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Whether you’re on tour and have a late night that turns into morning, or you’ve got kids bugging you for breakfast, there is one pancake perfect for any occasion. That is the buttermilk pancake, perhaps the king of them all. Our homemade buttermilk pancake recipe makes it easy to create that diner taste in your own kitchen for breakfast, late at night after the show, or any time the craving strikes.

Watch Bruce Kulick and Lisa Lane Kulick make buttermilk pancakes:

Best buttermilk pancake recipe

Best Buttermilk Pancake Recipe

Buttermilk makes pancakes better, and you’ll see that when you tear into a stack of these babies. Buttermilk is acidic so it helps the baking powder and baking soda reach new heights in fluffiness. Plus, it’s got that hint of tanginess which gives it that noteworthy taste for the best buttermilk pancakes ever!

Easy Buttermilk Pancake Recipe

We’re going to show you how easy it is to make buttermilk pancakes from scratch at home. No need to find a pancake house or diner that’s open because you can make these anytime. The batter takes 15 minutes to make and then in minutes, you can cook up a batch of these easy buttermilk pancakes for your favorite people.

buttermilk pancake ingredients

Homemade Buttermilk Pancake Ingredients

  • All-purpose flour – This is how it all begins!
  • Baking powder and baking soda – You’ll want to use both to get these pancakes rising like rockers and result in fluffy buttermilk pancakes beyond your dreams.
  • White sugar – Pancakes will taste bland without it.
  • Buttermilk – The star of this pancake recipe for a slight tang in flavor. Learn how to make buttermilk recipe here.
  • Eggs – The reason your pancakes will bind together.
  • Butter – Make sure it’s melted first.
  • Vanilla extract – Adds to that flavor profile.
  • Salt – Gives your buttermilk pancakes balance so they’re just the right amount of sweet.

Easy buttermilk pancake recipe

How do you make buttermilk pancakes from scratch?

Grab a large mixing bowl and add all the dry ingredients. Use a whisk to combine them well. Then, you’ll whisk in all the wet ingredients but don’t over-mix. It should be a little lumpy. Now, let it rest at room temperature for 15 minutes to let the buttermilk, baking soda, and baking powder do what they do best. Then heat your skillet or griddle over medium and grease it (butter, oil, or non-stick cooking spray – your choice!). Use your ladle and scoop about a half-cup of pancake batter per pancake, cooking until bubbles form on top. Flip it and cook until golden, usually 1 to 3 minutes. Repeat until you’ve cooked as many pancakes as you want, and serve up with warm maple syrup, butter, and fresh fruit on the side.

How do you make buttermilk pancakes from scratch

Expert Tips and Tricks for Homemade Buttermilk Pancakes Every Time

  • Real buttermilk is best. Yes, you can do a 1:1 with milk and vinegar or milk and lemon juice to make your own buttermilk in a flash. But it won’t land you in the pancake hall of fame. However, if you are unable to run to the store for buttermilk, this trick will help.
  • Stir until just combined. You want lumps, believe us, you do for those pancakes won’t be fluffy like they should be if you overly mix the batter.
  • Use cold butter. If you are choosing butter for greasing your skillet or griddle, running a stick of cold butter on your cooking surface is the best way to do it.

What does buttermilk do in pancakes

What is the difference between buttermilk pancakes and regular pancakes?

Buttermilk pancakes use buttermilk which is tangier than regular milk. Regular pancakes use regular milk. They still taste good, but they don’t have the same kind of tang as buttermilk pancakes.

What is buttermilk pancake mix made of?

Buttermilk pancake mix is made of all-purpose flour, baking soda, baking powder, sugar, salt, buttermilk, eggs, butter, and vanilla extract. 

What does buttermilk do in pancakes?

Buttermilk is acidic so it helps the baking soda take more action. It also breaks down gluten which gives you a better texture. And then there’s that nice slight tanginess that it adds, making it the ultimate ingredient for the best pancakes.

Can you use milk instead of water in buttermilk pancake mix?

Yes, if you have a box mix in your pantry you want to use up before you try making buttermilk pancakes from scratch, using milk with that mix will make them even better.

What is buttermilk pancake mix made of

Why are my buttermilk pancakes flat?

There are two possible scenarios – your baking soda might not be any good any more, or you could have overmixed your batter. If you just opened that baking soda and it’s not an expired box, chances are you stirred that batter too much.

What is complete buttermilk pancake mix?

If you see a complete buttermilk pancake mix for sale, that simply means it is made with whole eggs and real buttermilk in the mix. The idea is that you can just add water, but making buttermilk pancakes from scratch is just as easy and tastier too.

What is the difference between buttermilk pancakes and regular pancakes

How to cook buttermilk pancakes?

Buttermilk pancakes need to cook on the stovetop. You can use a skillet or a griddle to make them.

What goes well with buttermilk pancakes?

In our home, we love warming up pure maple syrup and having plenty of butter to put on our pancakes. We also serve them with fresh seasonal fruits. If you’re looking for a big breakfast, you can bust out the eggs, bacon, sausage, and hashbrowns for a breakfast fit for a rock icon.

Can you use milk instead of water in buttermilk pancake mix

How to store leftover buttermilk pancakes?

Couldn’t eat all those pancakes at once? Yeah, it happens. They’re a lot more filling than they look. That’s ok, because you can wrap them up and store them in the refrigerator until you’re hungry later.

How long do buttermilk pancakes last?

With buttermilk pancakes, you should eat them within 4 days if you’re keeping them in the fridge. There’s always the freezer though if you can’t.

Why are my buttermilk pancake flat

Can you freeze buttermilk pancakes?

Yes, and this is probably our favorite way to keep buttermilk pancakes when we make enough for an entire stadium full of KISS fans. You’ll want to use them up within 2 months though.

How to reheat buttermilk pancakes?

Our favorite way to reheat these buttermilk pancakes is by putting them in an oven at 350F for about 4 minutes. Covering them with foil and making sure they are in a single layer on a baking sheet will give you the best results.


Watch How To Make Buttermilk Pancakes (Video)

Classic Buttermilk Pancake Recipe

5 from 2 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 servings
Calories 182
The BEST fluffy buttermilk pancake recipe ever! This easy buttermilk pancake recipe uses only a few simple ingredients you probably already have in your pantry. Its super simple and the pancakes are delicious!

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tbsp white sugar
  • 2 cups buttermilk
  • 2 large eggs (lightly beaten)
  • 1/4 cup butter (melted)
  • 1 tsp vanilla extract

Instructions 

  • In a large mixing bowl, add flour, baking powder, baking soda, salt and white sugar. Whisk together the dry until well combined.
  • Next, whisk in the buttermilk, eggs, melted butter and vanilla extract. Stir until combined. Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
  • Once combined, let pancake batter rest at room temperature for 15 minutes.
  • Heat a large griddle or skillet over medium heat. Grease the cooking surface with butter, oil, or non-stick cooking spray.
  • Using a ladle, add about 1/2 cup of pancake batter (per pancake) and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container for future use.
  • Serve pancakes warm with with pure maple syrup, butter, and a side of fresh fruit.
Calories: 182kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 432mg | Potassium: 109mg | Fiber: 1g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg

More buttermilk pancakes recipes:

Why wait until the holidays to rock that pumpkin pie? Every day is a holiday in our home when we make this pumpkin pancake recipe. They’ve got all that cinnamon and spice and everything nice in there so wake up the whole house to this tasty pancake recipe!

Best pumpkin pancake recipe

Best Pumpkin Pancake Recipe

Moist, delicious, pancakes that taste just like pumpkin pie? That’s the best pumpkin pancake recipe for you, so shout it out loud! You’ll have the best pancakes in town, loaded up with those signature pumpkin pie flavors that will have you scraping your plate clean.

Easy Pumpkin Pancake Recipe

The great thing about these easy pumpkin pancakes is that they take WAY less time than making a pumpkin pie. In fact, you might want to reconsider your holiday dessert table with a recipe like this. From start to finish, it takes just 13 minutes, making it the fastest and most delicious way to get your pumpkin pie-fix!

