast favorites.
Why are my sourdough pancakes tough?
If they’re tough, you probably overmixed the batter. You should only mix sourdough pancake batter to combine the ingredients. Overmixing leads to tough rather than fluffy pancakes.
What can I do with waste sourdough starter?
Sourdough starter waste can be used in any recipe that requires flour and a liquid. It’s great for pancakes like these as well as muffins, cookies, brownies, waffles, or even as a batter for frying chicken or fish.
How to store leftover sourdough pancakes?
Once you’re done, make sure you wrap these up well or use an airtight container and put them in your fridge.
How long do sourdough pancakes last?
In the fridge, you’ll want to make sure you don’t forget about your leftover sourdough pancakes beyond 3 days.
Can you freeze sourdough pancakes?
Yes, freeze away and you can use them anytime. That’s better than forgetting your stash of them in the fridge.
How do you reheat sourdough pancakes?
Reheat your sourdough pancakes in the oven at 350F, putting them all on a baking sheet in one layer. Cover with foil and heat for about 4 minutes, which should do the trick.
If you’ve never had sourdough pancakes they are absolutely amazing! This sourdough pancake recipe is packed with delicious flavor and has a light and fluffy texture. They are a new family favorite!
In a large mixing bowl, add the flour, baking soda, baking powder, salt and sugar. Whisk until evenly combined.
Next, add the sourdough starter, egg, milk, and vegetable oil. With a mixing spoon, mix well just until combined. Do not over-mix as it will change the texture of your sourdough pancakes.
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 1/4 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!
When we’ve had a late night as rockstars tend to do, a morning full of pancakes is always in order. But sometimes, we need those pancakes to really pack a healthy, hearty punch. And when we have those times, we make this protein pancake recipe. They taste just like regular ones and give you a healthy start to the day so you can jam on for hours without hunger getting you down.
Best Protein Pancake Recipe
There’s no sugar here so if you’re trying to focus on your health yet want pancakes, now you can have the best of both worlds and that totally rocks. You’ve got nothing to lose and this is the best protein pancake recipe that will give you a reason to get up in the morning!
Easy Protein Pancake Recipe
This easy and healthy pancake recipe is ready in just 20 minutes from start to finish. You can make a decadent breakfast fit for a rock god in no time. These protein powder pancakes taste amazing, like regular pancakes but fill you up with protein.
Protein Pancake Ingredients
Rolled oats – Unlike other pancake recipes we’ve unleashed, rolled oats are the base for the protein pancake batter.
Baking powder – This will help your protein powder pancakes cook up properly.
Vanilla whey protein powder – Making protein pancakes with protein powder is key. The vanilla flavor is what will make these pancakes taste amazing.
Cinnamon – adds more flavor to your protein pancake mix.
Salt – Builds that flavor contrast.
Eggs – Binds all the ingredients together to make these protein pancakes with oats.
Greek yogurt – Use plain to add that moisture to your batter.
Coconut oil – Your necessary fat for pancakes that won’t be dry.
Vanilla extract – For more warmth in the flavors.
How do you make protein pancakes from scratch?
Put your rolled oats into a blender on high until it turns into powder. Then add the rest of the ingredients and blend well. Lightly grease your nonstick pan over medium heat. Then scoop in your batter, cooking for 1 to 2 minutes until the bubbles form on the top. Flip and cook another 1 to 2 minutes, then serve right away with all your favorite toppings.
Expert Tips and Tricks for the Perfect Healthy Protein Pancakes Every Time
Blend those rolled oats well. Make sure you get them to powder consistency so they will have the right texture for the healthy pancakes.
You can use any protein powder. Vanilla is best though because it adds a bit of a sweet taste that makes up for not including sugar.
Add more cinnamon if you like. It adds more of a spiced flavor that makes these healthy pancakes taste extravagant.
What are protein pancakes made of?
Protein pancakes are made from ground up rolled oats, baking powder, vanilla whey protein powder, salt, cinnamon, eggs, plain Greek yogurt, vanilla extract, and coconut oil.
What is the difference between protein pancakes and regular pancakes?
Protein pancakes use rolled oats and protein powder to make the base of the batter. There’s no added sugar and by doing it this way, you cut down on how many carbs you consume all while getting plenty of protein that will help you stay satisfied for much longer.
