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4 Kinds of Pancakes and 2 Homemade Syrups

Updated on June 16, 2010

Pancakes are always a hearty breakfast but sometimes morning is hectic and serving a hot breakfast is nil and void.

If you take an hour on a weekend day once in a while to make breakfast for the freezer, it will solve the problem. Make a batch of pancakes, cool, then freeze. For reheating, just pop the frozen pancakes in the toaster and you are good to go!

A Basic Pancake

If you use a pancake mix, you know it's 1 cup mix, 1 cup milk, 1 egg and 1 Tablespoon oil.

My recipe is similar. Easy to remember! I mix 1/2 whole wheat flour, 1/2 all-purpose unbleached flour.

So here is the recipe:

1 cup (1/2 whole wheat, 1/2 unbleached flour) flour

2 teaspoons baking powder

1 teaspoon salt

Whisk these dry ingredients together.

Then beat your wet ingredients together.

Wet ingredients are:

1 cup milk (I use almond milk)

1 egg

1 Tablespoon oil (I use canola oil)

Add this mixture to the dry ingredients. Stir until well blended.

I use a griddle and wipe the oil on it with a paper towel. The temperature should be about 375- 400 degrees F.

Fill a 1/4 measuring cup with batter. This makes about the right size after it spreads. Of course, you can make the pancakes bigger or smaller according to your taste.

Cook the pancakes until bubbles appear on top and the edges start to get solid. Turn and cook another minute and you are done.

Oatmeal Pancakes

If you can't eat wheat, these pancakes are exactly for you! Add fruit or nuts.

1 cup soy milk

3/4 cup quick-cooking oats

3/4 cup oat flour (you can put quick oats in your blender until finely blended)

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg yolk

1 Tablespoon canola oil

2 egg whites

Heat milk in microwave until hot (30 second intervals). Stir in oats. Set aside for about 5 minutes.

Combine dry ingredients in another bowl. Add oat/milk mixture. Add egg yolk and oil.

Beat egg whites in small bowl until stiff peaks form, then fold into batter.

Makes 8 pancakes.

Buckwheat Yeast Pancakes

This recipe takes a little time, but is well worth it. Ingredients have to sit overnight, so allow a day in advance to prepare them. After they are cooked on the griddle, they are baked in the oven with cheese-apple filling. Then garnished with apple slices. Yum!

Combine 1/2 cup all-purpose flour with 1/2 cup less 1 Tablespoon buckwheat flour, 2 teaspoons active dry yeast and 1/2 teaspoon salt. Gradually add 1 cup warm water (105-115 degrees F.) Stir until smooth. Cover and let stand in a warm, draft-free place overnight.

Next day, stir in 2 teaspoons melted butter, 2 teaspoons molasses and 1/8 teaspoon baking soda. This will make a thin batter.

Preheat griddle to 375 degrees F. Spray griddle with non-stick cooking spray or spread 1 Tablespoon canola oil onto griddle. Pour batter on with 1/4 measuring cups. Cook until lightly browned on each side.

Preheat oven to 350 degrees F. In a blender or food processor, process 2/3 cup cottage cheese, 2/3 cup part-skim ricotta cheese, 1 Tablespoon pancake syrup and 1/4 teaspoon cinnamon, until smooth. Stir in 1 small green or red apple, cored and shredded.

On a plate, arrange 1 pancake, spread with cheese filling to 1/2 inch from pancake edge. Stack another pancake and repeat, ending with a pancake. Make 4 stacks. Bake 5 minutes. Garnish with 1 small green or red apple, sliced and tossed with lemon juice, to prevent browning of apple. Serves 4.

Peanut Butter Pancakes

This recipe makes 2 dozen pancakes. You will need that many, especially if you have kids. Serve with butter and maple syrup.

2 cups all-purpose flour

1/4 teaspoon salt

1 Tablespoon baking powder

3 Tablespoons sugar

2 eggs, beaten

3/4 cup peanut butter

2 cups milk

1 Tablespoon vegetable oil

Whisk together flour, salt, baking powder and sugar. Gradually stir flour mixture into beaten eggs. Add peanut butter and milk. Beat until smooth. (It's ok if you have a few lumps.)

Oil skillet or griddle. Place over medium heat, 350 degrees F. until hot. Pour about 1/4 cup batter into heated pan. Turn with a spatula when top is bubbly and edges look dry. Brown other side.

Sprinkle peanuts on top.


Pancake Syrup

Have you ever made pancakes and thought you had syrup, only to find that you used it all? That's what happened to me, so i had to find a way to make syrup and this is what I came up with!

1 cup brown sugar, firmly packed

1/4 teaspoon salt

3/4 cup water

1/4 teaspoon vanilla or maple extract (optional)

Combine sugar, salt and water. Boil for about 5 minutes. Add flavoring, if you like.

Apple-Cinnamon Pancake Syrup

2 cups apple juice

1/2 cup apple jelly

3 inch cinnamon stick

Boil ingredients in a large saucepan until reduced to 3/4 cup.


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    • judydianne profile imageAUTHOR


      5 years ago from Palm Harbor, FL

      Me, too! Anamika. I usually make them on Sunday morning with my leisurely coffee.

    • Anamika S profile image

      Anamika S Jain 

      5 years ago from Mumbai - Maharashtra, India

      I love Pancakes! Can't resist them for Breakfast.

    • judydianne profile imageAUTHOR


      5 years ago from Palm Harbor, FL

      You're very welcome, hanannaqq. Enjoy!!

    • hanannaqq profile image

      Hanan Naqq 

      5 years ago

      I also really like the pancakes, it looks like I have to try this recipe. Thank you for sharing the info.

    • judydianne profile imageAUTHOR


      8 years ago from Palm Harbor, FL

      Me, too, person. Hope you try these recipes.

    • profile image


      8 years ago

      i love pancakes soo much

    • judydianne profile imageAUTHOR


      8 years ago from Palm Harbor, FL

      Yum, pumpkin. I love pumpkin anything, even in the Summer.

      Thanks for the compliment. I love your french toast hub!

    • akirchner profile image

      Audrey Kirchner 

      8 years ago from Washington

      Oatmeal pancakes are the best! But then I love buckwheat pancakes, too - and let's not forget PUMPKIN pancakes...lovely hub - and thinking about making some pancakes for Bob on Sunday! To go with the French toast and waffles....oy vey.

    • judydianne profile imageAUTHOR


      8 years ago from Palm Harbor, FL

      Thanks, Tim and good luck on your chocolate pancakes.

    • Simple Tim profile image

      Simple Tim 

      8 years ago

      Thanks for the tip JudyD!I now see why my batter was too heavy I add cocao and flour!I will try it out your way in the winter months:D -I'll be back again to check on your delicious recipes:)

    • judydianne profile imageAUTHOR


      8 years ago from Palm Harbor, FL

      Hi, Simple Tim. I think chocolate pancakes would be lovely. If you add cocoa to the dry ingredients, take out the equivalent amount of flour, or add chocolate syrup(like Hershey's) to the liquid ingredients. Sounds yummy to me. Thanks for the post, Tim.

    • Simple Tim profile image

      Simple Tim 

      8 years ago

      Yum, what a delicious hub! Have to admit JudyD your hubs always make me hungry :) I usually prefer my pancakes simple with maple syrup but on a cold winter day I will definitely try your peanut butter recipe!

      ..before I go...What do you think about chocolate pancakes?I sometimes crave them but then they end up tasting too heavy and I don't enjoy it.I usually add cocao to the plain batter or if I'm feeling indulgent then I add melted chocolate.Do you think it's better to keep the pancakes plain then opt for a choc syrup instead?


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