Pumpkin pancake ingredients

Pumpkin Pancake Ingredients

  • Pumpkin puree – The star of our healthy pumpkin pancakes!
  • Milk – Helps make the pancakes moist.
  • Egg – Binds that batter together.
  • Vegetable oil – Adds the fat for a wonderful texture.
  • Vinegar – Our surprise ingredient that helps the baking soda out.
  • Baking soda and baking powder – You’ll need both to make the pancakes fluffy, plus baking soda gives it that golden hue.
  • All-purpose flour – Gives the batter a base.
  • Brown sugar – Makes your pancakes have that caramelized, sweet flavor.
  • Vanilla extract – Adds warmth to balance the pumpkin taste.
  • Salt – Balances the sweetness.
  • Seasonings – You’ll need ground allspice, cinnamon, and nutmeg to create that pumpkin pie flavor and aroma everyone loves in these pumpkin spice pancakes.

Easy pumpkin pancake recipe

How do you make pumpkin pancakes from scratch?

To make pumpkin spice pancakes, start by mixing the pumpkin, egg, milk, oil, vanilla, and vinegar together in a large bowl. IN another bowl, put the flour, brown sugar, baking powder, baking soda, seasonings, and salt and mix them well. Add the dry mixture to the wet one and stir just to combine. Heat your pan over medium high with light oil and ladle the batter in. Cook both sides until brown, then serve.

How do you make pumpkin pancakes from scratch

Expert Tips and Tricks for the Perfect Pumpkin Pancakes Every Time

  • Yes, vinegar. It sounds weird, we know. But it makes your pumpkin pancakes nice and fluffy. And no, it doesn’t make them taste like vinegar!
  • Do not overmix. You only want to just combine the batter. When you stir too much, you ruin the fluff!
  • Make sure you use pumpkin puree. Don’t use that pumpkin pie filling. That stuff is already seasoned and it will taste off.

What goes well with pumpkin pancakes

Is canned pumpkin same as pumpkin puree?

Canned pumpkin and pumpkin puree are two different terms but are one and the same. Both of them are completely steam-cooked and pureed with nothing added to them, allowing you to use them seamlessly in your recipes.

Can you use pumpkin puree for making pumpkin pancakes?

Yes, you can use pumpkin puree for creating pumpkin pancakes. In fact, that is the main ingredient in this recipe. The pumpkin is steamed and pureed so it is easy to use. Since it has no add-ins, it’s the perfect blank canvas for you to season with warm spices for that pumpkin pie flavor.

How long do pumpkin pancakes last

How to cook pumpkin pancakes?

Pumpkin pancakes are cooked on the stovetop just like regular pancakes. You’ll want to use a nonstick pan for the best results.

How long do pumpkin pancakes last

What goes well with pumpkin pancakes?

You can’t beat whipped cream on top as it will taste like pumpkin pie! Maple syrup is also awesome on these pancakes. You can serve eggs any style, bacon, fresh fruit, home fries, and whatever else you’d like to enjoy with them too.

Is canned pumpkin the same as pumpkin pancakes

How to store leftover pumpkin pancakes?

You’ll want to eat all of these but your stomach might not have as much room as your mouth thinks it does. Put these in the fridge so you can enjoy them later!

How to cook pumpkin pancakes

How long do pumpkin pancakes last?

Pumpkin pancakes are best when you eat them within 2 to 3 days. After that, they won’t have the best quality, so if you can’t eat them in time, put them in the freezer.

Homemade pumpkin pancake recipe

Can you freeze pumpkin pancakes?

You most definitely can, so wrap them well and you’ll get to enjoy them for up to 3 months.

Tricks and tips for making pumpkin pancakes

How do you reheat pumpkin pancakes?

If you’re reheating just a few, you can use the microwave. But if you’ve got more than that, preheat your oven to 350F, put your pancakes in a single layer on a baking sheet, cover it with foil and cook 5 to 7 minutes.


Watch How To Make Pumpkin Pancakes (Video)

Pumpkin Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 12 servings
Calories 122
This holiday pumpkin pancake recipe is the perfect recipe for any fall morning. Its a family favorite that everyone loves!

Ingredients

  • 1 can pumpkin puree
  • 1 1/3 cups milk
  • 1 egg
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar
  • 2 cups all-purpose flour
  • 2 1/2 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp allspice (ground)
  • 1 tsp cinnamon (ground)
  • 1/2 tsp nutmeg (ground)
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions 

  • In a large mixing bowl combine the pumpkin puree, egg, milk, oil, vanilla and vinegar and mix well.
  • In a separate bowl, add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, salt and mix well. Add dry mixture into wet pumpkin mixture and stir just enough to combine. Do not over mix.
  • Heat a pan over medium high heat and lightly oil. Using a ladle scoop about 1/4 cup of pancake batter and cook on both sides evenly until brown. Serve immediately.
Calories: 122kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 122kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 279mg | Potassium: 143mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5577IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg

More pumpkin pancakes recipes:

Do KISS songs have you dreamin’? You might think we’re dreamin’ of rocking and rolling all night and partying every day, but really, we’re just dreamin’ of this homemade blueberry pancake recipe.

Watch Bruce Kulick and Lisa Lane Kulick make blueberry pancakes:

Best blueberry pancake recipe

Best Blueberry Pancake Recipe

Fluffy with fresh blueberries thrown in for good measure, these are the best blueberry pancakes you’ll ever have. And I’d know. I’ve been on tour everywhere and the best ones are made in my kitchen with easy and fresh ingredients. So, come make pancakes like a rockstar!

Easy Blueberry Pancake Recipe

Just think…you could put on your favorite KISS songs and rock out while making these easy blueberry pancakes. You won’t even get the chance to hear a whole album in the amount of time it takes to make them, but you can keep listening while you’re eating them, so give it 20 minutes and you’ll be in pancake heaven.

Blueberry pancake ingredients

Blueberry Pancake Ingredients

  • Buttermilk – We’re gonna rock this blueberry pancake recipe by making buttermilk from milk and white vinegar.
  • All-purpose flour – The batter base for making homemade pancakes.
  • Sugar – Bring out the sweetness of your pancakes and those berries.
  • Baking powder and baking soda – Grab both for the rising power and getting that gorgeous golden color.
  • Egg – Binds that batter.
  • Vanilla extract – Sweeten the deal!
  • Salt – Balance that sweetness, just like the band balances all the sounds in harmony.
  • Butter – Melt it first and it will be that quintessential fat needed to make these pancakes.
  • Blueberries – Use fresh ones. You won’t regret it!

Easy blueberry pancake recipe

How do you make blueberry pancakes from scratch?

You’ll make the buttermilk first. Then you’ll add the dry ingredients into a bowl and whisk them together. After that, the egg, milks, vanilla, and butter get added in. Whisk it to combine it, leaving the lumps intact. Heat your nonstick skillet over medium heat, lightly greasing with butter first. Pour in your batter and then add some blueberries on top of each pancake. Cook 1 to 2 minutes until the bubbles form on top, then flip and cook the other side for 1 to 2 more minutes. Serve with your favorite pancake toppings.

How do you make blueberry pancakes from scratch

Expert Tips and Tricks for the Perfect Blueberry Pancakes Every Time

  • Do not overmix the batter. If you want the best fluffy blueberry pancakes, simply combine everything as instructed and leave the lumps.
  • Use fresh berries. Fresh blueberries are what really makes these pancakes so divine.
  • Add the berries on top, not into the batter. This way they’ll look nice when you serve them.

How to cook blueberry pancakes

Are pancakes with blueberries good for you?

Yes, pancakes with blueberries are good for you since you’re getting in a serving of fruit with your breakfast. Starting the day with blueberries puts you on the right track to making it a great day.

What is the secret to great blueberry pancakes?

It’s the buttermilk, which you can make by following the first step in this recipe from regular milk and white vinegar. It’s an easy hack that won’t send you running to the store in search of buttermilk when you want to make breakfast.

Should I cut blueberries in half for pancakes

Should I cut blueberries in half for pancakes?

You can if you’re adding the blueberries to the batter, though it’s not necessary when you’re adding them atop the pancake batter when you pour it into the pan.

How to cook blueberry pancakes?

Blueberry pancakes are cooked in a nonstick skillet on your stovetop. They only take a few minutes to make, so go for it!

What goes well with blueberry pancakes

Why are my blueberry pancakes mushy?