Are protein pancakes good for you?
Protein pancakes are good for you because they contain plenty of protein to keep you feeling full and nourished. This will keep you from snacking when you shouldn’t. Plus, they don’t have added sugar which is another bonus.
Are protein pancakes mixes healthy?
They can be though it depends on the brand. Check the labels to make sure there aren’t loads of artificial ingredients added in, but it’s really just as easy and much healthier to make protein pancakes from scratch.
Can you add protein powder to pancakes?
Yes, that’s how you make protein pancakes. It’s a great way to fuel up on what your body needs while giving your taste buds something that is incredibly delicious.
Can you substitute protein powder for flour in pancakes?
Yes, you can sub in protein powder for flour in pancakes, which is how this recipe came to be. Using protein powder along with rolled oats that have been ground into a fine powder will give you delicious yet healthier pancake results.
Can you put protein powder in pancakes?
Yes, and that’s exactly how you make protein pancakes. With the protein powder and rolled oats, it replaces the need for flour.
Do protein pancakes help lose weight?
They can help you lose weight because they are more filling. The longer you are full and satisfied, the less likely you are to eat over the calorie amount you need for the day.
How to cook protein pancakes?
Protein pancakes are cooked on your stovetop just like original pancakes. Simply mind the temperature of the pan and make sure you flip at the right time.
How do you make protein pancakes not dry?
Adding Greek yogurt will ensure your protein pancakes have just the right amount of moisture to balance them out. With this ingredient, it helps the other ingredients come together for a perfect texture.
What goes well with protein pancakes?
All the usual breakfast suspects are a match here, from the syrup and butter to the fruit. You can serve eggs, sausages, bacon, and home fries too.
How to store leftover protein pancakes?
It’s rare to have leftover pancakes, but if you do, you can put them in an airtight container in your fridge.
How long do protein pancakes last?
These are good in the fridge for up to 2 days so make sure you eat them quick!
Can you freeze protein pancakes?
Yes, you can! Freeze them in freezer bags and squeeze out the air. They’ll be good for up to 3 months.
How do you reheat protein pancakes?
Give them a minute in the microwave and they’ll be ready to serve again, just like the day you made them!
Time to pack in some protein to your breakfast with this fluffy protein pancake recipe made without bananas. Learn how to make pancake with protein powder with easy recipe that makes the perfect protein pancakes with 9 grams of protein!
Add rolled oats into a blender and blend on high until a powder.
Remove lid and add in all remaining ingredients and blend until well combined, smooth, and no dry powder remains.
Lightly grease a non-stick pan or griddle and heat over medium heat on the stove.
Using a ladle or measuring cup, pour 1/4 cup scoops of protein 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!
As we rock through the years, we can’t help but focus on our health. Whether you’re going meatless all of the time, some of the time, or you want to make vegan pancakes for friends and family that follow a vegan lifestyle, you’ll be shocked at the fluffy texture and delicious flavors these give you. For a fluffy vegan pancake recipe that rocks without tasting like rocks, this is the one to use!
Watch KISS guitarist Bruce Kulick and Lisa Lane Kulick make vegan pancakes:
Best Vegan Pancake Recipe
Traditionally, eggs and milk are used to make pancakes. But we’ve got a VIP secret that will shred your notion of tasteless vegan pancakes to make the best vegan pancake recipe there is. They’re so good, you’ll forget they’re vegan!
Easy Vegan Pancake Recipe
Fluffy vegan pancakes take about as long as regular pancakes, which is basically 10 minutes from start to finish. And with simple ingredients you probably have already, you can go ahead and get started. Put on some KISS and shout it out loud!
Vegan Pancake Ingredients
All-purpose flour – This kicks off the base to your vegan pancake mix.
Baking powder – This will make your vegan pancakes rise with a fluffy texture.
Sugar – You’ll need it to add some sweet flavors in.
Non-dairy milk – Choose your favorite from oat milk, almond milk, rice milk, coconut milk, or any other non-dairy milk you’ve got.
Vanilla extract – Brings that sweetness around for an amazing flavor.
Salt – Helps balance that sweet taste.
Water – Gets the batter to the right texture.
Avocado oil – It’s optional, but recommended to keep the vegan pancakes from becoming too dry.
