Pumpkin Pancakes Recipe

Pumpkin pie is my favorite Thanksgiving dessert, and pumpkin pancakes from scratch are one of my favorite kinds of pancakes (along with quite a few others). They remind me of the holidays and get me in the mood for Fall.

Pumpkin pancakes are moist, fluffy, and very flavorful. As long as you don’t thin out the batter with milk, you’ll end up with lots of pumpkin flavor which is critical for full force flavor. This recipe is full of all sorts of spices that add all the flavor you would want to such a festive pancake. They are easy to make and very fun to dress up. You’ll find yourself making them all year round because you just can’t resist.

Serve them only with real maple syrup, not the fake stuff. Chopped walnuts or pecans taste great on top, and so does a dollop of whipped cream sprinkled with grated nutmeg. Think about what tastes amazing with your pumpkin pie and it will probably taste great with these as well.

Ingredients

2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg, lightly beaten
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla

Directions

In a large bowl, sift together the flour, brown sugar (as well as you can), baking powder, allspice, cinnamon, nutmeg, ginger and salt. Stir it with a spoon so that the spices are evenly dispersed throughout the mixture.

In a separate bowl, mix the milk, pumpkin puree, egg, vegetable oil, vinegar and vanilla with a whisk until it’s thoroughly combined. Pour the wet ingredients into the first bowl of dry ingredients and stir sparingly.

The batter should be fairly well mixed with a few lumps expected. It will be a thicker pancake batter than normal pancakes. That is what you want. Let it rest in the refrigerator for about 15 to 30 minutes.

Heat a griddle to medium high heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the pan. The pancakes should be spaced about 1 or 2 inches apart. If they don’t spread much, use a ladle to spread out the batter a little more.

Let them cook on the pan until tiny bubbles form across the surface. This should take about 1 or 2 minutes. Flip them over and cook them for about another minute or 2 until they are golden brown.

Serve the pancakes warm with your favorite Fall topping.

Low Carb Pancakes Recipe

It’s hard to come up with a low carb pancake recipe that isn’t too eggy or dense. I found this recipe and I think it’s the best as far as being low carb, tasting good and having good texture. It’s not too eggy and there is no flour. Plus, it’s packed with protein and has lots of fiber. It’s not like other low carb recipes that are made up mostly of fat.

Next to being low carb, the second best thing about this recipe is that it’s so easy. I would say the part I hate most is having to clean the blender, but it’s no big deal. Other than that, it can be thrown together without having to wait for it to rest or having to mix it ever so gently. It’s nearly foolproof if you can manage to keep from burning them.

Another thing I especially like about this recipe is that it includes normal foods that I have on hand. This is not to say that almond flour and buckwheat flour aren’t normal foods. They are normal in the sense that they are real food and not 80% chemicals. By normal I mean foods that I am familiar with and might actually buy on a regular shopping trip.

That being said, the ingredients do stray a little from the ingredients normally found in pancakes, but this does not detract from the deliciousness of them. You’ll be surprised at how similar they are to regular pancakes as far as taste and texture. Give this low carb pancake recipe a try and drizzle with sugar-free syrup or top with fruit.

Ingredients

1/2 cup instant oats
1/2 cup cottage cheese
1 teaspoon vanilla
2 eggs

Directions

Measure out every ingredient and pour it into the blender. Feel free to add any other kind of flavorings you like such as maple flavoring, cinnamon, nutmeg, etc. You can also sweeten up the pancakes a little with the sugar substitute of your choice.

Blend the ingredients until the mixture is smooth and resembles pancake batter. Heat your griddle to medium high and lightly grease it. Pour the batter onto the pan to form small, 3 or 4 inch wide pancakes. Wait until tiny bubbles form on the surface, about 1 to 2 minutes, and flip. Let them brown on the other side and enjoy.

Cottage Cheese Pancakes Recipe

A good recipe for cottage cheese pancakes will be full of protein and taste great. I love to make cottage cheese pancakes as a low carb option. I have included two different cottage cheese pancake recipes including plain and oatmeal cottage cheese pancakes.

The plain more resemble regular pancakes in how they are made and their texture. Cottage cheese works great in pancakes because it makes them tender and flavorful.

The second recipe is a little different. It doesn’t contain a leavening agent or flour. It has oats instead of flour. These are great for those who are on a low carb diet. Eat them with a small drizzle of real maple syrup or a sugar free pancake syrup and you can actually have a treat now and then while on a low carb diet.

Cottage Cheese Pancakes Recipe

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
4 eggs, lightly beaten
1 cup cottage cheese
1/2 cup milk
2 tablespoons vegetable oil

Directions

In a large bowl, sift together the flour, baking soda, salt and sugar. Stir to combine the ingredients. Feel free to sift a second time for extra fluffy pancakes or if you feel like the mixture clumped up a lot when you stirred it together.

