Special Pancake Recipes for Extraordinary Pancakes

Special Pancake Recipes for Extraordinary Pancakes

Strawberry Vanilla Pancakes

This pancake recipe will give you light and fluffy pancakes that are packed with fresh strawberries. With the sweetness of vanilla, these pancakes seem like the perfect dessert and a fulfilling breakfast food at the same time. Don’t forget to serve these pancakes with butter or maple syrup on top for an absolute indulgence!

Servings: 4

Ingredients

·            1 cup all-purpose flour

·            2 tablespoons brown sugar

·            2 teaspoons baking powder

·            1 teaspoon salt

·            1 egg

·            1 cup milk

·            2 tablespoons vegetable oil

·            2 teaspoons vanilla extract

·            1 cup chopped fresh strawberries

 Preparation:

1.      In a medium bowl, mix together flour, brown sugar, baking powder and salt. Slightly beat the egg in another bowl. Pour milk, oil, beaten egg and vanilla into the bowl of dry mixture, and stir thoroughly until well blended. Fold the strawberries into the mixture.

2.      Set a large skillet or griddle over medium heat, and grease with butter or cooking spray. Scoop portions of batter into desired size of pancakes, and pour into griddle. Cook until edges are firm and bubbles surround the surface. Turn each pancake over with a spatula and cook the opposite sides until golden brown. 

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Best Pumpkin Pancakes

What you’ll get from this recipe are pretty thick, moist, fluffy pancakes that are loaded with flavors of fresh pumpkin. These pancakes are great as a fall treat or as an awesome breakfast food on a warm, sunny autumn day. They’re tasty, thick, rich, adequately sweet and a little bit tangy due to the addition of lemon juice. Plus, they’re healthier than ordinary pancakes since they are filled with nutritious pumpkin flesh or puree. Here’s a tip before trying out this recipe, you may substitute lemon juice with orange juice or with buttermilk if you don’t have lemons.

Servings: 6

Ingredients

·            2 cups all-purpose flour

·            2 tablespoons brown sugar

·            1 tablespoon white sugar

·            2 teaspoons baking powder

·            1 teaspoon baking soda

·            1/2 teaspoon salt

·            1 cup pumpkin puree

·            1 teaspoon ground cinnamon

·            1/2 teaspoon ground ginger

·            1/2 teaspoon ground allspice

·            1 egg

·            2 cups milk

·            2 tablespoons vegetable oil

·            2 tablespoons lemon juice

·            2 teaspoons grated lemon zest

·            1 teaspoon vegetable oil

 

Preparation:

1.      In a large bowl, stir together flour, brown sugar, white sugar, baking powder, baking soda, and salt. Whisk the mixture for two minutes until bubbly.

2.      In another bowl, mix together pumpkin puree, cinnamon, ginger, allspice, and beaten egg. Gently stir to combine. Stir in milk, vegetable oil, lemon juice, and lemon zest. Slowly add flour mixture, and stir just enough until moistened. Make sure not to over mix.

3.      Heat skillet over medium heat and coat with 1 teaspoon vegetable oil.

4.      Scoop ¼ cup of batter for each pancake and pour into skillet, cook one at a time for about 3 minutes, or until golden brown, edges are firm, and bubbles appear on the surface. Cook the other side until golden brown.

 

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