How do you make vegan pancakes from scratch?
You’ll grab a large mixing bowl and whisk your dry ingredients together. Then you’ll add the wet ingredients and combine, allowing to rest 5 minutes. Meanwhile, heat your skillet over medium heat. Add vegan butter or coconut oil if desired. Then add your batter, cooking until bubbles form on the tops of the pancakes. Flip and cook on the other side about 1 to 3 minutes. Serve it with your favorite toppings!
Expert Tips and Tricks for the Perfect Vegan Pancakes Every Time
It’s ok if your batter is lumpy. You don’t want to over-mix this vegan pancake batter or you won’t get fluffy results.
Let it rest. This batter will turn out better pancakes if you just give it 5 minutes to sit after combining.
Oil is optional. But it is better because it will keep your pancakes from having a dry texture.
What are vegan pancakes?
Vegan pancakes are pancakes that are made without the eggs or traditional dairy. By using vegan substitutions, you can make vegan pancakes that taste just like the regular ones.
What are vegan pancakes made of?
Vegan pancakes are made with all-purpose flour, baking powder, salt, sugar, non-dairy milk, water, vanilla extract, and avocado oil.
What can I use instead of egg for pancakes?
There are many egg substitutes you can use in pancakes. This recipe simply uses non-dairy milk and avocado oil to bind the other ingredients together, resulting in a perfect texture and taste.
What is the secret to perfect vegan pancakes?
You can’t forget the baking powder. This gets the pancakes to rise up and become fluffy so the texture is just like pancakes made the traditional way.
Is pancake mix vegan?
It will depend on the brand as many pre-made pancake mixes have powdered milk or dairy included. You will need to look for plant-based mixes. If you find a mix that does not have eggs or dairy in it, you can add your own non-dairy milk or water to the mix, or just follow this recipe to make them fresh without any worry of non-vegan ingredients!
How to cook vegan pancakes?
Vegan pancakes are cooked on your stovetop, just like traditional ones. The only difference is that these are made with non-dairy milk and without eggs.
Why are my vegan pancakes gummy?
If you overmix the batter or don’t let it rest for 5 minutes, you will wind up with gummy vegan pancakes. Using a good recipe helps you achieve the right results too.
What goes well with vegan pancakes?
You can make a nice vegan breakfast spread to go along with these vegan pancakes. A tofu scramble, oven-roasted breakfast potatoes, and tempeh bacon are all great choices.
How to store leftover vegan pancakes?
Vegan pancakes need to be put into the fridge if you have any leftover. Then you can enjoy them again at another meal.
How long do vegan pancakes last?
You can keep them in the fridge for a maximum of 5 days, preferably in an airtight container.
Can you freeze vegan pancakes?
Yes, they freeze well, just like regular pancakes. Put them in a freezer bag, making sure you get any air out and you can keep them there for up to 3 months.
How do you reheat vegan pancakes?
Vegan pancakes are easy to reheat in your microwave for a few seconds or the toaster oven until they’re warmed up.
The PERFECT vegan pancake recipe for light and fluffy vegan pancakes made with only a few simple ingredients you probably already have sitting in your cupboard.
1 1/2tbspavocado oil(optional: can omit for oil free pancakes)
Instructions
In a large mixing bowl, add flour, baking powder, sugar, and salt. Whisk together until well combined.
Add in non-dairy milk, water, vanilla, and oil into the bow with the dry ingredients and stir to combine will. *Note: 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.
We’ve traveled the world rocking in every country. And no doubt, one of our favorites was Germany because of the German pancakes (often called Dutch pancakes or Dutch baby pancakes). This homemade German pancake recipe is going to blow you away for breakfast and they are what you need to make when you have a houseful of hungry guests in the morning.
Best German Pancake Recipe
If you’ve ever heard of a Dutch pancake or Dutch Baby pancake, that’s a German pancake! It’s baked in the oven rather than on the stove-top so you basically have a hands-off breakfast that cooks itself while you enjoy your coffee. This baked pancake Dutch baby recipe is super easy and comes out perfect every time!
Easy German Pancake Recipe
Making baked pancakes is simple and takes only 5 minutes to get this German pancake party started. The rest of the cook time (25 minutes) is in the oven. We love this simple yet exotic Dutch baby pancake recipe because you can do it with ease even if your eyes are still closed.