In a separate bowl, whisk together the eggs, cottage cheese, milk and vegetable oil. If you are worried about cottage cheese chunks, whisk or stir the cottage cheese first vigorously to get out the lumps before adding it in with the rest of the ingredients. Another idea is to put this part of the mixture in a blender and blend it until smooth. It will get out the lumps while also mixing together the wet ingredients.

Take the wet mixture and pour it into the dry ingredients. Stir just until the dry ingredients are moistened. Put the batter in the refrigerator for at least 15 minutes while you prepare the pan.

Set a griddle to medium high heat and let it get hot. Lightly grease it just before adding the pancake batter. Pour about 1/4 cup of batter onto the griddle to form pancakes spaced about 1 to 2 inches apart. Let them cook until bubbles form across the surface of the pancake. Flip and brown them on the other side.

Cottage Cheese Oatmeal Pancakes

Ingredients

1/2 cup instant oats
1/2 cup cottage cheese
1 teaspoon vanilla
2 eggs

Directions

Add all four ingredients to a blender and blend until smooth. Heat a griddle to medium high heat and grease lightly with oil or butter. Pour a couple tablespoons of batter onto the pan and space them out about 1 to 2 inches apart.

Let the pancakes cook for about a minute or two and flip them over. Some bubbles will form and they will brown. Brown them on the other side.

To sweeten up the pancakes a little, add 2 teaspoons of honey or a sweetener of your choice in the equivalent amount.

Serve either type of pancakes with butter and syrup or sliced fruit for a healthier option. You can also choose to serve them savory with eggs and bacon or sausage.

Peanut Butter Pancakes

Peanut butter isn’t an easy addition to pancakes, but when I discovered that it could be done, I was very excited. I like peanut butter a lot, and one of my favorite things about it is that there are so many delicious, unique flavor combinations that can go with it.

I add chocolate chips for a Reese’s-style flavor with chocolate peanut butter pancakes, apples (apple and peanut butter is one of my favorite snacks), or bananas like a banana and peanut butter sandwich. I usually add the chocolate chips and apple chunks right into the pancakes so they get hot and gooey, but sometimes I prefer to spread banana slices on top without being warm when I make peanut butter banana pancakes.

Do you love peanut butter and jelly? Why not try your hand at peanut butter and jelly pancakes. There are a couple ways to do this. First, get your favorite jelly and stir it vigorously to make it smooth. Heat it up in the microwave for a few seconds if necessary. You can drizzle it into the pancake batter immediately after pouring it on the pan, or spread the finished pancakes with your jelly. Either way is super delicious.

Of course, there is no reason why peanut butter pancakes can’t be served the old-fashioned way with butter and warm maple syrup. The added salt makes it a delicious sweet-and-salty combination.

However you enjoy your peanut butter pancakes, it is important to find a good peanut butter pancake recipe. Getting the peanut butter mixed in well at just the right stage is very important because it can easily be too lumpy. A few lumps of peanut butter here and there, or extra chopped peanuts is fine, but you want to incorporate it as much as possible.

I have tried several different peanut butter recipes, but this one has always worked best for me. It’s easy to follow and works well. You can also try substituting almond butter to make almond butter pancakes.

Ingredients

1 ½ cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ tsp. salt
1 ¼ cups milk
1 egg, lightly beaten
¼ cup peanut butter, creamy or chunky
1 tablespoon vegetable oil

Directions

In a medium bowl, sift together the flour, sugar, baking powder, and salt. Stir it together with a whisk or wooden spoon so that all the ingredients are well-combined. Sift a second time for extra fluffy peanut butter pancakes.

In a small bowl, add the peanut butter. Stir it vigorously with a spoon so that it gets softer, smoother, and thinner. Put it in the microwave for a few seconds if necessary to get it softer. This will make it easier to mix into the rest of the ingredients. Don’t melt the peanut butter, just make it smooth.

In a separate large bowl, mix together the milk, egg, peanut butter, and vegetable oil. I usually like to mix the vegetable oil into the peanut butter first because it makes the peanut butter even smoother. Then add the egg and the milk little by little until it’s all mixed together.

Pour the wet ingredients into the dry ingredients and stir gently with a whisk or a wooden spoon. Mix just until most of the lumps are gone. Put the batter in the refrigerator for 15 to 30 minutes. During this time, bubbles will form for extra fluffy pancakes and the rest of the lumps will dissolve.

In the meantime, get your griddle nice and hot to about medium high heat, or 350 degrees if it’s an electric griddle. Make sure it is completely heated up before adding a brush of oil or butter. Clarified butter works best because it won’t burn. Don’t grease it until the batter is ready.