They may be mushy because you didn’t cook them long enough. Adding the blueberries on top of the poured batter will also keep mushiness from happening when making blueberry pancakes.

What goes well with blueberry pancakes?

Maple syrup, powdered sugar, butter, whipped cream, and fresh berries are all great things to pair with your blueberry pancakes. You can also make it feel like brunch with a little eggs benedict, some bacon, and hashbrowns.

What is the secret to great blueberry pancakes

How to store leftover blueberry pancakes?

If any of these blueberry pancakes remain after your breakfast feast, wrap them well and put them in the fridge.

How long do blueberry pancakes last?

In your fridge, those blueberry pancakes will be good for up to 5 days. If you want to save them for longer, use the freezer.

Can you freeze blueberry pancakes?

Yes, you can freeze them. The best way is to wrap them with wax paper to separate them, then put them in an airtight container or freezer bag. They’ll be good for up to 2 months.

How do you reheat blueberry pancakes?

For blueberry pancakes, the oven is the best way. Preheat to 350F, put the pancakes on a baking sheet in a single layer, cover with foil, and reheat for 5 to 10 minutes.


Watch How To Make Blueberry Pancakes (Video)

Classic Blueberry Pancake Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 125
Hands down the BEST blueberry pancake recipe that comes out light and fluffy every time. These blueberry pancakes have the blueberries embedded in each pancake resulting in each bite being packed with delicious flavor!

Ingredients

  • 1 cup milk (buttermilk optional)
  • 5 tsp white vinegar
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp butter (melted)
  • 1 cup fresh blueberries

Instructions 

  • If you are using buttermilk, the first step is to make the buttermilk. In a small mixing bowl, add milk and vinegar, stir, and let sit for two minutes. (You can also use regular milk for this recipe instead of buttermilk, but we love it with buttermilk).
  • In a medium mixing bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients until evenly combined.
  • Next, add the egg, milk, vanilla extract, and melted butter into the dry ingredients and whisk until just combined. Do not over-mix as it will change the texture. Lumps are ok.
  • Over medium heat, place a non-stick pan or griddle and lightly grease with a pad of butter.
  • Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Arrange a handful of blueberries on top of the batter. 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: 125kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 125kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 434mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg

More blueberry pancake recipes:

Here in the Kulick house, we love all pancakes, but we think this sourdough pancake recipe might just rock the most. They’re fluffy, delicious, and easier to make than you may think. Try them after a late rockstar-style night out or get up early to start your morning off on the best foot.

Best sourdough pancake recipe

Best Sourdough Pancake Recipe

If you’ve never worked with sourdough starter, relax! These sourdough pancakes are easy as to rock out as any others we’ve got on our site. And they taste amazing too, so give them a try!

Sourdough pancake ingredients

Sourdough Pancake Ingredients

  • All-purpose flour – This kicks off the base of our sourdough pancakes.
  • Baking powder and baking soda – You need both for that lift, color, and fluff.
  • Sugar – All pancakes need that sweet hit.
  • Sourdough starter – This is what makes them sourdough pancakes, after all!
  • Salt – Provides a balance to your sugar.
  • Egg – The ingredient that binds.
  • Milk – Helps create the batter.
  • Vanilla extract – For that sensational warm and sweet flavor we all love about pancakes.
  • Vegetable oil – Adds that fat along into the batter for perfect sourdough pancakes.

Easy Sourdough pancake recipe

Easy Sourdough Pancake Recipe

Hey, if you start now, you’ll be eating these sourdough pancakes in 20 minutes. It doesn’t matter if it’s breakfast time or not. We love our pancakes any time of day though I have to admit, they really are the best way to start your day.

How do you make sourdough pancakes

How do you make sourdough pancakes from scratch?

Pour your flour, baking soda, baking powder, sugar, and salt into a large mixing bowl and whisk until it’s all combined. Then add the sourdough starter, milk, egg, and vegetable oil. Mix it with a spoon until just combined and do not overmix! Heat your nonstick griddle or pan over medium heat and lightly grease with butter. Scoop the batter onto the hot pan, cooking 1 to 2 minutes until you see the bubbles on top and the bottom is golden. Flip it and cook the other side for 1 to 2 minutes. Serve these beauties with your favorite pancake toppings!

How to cook sourdough pancakes

Expert Tips and Tricks for the Perfect Sourdough Pancakes Every Time

  • Keep your ratios right. In this recipe, we’ve got the perfect measurements for you to eliminate guesswork. If you add too much flour, you get something that resembles English muffins rather than pancakes and too much liquid makes them like crepes. Balance is important!
  • You need baking powder and baking soda. Baking powder gives it that fluffiness while baking soda gives them that light and airy texture.
  • Don’t fear the sourdough starter. It’s easy to use – just follow the directions on it. You’ll find it in the baking aisle.

What are the best toppings for sourdough pancakes

What are sourdough pancakes?

Sourdough pancakes are simply pancakes that are made with sourdough starters. They have a light and fluffy texture that tastes wonderful.

Can you freeze sourdough pancakes

How to cook sourdough pancakes?

Sourdough pancakes cook on the stovetop just like most pancakes. The sourdough starter is what makes them different, much like how buttermilk reacts for buttermilk pancakes.

What are sourdough pancakes

What goes well with sourdough pancakes?

All the same things you use on your other pancakes are a match for sourdough pancakes too. Syrup, butter, whipped cream, berries, and whatever you like. Serve up just pancakes or make a nice spread with eggs, toast, bacon, sausages, hashbrowns and all your other breakfast favorites.

Why are my sourdough pancakes tough?

If they’re tough, you probably overmixed the batter. You should only mix sourdough pancake batter to combine the ingredients. Overmixing leads to tough rather than fluffy pancakes.

What can I do with waste sourdough starter?

Sourdough starter waste can be used in any recipe that requires flour and a liquid. It’s great for pancakes like these as well as muffins, cookies, brownies, waffles, or even as a batter for frying chicken or fish.

Why are my sourdough pancakes tough

How to store leftover sourdough pancakes?

Once you’re done, make sure you wrap these up well or use an airtight container and put them in your fridge.

How long do sourdough pancakes last?

In the fridge, you’ll want to make sure you don’t forget about your leftover sourdough pancakes beyond 3 days.

Homemade sourdough pancake recipe

Can you freeze sourdough pancakes?

Yes, freeze away and you can use them anytime. That’s better than forgetting your stash of them in the fridge.

How do you reheat sourdough pancakes?

Reheat your sourdough pancakes in the oven at 350F, putting them all on a baking sheet in one layer. Cover with foil and heat for about 4 minutes, which should do the trick.


Watch How To Make Sourdough Pancakes (Video)

Sourdough Pancake Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories 126
If you’ve never had sourdough pancakes they are absolutely amazing! This sourdough pancake recipe is packed with delicious flavor and has a light and fluffy texture. They are a new family favorite!

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 cup sourdough starter
  • 1 large egg
  • 1 1/3 cup milk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract

Instructions 

  • In a large mixing bowl, add the flour, baking soda, baking powder, salt and sugar. Whisk until evenly combined.
  • Next, add the sourdough starter, egg, milk, and vegetable oil. With a mixing spoon, mix well just until combined. Do not over-mix as it will change the texture of your sourdough pancakes.
  • 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 1/4 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: 126kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 126kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 64IU | Calcium: 75mg | Iron: 1mg

More sourdough pancake recipes:

When we’ve had a late night as rockstars tend to do, a morning full of pancakes is always in order. But sometimes, we need those pancakes to really pack a healthy, hearty punch. And when we have those times, we make this protein pancake recipe. They taste just like regular ones and give you a healthy start to the day so you can jam on for hours without hunger getting you down.

Best protein pancake recipe

Best Protein Pancake Recipe

There’s no sugar here so if you’re trying to focus on your health yet want pancakes, now you can have the best of both worlds and that totally rocks. You’ve got nothing to lose and this is the best protein pancake recipe that will give you a reason to get up in the morning!

Easy Protein Pancake Recipe

This easy and healthy pancake recipe is ready in just 20 minutes from start to finish. You can make a decadent breakfast fit for a rock god in no time. These protein powder pancakes taste amazing, like regular pancakes but fill you up with protein.

