breakfast Archives - Page 2 of 4 - Kulick's Pancake Recipes

Easy Recipes

Pancake Recipe Without Eggs

By Bruce Kulick and Lisa Lane Kulick

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Pancake Recipe Without Eggs

5 from 1 vote

Prep Time 6

Cook Time 15

Total Time 25

Servings servings

Calories 137

Want to learn how to make a pancake recipe without eggs? This delicious pancake recipe without eggs is your go-to when you want an eggless pancake that tastes just like a traditional style pancake.

Equipment

Ingredients

1 cup all-purpose flour
1 tsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
3 tsp vegetable oil
3 tsp water
1/2 tsp vanilla extract
1 1/2 tbsp butter (melted)

Instructions

In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) milk, vanilla extract, and vegetable oil, and water. Whisk until just evenly combined. Do not overmix, lumps are ok.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 137kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Classic Pancake Recipe with Self Rising Flour

By Bruce Kulick and Lisa Lane Kulick

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Pancake Recipe with Self Rising Flour

5 from 1 vote

Prep Time 5

Cook Time 10

Total Time 13

Servings servings

Calories 400

Learn how to make this easy pancake recipe with self rising flour for the whole family. This recipe is perfect if you want a super simple pancake recipe with only a few ingredients.

Equipment

Ingredients

2 large egg
2 cups milk
1 1/2 tsp vanilla extract
2 1/2 cups white self rising flour
2 tsp sugar

Instructions

In a large mixing bowl, whisk your eggs, milk and vanilla extract together to evenly combine. Add in the flour and sugar and whisk until the batter is smooth and free of lumps.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan at a time. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 400kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Classic Pancake Recipe with Baking Soda

By Bruce Kulick and Lisa Lane Kulick

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Pancake Recipe with Baking Soda

5 from 3 votes

Prep Time 5

Cook Time 10

Total Time 13

Servings servings

Calories 797

Learn how to make this pancake recipe with baking soda quick and easy! This recipe is perfect when you have a dietary restriction or want to avoid baking powder.

Equipment

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tbsp granulated sugar
3/4 tsp baking soda
1/2 tsp sea salt
1 1/2 cup buttermilk
1 large egg
3 tbsp unsalted butter (melted)
1 tsp vanilla extract

Instructions

In a large mixing bowl, sift in your flour, baking soda, sugar, and salt together.
Next, add in buttermilk, vanilla extract, egg, and butter. Whisk until well combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan at a time. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 797kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Pancake Recipe to Freeze

By Bruce Kulick and Lisa Lane Kulick

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Pancake Recipe to Freeze

5 from 1 vote

Learn how to properly freeze your favorite pancakes so their ready to reheat quick and easy!

Equipment

Parchment paper
Baking sheet
Freezer-safe bag or container
Permanent marker

Ingredients

Your favorite pancake recipe
parchment paper
baking sheet
freezer bag or freeze safe container
permanent marker

Instructions

Start by making your favorite pancake recipe and let them cool down. Once your pancakes are cool. Place them on a baking sheet that has been lined with parchment paper.
Next, place the entire baking sheet with the pancakes in the freezer until they are completely frozen. When the pancakes are completely frozen (usually after about 2 hours) remove them from the freezer and place them inside your freezer-safe bag or container. Be sure not to stack them to prevent them from getting stuck together. Using a permanent marker, label your bag or container with the date you froze the pancakes.
The pancakes can last in a freezer for up to 3 months. When you are ready to eat the pancakes, simply reheat them in the microwave, toaster oven, or oven until fully warm.

Course: Breakfast

Cuisine: American

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Easy Recipes

Pancake Recipe for Diabetics

By Bruce Kulick and Lisa Lane Kulick

How long do Japanese souffle pancakes last

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Pancake Recipe for Diabetics (Diabetic Friendly Pancakes)

5 from 1 vote

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 124

Looking to make delicious diabetic friendly pancakes? This easy pancake recipe for diabetics will teach you exactly how to make them perfectly every time!

Equipment

Ingredients

1 cups almond flour
2 tsp baking powder
1/2 tsp salt
2 tsp Stevia (I like Truvia)
1 tsp vanilla extract
1 tbsp olive oil
1 /2 cup unsweetened oat milk
2 egg
1 tbsp butter (for pan)

Instructions

In a large mixing bowl, sift in your almond flour, baking powder, stevia, and salt together.
Next, add in oat milk, vanilla extract, egg, and olive oil. Whisk until well combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite diabetic friendly pancake toppings!

