Start by preparing your pancake better. Add all of you ingredients to a blender and blend on medium until smooth. It should take about 45 seconds. Leave the batter in your blender while you prepare your pan for cooking.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with vegetable oil, coconut oil, or olive oil. 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!
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. Then fold in the chocolate chips evenly into your batter.
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!
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
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 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.
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.
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.
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 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.
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.
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 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.
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.
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.
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.
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
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
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
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 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!
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 sourdough pancakes?
Sourdough pancakes are simply pancakes that are made with sourdough starters. They have a light and fluffy texture that tastes wonderful.
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 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.
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.
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.
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!
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
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
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.
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!
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.
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 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!
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.
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.
1 1/2tbspavocado oil(optional: can omit for oil free pancakes)
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.
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
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!
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
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?
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.
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 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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
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.
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
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.
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.
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.
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.
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.
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.
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!
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.
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 (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!
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
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?
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.
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?
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 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.
What are Japanese pancakes called?
Japanese pancakes are called “hottokeki” for “hotcakes.”
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.
What do Japanese pancakes taste like?
They’re sweet and delicious with an almost custard-like souffle texture to them.
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.
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.
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.
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.
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.
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.
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.
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.
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)
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!
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!
If you’re from a Jewish family then you know how much potato pancakes rock! But whatever religion you believe in or even if you don’t, potato pancakes are worthy of worshipping. Our potato pancake recipe will show you how to get this iconic pancake in a state of perfection. Enjoy it for breakfast, lunch, dinner, or snacks!
Best Potato Pancake Recipe
It might seem convenient to buy those potato pancakes from the freezer section. However, they taste so much better when you make them yourself. There’s not much to making the best potato pancake recipe on the planet. These are so good that everyone raves about them, so give them a try.
Easy Potato Pancake Recipe
Potato pancakes are remarkably easy to make. Even if you’ve never had them before or attempted making them before, we’re going to show you how to make them so that other potato pancakes will bow to them!
Potato Pancake Ingredients
Russet potatoes – You’ll need to peel and grate them so you have 4 cups.
Sweet onion – You’ll also need to peel and grate this one.
Eggs – Choose large ones for the most binding power.
All-purpose flour – Helps make this into a proper potato pancake.
Seasonings – You’ll need kosher salt, garlic powder, onion powder, and black pepper.
How do you make potato pancakes from scratch?
To make these easy potato pancakes, you’ll first get the potatoes and onion ready by peeling and grating. Then, squeeze as much liquid from them as you can and put into a large mixing bowl. In another mixing bowl, add your eggs, flour, salt, garlic powder, onion powder, and pepper. Mix with a wire whisk, then add this mixture to the potatoes and stir well to combine evenly. Heat a large non-stick pan or skillet with vegetable oil over medium-high on the stove. When the oil is hot, carefully scoop in 1/3-cup of the mixture without overcrowding the skillet. It should sizzle as you do, a sign the pan is nice and hot. With your spatula, press down gently to flatten into a pancake. Cook for 4 minutes, then flip and cook until golden brown. Serve with chives and sour cream if you desire!
Expert Tips and Tricks for the Perfect Potato Pancakes Every Time
Squeeze out that water. Too much moisture will ruin your potato pancakes and keep them from getting crispy on the outside.
Make sure the pan is hot enough. The oil should sizzle when you scoop your potato pancake into the pan.
Leave space between pancakes. When you overcrowd the pan, your potato pancakes will soak up more oil because it lowers the temperature of the oil in the pan.
Keep them hot. If you need to keep batches of potato pancakes warm for friends and family, you can keep them in the oven on a tray at 250F.
What are potato pancakes made of?
Potato pancakes are made from Russet potatoes, sweet onion, eggs, all-purpose flour, and seasonings that include kosher salt, black pepper, garlic powder, and onion powder.
What is the difference between latkes and potato pancakes?
They are mostly the same though potato pancakes tend to have a more rounded shape and are thinner than latkes.
How to cook potato pancakes?
Potato pancakes are cooked on your stovetop in a skillet with ample vegetable oil. Make sure you don’t crowd the pan and they’ll come out perfectly!
How do you keep potato pancakes from turning brown?
When exposed to air, raw potatoes can turn brown or gray and have an unappetizing appearance. To keep this from happening, drop your peeled potatoes in a bowl of water first until you’re ready to grate them.
How do you keep potato pancakes from getting soggy?
You can either put them on paper towels or dry them on a rack. This will soak up excess oil and keep them at the perfect texture.
Why won’t my potato pancakes stay together?
With this recipe, you shouldn’t have any trouble, though the key is to make sure you’ve squeezed as much liquid from the grated potatoes and onions before forming the batter. Another option is to add a little more flour to the batter to help hold it together.
Why do my potato pancakes fall apart?
Your batter might be too wet. This is why it is so important to squeeze that excess liquid from the potatoes and onions first so that all the other ingredients come together to bind it.
What goes well with potato pancakes?
Some people eat them plain. Others like a little salt and pepper on top. We like them with sour cream and chives, but we’ve also seen people eat them with applesauce and love it. If you want to feed a crowd and serve more than potato pancakes, bagels and lox are always a great idea.
How to store leftover potato pancakes?
If you made enough to feed a rock band and all their roadies but still have leftovers, you can wrap your potato pancakes in foil and put them in the fridge.
How long do potato pancakes last?
Potato pancakes are best when you eat them quickly. We recommend you eat them within 2 days or you can put them in the freezer to keep them longer.
Can you freeze potato pancakes?
Yes, you most certainly can freeze the potato pancakes you make with our recipe. Ideally, you should eat them within 3 months though.
How to reheat potato pancakes?
When you’re ready to eat those potato pancakes, you can reheat them in the oven. Preheat it to 375F and then put them on a baking sheet, heating through for 10 minutes. Then serve them with sour cream and chives or whatever you like.
Peel potatoes and onion and grate into a colander. Next, place grated potatoes and onion in a nut milk bag or tea towel and squeeze as much liquid as you can out of them. You want to extract the loose moisture. Place potatoes and onions into a large mixing bowl.
In a separate mixing bowl, add eggs, all-purpose flour, salt, garlic powder, onion powder, and pepper. Use a wire whisk and whisk until completely smooth.
Add the wet egg mixture to the potatoes and stir well to evenly combine.
In a large non-stick pan or skillet, add oil and heat over medium high on the stove.
Once the oil is hot, carefully add 1/3 cup size scoops of potato mixture to the oil leaving enough space between each potato pancake. The oil should be hot enough to hear a them sizzle when they touch the oil.
Using a spatula, gently press the top of each potato stack down to form a flat pancake shape.
Cook each potato pancake for about 4 minutes until the bottom becomes a golden brown color. Using a spatula, flip each pancake and cook the opposite side until also golden brown. Add more oil as needed.
Serve immediately while warm. Serve plain, with salt and pepper, or chives and sour cream. If you need to keep batches of potato pancakes warm, you can keep them in the oven on a tray at 250F.