Protein pancake ingredients

Protein Pancake Ingredients

  • Rolled oats – Unlike other pancake recipes we’ve unleashed, rolled oats are the base for the protein pancake batter.
  • Baking powder – This will help your protein powder pancakes cook up properly.
  • Vanilla whey protein powder – Making protein pancakes with protein powder is key. The vanilla flavor is what will make these pancakes taste amazing.
  • Cinnamon – adds more flavor to your protein pancake mix.
  • Salt – Builds that flavor contrast.
  • Eggs – Binds all the ingredients together to make these protein pancakes with oats.
  • Greek yogurt – Use plain to add that moisture to your batter.
  • Coconut oil – Your necessary fat for pancakes that won’t be dry.
  • Vanilla extract – For more warmth in the flavors.

Easy protein pancake recipe

How do you make protein pancakes from scratch?

Put your rolled oats into a blender on high until it turns into powder. Then add the rest of the ingredients and blend well. Lightly grease your nonstick pan over medium heat. Then scoop in your batter, cooking for 1 to 2 minutes until the bubbles form on the top. Flip and cook another 1 to 2 minutes, then serve right away with all your favorite toppings.

How do you make protein pancakes from scratch

Expert Tips and Tricks for the Perfect Healthy Protein Pancakes Every Time

  • Blend those rolled oats well. Make sure you get them to powder consistency so they will have the right texture for the healthy pancakes.
  • You can use any protein powder. Vanilla is best though because it adds a bit of a sweet taste that makes up for not including sugar.
  • Add more cinnamon if you like. It adds more of a spiced flavor that makes these healthy pancakes taste extravagant.

Can you put protein powder in pancakes

What are protein pancakes made of?

Protein pancakes are made from ground up rolled oats, baking powder, vanilla whey protein powder, salt, cinnamon, eggs, plain Greek yogurt, vanilla extract, and coconut oil.

What is the difference between protein pancakes and regular pancakes?

Protein pancakes use rolled oats and protein powder to make the base of the batter. There’s no added sugar and by doing it this way, you cut down on how many carbs you consume all while getting plenty of protein that will help you stay satisfied for much longer.

Are protein pancakes good for you?

Protein pancakes are good for you because they contain plenty of protein to keep you feeling full and nourished. This will keep you from snacking when you shouldn’t. Plus, they don’t have added sugar which is another bonus.

Are protein pancakes mixes healthy?

They can be though it depends on the brand. Check the labels to make sure there aren’t loads of artificial ingredients added in, but it’s really just as easy and much healthier to make protein pancakes from scratch.

Do protein pancakes help lose weight

Can you add protein powder to pancakes?

Yes, that’s how you make protein pancakes. It’s a great way to fuel up on what your body needs while giving your taste buds something that is incredibly delicious.

Can you substitute protein powder for flour in pancakes?

Yes, you can sub in protein powder for flour in pancakes, which is how this recipe came to be. Using protein powder along with rolled oats that have been ground into a fine powder will give you delicious yet healthier pancake results.

Can you put protein powder in pancakes?

Yes, and that’s exactly how you make protein pancakes. With the protein powder and rolled oats, it replaces the need for flour.

Do protein pancakes help lose weight?

They can help you lose weight because they are more filling. The longer you are full and satisfied, the less likely you are to eat over the calorie amount you need for the day.

Can you substitute protein powder for flour in pancakes

How to cook protein pancakes?

Protein pancakes are cooked on your stovetop just like original pancakes. Simply mind the temperature of the pan and make sure you flip at the right time.

How do you make protein pancakes not dry?

Adding Greek yogurt will ensure your protein pancakes have just the right amount of moisture to balance them out. With this ingredient, it helps the other ingredients come together for a perfect texture.

What goes well with protein pancakes?

All the usual breakfast suspects are a match here, from the syrup and butter to the fruit. You can serve eggs, sausages, bacon, and home fries too.

What are protein pancakes made of

How to store leftover protein pancakes?

It’s rare to have leftover pancakes, but if you do, you can put them in an airtight container in your fridge.

How long do protein pancakes last?

These are good in the fridge for up to 2 days so make sure you eat them quick!

Can you freeze protein pancakes?

Yes, you can! Freeze them in freezer bags and squeeze out the air. They’ll be good for up to 3 months.

How do you reheat protein pancakes?

Give them a minute in the microwave and they’ll be ready to serve again, just like the day you made them!


Watch How To Make Protein Pancakes (Video)

Protein Pancake Recipe

4.67 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 140
Time to pack in some protein to your breakfast with this fluffy protein pancake recipe made without bananas. Learn how to make pancake with protein powder with easy recipe that makes the perfect protein pancakes with 9 grams of protein!

Ingredients

  • 1 1/2 cups rolled oats
  • 3 tsp baking powder
  • 1 scoop vanilla whey protein powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 eggs
  • 1/2 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil

Instructions 

  • Add rolled oats into a blender and blend on high until a powder.
  • Remove lid and add in all remaining ingredients and blend until well combined, smooth, and no dry powder remains.
  • Lightly grease a non-stick pan or griddle and heat over medium heat on the stove.
  • Using a ladle or measuring cup, pour 1/4 cup scoops of protein 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: 140kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 140kcal | Carbohydrates: 12g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 340mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg

More protein pancakes recipes:

As we rock through the years, we can’t help but focus on our health. Whether you’re going meatless all of the time, some of the time, or you want to make vegan pancakes for friends and family that follow a vegan lifestyle, you’ll be shocked at the fluffy texture and delicious flavors these give you. For a fluffy vegan pancake recipe that rocks without tasting like rocks, this is the one to use!

Watch KISS guitarist Bruce Kulick and Lisa Lane Kulick make vegan pancakes:

Best Vegan pancake recipe

Best Vegan Pancake Recipe

Traditionally, eggs and milk are used to make pancakes. But we’ve got a VIP secret that will shred your notion of tasteless vegan pancakes to make the best vegan pancake recipe there is. They’re so good, you’ll forget they’re vegan!

Easy Vegan Pancake Recipe

Fluffy vegan pancakes take about as long as regular pancakes, which is basically 10 minutes from start to finish. And with simple ingredients you probably have already, you can go ahead and get started. Put on some KISS and shout it out loud!

Vegan pancake ingredients

Vegan Pancake Ingredients

  • All-purpose flour – This kicks off the base to your vegan pancake mix.
  • Baking powder – This will make your vegan pancakes rise with a fluffy texture.
  • Sugar – You’ll need it to add some sweet flavors in.
  • Non-dairy milk – Choose your favorite from oat milk, almond milk, rice milk, coconut milk, or any other non-dairy milk you’ve got.
  • Vanilla extract – Brings that sweetness around for an amazing flavor.
  • Salt – Helps balance that sweet taste.
  • Water – Gets the batter to the right texture.
  • Avocado oil – It’s optional, but recommended to keep the vegan pancakes from becoming too dry.

Easy Vegan pancake recipe

How do you make vegan pancakes from scratch?

You’ll grab a large mixing bowl and whisk your dry ingredients together. Then you’ll add the wet ingredients and combine, allowing to rest 5 minutes. Meanwhile, heat your skillet over medium heat. Add vegan butter or coconut oil if desired. Then add your batter, cooking until bubbles form on the tops of the pancakes. Flip and cook on the other side about 1 to 3 minutes. Serve it with your favorite toppings!

How do you make vegan pancakes from scratch

Expert Tips and Tricks for the Perfect Vegan Pancakes Every Time

  • It’s ok if your batter is lumpy. You don’t want to over-mix this vegan pancake batter or you won’t get fluffy results.
  • Let it rest. This batter will turn out better pancakes if you just give it 5 minutes to sit after combining.
  • Oil is optional. But it is better because it will keep your pancakes from having a dry texture.

Why are my vegan pancakes gummy

What are vegan pancakes?

Vegan pancakes are pancakes that are made without the eggs or traditional dairy. By using vegan substitutions, you can make vegan pancakes that taste just like the regular ones.

What are vegan pancakes made of?

Vegan pancakes are made with all-purpose flour, baking powder, salt, sugar, non-dairy milk, water, vanilla extract, and avocado oil.

