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Yummy Pancakes Recipes

Updated on July 22, 2016

Nutella Stuffed Pancakes

30 mins to make, serves 6-7

Ingredients

Produce

  • 1 Strawberry

Refrigerated

  • 1 Egg

Condiments

  • 10 tbsp Nutella

Baking & Spices

  • 3 tsp Baking powder
  • 1 1/2 cups Plain flour
  • 1 Pinch Salt
  • 4 tbsp Sugar
  • 1 tsp Vanilla essence

Dairy

  • 1 tsp Butter
  • 1 1/8 cup Milk

INSTRUCTIONS

Frozen Nutella Disc

  1. Line a baking tray with baking paper (parchment paper).
  2. Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ⅕" / ½ cm thick. (Note 1) Repeat to make 7 discs.
  3. Place the tray in the freezer until firm (around 1 to 1½ hours).
  4. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).

Pancakes

  1. Place the Dry Ingredients in a bowl and whisk to combine.
  2. Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
  3. Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. (Note 2)
  4. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3)
  5. Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4).
  6. When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
  7. Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella.
  8. Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it's not necessary!

NOTES1. Don't make the Nutella discs too thin otherwise they may break when you handle them. But on the other hand, don't be too greedy and make them too big otherwise they will ooze out everywhere when you're making the pancake!

2. Wiping most of the butter off is the secret to getting the first pancake an even golden brown rather than splotchy which is what usually happens!

3. The Nutella discs soften quickly. They need to stay firm in order to handle them. I work in 2 batches - take 3 Nutella discs out of the freezer, cook 3 pancakes, then repeat. I found that by the time I got to the 4th pancake, the Nutella discs were starting to soften.

4. I use a ¼ cup measure and fill it about ⅔ of the way up then dollop that on top of the Nutella. You don't need a full ¼ cup of batter to cover the Nutella, the pancake becomes too big and thick. Use the edge of the cup to spread the batter to cover the Nutella. You have to work quickly because once the Nutella disc is on the batter, it melts quickly and it is almost impossible to spread batter on top of melted Nutella.

5. If you get a pancake that "bursts" and Nutella spills onto the fry pan, scrape the Nutella off before making the next one. Otherwise you'll get burnt bits of Nutella on your next pancake!

Nutella Stuffed Pancakes
Nutella Stuffed Pancakes

Pancake

15 mins to make, serves 10

Ingredients

Vegetarian

Refrigerated

  • 1 Egg

Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 cup Sugar

Dairy

  • 3 tbsp Butter
  • 1 1/4 cups Milk

INSTRUCTIONS

  1. Melt the butter in microwave for 30 seconds, set aside.
  2. In a medium bowl, mix together flour, sugar, salt, and baking powder.
  3. Stir milk and egg together.
  4. Create a well in the center of the flour mixture.
  5. Pour the butter and milk mixture into the well.
  6. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  7. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  8. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  9. Cook each side for 3-6 minutes, until lightly golden brown.

Pancake
Pancake

Pancake Muffins

Makes 8 muffins

Ingredients

Vegetarian, Gluten free

Produce

  • 1/4 cup Blueberries, whole
  • 1/4 cup Strawberries

Refrigerated

  • 3 Eggs, large

Condiments

  • 1 tbsp Honey

Baking & Spices

  • 1 3/4 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract, pure

Oils & Vinegars

  • 1/4 tsp Apple cider vinegar

Dairy

  • 2 tbsp Butter, unsalted
  • 1/3 cup Whole milk or coconut milk yogurt, plain

Instructions

  1. Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
  2. Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
  3. Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
  4. Transfer the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the 8 lined muffin cups.
  5. Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean. Remove from oven and allow muffins to cool 2–3 minutes in the tin. Then run a knife around the edges of each cup and invert the pan over a sheet of parchment to remove.

Notes

These pancake muffins store well in the fridge for 3–4 days. To reheat, simply place in a 200°F oven for 3–5 minutes, until warm.

Pancake Muffins
Pancake Muffins

Banana Oat Blender Pancakes

20 mins to make, makes 8 pancakes

Ingredients

Vegetarian, Gluten free

Produce

  • 1 Banana, large ripe
  • 1 Berries, Fresh

Refrigerated

  • 2 Eggs, large

Breakfast Foods

  • 2 cups Rolled oats, old-fashioned gluten-free

Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract, pure

Nuts & Seeds

  • 1 cup Almond breeze almondmilk coconutmilk blend, unsweetened

INSTRUCTIONS

  1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  2. Place all ingredients in blender and blend until smooth.
  3. Pour about ¼ cup batter onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  4. Serve with favorite toppings and enjoy!