Calories: 124kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Classic Pancake Recipe for 4

By Bruce Kulick and Lisa Lane Kulick

Can you freeze Japanese souffle pancakes

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Homemade Pancake Recipe for 4

5 from 2 votes

Prep Time 5

Cook Time 10

Total Time 13

Servings servings

Calories 797

When you need a pancake recipe to make 4 pancakes look no further. Learn how to make this pancake recipe for 4 with this easy recipe! This recipe is perfect when you're feeling like making pancakes for 4 people.

Equipment

Ingredients

4 cup all-purpose flour
4 tsp baking powder
4 tbsp granulated sugar
1 tsp salt
4 large egg
3 cup milk
1 tsp vanilla extract
4 tbsp butter (melted)
2 tsp butter (for pan)

Instructions

In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) milk, vanilla extract, egg, and butter. Whisk until well combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan at a time. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 797kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Classic Pancake Recipe for 2

By Bruce Kulick and Lisa Lane Kulick

What to add to pancake mix to make it better

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Homemade Pancake Recipe for 2

5 from 1 vote

Prep Time 5

Cook Time 10

Total Time 13

Servings servings

Calories 797

Learn how to make this pancake recipe for two with this easy recipe! This recipe is perfect when you're feeling like making one delicious serving of pancakes for you and a friend or family member.

Equipment

Ingredients

2 cup all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/2 tsp salt
2 large egg
1 1/2 cup milk
1/2 tsp vanilla extract
2 tbsp butter (melted)
1 tsp butter (for pan)

Instructions

In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) milk, vanilla extract, egg, and butter. Whisk until well combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan at a time. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 797kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Classic Pancake Recipe for One

By Bruce Kulick and Lisa Lane Kulick

Homemade Japanese souffle pancake recipe

Print Pin

Classic Pancake Recipe for One

5 from 1 vote

Prep Time 5

Cook Time 10

Total Time 13

Servings servings

Calories 797

Learn how to make this pancake recipe for one with this easy recipe! This recipe is perfect when you're feeling like making one delicious serving of pancakes for you or your family member.

Equipment

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1 tbsp granulated sugar
1/4 tsp salt
1 large egg
3/4 cup milk
1/4 tsp vanilla extract
1 tbsp butter (melted)
1/2 tsp butter (for pan)

Instructions

In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) milk, vanilla extract, egg, and butter. Whisk until well combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan at a time. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 797kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Classic Pancake Recipe with No Egg

By Bruce Kulick and Lisa Lane Kulick

Which all purpose flour is best for pancakes

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Classic Pancake Recipe with No Egg

5 from 41 votes

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 137

This delicious pancake recipe with no egg is perfect with you want an eggless pancake that tastes just as good as a traditional pancake. Learn how to make pancakes without egg with this easy recipe!

Equipment

Ingredients

1 cup all-purpose flour
1 tsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp vegetable oil
3 tsp water
1 tsp vanilla extract
2 tbsp butter (melted)

Instructions

In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
Next, add in (wet ingredients) milk, vanilla extract, and vegetable oil, and water. Whisk until just evenly combined. Do not overmix, lumps are ok.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 137kcal

Course: Breakfast

Cuisine: American

Nutrition

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Easy Recipes

Pancake Recipe WITHOUT Baking Powder

By Bruce Kulick and Lisa Lane Kulick

Print Pin

Pancake Recipe WITHOUT Baking Powder

5 from 1 vote

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 110

Want to make pancakes without baking powder? Learn how to make this pancake recipe without baking powder quick and easy! These pancakes use whipped egg whites to make them light, airy, and absolutely delicious!

Equipment

Ingredients

1 cup all-purpose flour
1/2 tsp salt
2/3 cups whole milk
1 1/2 tsp vanilla extract
3 large egg yolks (room temp)
3 large egg whites (room temp)
4 tbsp granulated sugar

Instructions

First start by separating your egg whites from the egg yolks. Set the whites aside in a separate dish.
Next, in a large bowl add the flour, salt, milk, vanilla, and egg yolks and mix just until smooth. Do NOT overmix.
Using a separate bowl and an electric hand mixer, whip the egg whites on medium speed until they start to thicken. Once the egg whites start to thicken, slowly add in the sugar into the egg whites with the mixer still on and mixing. Continue to beat the egg whites until they begin to hold stiff peaks. At this point they will appear wet and shiny. The egg whites must be holding stiff peaks in order for this recipe to work or you need to whip them longer. If the egg whites begin to appear dry and crumbly then you have over-beaten the egg whites.
Next you will carefully incorporate your two mixtures. Start by adding about one quarter of the egg white mixture into the pancake batter and mix until well combined. This will start to lighten the batter which makes it easier to fold in the rest of the whites. Now add in half of the remaining egg whites into the batter and using a rubber spatula gently fold the whites in while being careful not to deflate them while incorporating. Add the last remaining egg whites and again carefully fold in until evenly combined.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 110kcal

Course: Breakfast

Cuisine: American

Nutrition

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