What can I use instead of egg for pancakes?

There are many egg substitutes you can use in pancakes. This recipe simply uses non-dairy milk and avocado oil to bind the other ingredients together, resulting in a perfect texture and taste.

What are vegan pancakes made of

What is the secret to perfect vegan pancakes?

You can’t forget the baking powder. This gets the pancakes to rise up and become fluffy so the texture is just like pancakes made the traditional way.

Is pancake mix vegan?

It will depend on the brand as many pre-made pancake mixes have powdered milk or dairy included. You will need to look for plant-based mixes. If you find a mix that does not have eggs or dairy in it, you can add your own non-dairy milk or water to the mix, or just follow this recipe to make them fresh without any worry of non-vegan ingredients!

What is the secret to perfect vegan pancakes

How to cook vegan pancakes?

Vegan pancakes are cooked on your stovetop, just like traditional ones. The only difference is that these are made with non-dairy milk and without eggs.

Why are my vegan pancakes gummy?

If you overmix the batter or don’t let it rest for 5 minutes, you will wind up with gummy vegan pancakes. Using a good recipe helps you achieve the right results too.

What goes well with vegan pancakes?

You can make a nice vegan breakfast spread to go along with these vegan pancakes. A tofu scramble, oven-roasted breakfast potatoes, and tempeh bacon are all great choices.

Is pancake mix vegan

How to store leftover vegan pancakes?

Vegan pancakes need to be put into the fridge if you have any leftover. Then you can enjoy them again at another meal.

How long do vegan pancakes last?

You can keep them in the fridge for a maximum of 5 days, preferably in an airtight container.

Can you freeze vegan pancakes?

Yes, they freeze well, just like regular pancakes. Put them in a freezer bag, making sure you get any air out and you can keep them there for up to 3 months.

How do you reheat vegan pancakes?

Vegan pancakes are easy to reheat in your microwave for a few seconds or the toaster oven until they’re warmed up.


Watch How To Make Vegan Pancakes (Video)

Vegan Pancake Recipe

5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 136
The PERFECT vegan pancake recipe for light and fluffy vegan pancakes made with only a few simple ingredients you probably already have sitting in your cupboard.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 cup non-dairy milk (oat milk, almond milk, rice milk, coconut milk, etc)
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 1 1/2 tbsp avocado oil (optional: can omit for oil free pancakes)

Instructions 

  • In a large mixing bowl, add flour, baking powder, sugar, and salt. Whisk together until well combined.
  • Add in non-dairy milk, water, vanilla, and oil into the bow with the dry ingredients and stir to combine will. *Note: Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
  • Let pancake batter rest for 5 minutes
  • Heat a large griddle or skillet over medium heat. If needed, you can oil the pan with vegan butter or coconut oil. Using a ladle, add about 1/2 cup of pancake batter and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container.
  • Serve pancakes warm with with pure maple syrup, vegan butter, and a side of fresh fruit.
Calories: 136kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 136kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 320mg | Potassium: 68mg | Fiber: 1g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg

More vegan pancake recipes:

Want to blow your mind? Then make a scallion pancake. Yeah, they’re not breakfast but they are pancakes of the savory kind. Our travels to Asia meant that we became spoiled on eating these before and after performing. Now you can make this rockin’ Chinese scallion pancake recipe to share with family and friends when they stop by.

Best Scallion pancake recipe

Best Scallion Pancake Recipe

If you’ve never had a Chinese scallion pancake at a dim sum or while abroad, yeah, you’re gonna love them. These are sometimes referred to as Chinese pancakes or green onion pancakes. They are crispy outside with a little chewiness inside and they have those scallions in there for a bold flavor. Did we mention there’s dipping sauce? There is, and you’re going to be hooked!

Scallion pancake ingredients

Chinese Scallion Pancake Ingredients

  • All-purpose flour – It all starts with this. Make sure you have some extra on-hand as you’ll need to flour your surface.
  • Toasted sesame oil – It’s going to add an authentic taste.
  • Boiling water – This does something wonderful to the dough to get the right texture.
  • Chicken fat – Don’t have a meltdown if you don’t have this…you can use vegetable oil instead.
  • Vegetable oil – Even if you sub out the warmed chicken fat, you’re going to need vegetable oil in this recipe, and extra for brushing the pancake.
  • Scallions – Dice these up.
  • Salt – Perks up all the flavors.
  • Dipping sauce – You’ll make a dipping sauce from soy sauce, rice vinegar, chili oil, crushed red pepper flakes, and sugar.

Easy Scallion pancake recipe

Easy Scallion Pancake Recipe

These take a little longer so they’re the best for weekend hangouts, but they are really easy. We’ve got the steps for you below and all you’ve got to do is follow that to turn out this ragin’ snack or appetizer that you won’t be able to stop eating until it’s gone.

How do you make scallion pancakes from scratch

How do you make scallion pancakes from scratch?

Grab a large mixing bowl and whisk the flour and salt together. Then add sesame oil and boiling water, mixing with a wooden spoon. You’ll get a loose dough from this. Now, lightly flour a surface and put your dough there. Knead it about 5 minutes and it should become smooth. You’ll want to add dough as you do this to keep it from sticking. Once smooth, put it in a bowl, cover with plastic and let it sit for an hour at room temperature. After resting, divide it into 8 even pieces, roll out one dough ball at a time as thin as you can get it so each is about 10 inches in diameter. Then brush the fat or oil on top, add scallions, and season with salt. Roll it up like a tube, then roll into a coil to look like a cinnamon roll. Let them all rest for 30 minutes. And you’ll roll them out again before cooking over medium-low heat. They cook about 7 to 10 minutes per side, and when done, you’ll serve them with the most excellent dipping sauce.

How to cook scallion pancakes

Expert Tips and Tricks for the Perfect Scallion Pancakes Every Time

  • You need hot water. Boiling hot. This is what gives Chinese scallion pancakes that nice chewy texture.
  • You need time to let the dough rest, to roll things out, and all that stuff. Put on your favorite KISS album while you wait. It’s worth it!
  • Make the dipping sauce too. It doesn’t take long so while you’re waiting for your dough, get that sauce ready.

What goes well with scallion pancakes

What is a scallion (Chinese) pancake made of?

Scallion pancakes may sound exotic but they use ingredients that most people have in the pantry already – flour, vegetable oil, salt, water, sesame oil, and green onions.

How long do scallion pancakes last

Can you freeze scallion pancakes

Are scallion pancakes good for you?

The scallion pancakes you get in Chinese restaurants aren’t quite as good for you because they’re greasier. But if you make them yourself, you cut down on the grease factor and have a healthier way to do dim sum.

What is a scallion Chinese pancake made of

How to cook scallion pancakes?

Scallion pancakes are cooked on your stovetop. While they do take some time to prep with the dough and all, the cook time is actually quite short. You could certainly get them ready early and then throw them on the stove when your crew comes over.

How to store leftover Chinese scallion pancakes

How do you reheat scallion pancakes

Can you buy frozen scallion pancakes?

Sure, you can buy them in the freezer section, usually in Asian supermarkets. However, making them yourself will give you the best and most authentic flavors and textures of all.

Are scallion pancakes good for you

What do you eat with scallion pancakes

What do you eat with scallion pancake?

Scallion pancakes can be eaten with any other dim sum, Chinese dish, or even put out for appetizers and snacks when you have a gathering. They are sublime on their own or with the dipping sauce.

Can you buy frozen scallion pancakes

What goes well with scallion pancakes?

If you’re putting out a spread of appetizers or game day snacks, these are perfect. Or you can make them part of a Chinese-style meal with stir-fried veggies, hot and sour soup, sesame beef, dumplings, or other dim sum dishes too.

Tricks and tips for making scallion pancakes

How to store leftover scallion pancakes?

These need to go in the fridge after they’ve cooled down. In our experience, we almost never have any leftover. Hey, rockers have big appetites!

Homemade scallion pancake recipe

How long do scallion pancakes last?

These will be good for about 3 days in the fridge, so try to use them up by then or get them in the freezer.

Homemade Chinese scallion pancake recipe

Can you freeze scallion pancakes?

Yeah, you can, and you should if you can’t eat them all quickly. Put them in a freezer bag and make sure you use them up within 2 to 3 months.

