Blueberry Pancakes Recipe
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh blueberries
- In a large bowl, mix together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, as this can make the pancakes tough.
- Gently fold in the fresh blueberries.
- Heat a non-stick pan or griddle over medium heat.
- Using a 1/4 cup measure, pour the batter onto the pan.
- Cook until small bubbles form on the surface of the pancake and the edges start to look dry.
- Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve the pancakes hot with your favorite syrup, butter, and extra blueberries, if desired.
Enjoy your delicious and fluffy blueberry pancakes! This recipe makes about 6-8 medium-sized pancakes, so feel free to double or triple the ingredients if you’re cooking for a crowd.
Almond Flour Pancakes Recipe
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat the eggs, then add in the melted coconut oil and almond milk, and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, as this can make the pancakes tough.
- Heat a non-stick pan or griddle over medium heat.
- Using a 1/4 cup measure, pour the batter onto the pan.
- Cook until small bubbles form on the surface of the pancake and the edges start to look dry, about 2-3 minutes.
- Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve the pancakes hot with your favorite syrup, butter, and extra toppings, if desired.
This recipe makes about 4 medium-sized pancakes, so feel free to double or triple the ingredients if you’re cooking for a crowd. Almond flour gives these pancakes a nutty and rich flavor, while coconut flour helps to lighten them up. They’re a perfect gluten-free and low-carb alternative to traditional pancakes, and are sure to satisfy any breakfast craving.
Oatmeal Pancakes Recipe
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups milk
- 1 egg
- 2 tablespoons melted butter
- In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the egg and then add the milk and melted butter, and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, as this can make the pancakes tough.
- Let the batter sit for a few minutes to thicken.
- Heat a non-stick pan or griddle over medium heat.
- Using a 1/4 cup measure, pour the batter onto the pan.
- Cook until small bubbles form on the surface of the pancake and the edges start to look dry, about 2-3 minutes.
- Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve the pancakes hot with your favorite syrup, butter, and extra toppings, if desired.
These oatmeal pancakes are a filling and nutritious breakfast option. The oats add texture and whole grain goodness, while the flour, baking powder, and baking soda help to make them fluffy and light. This recipe makes about 6-8 medium-sized pancakes, so feel free to double or triple the ingredients if you’re cooking for a crowd. Serve them with your favorite toppings, such as fresh fruit, nuts, or yogurt, for a delicious start to your day.
Gluten-Free Pancakes Recipe
- 1 cup gluten-free flour blend
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup almond milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- In a separate bowl, beat the egg and then add the almond milk, melted coconut oil, and vanilla extract, and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, as this can make the pancakes tough.
- Let the batter sit for a few minutes to thicken.
- Heat a non-stick pan or griddle over medium heat.
- Using a 1/4 cup measure, pour the batter onto the pan.
- Cook until small bubbles form on the surface of the pancake and the edges start to look dry, about 2-3 minutes.
- Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve the pancakes hot with your favorite syrup, butter, and extra toppings, if desired.
These gluten-free pancakes are a delicious and easy breakfast option for those with gluten sensitivities or allergies. The gluten-free flour blend, almond milk, and coconut oil make for a light and fluffy batter that cooks up just like regular pancakes. This recipe makes about 4 medium-sized pancakes, so feel free to double or triple the ingredients if you’re cooking for a crowd. Serve them with your favorite toppings, such as fresh fruit, nuts, or yogurt, for a satisfying start to your day.
Pumpkin Pancakes Recipe
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, beat the egg and then add the milk, pumpkin puree, melted butter, and brown sugar, and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, as this can make the pancakes tough.
- Let the batter sit for a few minutes to thicken.
- Heat a non-stick pan or griddle over medium heat.
- Using a 1/4 cup measure, pour the batter onto the pan.
- Cook until small bubbles form on the surface of the pancake and the edges start to look dry, about 2-3 minutes.
- Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve the pancakes hot with your favorite syrup, butter, and extra toppings, if desired.
These pumpkin pancakes are a fall favorite, packed with warm spices and the sweet, earthy flavor of pumpkin. The addition of pumpkin puree makes these pancakes extra moist and tender, while the spices add depth of flavor. This recipe makes about 8 medium-sized pancakes, so feel free to double or triple the ingredients if you’re cooking for a crowd. Serve them with your favorite toppings, such as whipped cream, pecans, or maple syrup, for a cozy and delicious breakfast.