Homemade German Pancake Ingredients
Eggs – You’re going to need a lot of these for this Dutch pancake recipe!
Milk – Helps make the batter come together.
All-purpose flour – The base of your German pancake batter.
Sugar – Just a little for added sweetness.
Vanilla extract – Adds that warmth to the sweet flavors.
Butter – Melt it first and this will be the fat your German pancake needs to rock.
Salt – Balances the flavors.
How do you make German pancakes from scratch?
You’ll want to preheat that oven on up to 425F. While that’s happening, add your butter to a 9×13 baking dish and stick it in the oven so the butter just melts. Now comes the fun part – you’ll add your pancake ingredients to your blender, then blend on medium until smooth. Pour this mixture right into the baking dish on top of the melted butter and bake for 25 minutes or until the edges get puffy and golden brown. Serve this VIP breakfast with any of your favorite pancake toppings.
Expert Tips and Tricks for the Perfect German Pancakes Every Time
Try to use the freshest eggs you can. They really make a big difference!
All-purpose flour works best. It seems to rise to the occasion better than other options.
Melt the butter in the pan first. Seriously, this is the way to a better German pancake. It creates a nonstick surface and helps the pancake rise beautifully.
What’s another word for a German pancake?
A German pancake can also be called a Dutch baby, Dutch puff, Bismarck, or even a Hootenanny. Some call it an American popover while others liken it to Yorkshire pudding.
Why are German pancakes called German pancakes?
Well, that’s because they’re from Germany! But they are also called a Dutch Baby, so it can get confusing, however they are one and the same.
How is a German pancake different from an American pancake?
German pancakes are different because they use more eggs and don’t contain anything that makes them rise like baking powder or baking soda. Also, German pancakes have a more dense, shallow center while regular pancakes are fluffy. And regular pancakes are cooked on the stovetop while German pancakes are made in the oven.
What’s the difference between a Dutch Baby and a German pancake?
Call it Dutch Baby or a German pancake…the only difference is in the name. If you go out for breakfast and want a German pancake and see a Dutch Baby, or vice versa, now you can order with confidence.
What’s the difference between a crepe and a German pancake?
For starters, crepes are a French dish. Crepes can also be either sweet or savory, and they are quite thin. A German pancake is completely different from this.
How to cook German pancakes?
German pancakes are cooked in the oven. You only need a few minutes to prep the pan and the batter, then let the oven do the rest.
What goes well with German pancakes?
German pancakes are amazing with any of the usual suspects you put on your regular pancakes. Maple syrup, powdered sugar, butter, whipped cream, fresh berries…even something wild like chocolate chips makes it all the more indulgent. Oh, and don’t forget the coffee!
How to store leftover German pancakes?
If there are any leftovers, which is rare for us here, you should put them in the fridge.
How long do German pancakes last?
German pancakes need to be put in an airtight container in the fridge and they’ll be good for about 3 days.
Can you freeze German pancakes?
Great idea! You can freeze these by wrapping them in individual pieces. Use them within 3 months.
How do you reheat German pancakes?
Don’t microwave them or they’ll be rubbery and that’s not cool. Instead, preheat your oven to 350 degrees, then heat them for 10 to 15 minutes.
Hands down the best German Pancake recipe we’ve ever made! German Pancakes, sometimes called Dutch Baby pancakes are a lighter and more fluffy version of American style pancakes.
Almond flour totally rocks because it adds a nice, nutty flavor to your pancakes. And it’s great for anyone that can’t rock the gluten anymore. We love this hearty homemade almond flour pancake recipe after a late night. They make for the best start to any morning!
Best Almond Flour Pancake Recipe
Fluffy and delicious, sweet and nutty, you’re going to idolize these fluffy almond flour pancakes. They’re really filling too so if you want a breakfast that tastes great and fills you back up, this is the one to make.
Homemade Almond Flour Pancake Ingredients
Almond flour – Blanched almond flour works best to give you an awesome texture. Do not use almond meal as it’s not the same!
Eggs – These bind your almond flour pancakes together.
Baking powder – If you’re specifically gluten-free, make sure your baking powder is too. This gives your pancakes that necessary liftoff.