Chinese pancake recipe

How do you reheat scallion pancakes?

Do them on the stove on low heat until they’re warmed up. This prevents burning yet helps bring back some of the crispness on the exterior.


Watch How To Make Scallion Pancakes (Video)

Scallion Pancake Recipe

5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings 8 servings
Calories 248
Scallion pancakes are the perfect blend of crispy, flakey, and chewy and packed with a delicious flavor. What makes this scallion pancake recipe great is all in the technique that results in the perfect texture.

Ingredients

Scallion Pancakes

  • 2 1/2 cups all-purpose flour ((plus extra for surface flour))
  • 2 1/2 tsp toasted sesame oil
  • 1 cup boiling water
  • 1/3 cup chicken fat (warmed (can substitute vegetable oil))
  • 8 tbsp vegetable oil (divided (plus extra for brushing))
  • 2 cups diced scallions (thinly sliced (roughly 2 bunches))
  • 1 tsp salt

Dipping Sauce

  • 3 1/2 tbsp rice vinegar
  • 2 1/2 tbsp soy sauce
  • 1 tsp chili oil
  • 1/3 tsp crushed red pepper flakes
  • 1/2 tsp sugar

Instructions 

  • In a large mixing bowl add flour and salt and whisk together. Add in sesame oil and boiling water and mix with a wooden mixing spoon until it forms a loose dough.
  • Lightly flour a working surface and place dough onto your surface. Begin kneading dough for about 5 minutes until the dough becomes smooth. While kneading, add flour as necessary to prevent your dough from sticking. Once dough is smooth, place it in a bowl, cover with plastic wrap and let it rest at room temperature for about an hour.
  • Once your dough has rested for one hour, divide dough into 8 even pieces. On a lightly floured work surface, take one dough ball at a time and roll out as thin as possible. Once rolled out, each scallion pancake should be about 10” in diameter. Next evenly brush about 1 tbsp of chicken fat (or vegetable oil) over the top of the dough and spread a layer of diced scallions on top (about 1/4 cup) and season well with salt. Next roll the dough away from you into the shape of a cylinder. Once you have a tube-like cylinder, starting at one end, roll the dough into a coil like a. Cinnamon roll. Repeat the process with the remaining pieces of dough. Once you have 8 coils, cover with plastic wrap and let rest at room temperature for about 30 minutes.
  • Starting with one dough coil at a time while keeping other coils covered, lightly flour a working surface and roll out dough coil into a 6” round pancake. Repeat with each remaining dough coil stacking them as you complete each one and separating by wax paper, or lightly greased foil to prevent them from sticking.
  • Time for cooking. In a skillet on medium-low heat, add 1 tbsp of vegetable oil and heat until hot. Cook one scallion pancake at a time, flipping over frequently to prevent the scallions from burning. Cook until golden brown and crispy on both sides. It should take about 7-10 minutes to cook through. Remove scallion pancakes from skillet and place on wire rack or paper towel lined plate and let rest for a few minutes. Cut into triangles and serve with dipping sauce immediately!

Dipping Sauce

  • To make your scallion pancake dipping sauce, whisk together rice vinegar, soy sauce, chili oil, red pepper flakes and sugar in a mixing bowl until sugar is completely dissolved. Serve over scallion pancakes, or in a small dish for dipping.
Calories: 248kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 248kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 613mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

More scallion pancake recipes:

We’ve traveled the world rocking in every country. And no doubt, one of our favorites was Germany because of the German pancakes (often called Dutch pancakes or Dutch baby pancakes). This homemade German pancake recipe is going to blow you away for breakfast and they are what you need to make when you have a houseful of hungry guests in the morning.

Best German pancake recipe

Best German Pancake Recipe

If you’ve ever heard of a Dutch pancake or Dutch Baby pancake, that’s a German pancake! It’s baked in the oven rather than on the stove-top so you basically have a hands-off breakfast that cooks itself while you enjoy your coffee. This baked pancake Dutch baby recipe is super easy and comes out perfect every time!

Easy German Pancake Recipe

Making baked pancakes is simple and takes only 5 minutes to get this German pancake party started. The rest of the cook time (25 minutes) is in the oven. We love this simple yet exotic Dutch baby pancake recipe because you can do it with ease even if your eyes are still closed.

German pancake ingredients

Homemade German Pancake Ingredients

  • Eggs – You’re going to need a lot of these for this Dutch pancake recipe!
  • Milk – Helps make the batter come together.
  • All-purpose flour – The base of your German pancake batter.
  • Sugar – Just a little for added sweetness.
  • Vanilla extract – Adds that warmth to the sweet flavors.
  • Butter – Melt it first and this will be the fat your German pancake needs to rock.
  • Salt – Balances the flavors.

Easy German pancake recipe

How do you make German pancakes from scratch?

You’ll want to preheat that oven on up to 425F. While that’s happening, add your butter to a 9×13 baking dish and stick it in the oven so the butter just melts. Now comes the fun part – you’ll add your pancake ingredients to your blender, then blend on medium until smooth. Pour this mixture right into the baking dish on top of the melted butter and bake for 25 minutes or until the edges get puffy and golden brown. Serve this VIP breakfast with any of your favorite pancake toppings.

How do you make German pancakes from scratch

Expert Tips and Tricks for the Perfect German Pancakes Every Time

  • Try to use the freshest eggs you can. They really make a big difference!
  • All-purpose flour works best. It seems to rise to the occasion better than other options.
  • Melt the butter in the pan first. Seriously, this is the way to a better German pancake. It creates a nonstick surface and helps the pancake rise beautifully.

How is a German pancake different from an American pancake

What’s another word for a German pancake?

A German pancake can also be called a Dutch baby, Dutch puff, Bismarck, or even a Hootenanny. Some call it an American popover while others liken it to Yorkshire pudding.

Why are German pancakes called German pancakes?

Well, that’s because they’re from Germany! But they are also called a Dutch Baby, so it can get confusing, however they are one and the same.

Why are German pancakes called German pancakes

How is a German pancake different from an American pancake?

German pancakes are different because they use more eggs and don’t contain anything that makes them rise like baking powder or baking soda. Also, German pancakes have a more dense, shallow center while regular pancakes are fluffy. And regular pancakes are cooked on the stovetop while German pancakes are made in the oven.

What’s the difference between a Dutch Baby and a German pancake?

Call it Dutch Baby or a German pancake…the only difference is in the name. If you go out for breakfast and want a German pancake and see a Dutch Baby, or vice versa, now you can order with confidence.

What’s the difference between a crepe and a German pancake?

For starters, crepes are a French dish. Crepes can also be either sweet or savory, and they are quite thin. A German pancake is completely different from this.

Whats the difference between a dutch baby and a German pancake

How to cook German pancakes?

German pancakes are cooked in the oven. You only need a few minutes to prep the pan and the batter, then let the oven do the rest.

What goes well with German pancakes?

German pancakes are amazing with any of the usual suspects you put on your regular pancakes. Maple syrup, powdered sugar, butter, whipped cream, fresh berries…even something wild like chocolate chips makes it all the more indulgent. Oh, and don’t forget the coffee!

Whats the difference between a crepe and a German pancake

How to store leftover German pancakes?

If there are any leftovers, which is rare for us here, you should put them in the fridge.

How long do German pancakes last?

German pancakes need to be put in an airtight container in the fridge and they’ll be good for about 3 days.

Can you freeze German pancakes?

Great idea! You can freeze these by wrapping them in individual pieces. Use them within 3 months.

How do you reheat German pancakes?

Don’t microwave them or they’ll be rubbery and that’s not cool. Instead, preheat your oven to 350 degrees, then heat them for 10 to 15 minutes.


Watch How To Make German Pancakes (Video)

German Pancake Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 295
Hands down the best German Pancake recipe we’ve ever made! German Pancakes, sometimes called Dutch Baby pancakes are a lighter and more fluffy version of American style pancakes.

Ingredients

  • 6 large eggs
  • 3/4 cup milk
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 tbsp sugar
  • 5 tbsp butter (melted)

Instructions 

  • Start by preheating oven to 425F.
  • While the oven preheats, add butter to 9x13 baking dish and place in oven just until the butter melts.
  • In a blender, add eggs, milk, flour, salt, vanilla extract, and sugar. Cover and blend on medium until smooth.
  • Pour German pancake batter from blender directly in to baking dish over the melted butter.
  • Bake at 425F for about 25 minutes or until edges become puffy and golden brown.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!

