HEARTY MULTIGRAIN PANCAKES
Steps:
- In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 559mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
HEARTY OATMEAL PANCAKES
Great recipe my daughter made while visiting!
Provided by jpandmary
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
- Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
- Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
- Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g
JANE BRODY'S HEARTY PANCAKE MIX
Steps:
- To make the mix, thoroughly combine all the dry ingredients and store in container in a dark place. To make enough pancakes for 4 people, combine the liquid ingredients and quickly stir them into 1 1/2 cups of the mix. Add more mix or water to make the thickness you prefer. Pour cakes into a very hot greased skillet and flip when ready. Top with yogurt instead of the traditional butter and fruit and syrup.
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35 BEST PANCAKE RECIPES EVER - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Sep 18, 2022Category Breakfast, Recipe Roundup
- Old-Fashioned Pancakes. Old-fashioned pancakes are the best, right? So I can’t think of any better way to start the day than this classic recipe. Really, what’s not to love?
- Buttery Scallion Pancakes. Meet your new savory obsession. If you’ve never tried scallion pancakes before, consider this your sign to run to the grocery store.
- Fluffy Buttermilk Pancakes. Do you want to know the secret to the fluffiest pancakes ever? The answer is buttermilk! Buttermilk incorporates more acidity to the batter, which fluffs up the pancakes like you won’t believe.
- Red Velvet Pancakes. This recipe is perfect if you want to add a little pizazz to your morning routine! Like the cake, these red velvet pancakes boast sweet, rich, decadent flavors that’ll blow you away.
- Fluffiest Blueberry Pancakes. Blueberries instantly brighten up my mood with their fruity, tangy taste. And if you put them into pancakes, your day will be even sunnier.
- Cracker Barrel Pancake. If you love Cracker Barrel pancakes as much as I do, this copycat recipe is a lifesaver! It captures the original’s signature fluffiness and mild sweetness just right.
- Sweet Potato Pancakes. Give your breakfast a boost of nutrition with this fabulous sweet potato pancake recipe! Wholesome, sweet, and delightfully tender, they’re a morning dream come true.
- Strawberry Pancakes. Ah, strawberries. They’re sweet, vibrant, juicy, and beloved by kids and grown-ups alike. And these soft, fluffy pancakes studded with strawberry chunks are my favorite way to indulge first thing.
- Spinach Pancakes. Warm, vibrant, and full of vitamins, these pancakes are worth a second bite. This plant-based treat combines wholesome ingredients to make your mornings extra enticing.
- Banana Pancakes. Get your morning off to a sweet start with this classic banana pancake recipe! Sweet and delicious bananas are obviously the star of this recipe.
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