Almond milk – Almond milk is what gives moisture to your pancakes. But if you don’t have any, no sweat. Just add water.
Vanilla extract – Creates that warm and sweet flavor
Maple syrup – Yeah, this is going into the batter and you’re going to love how much this amps up the taste.
Sea salt – Makes all the flavors of this come out even better.
Butter – For greasing your pan.
Easy Almond Flour Pancake Recipe
In just 20 minutes and with only 8 ingredients, you’ll be sitting around together with your crew enjoying these delicious pancakes. Once you know how to work with almond flour for pancakes, you’ll love whipping these up for every breakfast!
How do you make almond flour pancakes from scratch?
Grab a large mixing bowl and put all the dry ingredients in, combining together. Then use another mixing bowl for the wet ingredients, whisking until well combined. Now you’ll pour those wet ingredients into the dry ingredients bowl and stir well. Turn the stove up to medium-low heat and add your large nonstick pan, lightly greasing with butter. Scoop the batter into the pan and cook for 1 to 2 minutes per side. Then serve with your favorite pancake toppings!
Expert Tips and Tricks for the Perfect Almond Flour Pancakes Every Time
Keep them small. Almond flour makes for more delicate pancakes so keeping them small ensures you can flip them more easily, and that they’ll cook evenly.
Beware of the batter. If you’re used to regular pancake batter, just know these won’t be quite as runny so don’t worry.
Lower the heat. If you see them browning around the edges but the centers aren’t done, turn down the heat to finish cooking your almond flour pancakes.
Can almond flour be substituted for all-purpose flour in pancakes?
Yes, you can sub in almond flour in place of regular flour. Use a ratio of 1:1 though be prepared that you may need more egg to bind the flour.
How do you bind almond flour?
Almond flour needs a binder and without it, you’re going to wind up with a pan full of mush. In almond flour pancakes, the key is using eggs to create a batter that binds and makes for delicious results.
How to cook almond flour pancakes?
Almond flour pancakes are cooked like regular pancakes on the stovetop in a nonstick pan. The difference is that they can be a little more delicate so you’ll want to keep your pancakes smaller in size.
Why are my almond pancakes falling apart?
While almonds are an excellent source of unsaturated fats that are good for you, it means you don’t need to really add fat to the batter. However, what you do need are more eggs. If you don’t use enough, these pancakes will fall apart. Follow this recipe to get the right amount of eggs into the batter.
What goes well with almond flour pancakes?
Go wild with your favorite pancake toppings as you normally would. Even though these have a little nutty taste, that’s a match for maple syrup, powdered sugar, whipped cream, and fresh berries. Heck, add some butter on top too! Yeah!
How to store leftover almond flour pancakes?
Even though these pancakes are smaller in size, they’re going to fill you up. Yes, even with a rockstar appetite! So put the leftovers in your fridge.
How long do almond flour pancakes last?
You can keep these badboys in your fridge for up to 4 days. Make sure you put them in an airtight container first though.
Can you freeze almond flour pancakes?
These almond flour pancakes freeze like a dream. You can stash them for up to 3 months in your freezer so go for it!
How do you reheat almond flour pancakes?
Just pop them in the microwave for a few seconds at a time on 50% power. That should do the trick!
Looking for a gluten-free pancake? Look no further. Kulick’s almond flour pancakes have all the same delicious qualities of standard pancakes but simply with no gluten. These almond flour pancakes are light, fluffy, and taste amazing!
In a large mixing bowl, add almond flour, baking powder, and salt (dry ingredients). Whisk together until well combined.
In a separate small mixing bowl, add almond milk, eggs, maple syrup, and vanilla extract (wet ingredients). Whisk together until well combined.
Next, add your wet ingredients into the bowl with the dry ingredients and stir well to evenly combine. Results can vary depending on the types of ingredients you use. If your almond flour pancake batter is too thick, add in slightly more almond milk 1 tablespoon at a time to thin it out. If your pancake batter is too thin, add in almond flour 1 tablespoon at a time to reach the desired consistency.