Calories: 295kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 295kcal | Carbohydrates: 28g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 208mg | Potassium: 162mg | Fiber: 1g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

More German pancake recipes:

Almond flour totally rocks because it adds a nice, nutty flavor to your pancakes. And it’s great for anyone that can’t rock the gluten anymore. We love this hearty homemade almond flour pancake recipe after a late night. They make for the best start to any morning!

Best Almond flour pancake recipe

Best Almond Flour Pancake Recipe

Fluffy and delicious, sweet and nutty, you’re going to idolize these fluffy almond flour pancakes. They’re really filling too so if you want a breakfast that tastes great and fills you back up, this is the one to make.

Almond flour pancake ingredients

Homemade Almond Flour Pancake Ingredients

  • Almond flour – Blanched almond flour works best to give you an awesome texture. Do not use almond meal as it’s not the same!
  • Eggs – These bind your almond flour pancakes together.
  • Baking powder – If you’re specifically gluten-free, make sure your baking powder is too. This gives your pancakes that necessary liftoff.
  • Almond milk – Almond milk is what gives moisture to your pancakes. But if you don’t have any, no sweat. Just add water.
  • Vanilla extract – Creates that warm and sweet flavor
  • Maple syrup – Yeah, this is going into the batter and you’re going to love how much this amps up the taste.
  • Sea salt – Makes all the flavors of this come out even better.
  • Butter – For greasing your pan.

Easy Almond flour pancake recipe

Easy Almond Flour Pancake Recipe

In just 20 minutes and with only 8 ingredients, you’ll be sitting around together with your crew enjoying these delicious pancakes. Once you know how to work with almond flour for pancakes, you’ll love whipping these up for every breakfast!

How do you make almond flour pancakes from scratch

How do you make almond flour pancakes from scratch?

Grab a large mixing bowl and put all the dry ingredients in, combining together. Then use another mixing bowl for the wet ingredients, whisking until well combined. Now you’ll pour those wet ingredients into the dry ingredients bowl and stir well. Turn the stove up to medium-low heat and add your large nonstick pan, lightly greasing with butter. Scoop the batter into the pan and cook for 1 to 2 minutes per side. Then serve with your favorite pancake toppings!

Tricks and tips for almond flour pancakes

Expert Tips and Tricks for the Perfect Almond Flour Pancakes Every Time

  • Keep them small. Almond flour makes for more delicate pancakes so keeping them small ensures you can flip them more easily, and that they’ll cook evenly.
  • Beware of the batter. If you’re used to regular pancake batter, just know these won’t be quite as runny so don’t worry.
  • Lower the heat. If you see them browning around the edges but the centers aren’t done, turn down the heat to finish cooking your almond flour pancakes.

How to cook almond flour pancakes

Can almond flour be substituted for all-purpose flour in pancakes?

Yes, you can sub in almond flour in place of regular flour. Use a ratio of 1:1 though be prepared that you may need more egg to bind the flour.

What goes well with almond flour pancakes

How do you bind almond flour?

Almond flour needs a binder and without it, you’re going to wind up with a pan full of mush. In almond flour pancakes, the key is using eggs to create a batter that binds and makes for delicious results.

How long do almond flour pancakes last

How to cook almond flour pancakes?

Almond flour pancakes are cooked like regular pancakes on the stovetop in a nonstick pan. The difference is that they can be a little more delicate so you’ll want to keep your pancakes smaller in size.

Can you freeze almond flour pancakes

Why are my almond pancakes falling apart?

While almonds are an excellent source of unsaturated fats that are good for you, it means you don’t need to really add fat to the batter. However, what you do need are more eggs. If you don’t use enough, these pancakes will fall apart. Follow this recipe to get the right amount of eggs into the batter.

Can almond flour be substituted for all purpose flour in pancakes

What goes well with almond flour pancakes?

Go wild with your favorite pancake toppings as you normally would. Even though these have a little nutty taste, that’s a match for maple syrup, powdered sugar, whipped cream, and fresh berries. Heck, add some butter on top too! Yeah!

Why are my almond flour pancakes falling apart

How to store leftover almond flour pancakes?

Even though these pancakes are smaller in size, they’re going to fill you up. Yes, even with a rockstar appetite! So put the leftovers in your fridge.

How do you bind almond flour

How long do almond flour pancakes last?

You can keep these badboys in your fridge for up to 4 days. Make sure you put them in an airtight container first though.

Homemade almond flour pancake recipe

Can you freeze almond flour pancakes?

These almond flour pancakes freeze like a dream. You can stash them for up to 3 months in your freezer so go for it!

Making almond flour pancakes from scratch

How do you reheat almond flour pancakes?

Just pop them in the microwave for a few seconds at a time on 50% power. That should do the trick!


Watch How To Make Almond Flour Pancakes (Video)

Almond Flour Pancake Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 543
Looking for a gluten-free pancake? Look no further. Kulick’s almond flour pancakes have all the same delicious qualities of standard pancakes but simply with no gluten. These almond flour pancakes are light, fluffy, and taste amazing!

Ingredients

  • 2 1/2 cups almond flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup almond milk or water
  • 4 eggs
  • 2 tbsp pure maple syrup (more for serving)
  • 2 tsp vanilla extract
  • 2 tbsp butter (grease the pan)

Instructions 

  • In a large mixing bowl, add almond flour, baking powder, and salt (dry ingredients). Whisk together until well combined.
  • In a separate small mixing bowl, add almond milk, eggs, maple syrup, and vanilla extract (wet ingredients). Whisk together until well combined.
  • Next, add your wet ingredients into the bowl with the dry ingredients and stir well to evenly combine. Results can vary depending on the types of ingredients you use. If your almond flour pancake batter is too thick, add in slightly more almond milk 1 tablespoon at a time to thin it out. If your pancake batter is too thin, add in almond flour 1 tablespoon at a time to reach the desired consistency.
  • Over medium-low heat, heat a large non-stick pan or skillet. Lightly grease the pan with butter or olive oil. Using a ladle or measuring cup, scoop pancake batter into the pan and cook the pancakes for about 1 to 2 minutes per side. Be aware that almond flour pancakes cook slightly differently than regular wheat flour pancakes. They are more delicate so it is better to keep them smaller to prevent them from breaking when you flip them. Also be sure to turn the heat down low when needed to make sure the middles cook through without the edges burning.
  • Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
Calories: 543kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 543kcal | Carbohydrates: 25g | Protein: 22g | Fat: 43g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 607mg | Potassium: 92mg | Fiber: 8g | Sugar: 9g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 348mg | Iron: 4mg

More almond flour pancake recipes:

Getting to rock around the world has plenty of benefits. And among them is the chance to try food in every country. In Japan, they have these fluffy Japanese pancakes that are often called ‘souffle pancakes’. They’re a bit thicker yet lighter and fluffier than regular pancakes. Join us on our global pancake tour by making this delicious Japanese pancake recipe!

Best Japanese pancake recipe

Best Japanese (Souffle) Pancake Recipe

We’ve got our share of fluffy pancake recipes we make often in our kitchen. But among our favorites are the Japanese souffle pancakes. They’re incredibly delicious and have such a cool texture. You’ve simply got to make them and see for yourself!

Japanese souffle pancake ingredients

Fluffy Japanese Pancake Ingredients

  • Egg yolks and egg whites – You will need to separate them so you have 1 egg yolk and 2 large egg whites.
  • Flour – For this recipe, you can use all-purpose flour or cake flour if you have it.
  • Sugar – Makes your pancakes sweet.
  • Baking powder – Helps the pancakes lift up for a classic Japanese fluffy pancake recipe texture.
  • Milk – Provides that creamy texture for the batter.
  • Vanilla extract – Rounds out the sweetness of the sugar.
  • Cream of tartar – This will be used when making the egg white mixture.

Easy Japanese pancake recipe

Easy Japanese Pancake Recipe

Is it different? You bet! But it’s not any harder than making any other kind of pancake from scratch. We’ll show you how to strike the right chords for balance and getting these tasty Japanese pancakes to come out perfectly.

