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Pancakes

Explore a variety of pancake recipes from fluffy Japanese soufflé pancakes to quick and easy sheet pan options, perfect for breakfast or any meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups all-purpose flour Can be substituted with whole wheat flour for a healthier option.
  • 2 tbsp sugar Adjust according to your sweetness preference.
  • 1 tbsp baking powder Ensure it's fresh for fluffiness.
  • 1/2 tsp salt Enhances overall flavor.
  • 1 cup milk Use any milk of your choice.
  • 1 large egg Can be replaced with flax egg for a vegan option.
  • 1/4 cup unsalted butter, melted Can be substituted with oil for a lighter option.
Flavor Variations
  • 1/2 cup Greek yogurt For Greek yogurt pancakes.
  • 1/2 cup blueberries For blueberry pancakes.
  • 1 medium banana, mashed For banana pancake bites.
  • 1 tbsp lemon juice For lemon blueberry flavor.
  • 2 links sausage, cooked and crumbled For pancake sausage casserole.

Method
 

Preparation
  1. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. If adding flavors, fold in desired ingredients (like blueberries or mashed banana).
Cooking
  1. Preheat a skillet or griddle over medium heat and grease with butter or oil.
  2. Pour 1/4 cup of batter for each pancake onto the skillet.
  3. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden.
  4. Repeat until all batter is used, keeping cooked pancakes warm in an oven set to low.

Notes

Customize pancakes with toppings like maple syrup, fresh fruit, or a dollop of Greek yogurt. These recipes can also be adapted for dietary preferences such as vegan by substituting ingredients.