#fluffypancake

[acegravyti]

Fruity Pancake~

Retro Fruity Pancake Banner~ FYI, this pancake is inspired by a real pancake I ate years ago😊😊

[forkfulofflavor]

Pumpkin Cottage Cheese Pancakes Ingredients: 4 eggs 1 cup cottage cheese 1/2 cup pumpkin puree 3 tablespoons pure maple syrup (plus more for serving) 1 teaspoon vanilla extract 1 cup gluten-free all-purpose flour (or regular flour) 1/2 tablespoon baking powder 1/2 teaspoon cinnamon Optional mix-ins (chocolate chips, nuts, etc.) Directions: Mix wet ingredients: In a large bowl or blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract. If using a blender, you can add all the ingredients at once and blend until smooth. Add dry ingredients: Stir in the flour, cinnamon, and baking powder until well combined. Fold in any optional mix-ins, such as chocolate chips or nuts. Cook the pancakes: Warm a large skillet over medium/low heat and add butter or oil. Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving about 2 inches of space between them. Cook for 3-5 minutes on each side, until golden brown and cooked through. Serve: Remove from heat and serve warm with maple syrup and your favorite toppings. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 250 kcal per serving | Servings: 4 servings These Pumpkin Cottage Cheese Pancakes are the perfect combination of fluffy and protein-packed, with a subtle pumpkin flavor that makes them ideal for a cozy fall breakfast. The addition of cottage cheese gives these pancakes extra moisture and a boost of protein, while the pumpkin puree and cinnamon bring a warm, comforting flavor to the dish. Serve these pancakes with a drizzle of maple syrup and your favorite toppings, like butter, nuts, or even a sprinkle of powdered sugar. They’re great for a quick weekday breakfast or a lazy weekend brunch, offering a satisfying balance of sweet and savory in every bite. These pancakes are also gluten-free, making them a healthy and delicious option for everyone to enjoy!

[1936coffee]

Today is National Maple Syrup Day ! Celebrate with our power pancake recipe made with our 1936 coffee.Recipe in link above. Hoy es el Día Nacional del Jarabe de Arce! Celebre con nuestra receta de panqueques poderosos hecha con nuestro café de 1936. Receta en el enlace de arriba.#1936coffee#perfectforcooking #sandwich #instacoffee #coffeelove #breakfastgoals #coffe #loveicecream #softserve #coffeeroaster #breakfastrecipe #coffeecup #coffeelover #baristadaily #saturdaybreakfast #icecreamaddict #food #fluffypancakes #instabreakfast #coffeecoffeecoffee #coffeeaddict #lunchmenu #donut #coffeeporn #coffee_inst (at Cape Cod, Massachussets) https://www.instagram.com/p/CmSoJs4JMxX/?igshid=NGJjMDIxMWI=

[coopershortcut]

Mastering Blackstone Pancakes for a Perfect Breakfast!

Hey pancake enthusiasts! 🥞 If you’re looking to upgrade your breakfast game with something fluffy, buttery, and downright delightful, you’ve got to try making pancakes on your Blackstone griddle. Picture this: a towering stack of warm pancakes, each bite melting in your mouth with a dollop of butter and a drizzle of syrup. Doesn’t that just sound like morning bliss? Making pancakes in a skillet…

[penceyreject]

This Native American-inspired gluten-free fry bread recipe makes a tasty treat that you can eat by itself or with a variety of toppings. The dough is simple to make, and the pancakes turn golden brown and crispy on the outside while being soft and fluffy on the inside.

Ingredients: 2 cups gluten-free all-purpose flour blend. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 2 tablespoons granulated sugar. 3/4 cup warm water. 2 tablespoons vegetable oil for frying.

