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Christmas Breakfast: Top 5 amazing pancake recipes

Updated on December 23, 2015

Holiday gingerbread pancakes

Holiday Gingerbread pancakes


  • 3 eggs

  • ¼ cup brown sugar

  • ½ cup milk
  • ½ cup buttermilk
  • ½ cup brewed coffee

  • 2½ cups unbleached flour

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • 1½ teaspoon baking soda

  • 1 teaspoon ground cloves

  • 1 tablespoon cinnamon, nutmeg and ginger

  • 4 tablespoons butter, melted

In a bowl, beat eggs and brown sugar together.
Add buttermilk, milk and coffee; mix well. In separate bowl, sift together dry ingredients.
Combine liquid and dry ingredients and add melted butter.
Stir well.
Cook on griddle like any other pancake, serve with syrup, fruit, or cranberry syrup (see below).

Maple Cranberry Syrup recipe

Cranberry Syrup (makes about 4.5 cups)

  • 12 oz fresh cranberries washed

  • 1 cup maple syrup

  • 1 cup cranberry juice

  • grated zest of one medium orange

  • 1 cup walnut halves (optional)

Mix together berries, maple syrup, juice and orange zest in a saucepan. Bring to boil, lower heat to medium, cook for about 10 minutes. Remove any foam that forms on surface. Stir in walnuts if you choose..

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Pumpkin Pie Pancakes with vanilla topping

Pumpkin Pie Pancakes

  • 1 cup unbleached all-purpose flour

  • ½ cup unbleached whole wheat flour

  • 2 teaspoons baking powder

  • 1½ teaspoons kosher salt

  • 3 tablespoons pure maple syrup

  • ½ cup Stonyfield Banilla Yogurt

  • ¼ cup pure pumpkin puree

  • ¾ cup milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • ½ teaspoon all-spice

  • Unsalted butter

For the Spiced Vanilla Bean Yogurt Topping

  • ½ cup vanilla Yogurt

  • 1 teaspoon vanilla bean paste

  • ½ teaspoon nutmeg

  • ½ teaspoon fresh orange zest


Sift together all the dry ingredients. Set aside.
In a separate bowl, whisk together the syrup,pumpkin, yogurt,eggs, milk, and vanilla.
Add the wet ingredients to the dry and gently mix just until incorporated. Lumpy batter makes fluffy pancakes, so DO NOT over-mix.
To make the topping, just whisk together the yogurt, vanilla bean paste, nutmeg, and orange zest. Serve over warm pumpkin pancakes!

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Lemon Pancakes with lemon syrup

Lemon Pancakes with lemon syrup

  • 1½ cups flour

  • 1 Tbls. sugar

  • ¼ tsp. salt

  • 1 Tbls. baking powder

  • 2 Tbls. vegetable oil

  • 1 egg

  • 1¼ cups milk

  • zest of one lemon

  • juice of ½ lemon


  • 1⅓ cup sugar

  • ⅓ cup brown sugar

  • ⅔ cup water

  • peel of one lemon


For pancakes, combine flour, sugar, salt, and baking powder in a large bowl.
Add oil, egg, milk, and lemon juice and zest, and mix well.

Prepare syrup by placing sugars and water in a pan, and heating over high heat, stirring occasionally. Remove peel from lemon in large chunks, and add it to the syrup.
Bring to a boil, and let boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup.
Remove lemon peel pieces with a spoon and discard.
Serve warm pancakes with butter and warm lemon syrup.

Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup

Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup; Recipe by Bobby Flay

  • 1 1/2 cups all-purpose flour

  • 1/2 cup finely chopped toasted pecans

  • 2 tablespoons granulated sugar

  • 1 tablespoon light brown sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon fine sea salt

  • 2 large eggs

  • 1 1/2 cups, plus 3 tablespoonsbuttermilk

  • 3 tablespoons unsalted butter, melted and cooled, plus more forgriddle

  • 1/2 vanilla bean, split lengthwise and seeds scraped

  • 1 teaspoon pure vanilla extract

  • Bourbon Molasses Butter, to top, recipe follows

  • Pure maple syrup, warmed

  • Confectioners' sugar, for garnish

  • Fresh mint sprigs, for garnish

  • Coarsely chopped toasted pecans, for garnish, optional

  • Bourbon Molasses Butter

  • 1/2 cup good quality bourbon, or more to taste

  • 1 tablespoon sugar

  • 1 cup (2 sticks) unsalted butter, slightly softened

  • 3 tablespoons molasses

  • Kosher salt, to taste

Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract andvanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.

Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.

Bourbon Molasses Butter:
Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.

Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover withplastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

Original Recipe

Oatmeal yogurt pancakes with blackberry topping

Oatmeal yogurt pancakes with blackberry topping


  • 1 2/3 cups all-purpose/plain flour
  • 2/3 cup old-fashioned rolled oats

  • 2 tbsp granulated sugar

  • 1 1/4 tsp baking powder

  • 1/4 heaping tsp baking soda

  • 1/4 tsp fine sea salt

  • 1 cup Greek yogurt, plus more for garnish

  • 1 cup whole milk

  • 4 tbsp unsalted butter, melted, plus more for the pan

  • 2 large eggs

    BLACKBERRY topping:

    • 2 cups/480 ml fresh blackberries

    • 1/4 cup/50 g raw or turbinado sugar

    • 1/4 cup/60 ml pure maple syrup, plus more if needed

To make the Blackberry topping: Combine the blackberries and sugar in a medium bowl and mash slightly with a fork. Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick and easily coats the back of the spoon, about 8 minutes. Remove from the heat and stir in the maple syrup. Cool slightly, and pour over the berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside.

To make the pancakes: Whisk together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, the melted butter, and eggs. Make a well in the center of the dry ingredients, and whisk in the wet ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.

cook on nonstick griddle or lightly buttered skillet, brown each side slightly,

Stack and garnish with butter or additional Greek yogurt and a generous ladle of Blackberry topping. Serve hot and fresh.

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