Over medium-low heat, heat a large non-stick pan or skillet. Lightly grease the pan with butter or olive oil. Using a ladle or measuring cup, scoop pancake batter into the pan and cook the pancakes for about 1 to 2 minutes per side. Be aware that almond flour pancakes cook slightly differently than regular wheat flour pancakes. They are more delicate so it is better to keep them smaller to prevent them from breaking when you flip them. Also be sure to turn the heat down low when needed to make sure the middles cook through without the edges burning.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
Getting to rock around the world has plenty of benefits. And among them is the chance to try food in every country. In Japan, they have these fluffy Japanese pancakes that are often called ‘souffle pancakes’. They’re a bit thicker yet lighter and fluffier than regular pancakes. Join us on our global pancake tour by making this delicious Japanese pancake recipe!
Best Japanese (Souffle) Pancake Recipe
We’ve got our share of fluffy pancake recipes we make often in our kitchen. But among our favorites are the Japanese souffle pancakes. They’re incredibly delicious and have such a cool texture. You’ve simply got to make them and see for yourself!
Fluffy Japanese Pancake Ingredients
Egg yolks and egg whites – You will need to separate them so you have 1 egg yolk and 2 large egg whites.
Flour – For this recipe, you can use all-purpose flour or cake flour if you have it.
Sugar – Makes your pancakes sweet.
Baking powder – Helps the pancakes lift up for a classic Japanese fluffy pancake recipe texture.
Milk – Provides that creamy texture for the batter.
Vanilla extract – Rounds out the sweetness of the sugar.
Cream of tartar – This will be used when making the egg white mixture.
Easy Japanese Pancake Recipe
Is it different? You bet! But it’s not any harder than making any other kind of pancake from scratch. We’ll show you how to strike the right chords for balance and getting these tasty Japanese pancakes to come out perfectly.
How do you make fluffy Japanese pancakes from scratch?
There are a few more steps than regular pancakes, but they aren’t hard. You’ll whisk the egg yolk with a tablespoon of sugar so it’s light yellow and frothy, then add vanilla extract and the milk a tablespoon at a time. With a sifter, you’ll add in the flour and baking powder, whisking well. Then you make the egg white mixture in a separate bowl with a hand mixer or stand mixer. Whip the egg whites with the cream of tartar until foamy, adding 1 ½ tablespoons of sugar a little at a time until this mixture has a thick meringue texture that peaks. Combine them together, then cook them in a large non-stick frying pan that has a well-fitting lid. The heat must be low, and you must lightly grease it with oil. Pour the batter onto your pan, cover, and cook for 4 to 5 minutes. Lift it carefully, then add a little scoop of batter on top of each pancake, cover again and cook for 4 to 5 more minutes. Gently flip each one over and then cook for 5 to 6 more minutes. They will get taller and fluffier. They’re done when they are golden brown on both sides and completely cooked through.
Expert Tips and Tricks for the Perfect Fluffy Japanese Pancakes Every Time
Make sure you get the meringue just right. It should be cold until you whisk it and you should put it in a bowl that is clean and dry as anything else in that bowl can muck up that meringue. The peaks should hold but not be too stiff nor too soft for the perfect Japan fluffy pancakes.
Keep the heat low. Japanese pancakes require a lower cooking temperature and a bit more patience than other pancakes. Turning it up too high will burn the outside while the inside stays raw.
Cover them. Trust us, this will help take care of cooking the inside of the pancake. No one likes a raw-batter-filled inside!
Be gentle when flipping. Take it easy and handle souffle pancakes like you would a rare KISS collectible, ok?
What is different about Japanese pancakes?
Japanese pancakes have a taller profile and a souffle-like texture. While made from the same kind of ingredients, the technique is a bit different which changes how these delicious pancakes turn out.
What are Japanese souffle pancakes made of?
Japanese souffle pancakes have similar ingredients to regular pancakes – sugar, eggs, milk, flour, baking powder, and vanilla extract. They also contain cream of tartar and change in texture due to the preparation method.
What are Japanese pancakes called?
Japanese pancakes are called “hottokeki” for “hotcakes.”
Are souffle pancakes raw?
No, they shouldn’t be raw. This is why you cook them covered and at a low temperature to ensure the inside gets cooked through.
What do Japanese pancakes taste like?
They’re sweet and delicious with an almost custard-like souffle texture to them.
Do souffle pancakes taste eggy?