Use a ladle or a measuring cup to pour about ¼ cup of batter onto the pan. Space each pancake about 1 to 2 inches apart. NOTE: Don’t stir the batter before you pour because this will break up the bubbles that you waited so long for to form. You’ll only make the pancakes flatter. Those bubbles will make your pancakes nice and fluffy.

Let the pancakes cook for about 1 to 3 minutes. It may take longer if you are making larger pancakes. Tiny bubbles should form across the pancakes. Once the pancakes or covered across the top, you can flip them. I like to take a peak underneath the pancakes to make sure they are nice and golden brown before flipping. Let them cook for another 1 to 3 minutes on the other side until that side is golden brown.

Serving Peanut Butter Pancakes

Peanut butter pancakes go great buttered and drizzled with maple syrup, but they can be served with almost anything. Try any of the ideas mentioned above, or come up with something on your own. I like to have a variety of toppings available for guests so they can choose their own flavors. Experiment to find the tastes you like best.

One of my favorite things to do with peanut butter pancakes is to rough chop some honey-roasted peanuts and some chocolate chips. I add a few tablespoons of each to the batter and sprinkle some on top. The sweet honey peanuts add a touch of sweetness and crunch and the chocolate makes it rich and delicious. After all, chocolate can make almost anything taste divine!

Gluten Free Pancake Recipe

Gluten free recipes are popping up more and more as people have begun to change their diet for health concerns and for a healthier diet. Whatever your reason for going gluten free, there is no doubt there are things you are missing while eating this way.

When you can’t have gluten, you can’t have things with grains in them that contain gluten. That could mean giving up cookies, breads, pastas, and other treats. Fortunately, some very smart cooks have come up with ways to make these foods even without flour by using substitutions.

Pancakes are on the ‘bad foods’ list for gluten free eaters. However, there are several options for those trying to go gluten free who MUST have their pancakes in the morning, at least from time to time.

Pancake Mix

To get the best pancakes, gluten free or not, I highly recommend getting some of Pamela’s Ultimate Baking and Pancake Mix found here. I find that cooking gluten free requires getting lots of different unusual flours and ingredients. Getting a mix that has all you need without the gluten or odd ingredients is a lot easier.

On top of that, this is one of the best pancake mixes out there, even if you aren’t going gluten free. You don’t have to make “real pancakes” and gluten free pancakes when serving other people because everyone will love them.

It’s easy to whip up a batch of pancakes because you don’t have to mix so many ingredients together. Plus, you can use this to bake all sorts of baked goods. It’s not just a pancake mix, it’s a baking mix, too.

Gluten Free Pancakes from Scratch

If you’re feeling ambitious or you happen to have a lot of different gluten free flours on hand because you’ve been at it for a while, here is how to make gluten free pancakes from scratch. It’s pretty easy to put together, and the pancakes turn out quite tasty.

The xanthan gum is optional. It helps to bind the pancakes together. Without it, the pancakes may be a little more crumbly, but they will still taste good.

Ingredients

1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (optional)
2 eggs , lightly beaten
3 tablespoons vegetable oil
2 cups milk, almond milk, or soy milk

Directions

In a bowl, sift together the rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Stir it together to combine with a wooden spoon or whisk.

In a separate bowl, mix together the eggs, vegetable oil, and milk. Beat it thoroughly with a whisk. Pour the wet ingredients over the dry ingredients. Stir it just until most of the lumps are gone. Put it into the refrigerator and let it rest for 15 to 30 minutes.

Heat a griddle to medium high heat. Once it’s hot enough, lightly grease it with oil. Pour 1/4 cup of the rested batter (without stirring it) onto the griddle. Space the pancakes about 1 to 2 inches apart to make it easier to flip them. Let them cook until bubbles form across the top and until the other side is golden brown. Flip and brown on the other side for 1 to 2 minutes.

Serve the pancakes hot with butter and maple syrup or any other toppings such as sliced fruit, nuts, etc.

Whole Wheat Pancake Recipe

This whole wheat or whole grain pancake recipe is a healthier option to traditional pancakes, but even better, it’s healthy and it tastes good. A lot of so-called healthy options are packed with ‘wholesome’ ingredients, but they are a chore to eat. That is not the case with these.

Finding a Great Recipe for Whole Grain Pancakes

Simplicity is bliss when it comes to a good recipe, but having the option to up the health quotient or add more tasty ingredients is even better. You can follow this recipe as is, or you can add extra things to make it healthier and/or tastier.

For example, add some wheat germ for added nutrients, fold in berries for extra flavor and antioxidants, or swap out the sugar for honey for a healthier sweetener. It’s up to you how you want to vary it, just try to keep the basics as is. Too much variation might affect the texture or quality of the pancakes.

