Multi-Grain Pancakes

Ingredients

1 cup buckwheat flour 4 cup oats 2 tablespoons cornmeal 15 teaspoons baking powder 5 teaspoon salt 2 tablespoons fruit sweetener 1 cup soy milk 2 tablespoons oil 1 large egg

Directions

1. Heat your griddle. 2. Combine the dry ingredients. Stir well. 3. In a separate bowl, combine all the other ingredients. Beat until well mixed. 4. Add the dry ingredients to wet ingredients and stir until smooth. 5. Spoon about 1/4-cup batter for each pancake onto the griddle. Cook for about 2 minutes each side. Serve with your favorite topping. Makes about 6 servings

Applesauce Pancakes

Ingredients

2 Cups Bisquick 1 Teaspoon cinnamon 2 eggs 1 Teaspoon lemon juice 1 Cup applesauce 1/2 Cup milk

Directions

1. In a mixing bowl combine all ingredients and beat until smooth. 2. Pour batter onto hot griddle and cook till golden brown and turn and cook the other side golden brown.

Banana Walnut Pancakes

Ingredients  

 2 Cups Bisquick

 1 Cup quick-cooking oats

 1 egg

 1/4 Cup sour cream

 1 1/2 Cups milk

 1 Ripe banana, sliced thin

 Cup walnuts, chopped 

Directions  

1. In a mixing bowl combine first five ingredients with wire 

whisk beat until smooth. Add small amount of more milk if needed.

 2. Pour 1/4 cupful onto hot griddle. Arrange banana slices on top. 

Sprinkle with nuts. 

 3. Drizzle batter over bananas just to cover them. 

 4. Cook until edges are dry. Turn and cook until golden brown.

 Makes 10-12 pancakes 

Cinnamon Spice Pancakes

  

Ingredients 

 2 Cups Bisquick

 1 Cup milk

 2 eggs

 1 teaspoon cinnamon

 1/2 teaspoon nutmeg

 1/2 teaspoon vanilla  

         

 Directions  

 1. In a mixing bowl whisk all ingredients together.

 2. Pour 1/4 cup batter onto hot griddle. Cook 

2 to 3 minutes or until edges are dry. 

 3. Turn; cook other sides until golden brown. 

Honey Apple Pancakes

Honey Apple Pancakes

  

Ingredients 

 1/3 cup honey

 1 cup apple juice

 1 apple - cored and finely chopped

 2 cups flour

 2 eggs

 1/8 teaspoon salt

 2 tablespoons canola oil

 2 teaspoons baking powder

 Maple syrup or honey for topping 

         

 Directions  

 1. In a large mixing bowl, combine all ingredients Except the 

chopped apple and topping ingredients.

 2. When well mixed, add the chopped apple and continue to 

mix well until smooth. 

 3. On a griddle or in a large frying pan lightly greased with 

cooking spray.

 4. Pour about 1/4 cup of the batter for each pancake. 

 5. Cook until bubbles begin to appear and flip. Cook till each 

side is golden brown.

 6. Top with maple syrup or honey . 

Apple Pecan Pancakes

Ingredients 

 2 cups flour

 1 tsp. baking soda

 1/2 tsp. salt

 2 tbsp. sugar

 2 eggs

 2 cups buttermilk, room temperature

 2 tbsp. butter, melted

 1 tsp. vanilla

 1 1/2 cups apples, peeled and finely chopped

 1/2 cup pecans, finely chopped

 vegetable oil       

  

  

         

                              

 Directions

 1. Preheat a griddle to 350 degrees.

 2. In a large mixing bowl, combine flour, 

baking soda, salt and sugar. 

 3. In a small bowl, beat the eggs. Add 

buttermilk, butter, vanilla and mix. 

 4. Gradually add egg mixture to dry ingredients 

and stir until well combined. Fold in apples and 

nuts. Let mixture stand for 15 minutes.

 5. Pour about 1-2 tsp. of vegetable oil onto 

heated griddle.

 6. For each pancake, pour 1/4 cup of batter 

onto the griddle. Bake for about 2-4 minutes.

 7. Turn and brown the other side.

Blueberry Cornmeal Pancakes

Ingredients 

 1 cup soy milk

 1/2 cup water

 1 cup whole wheat flour

 1/2 cup stone ground cornmeal

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup fresh blueberries

 2 tablespoons vegetable oil   

  

  

         

                              

 Directions

 1. Preheat oven to 200 degrees F.

 2. In a small bowl combine the soy milk and water. In a large bowl, 

combine the flour, cornmeal, baking powder, baking soda and salt. 

Stir in the soy milk mixture just until combined.