No, they don’t. Or at least, they shouldn’t. Following this recipe will keep you from having eggy-tasting souffle pancakes.
How to cook Fluffy Japanese pancakes?
Fluffy Japanese pancakes require patience and dedication. You must mix the egg yolk mixture first, then the egg white mixture. After you make your batter, you’ll need to cook them slow and low on your stovetop in a large non-stick skillet that has a tight-fitting lid.
Why do my Japanese pancakes deflate?
Chances are that you have a problem with the meringue step. When you over-beat the egg whites or don’t beat them enough, your pancakes can deflate.
How do you make souffle pancakes not deflate?
Take your time making the meringue. You want to beat it enough that it forms good, stiff peaks, but not too much or too little either.
Why is my souffle pancake batter runny?
Again, it all comes down to those egg whites. If you don’t beat them long enough, they will become runny and make the batter runny too.
What goes well with Japanese Souffle pancakes?
Japanese souffle pancakes might have a different texture, but they still taste as amazing as regular pancakes with the usual toppings. Maple syrup, powdered sugar, butter, whipped cream, and fresh berries are all awesome options.
How to store leftover Japanese pancakes?
You’ll want to put your Japanese pancakes in an airtight container in the fridge after you’ve eaten your fill.
How long do Japanese pancakes last?
Unfortunately, you won’t want to wait long to tear into those Japanese pancake leftovers. They’ll be good for up to 2 days, but honestly, they’re the best right after you make them so try to use them quickly.
Can you freeze Japanese pancakes?
Well, you CAN, but that doesn’t mean you should. The souffle texture doesn’t hold up all that well in the freezer.
How do you reheat Japanese pancakes?
Better enjoy your Japanese pancakes now, so reheat them in the oven at 200F. This should warm them up slowly, though expect that the texture will be a bit different than when you first made them.
Watch How To Make Japanese Souffle Pancakes (Video)
Japan has pancakes? Yes, they do…and they’re amazing. Fluffy Japanese pancakes sometimes called Souffle Pancakes are a thicker, lighter, fluffier style of pancake that are absolutely delicious. If you’ve never had them, you’re in for a treat!
Start with the egg yolk by whisking together with 1 tbsp of sugar until light yellow and frothy. Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Then add in the vanilla extract and begin adding in the milk 1 tablespoon at a time. Using a sifter, sift the flour and baking powder together over your egg yolk mixture and whisk well to ensure all ingredients are well combined.
Next we will work on the egg white mixture. In a separate bowl, using an electric hand mixer or kitchen mixer, whip the egg whites and the cream of tartar together until foamy, adding in the 1 1/2 tablespoons of sugar a small amount at a time until the egg whites are a thick meringue texture that holds a peak well. Once you achieve this texture, stop whipping. You do not want to over whip the egg white mixture.
Next we need to incorporate your egg yolk and egg white mixture. Add about 1/4 of the whipped egg white mixture and whisk it continuously into the bowl with the yolks until well combined. Then add half of the remaining whites into the yolk mixture and continue whisking being careful not to deflate them as they combine. Then transfer the egg yolk mixture back into the remaining egg whites while whisking lightly. Use a spatula to fold the final mixture together evenly.
Now we are ready to start the cooking process. Start by heating up a large non stick frying pan (with a well fitting lid) over low heat. VERY lightly grease your pan with oil and use a paper towel to spread evenly to achieve a very light coating. Once the pan is warm you a ready to start cooking. These pancakes need a lot of space. So unless you have a very large pan with a lid, I recommend making only one or two of these at a time. Using a measuring cup or ice cream scoop, scoop the soufflé’s pancake batter onto the pan, cover and cook for about 4-5 minutes.
After about 4-5 minutes, carefully lift the lid and add slightly less than one full scoop of pancake batter on top of each pancake. Cover immediately and continue to cook for an additional 4-5 minutes. Carefully remove the lid and use a spatula to gently look under the pancake to see how cooked it is. When it is ready to flip, the pancake should release easily. Gently flip each Souffle pancake, cover, and cook for 5-6 more minutes. As the pancakes cook, they will expand taller and fluffier when they’re done.
You’ll know the pancakes are done when they are golden brown on each side and cooked through. Gently remove and serve immediately with your favorite toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are great options!