How do you make fluffy Japanese pancakes from scratch

How do you make fluffy Japanese pancakes from scratch?

There are a few more steps than regular pancakes, but they aren’t hard. You’ll whisk the egg yolk with a tablespoon of sugar so it’s light yellow and frothy, then add vanilla extract and the milk a tablespoon at a time. With a sifter, you’ll add in the flour and baking powder, whisking well. Then you make the egg white mixture in a separate bowl with a hand mixer or stand mixer. Whip the egg whites with the cream of tartar until foamy, adding 1 ½ tablespoons of sugar a little at a time until this mixture has a thick meringue texture that peaks. Combine them together, then cook them in a large non-stick frying pan that has a well-fitting lid. The heat must be low, and you must lightly grease it with oil. Pour the batter onto your pan, cover, and cook for 4 to 5 minutes. Lift it carefully, then add a little scoop of batter on top of each pancake, cover again and cook for 4 to 5 more minutes. Gently flip each one over and then cook for 5 to 6 more minutes. They will get taller and fluffier. They’re done when they are golden brown on both sides and completely cooked through.

Souffle pancake recipe

Expert Tips and Tricks for the Perfect Fluffy Japanese Pancakes Every Time

  • Make sure you get the meringue just right. It should be cold until you whisk it and you should put it in a bowl that is clean and dry as anything else in that bowl can muck up that meringue. The peaks should hold but not be too stiff nor too soft for the perfect Japan fluffy pancakes.
  • Keep the heat low. Japanese pancakes require a lower cooking temperature and a bit more patience than other pancakes. Turning it up too high will burn the outside while the inside stays raw.
  • Cover them. Trust us, this will help take care of cooking the inside of the pancake. No one likes a raw-batter-filled inside!
  • Be gentle when flipping. Take it easy and handle souffle pancakes like you would a rare KISS collectible, ok?

How to cook fluffy Japanese pancakes

What is different about Japanese pancakes?

Japanese pancakes have a taller profile and a souffle-like texture. While made from the same kind of ingredients, the technique is a bit different which changes how these delicious pancakes turn out.

What goes well with Japanese souffle pancakes

What are Japanese souffle pancakes made of?

Japanese souffle pancakes have similar ingredients to regular pancakes – sugar, eggs, milk, flour, baking powder, and vanilla extract. They also contain cream of tartar and change in texture due to the preparation method.

How to store leftover Japanese pancakes

What are Japanese pancakes called?

Japanese pancakes are called “hottokeki” for “hotcakes.”

How long do Japanese souffle pancakes last

Are souffle pancakes raw?

No, they shouldn’t be raw. This is why you cook them covered and at a low temperature to ensure the inside gets cooked through.

Can you freeze Japanese souffle pancakes

What do Japanese pancakes taste like?

They’re sweet and delicious with an almost custard-like souffle texture to them.

How do you reheat Japanese souffle pancakes

Do souffle pancakes taste eggy?

No, they don’t. Or at least, they shouldn’t. Following this recipe will keep you from having eggy-tasting souffle pancakes.

What is different about Japanese pancake

How to cook Fluffy Japanese pancakes?

Fluffy Japanese pancakes require patience and dedication. You must mix the egg yolk mixture first, then the egg white mixture. After you make your batter, you’ll need to cook them slow and low on your stovetop in a large non-stick skillet that has a tight-fitting lid.

What are Japanese souffle pancakes made of

Why do my Japanese pancakes deflate?

Chances are that you have a problem with the meringue step. When you over-beat the egg whites or don’t beat them enough, your pancakes can deflate.

What do Japanese pancakes taste like

How do you make souffle pancakes not deflate?

Take your time making the meringue. You want to beat it enough that it forms good, stiff peaks, but not too much or too little either.

What are Japanese pancakes called

Why is my souffle pancake batter runny?

Again, it all comes down to those egg whites. If you don’t beat them long enough, they will become runny and make the batter runny too.

What goes well with Japanese Souffle pancakes?

Japanese souffle pancakes might have a different texture, but they still taste as amazing as regular pancakes with the usual toppings. Maple syrup, powdered sugar, butter, whipped cream, and fresh berries are all awesome options.

Souffle pancakes from scratch

How to store leftover Japanese pancakes?

You’ll want to put your Japanese pancakes in an airtight container in the fridge after you’ve eaten your fill.

Best souffle pancake recipe

How long do Japanese pancakes last?

Unfortunately, you won’t want to wait long to tear into those Japanese pancake leftovers. They’ll be good for up to 2 days, but honestly, they’re the best right after you make them so try to use them quickly.

Homemade souffle pancake recipe

Can you freeze Japanese pancakes?

Well, you CAN, but that doesn’t mean you should. The souffle texture doesn’t hold up all that well in the freezer.

Homemade Japanese souffle pancake recipe

How do you reheat Japanese pancakes?

Better enjoy your Japanese pancakes now, so reheat them in the oven at 200F. This should warm them up slowly, though expect that the texture will be a bit different than when you first made them.


Watch How To Make Japanese Souffle Pancakes (Video)

Japanese Pancake Recipe (Souffle Pancakes)

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 129
Japan has pancakes? Yes, they do…and they’re amazing. Fluffy Japanese pancakes sometimes called Souffle Pancakes are a thicker, lighter, fluffier style of pancake that are absolutely delicious. If you’ve never had them, you’re in for a treat!

Ingredients

Egg Yolks

  • 1 egg yolk
  • 1 tbsp granulated sugar
  • 1 1/2 cups milk
  • 3 tbsp all-purpose flour or cake flour
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract

Egg Whites

  • 2 large egg whites
  • 1/8 tsp cream of tartar
  • 1 1/2 tbsp granulated sugar

Instructions 

  • Start with the egg yolk by whisking together with 1 tbsp of sugar until light yellow and frothy. Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Then add in the vanilla extract and begin adding in the milk 1 tablespoon at a time. Using a sifter, sift the flour and baking powder together over your egg yolk mixture and whisk well to ensure all ingredients are well combined.
  • Next we will work on the egg white mixture. In a separate bowl, using an electric hand mixer or kitchen mixer, whip the egg whites and the cream of tartar together until foamy, adding in the 1 1/2 tablespoons of sugar a small amount at a time until the egg whites are a thick meringue texture that holds a peak well. Once you achieve this texture, stop whipping. You do not want to over whip the egg white mixture.
  • Next we need to incorporate your egg yolk and egg white mixture. Add about 1/4 of the whipped egg white mixture and whisk it continuously into the bowl with the yolks until well combined. Then add half of the remaining whites into the yolk mixture and continue whisking being careful not to deflate them as they combine. Then transfer the egg yolk mixture back into the remaining egg whites while whisking lightly. Use a spatula to fold the final mixture together evenly.
  • Now we are ready to start the cooking process. Start by heating up a large non stick frying pan (with a well fitting lid) over low heat. VERY lightly grease your pan with oil and use a paper towel to spread evenly to achieve a very light coating. Once the pan is warm you a ready to start cooking. These pancakes need a lot of space. So unless you have a very large pan with a lid, I recommend making only one or two of these at a time. Using a measuring cup or ice cream scoop, scoop the soufflé’s pancake batter onto the pan, cover and cook for about 4-5 minutes.
  • After about 4-5 minutes, carefully lift the lid and add slightly less than one full scoop of pancake batter on top of each pancake. Cover immediately and continue to cook for an additional 4-5 minutes. Carefully remove the lid and use a spatula to gently look under the pancake to see how cooked it is. When it is ready to flip, the pancake should release easily. Gently flip each Souffle pancake, cover, and cook for 5-6 more minutes. As the pancakes cook, they will expand taller and fluffier when they’re done.
  • You’ll know the pancakes are done when they are golden brown on each side and cooked through. Gently remove and serve immediately with your favorite toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are great options!
Calories: 129kcal
Course: Breakfast
Cuisine: American

Nutrition

Calories: 129kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 93mg | Potassium: 172mg | Fiber: 1g | Sugar: 12g | Vitamin A: 213IU | Calcium: 126mg | Iron: 1mg

More Japanese souffle pancake recipes: