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Share to PinterestHow to Get Creative With Pancake Recipes
Share to PinterestHow to Get Creative With Pancake Recipes

Breakfast is the most important meal of the day. A healthy, filling breakfast provides energy for a full and productive day at work, school, or home. Depending on how you prepare them, pancakes can be a sweet or savory way to start your day.

Different pancake recipes usually do not require much adjustment or substitution. Pancakes are a great way to experiment with new flavor and texture combinations. However, if you want to try some alternatives to all-purpose flour, give brown rice, oat, corn, sorghum, chestnut, or buckwheat flours a go.


Berry Sauce

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Berry sauces are popular for many pancake recipes. This simple berry sauce recipe covers approximately 16 pancakes. Berries can be fresh or frozen, although fresh berries are recommended as a topping. Combine 1/2 cup each of blueberries, blackberries, and raspberries with 1 cup of sliced strawberries. Blend the berries into a puree, then use a mesh strainer to remove seeds. Pour the strained berries into a medium-sized saucepan with 2 Tbsp of honey, 1/2 tsp each of cinnamon and nutmeg, and 1 Tbsp of molasses or brown sugar. Bring the puree to a boil while stirring consistently. Remove the saucepan from the burner, and stir in a 1/4 cup each of blueberries, strawberries, blackberries, and raspberries.


Traditional Buckwheat Pancakes

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Combine 1 cup buckwheat flour, 2 Tbsp of brown sugar, 1 tsp of baking powder, 1/2 tsp of salt, and 1/8 tsp each of cinnamon and ground cloves in a large bowl. Mix 1 cup of buttermilk, 1 Tbsp of melted butter and maple or fruit syrup in another bowl. Whisk the moist ingredients into the dry ingredients until smooth. Preheat a griddle and coat it with melted butter. Pour the batter onto the griddle in 1/4 cup portions, and cook until both sides are golden brown. Serve topped with butter, syrup, whipped cream, or fruit.


Single Serve Dutch-Baby Pancake

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These single-serve pancakes are ideal for breakfast or brunch. Preheat the oven to 475 degrees f. Mix 1/4 cup of milk, 1/4 tsp of vanilla extract, and 1/2-tsp of lemon zest in a bowl. Whisk 1/4 cup of flour into the mixture until it is smooth. Coat a shallow saucepan, cast iron skillet, or an oven-safe ramekin with melted butter. Bake 1/4 cup batter portions for 10 minutes until each pancake is puffed and golden-brown. Serve with confectioners sugar, preserves, syrup, or fresh fruit.


Oat Flour Chocolate Chip Pancakes

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Mix 2 cups of oat flour, 2 tsp of baking powder, and a pinch of sea salt together in a large bowl. Combine 1 egg, 2 tbsp melted coconut oil, 1 tbsp of vanilla extract, and 1-cup of vanilla almond milk in a separate bowl. Whisk the wet and dry ingredients into a smooth consistency. Mix 1/2 cup of chocolate chips evenly throughout the batter. Let the batter sit for 30 minutes, then scoop 1/4 cup portions onto a greased, pre-heated griddle or skillet. Cover the griddle and cook on medium or high heat until bubbles form, then flip the pancakes. Serve with syrup or fruit preserves.


Almond Flour Pancakes

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This sweet and filling almond flour recipe makes six pancakes. Combine 2 eggs, 1/2 cup of coconut milk, and 1 tsp of vanilla extract in a large bowl. Add 1.25 cups of almond flour, 1/4 tsp of baking soda, and a pinch of salt while whisking for a smooth batter. Coat a large nonstick skillet with coconut oil, and scoop the batter out in 1/4 cup portions. Cook over medium heat until bubbles appear and the edges are firm. Flip the pancakes and cook until they are golden brown.


Chocolate Cookie Pancakes

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This delicious recipe produces 15 pancakes that turn breakfast into dessert. Crush 15 cream-filled chocolate cookies as finely as possible. Whisk 1-cup of flour, 2-tsp each of baking soda and baking powder, 1/2-tsp of salt, and the crushed cookies in a large bowl. Beat two eggs in a separate bowl, then mix in 2.5 cups of milk and 4 Tbsp of melted butter. Combine wet and dry ingredients and mix together until the batter is fairly smooth, but still has a slightly lumpy texture. The batter is best when stored in the refrigerator overnight, but it can be used after sitting for 30 minutes. Coat a skillet with butter over medium or high heat. Drop the batter into the skillet in 1/3 cup portions. The pancakes are done when they are golden brown with crisp edges. Top with more crushed cookies and whipped cream.


Vegan and Gluten-Free Coconut Pancakes

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This vegan coconut pancake recipe can be prepared quickly. Mix 1/4 cup of flax meal and 1/2 cup of hot water in a large bowl. Let the flax mixture sit until it gels. Use a separate bowl to whisk 1/4 cup of arrowroot powder, 2/3 cup coconut flour, and 1.5 Tbsp baking powder. Stir 3 cups of coconut milk and 1/4-cup of olive oil into the flax gel, then stir in the dry ingredients. Coat a hot skillet with coconut oil, then pour 1/4 cup portions of the batter onto the skillet. Cook until bubbles form, then flip the pancakes and cook until they are golden brown on both sides.


Protein Pancake

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This recipe is full of protein. Mix 1/4 cup each of vanilla protein powder and flaxseed meal, 1/2 tsp of baking powder, 1/8 tsp of cinnamon, and 1/2 tsp of vanilla extract. Blend this mixture until it is smooth. Coat a hot skillet or griddle with coconut oil, then add the batter in 1/3 cup portions. Cook for 2-4 minutes, then serve the pancakes topped with maple syrup and pecans.


Salmon Potato Pancakes

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These salmon potato pancakes are perfect for lunch or an appetizer. Combine 1/2 cup of sour cream, 1/4 tsp of pepper, and 1 tsp of grated lemon rind in a mixing bowl. Cover the bowl and let it chill in the refrigerator. Mix 2 -cups of mashed potatoes, 6 Tbsp of flour, 1/2 tsp of baking powder, 2 eggs, and half of a small yellow onion in a separate bowl. Coat a heated skillet with olive oil over medium heat. Cook the potato mixture in 1.5 Tbsp portions for 2-3 minutes on each side. Top the cooked pancakes with the sour cream mixture and thinly sliced smoked salmon. Add chives as a garnish.


German Oven Pancakes

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This quick and easy pancake recipe is perfect for busy mornings. Preheat the oven to 450 degrees f, then combine three eggs, 1/2 cup of milk, 3 Tbsp of melted butter, and 1/4 tsp each of salt and sugar in a large mixing bowl. Add 1/2 cup of flour slowly while whisking. Coat a 9-inch or 11-inch cast iron skillet with butter. Pour the batter into the skillet and bake for 12-18 minutes. The pancakes are ready when the edges are brown and slightly curled. Serve these fluffy pancakes with ice cream and berry sauce.



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