Instructions: In a mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, and granulated sugar. Gradually add the warm water to the dry ingredients, mixing until a dough forms. If the dough is too dry, add more water, a tablespoon at a time, until it comes together. Divide the dough into 6 equal portions and shape each into a ball. On a lightly floured surface, roll out each ball of dough into a circle, about 1/4 inch thick. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place one circle of dough into the skillet and fry until golden brown, about 2-3 minutes per side. Transfer the fried bread to a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining circles of dough. Serve the gluten-free fry bread warm, either plain or with your favorite toppings.

Prep Time: 15 minutes

Cook Time: 20 minutes

Karas Kitchen

[its-jump-around-jumpjump]

Indulge in these ultra-fluffy vegan pancakes that are not only gluten-free but also incredibly light and airy. They're perfect for a cozy breakfast or brunch, satisfying your cravings without compromising on flavor or texture.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons coconut sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup unsweetened almond milk or any plant-based milk. 2 tablespoons apple cider vinegar. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Whisk the apple cider vinegar and almond milk together in a bowl. Let it sit for a while so the milk can separate. Mix the coconut sugar, baking powder, baking soda, and salt with a sieve in a different bowl. Mix the curdled almond milk with the melted coconut oil and vanilla extract. Use a whisk to mix the ingredients together. Pour the wet ingredients into the dry ones one at a time while whisking them together until the mixture is smooth. Take five minutes to let the batter sit. Warm up a griddle or skillet that doesn't stick over medium heat. Grease it a little with cooking spray or coconut oil. For each pancake, put about 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Do it again with the rest of the batter, making sure to grease the pan as needed. You can top the pancakes with maple syrup, fresh fruit, or vegan whipped cream while they are still warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

Madison Harvey

[xmoros]

Make Perfect Mini Pancakes with the 1 Pc Mini Pancake Griddle!

Product link : https://app.temu.com/m/uvyjygaar4t

[charwatch]

Moroccan honeycomb pancakes, also known as Baghrir, are deliciously light and spongy pancakes with a unique honeycomb texture. They are traditionally drizzled with honey and sprinkled with sesame seeds, making them a sweet and satisfying treat.

Ingredients: 1 cup all-purpose flour. 1/4 cup semolina. 2 tablespoons sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 eggs. 1 cup milk. 2 tablespoons vegetable oil. 1 teaspoon orange blossom water. Honey, for drizzling. Toasted sesame seeds, for garnish. Powdered sugar, for dusting.

Instructions: In a mixing bowl, combine the flour, semolina, sugar, baking powder, and salt. In another bowl, whisk together the eggs, milk, vegetable oil, and orange blossom water. Slowly pour the wet ingredients into the dry ingredients while whisking continuously until you have a smooth batter. Let the batter rest for about 30 minutes to allow it to thicken slightly. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with oil or butter. Pour a ladleful of batter onto the skillet and swirl it around to create a thin, even pancake. Cook for about 2-3 minutes on one side until it starts to develop small bubbles and the edges become golden brown. Flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown. Transfer the cooked pancake to a plate and drizzle with honey, sprinkle with toasted sesame seeds, and dust with powdered sugar. Repeat the process with the remaining batter. Serve the Moroccan honeycomb pancakes warm and enjoy!

Prep Time: 45 minutes

Cook Time: 30 minutes

Laurel C

[yahooshine]

For a delicious breakfast or brunch, these classic fluffy pancakes are a must. They taste so good and are light and airy.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. Don't overmix; it's okay if there are lumps. Heat a non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Serve hot with your favorite toppings, like maple syrup, fresh berries, or whipped cream.

Tanya Atkins

[moallaseconda]

Enjoy a tasty breakfast with these Strawberries and Cream Pancakes. Some fresh strawberries and sweet whipped cream on top of fluffy pancakes make for a great breakfast treat.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1 cup fresh strawberries, sliced. 1/2 cup heavy cream. 2 tablespoons powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Place sliced strawberries on top of each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Serve the pancakes with a dollop of whipped cream on top and extra sliced strawberries, if desired. Enjoy your delicious Strawberries and Cream Pancakes!

Bryson

[honkschraders]

These delicious silver dollar pancakes will make your breakfast or brunch experience epic. They're small and fluffy, and a pretty serving board with a bunch of different toppings is a great way to share them.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. Maple syrup, for serving. Fresh berries, for topping. Whipped cream, for garnish. Cooking spray or butter for the griddle.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. Add the egg, melted butter, vanilla extract, and buttermilk to a different bowl, and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Warm up a griddle or nonstick skillet over medium heat and use cooking spray or butter to lightly coat it. Using a tablespoon or small ladle, pour small amounts of the pancake batter onto the griddle to make pancakes about the size of a silver dollar. It will take about one to two minutes of cooking until the bottom is golden brown and the edges start to bubble. The pancakes should be cooked all the way through before being flipped over and cooked for an extra minute or two. Move the pancakes to a board or platter for serving. Spread maple syrup on top of the silver dollar pancakes, then top them with fresh berries and a dollop of whipped cream. Have fun with your awesome silver dollar pancake board!

Monty B

[crowdsourceinspiration]

Homemade banana pancakes are easy and delicious, making them the perfect breakfast treat. These pancakes are fluffy, moist, and have a delightful banana flavor that everyone will love!

Ingredients: 1 ripe banana, mashed. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: In a bowl, whisk together the mashed banana, buttermilk, egg, melted butter, and vanilla extract. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a griddle or skillet over medium-high heat and lightly grease with butter or oil. Pour 1/4 cup portions of the batter onto the hot griddle and cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter or oil to the griddle as needed. Serve the banana pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Howard

[ryandunlavey]

Enjoy the delicious flavors of s'mores in pancake form! These fluffy pancakes are loaded with mini marshmallows, chocolate chips, and graham crackers, then topped with a drizzle of chocolate syrup.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1/2 cup mini marshmallows. 1/4 cup chocolate chips. 1/4 cup crushed graham crackers. 1/4 cup chocolate syrup.

Instructions: In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in mini marshmallows, chocolate chips, and crushed graham crackers. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Drizzle with chocolate syrup and serve hot.

Caroline

[andymurraysqueezestoothpaste]

These fluffy blueberry pancakes are a delightful breakfast option. Blueberries provide antioxidants that may be beneficial for ADHD, while the buttermilk adds a creamy tanginess to the pancakes.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons melted butter. 1/2 cup fresh blueberries. Cooking spray or extra butter for greasing.

Instructions: In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; it's okay if there are a few lumps. Gently fold in the fresh blueberries into the pancake batter. Preheat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes warm with your favorite toppings, such as maple syrup or whipped cream. Enjoy your delicious, fluffy blueberry pancakes!

Carson Reed

[larsteeney]

Enjoy the wonderful mix of cashew nuts, honey, and juicy blackberries in these light and fluffy pancakes. This is a great treat for breakfast!

Ingredients: 1 cup all-purpose flour. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup cashews, chopped. 1/2 cup blackberries. 1/2 cup milk. 1/4 cup honey. 1 egg. 1 tsp vanilla extract. Butter or oil for cooking.

Instructions: In a bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together milk, honey, egg, and vanilla extract. Combine the wet and dry ingredients, then fold in chopped cashews and blackberries. Heat a skillet or griddle over medium-high heat and grease with butter or oil. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve hot with extra honey and blackberries as toppings.

Macey Cross

[matthewshealey]

These Pumpkin Spice Pancakes are a great way to start the fall. These are light, fluffy, and taste great with pumpkin. The spices are just right to make your taste buds dance. On a cold morning, serve them and enjoy the warm flavors of fall.

Ingredients: 1 cup canned pumpkin puree. 1 1/2 cups all-purpose flour. 2 tablespoons brown sugar. 1 tablespoon pumpkin pie spice. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/2 cup milk. 2 large eggs. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, mix the canned pumpkin, buttermilk, milk, eggs, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through. Serve hot with maple syrup and whipped cream if desired. Enjoy your delicious Pumpkin Spice Pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Kevin