 3. Fold in the blueberries and let the batter sit for 5 minutes.

 4. Lightly oil a skillet or griddle and heat over medium heat. Pour 

about 1/4 cup of batter onto the hot griddle and cook until pancakes 

are bubbly on top and edges are slightly dry looking. Turn and

 cook until pancakes are browned.

 5. Serve warm with syrup or jam. 

Blueberry Banana Pancakes

  

  

      Ingredients

 1 cup of pancake mix 

 3/4 cup water

 2 ripe bananas, peeled and sliced

 3/4 cup of blueberries

 1/4 teaspoon cinnamon

                               Cooking spray for the griddle                           

                       

                                 

 Directions

 1. Mix the pancake mix and water in a mixing bowl. 

Let stand for 5-6 minutes.

 2. Fold in the 3/4 cup of blueberries, and the cinnamon

 to the mix.

 3. Coat the surface of the griddle with cooking spray. 

 4. Pour 1/4 cup of the pancake batter into the griddle and 

cook until it turns golden brown on the side, then flip and 

brown the other side.

 5. Top with the banana slices.

Maple Bacon Pancakes

Maple Bacon Pancakes 

  

  

      Ingredients

 5-6 slices thick-cut bacon 

 3 tablespoons maple syrup

 1 cup all-purpose flour 

 1 tablespoon sugar 

 1 teaspoon baking powder

 1 teaspoon baking soda 

 1/8 teaspoon salt

 1 cup buttermilk, shaken 

 1/4 cup pure maple syrup 

 1 large egg 

 1 tablespoon unsalted butter, melted and cooled 

 Butter for the griddle                

                       

                                 

 Directions

 1. Preheat the oven to 400°F.

 2. On a parchment paper–lined baking sheet, place the 

bacon slices side by side and brush both sides with maple 

syrup. Bake for 15 to 20 minutes until the bacon becomes 

brown and crispy. Remove from the oven and drain on 

paper towels. When the bacon cools, chop it into bite-size pieces.

 3. In a medium mixing bowl, mix together the flour, sugar, 

baking powder, baking soda, and salt.

 4. In small mixing bowl, add buttermilk, maple syrup, egg, 

and melted butter and beat until thoroughly combined. 

 5. Add the wet ingredients to the dry ingredients and mix 

until just combined. The batter should have some small to 

medium lumps. Gently fold in the chopped bacon

 6. Preheat your griddle on medium heat and brush with 1 1/2 

teaspoons of butter. Using about 1/4-cup of batter per pancake, 

scoop the batter onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on 

the surface of the pancakes, and then flip. Cook till golden brown.

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes  

  

      Ingredients

 1 cup sifted flour

 3 teaspoons baking powder 

 1/4 teaspoon salt 

 1 tablespoon sugar 

 1 Large egg 

 1 cup milk 

 1/2 cup sour cream 

 2 tablespoons melted butter 

 1/2 cup Fresh blueberries, floured        

                       

                                 

 Directions

 1. In a mixing bowl mix dry ingredients. 

 2. In a mixing bowl beat together wet ingredients.

 3. Add butter to egg and sour cream. Add milk to 

sour cream mixture. 

 4. Mix wet ingredients into dry ingredients until 

just incorporated. Add blueberries last and fold 

in very carefully. 

 5. For each pancake pour about a 1/4 cup of 

batter onto a hot griddle. Cook 3-4 minutes 

per side or until golden brown and done.  

Chocolate Hazelnut Pancakes

Chocolate Hazelnut Pancakes   

  

  

            

      Ingredients

 1/4 cup whole hazelnuts

 1 cup all-purpose flour 

 2 tablespoons sugar 

 1 tablespoon baking powder 

 1/8 teaspoon salt

 1 cup whole milk 

 1 large egg

 1 tablespoon unsalted butter, melted and cooled 

 1/4 cup Nutella

 Butter for the griddle                             

 Directions

 1. Preheat the oven to 350°F.

 2. Spread out hazelnuts in one layer on a baking sheet and toast 

for 10 to 15 minutes. Pour the nuts onto a clean towel. Gather the 

towel around the nuts and rub gently to loosen the skins until they

 fall off. Place the peeled hazelnuts in a blender and pulse for 

30 seconds until coarsely ground. Set aside.

 3. In a medium mixing bowl, mix together the flour, sugar, 

baking powder, and salt.

 4. In a small mixing bowl, add milk, egg, melted butter, and Nutella

 and beat for 1 to 3 minutes until the Nutella is thoroughly incorporated. 

 5. Add the wet ingredients to the dry ingredients and mix until just 

combined. Gently fold in 1/4 cup of ground hazelnuts. 