For example, this is a good amount of flour and wet ingredients. Don’t try substituting almond flour, coconut flour, or another vastly different flour for the whole wheat flour. The amounts will mess up the pancakes. Feel free to experiment, just be forewarned that the measurements will be different.

Ingredients

1 1/4 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk
1 egg, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla

Directions

In a bowl, sift together the whole wheat flour, baking powder, salt, and granulated sugar. If you’re using honey instead of sugar, add it to the wet ingredients instead of the dry ingredients. Sift the flour and lightly stir it with a whisk or wooden spoon to combine the ingredients.

In another bowl, mix together the milk, egg, vegetable oil, and vanilla. Whisk it together thoroughly. Add the wet ingredients to the dry ingredients, and mix it together. Do not over-beat the ingredients because it will cause tough pancakes. If you find the batter is too thick, add a little more milk to thin it out.

Put the whole grain pancake batter in the refrigerator to rest for about 30 minutes. This will give the leavening agent some time to work and produce bubbles while also dissolving any leftover lumps.

Meanwhile, prepare a pancake griddle. Set it to medium high heat and let it get completely hot. Lightly grease it with a little vegetable oil or butter. When the batter is ready, pour 1/4 cup of batter onto the hot griddle to form pancakes spaced approximately 1 to 2 inches apart. Do not mix the batter before scooping and pouring because this will pop all the bubbles that you patiently waited for to form while it rested in the refrigerator.

Let the pancakes cook for 1 to 3 minutes until tiny bubbles form across the top and a peak underneath reveals a golden brown color. Flip them over and cook them on the other side for another 1 or 2 minutes until that side is also golden brown.

Serving Whole Grain Pancakes

Now that you’ve made your healthy pancakes, don’t ruin them by drowning them with tons of butter and syrup. Use just a little bit of butter for flavor and use a small amount of real maple syrup. Better yet, skip the butter and syrup and use fresh fruit. Sprinkle chopped walnuts or pecans over top for added protein.

Sweet Potato Pancakes Recipe

I love sweet potato pancakes because they are so versatile. They are more like regular pancakes than potato pancakes. However, they can be served sweet or savory. They are delicious for breakfast with maple syrup and they also make a great side to a Thanksgiving-style dinner.

My favorite thing about these pancakes is that they remind me of Autumn which is my favorite season. I love the smell of nutmeg and sweet potatoes. Sometimes I like to add butter, real maple syrup, and a dusting of cinnamon. This recipe will make you want to curl up by the fireplace and relax.

Ingredients

1 ¾ cups flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
2 large or three medium sweet potatoes
2 eggs, lightly beaten
1 ½ cups milk
¼ cup butter, melted

Directions

You can cook the sweet potatoes one of two ways. The faster way is to peel the potatoes, cube them, and boil them over medium heat for about 15 to 20 minutes. This is faster, but you might lose some of the sweetness and flavor in the water as they boil.

I prefer to bake them in the oven at 350 degrees for an hour or so. Pierce them with a fork a few times and rub them with oil first. Put them directly on the rack of the oven, but put a cookie sheet underneath on the lower rack to catch any drippings. Sweet potatoes cooked this way will be nice and soft and oozing with sweet syrup.

When the potatoes are done boiling, drain them and let them cool for about 5 minutes. Put them into a food processor and process until smooth. Put them in the refrigerator to cool completely.

If you baked the sweet potatoes, let them cool for at least 30 minutes. Cut them in half and scoop out the soft flesh. Stir the mixture and puree if it’s not smooth enough. Let it cool the rest of the way in the refrigerator.

In a bowl, sift together the flour, baking powder, salt and nutmeg. If necessary, stir a few times to completely combine the ingredients.

In another bowl, stir the eggs and cooled sweet potato mixture. Add the melted butter and slowly stir in the milk. Make sure the mixture is completely combined.

Pour the wet ingredients over the dry ingredients and stir just until almost combined. A few lumps is fine. Put the batter in the refrigerator for about 15 to 30 minutes to rest. When you take the batter out to cook, don’t stir it. Just scoop it straight from the bowl.

Turn a griddle to medium high heat. Once it’s thoroughly heated, grease lightly with vegetable oil or butter. When the batter has rested, pour 1/4 cup of batter onto the griddle to form pancakes. Let them cook on one side for 1 to 2 minutes until tiny bubbles form across the top. Flip and cook for 1 to 2 minutes on the other side until golden brown.

Serve your sweet potato pancakes hot with butter and syrup, or serve them savory. They go great at a turkey dinner or served with stew, chicken, or other dinner meals.

Now that you know how to make sweet potato pancakes, you’ll want to make them all the time!