Banana Oat Blender Pancakes
Banana Oat Blender Pancakes

Fluffy Greek Yogurt Pancakes

5 mins to cook, serves 4

Ingredients

Produce

  • 1 Fruit

Refrigerated

  • 1 1/2 Cupsunsweetened almond milk
  • 2 Eggs, large

Condiments

  • 1 Maple syrup

Baking & Spices

  • 1 Cupall-purpose flour
  • 1 Cupwhole-wheat flour

Dairy

  • 1/2 Cupplain 2% greek yogurt

Other

  • 1 Tablespoonsugar
  • 1/2 Teaspoonsalt
  • 4 Teaspoonsbaking powder
  • 2 Teaspoonsvanilla extract

DIRECTIONS

In a large bowl, whisk together the whole­wheat flour, all­purpose flour, baking powder, sugar and salt.

In a small bowl, whisk together the milk, eggs and vanilla extract.

Pour the liquid mixture into the flour mixture and stir just until combined.

Add the yogurt and stir. Head a 12­inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more.

Transfer the pancakes to a warm plate. Repeat with the remaining batter. Serve the pancakes topped with maple syrup and fruit.

Fluffy Greek Yogurt Pancakes
Fluffy Greek Yogurt Pancakes

Fluffy Coconut Flour Pancakes

15 mins to make, makes 8 pancakes

Ingredients

Vegetarian, Gluten free

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 cup Coconut flour
  • 1 tbsp Granulated sugar
  • 1/4 tsp Sea salt

Oils & Vinegars

  • 3 tbsp Coconut oil

Dairy

  • 1/4 cup Milk

DIRECTIONS

  1. NOTE: I melted my coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
  2. Heat a griddle or large skillet over medium heat.
  3. In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
  4. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
  5. Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
  6. Serve warm with your favorite pancake toppings.

Lemon Poppy Seed Pancakes

Ingredients

Vegetarian

Produce

  • 2 Lemons, zest of

Refrigerated

  • 1 Egg

Condiments

  • 1/4 cup Lemon juice, fresh

Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Poppy seeds
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 1/4 cup Whole wheat flour

Dairy

  • 3 tbsp Butter
  • 1 cup Buttermilk

INSTRUCTIONS

  1. Whisk together the dry ingredients.
  2. In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.
  3. Add the wet to the dry and mix just until combined, don't over mix, you want your pancakes to be fluffy! Lumps are fine.
  4. Cook on a lightly greased griddle until lightly golden on both sides.
  5. Serve hot with maple syrup.

Old-fashioned pancakes
Old-fashioned pancakes

Old-fashioned pancakes

Serves 7-8

Ingredients

Vegetarian

Refrigerated

  • 1 Egg

Baking & Spices

  • 3 tsp Baking powder
  • 1 1/2 cups Flour
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Vanilla

Dairy

  • 3 tbsp Butter
  • 1 1/4 cups Milk

INSTRUCTIONS

  1. Stir together flour, baking powder, salt, and sugar in a large bowl.
  2. Add milk, egg, butter, and vanilla to dry ingredients.
  3. Whisk until a smooth batter forms. Heat a skillet over medium heat.
  4. Pour ¼ cup batter into circles.
  5. Flip once bubbles appear and sides are lightly golden.

Swedish Lemon Pancakes
Swedish Lemon Pancakes

Swedish Lemon Pancakes

22 mins to make, makes 12 pancakes

Ingredients

Vegetarian

Produce

  • 2 tsp Lemon, zest
  • 1 Raspberries, fresh

Refrigerated

  • 3 Eggs

Condiments

  • 1 cup Lemon curd

Baking & Spices

  • 1 1/2 cup All purpose flour
  • 2 tbsp Brown sugar
  • 3 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

Dairy

  • 1 Butter
  • 2 1/2 cup Milk
  • 1 Sour cream, Sweetened
  • 1/2 cup Sour cream
  • 1 cup Whipping cream

Instructions

  1. In a bowl combine flour, sugar, lemon peel and salt.
  2. In mixer beat eggs on medium speed until thick and lemon colored.
  3. Add milk and vanilla, beat to combine
  4. Add in flour mixture and beat until smooth(batter will be thin)
  5. Heat a 10 inch non stick skillet, brush with melted butter.
  6. Pour ⅓ C of pancake batter into pan and tilt so that batter covers bottom of pan.
  7. Cook until golden brown and flip, cook until other side is golden brown. About 1 minute each side.
  8. Invert onto paper towels.
  9. Repeat with remaining batter.

Sweetened Sour Cream

  1. Whip cream and fold in sour cream and brown sugar.
  2. To serve, fold pancake in half, spread with 1 Tbsp lemon curd and fold in half again.
  3. Dust with powdered sugar and serve with fresh raspberries and sweetened sour cream.

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    • peachpurple profile image

      peachy 16 months ago from Home Sweet Home

      Very delicious pancakes , i never try on nutella but i did try banana, sultanas and chocs chips