Reserve the rest for the topping.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons 

of butter. Using about 1/4-cup of batter per pancake, scoop the batter 

onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface 

of the pancakes, and then flip. Cook till golden brown.

Gingerbread Pancakes

Gingerbread Pancakes  

  

            

       Ingredients

 3/4 cup all-purpose flour 

 1/4 cup whole-wheat flour 

 3 tablespoons dark brown sugar 

 1 teaspoon baking powder 

 1 teaspoon baking soda 

 1 teaspoon ground cinnamon 

 1/2 teaspoon ground ginger 

 1/4 teaspoon salt 

 1/8 teaspoon freshly grated nutmeg 

 1/8 teaspoon ground cloves

 1 cup buttermilk, shaken 

 1 large egg 

 1 tablespoon molasses 

 1/2 tablespoon unsalted butter, melted and cooled

 Butter for the griddle                   

 Directions

 1. In a medium mixing bowl, mix together the flours, sugar, 

baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and cloves.

 2. In a small mixing bowl, add buttermilk, egg, molasses, and 

melted butter and beat until combined. 

 3. Add the wet ingredients to the dry ingredients and mix until just 

combined. The batter should have some small to medium lumps.

 4. Spray the skillet with cooking spray, add the steak, and cook for 

about 1 minute, or until barely con top of the peppers. 

 5. Wipe out the skillet, spray with cooking spray, and add the eggs. 

Cook, stirring gently for 3 to 4 minutes, or until the eggs are set. Add 

the vegetables and stir gently to combine all ingredients.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons

 of butter. Using about 1/4-cup of batter per pancake, scoop the batter

 onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface of 

the pancakes, and then flip. Cook till golden brown. 

Banana Pancakes With Coconut Syrup

Banana Pancakes With Coconut Syrup 

  

            

       Ingredients

 Pancakes:

 1 cup pancake mix

 3/4 cup milk

 1 tbsp. oil

 1 egg, whipped

 1 chopped ripe banana

 Coconut Syrup:

 1 cup sugar

 1/2 cup water

 2 tbsp. butter

 1 tsp. coconut extract

 Directions

 Pancakes: 

 1. Mix all ingredients together just until blended. 

Cook as per directions on the pancake mix box.

 Coconut Syrup:

 1. Combine sugar, water and butter and bring to a boil; 

boil 5 minutes. Remove from heat and stir in coconut extract. 

Gingerbread Raisin Pancakes

Gingerbread Raisin Pancakes 

  

            

       Ingredients

 2-1/2 cup flour

 5 tsp. baking powder

 1 1/2 tsp. salt

 1 tsp. baking soda

 1 tsp. cinnamon

 1/2 tsp. ginger

 1/4 cup molasses

 2 cup milk

 2 eggs, slightly beaten

 6 tbsp. butter or margarine, melted

 1 cup raisins               

 Directions

 1. Mix flour, baking powder, salt, baking soda, and spices.

 2. Combine molasses and milk; add to eggs. Stir in melted butter. 

 3. Add molasses mixture to flour mixture; stir only until moistened. 

Stir in raisins.

 4. Bake on hot griddle using 1/4 cup of batter for each pancake. 

Blueberry Coconut Pancakes

Blueberry Coconut Pancakes 

  

            

       Ingredients

 2 cups self-raising flour, sifted 

 1/2 cup desiccated coconut 

 2 Tbsp. powdered sugar

 1 cup whole milk 

 1 medium egg, lightly beaten 

 1/2 tsp. pure vanilla extract 

 1 cup fresh or frozen blueberries 

 maple syrup                

 Directions

 1. Combine the flour, desiccated coconut, and powdered sugar 

in a large bowl. Make a well in the center. Add the whole milk, 

eggs, and vanilla extract. Using a wooden spoon, stir until just 

combined (do not over mix).

 2. Gently fold blueberries into the batter.

 3. Lightly spray a medium sized non-stick frying pan with 

oil spray. Place over medium heat.

 4. Pour 1/4 cup of pancake mixture into the pan and form 

round cakes. Cook pancake for 2 minutes or until small bubbles 

start to show on the surface. Flip over to cook the other side for 

1 to 2 minutes or until golden and cooked through. Transfer to 

a plate. Repeat with remaining batter.

