We have all heard the “Breakfast like a King, Lunch like a Prince and Dine like a Pauper” saying and we couldn’t agree more. People that have to get to work or school often skip breakfast just to make it on time, but this is a terrible idea. Breakfast provides your body with fuel after an overnight fast so if you want to be productive during the day, remember eating a nice breakfast before all your daily tasks.
Pancakes are perhaps the most delicious breakfast foods, so we have made a list of mouthwatering recipes that are easy to make and incredibly tasty!
Red Velvet Pancakes with Cream Cheese Glaze
Ingredients: 2 cups all-purpose flour, 3 Tbsp cocoa powder, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 cups milk, 2 Tbsp white vinegar, 1/2 cup granulated sugar, 2 large eggs, 1 1/2 Tbsp red food coloring, 2 tsp vanilla extract, 1/3 cup salted butter, melted. Cream Cheese Glaze: 6 oz cream cheese (softened), 6 Tbsp butter (softened), 2 cups powdered sugar, 1/2 cup milk, plus more if desired, 1/2 tsp vanilla extract.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combined. While whisking, slowly add in dry ingredients and mix. Then, spread butter on the griddle and pour about a 1/4 - 1/3 cup batter at a time onto hot griddle.
Blueberry Almond Pancakes
Ingredients: 2 cups white whole wheat flour or whole wheat flour, 2 tablespoons coconut sugar or brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups unsweetened vanilla almond milk, 2 large eggs, slightly beaten, 1/4 cup coconut oil, melted and cooled, 1 teaspoon almond extract, 1 teaspoon vanilla extract, 1 cup blueberries, 1/3 cup chopped Blue Diamond Whole Natural Almonds, extra blueberries, chopped almonds, and maple syrup, for serving
In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together milk, eggs, coconut oil, almond extract, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the blueberries and almonds. Heat a griddle or pan to medium-low heat. Drop about a 1/3 cup of batter onto heated skillet.
Raspberry Cheesecake Swirled Pancakes
Ingredients: Pancake batter: 1/4 cup sugar, 1 egg, 2/3 cup whole milk, 3/4 cup Greek yogurt or sour cream, 3 tablespoons butter, melted, 1 teaspoon vanilla extract, 2 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 2/3 cup all-purpose flour. Cheesecake swirl: 3 tablespoons cream cheese, softened, 3 tablespoons full-fat Greek yogurt, 1 teaspoon vanilla extract, 3 1/2 tablespoons sugar, 1 teaspoon lemon juice, 3 tablespoons flour. Raspberry Swirl: 1/4 + 2 tablespoons (6 tablespoons) raspberry jelly, 1/4 cup flour.
Whisk eggs and sugar in a large mixing bowl. Add milk, yogurt, vanilla, and melted butter and stir until combined. Add soda, baking powder, salt and flour and mix until just smooth. To make the swirl mixtures: Whisk the softened cream cheese in a medium bowl until completely lump free. Stir in the yogurt, vanilla, sugar, and lemon juice until combined, then whisk in flour until smooth. For the raspberry swirl, whisk the jelly and flour together until smooth in another small mixing bowl.
Strawberry Lemon Pancakes
Ingredients: Pancake batter: 2 Cups of all-purpose flour, 3 Teaspoons of baking powder, 2 Teaspoons of baking soda, 1 Teaspoon of ground cinnamon, 1 Teaspoon of salt, 1 ½ Cups of whole milk, 1 Whole egg, 4 Tablespoons of melted butter, 2 Tablespoons of white granulated sugar, 1 Teaspoon of pure vanilla extract, 1 Teaspoon of lemon zest, 1 Cup of diced strawberries. Glaze: 1 Cup of powdered sugar, 3 – 5 Tablespoons of fresh lemon juice.
Blueberry Buttermilk Pancakes
Ingredients: 2 cups Bisquick, 1 3/4 cups buttermilk,1 egg,1 tsp baking soda, 1/2 cup fresh or frozen blueberries, plenty of butter and syrup. As you can see, this is a very simple recipe with just a few ingredients!
Chocolate Chip Oatmeal Pancakes
Ingredients: 1 very ripe medium banana, 1 teaspoon baking powder, 1 flax egg (1 Tbsp (7g) flaxseed meal + 2.5 Tbsp (27 ml) water) , pinch salt, 1/2 teaspoon vanilla extract, 1 Tablespoon (16 g) almond butter, 1 Tablespoon (15 ml) canola oil, 3 Tablespoons (45 ml) milk, 1/2 cup (45 g) rolled oats (or gluten free oats), 1/4 cup (38 g) whole wheat or unbleached flour (or sub other flour), 3 Tablespoons (33 g) semisweet chocolate chips.
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes, mash your very ripe banana with baking powder. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir. Stir in oats and flour until just combined. Sprinkle in chocolate chips and fold gently. Scoop scant 1/4 cup measurements onto lightly greased griddle.
Lemon Poppyseed Pancakes
Ingredients: 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/3 cup sugar, a pinch of salt, 1/3 cup poppy seeds, zest of 4 lemons, 2 cups buttermilk, 2 large eggs, lightly beaten, 2 tablespoons butter, melted.
In a bowl combine the buttermilk, eggs, butter, lemon zest, and poppy seeds. Now add the flour, sugar, baking powder, baking soda, and salt. Add the wet to the dry and stir until combined. Melt a little butter in a skillet and cook the pancakes until golden brown.
Brownie Batter Pancakes
Ingredients: 1/4 cup flour, 1/4 tsp baking powder,1 tbsp Hershey’s Special Dark cocoa or dutch cocoa, 1 tbsp plus 1 tsp sugar, 1/16 tsp salt, 1 1/2 tbsp applesauce or oil (I use 1 tbsp oil and 1/2 tbsp applesauce, as I don’t like the taste of fat-free pancakes), 1 tsp pure vanilla extract, 5 and 1/2 tbsp milk of choice.
Pumpkin Spice Pancakes
Ingredients: 1¼ cups all-purpose flour, 2 tbsp. brown sugar, 2 tsp. baking powder, ¼ tsp. salt, ¾ tsp. ground cinnamon, ¼ tsp. ground nutmeg, a dash of ground ginger, a dash of ground cloves, 1 cup milk, ½ cup pumpkin puree, 1 large egg, 2 tbsp. vegetable oil or melted butter.
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. In a separate small bowl, combine the milk, pumpkin, egg, and oil or butter. Stir into the dry ingredients and mix until just combined. The batter may still be lumpy. Heat a greased skillet or griddle over medium heat. Pour the batter on the griddle or skillet in 1/3 cup portions. When bubbles start forming on the top, carefully use a spatula to flip to the other side.