 5. Serve with maple syrup. 

Lemon Pancakes with Berry Compote

Lemon Pancakes with Berry Compote

  

            

       Ingredients

1 cup all-purpose flour  

1 cup wholemeal flour

2 Tbsp. powdered sugar  

1 Tbsp. baking powder  

½ tsp. baking soda  

¼ tsp. iodised salt  

1 ¼ cups milk  

1 medium egg  

2 Tbsp. lemon juice  

2 Tbsp. vegetable oil  

cooking oil spray  

Berry Compote:  

2 cups mixed berries  

1/3 cup raw sugar  

¼ cup water  

2 Tbsp. lemon juice                  

 Directions

Pancakes:

  

1. In a large bowl, sift flour, powdered sugar, baking powder, 

baking soda, and salt. Mix together milk, egg, lemon juice, and 

oil in a separate bowl. Stir in liquid mixture into the flour 

mixture until combined well. Lightly grease a griddle or non-stick 

pan with oil spray and place over medium high heat. Drop ¼ cup 

batter onto the griddle or pan. Cook until brown on both sides. 

 Berry Compote: 

1. Combine sugar and water in a small saucepan. Bring to a boil. 

Reduce heat and simmer for 5 minutes. Stir in lemon juice and 

mixed berries cook further 3 minutes. Remove from heat and 

allow to cool.

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes   

            

       

  Ingredients

 1 cup milk

 1 Large egg

 1/2 cup applesauce

 1/4 teaspoon cinnamon

 1/2 teaspoon vanilla

                                                  2 cups Bisquick                                                               

 Directions

  

 1. Mix all ingredients together. 

 2. Pour about 1/4 cup on hot griddle. 

Turn once when golden brown.

Apple Pancake Wedges

Apple Pancake Wedges  

            

       

  Ingredients

 2 Granny Smith apples, peeled, cored, and sliced

 1 cup flour

 1 cup milk

 6 eggs

 1 teaspoon vanilla

 1/4 teaspoon salt

 1/4 teaspoon nutmeg

                                                      2 tablespoons Butter                                                             

 Directions

  

 1. In a blender, beat flour, milk, eggs, vanilla, salt, 

and nutmeg; set aside. 

 2. Heat oven to 475 degrees. 

 3. In cast iron skillet add 2 tablespoons butter; melt. 

Add sliced apples and fry 2 to 3 minutes. Pour mixture 

over apples. 

 4. Bake at 475 degrees for 15 minutes. Reduce 

heat to 425 degrees for 8 to 10 minutes. 

 5. Sprinkle with powdered sugar. Cut in wedges. 

Apple Delight Pancakes

Apple Delight Pancakes 

            

       

  Ingredients

 1 cup all-purpose flour 

 2 tablespoons light brown sugar 

 1 teaspoon baking powder

 1 teaspoon ground cinnamon 

 1/8 teaspoon salt 

 1/8 teaspoon freshly grated nutmeg

 1 cup whole milk 

 1 large egg 

 1 tablespoon unsalted butter, melted and cooled 

 1 teaspoon pure vanilla extract

 Butter for the skillet or griddle

                                                1 cup peeled and grated apple                                                        

 Directions

  

 1. In a medium mixing bowl, mix together the flour, 

sugar, baking powder, cinnamon, salt, and nutmeg.

 2. In small mixing bowl, measure out the milk. Add 

the egg, melted butter, and vanilla and beat until 

combined. 

 3. Add the wet ingredients to the dry ingredients and 

mix until just combined. The batter should have some 

small lumps. Gently fold in the grated apple.

 4. Preheat your skillet or griddle over medium heat and 

brush with 1 1/2 teaspoons of butter. Use about 1/4 cup 

batter, pour onto the skillet or griddle. Cook for 1 to 2 minutes 

until small bubbles form on the surface of the pancakes, 

and then flip and cook till golden brown.

Honey and Oat Pancakes

Honey and Oat Pancakes    

            

       

  Ingredients

 1/2 cup all-purpose flour 

 1/4 cup whole-wheat flour

 1 tablespoon baking powder 

 1/2 teaspoon ground cinnamon 

 1/4 teaspoon salt

 1 cup whole milk 

 3 tablespoons honey

 1 large egg 

 1/4 cup rolled oats 

                                                  Butter for the skillet or griddle                                                     

 Directions

  

 1. In a medium mixing bowl, mix together the flours, 

baking powder, cinnamon, and salt.

 2. In a small bowl, measure out the milk. Add the honey 

and egg and beat for 1 minute, or until the honey has 

completely dissolved into the milk. 

 3. Add the wet ingredients to the dry ingredients and mix 

until just combined. The batter should have some small lumps. 

Gently fold in the rolled oats.

 4. Preheat your skillet or griddle over medium heat and brush 

with 1 1/2 teaspoons of butter. Use about 1/4 cup batter, pour 

onto the skillet or griddle. Cook for 1 to 2 minutes until small 

.bubbles form on the surface of the pancakes, and then flip 

and cook till golden brown.