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#Pancakes recipe
daily-deliciousness · 2 months
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Bacon pancakes
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aleesabella · 1 year
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🥞🥞🥞
IG/ _veganflora_
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curvycarbivore · 6 months
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Peanut Butter & Strawberry Jelly Pancakes (Vegan)
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Yield: 6 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
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Perfect for you pb&j fans! This recipe features peanut butter pancake batter and fresh strawberry syrup to make a pancake version of the classic sandwich. These fluffy pancakes are subtly peanut-buttery, so adding a peanut butter drizzle on top really brings out the flavor (or feel free to leave it off if you prefer more of a strawberry jam flavor). Eat them with a fork & knife, or fold them in half like a pb&j pancake taco. These are messy and delightful!
Pancake Ingredients:
2 cups all-purpose white flour
2 tsp baking powder
1 tsp baking soda
2 tbsp peanut butter
2 cups unsweetened non-dairy milk (I used almond)
1 tbsp pure maple syrup
Toppings:
Strawberry Syrup: 1/2 cup strawberries, 3 tbsp maple syrup, 1 tsp chia seeds
Peanut Butter Drizzle: 2 tbsp peanut butter, 4 tbsp non-dairy milk
Directions:
Place all the dry ingredients in a large bowl and combine evenly with a whisk or fork.
Add the wet ingredients to a small bowl and whisk until everything is combined.
Add the wet ingredients to the bowl with the flour and whisk until combined (do not over-stir so they stay nice and fluffy).
Let the batter sit for a 5 minutes until it begins to rise slightly.
Meanwhile, heat a frying pan or griddle on medium. If you do not have a good non-stick pan, melt a tbsp of vegan butter in your pan.
When the pan/griddle is nice and hot, pour about 1/4 cup of batter onto the surface.
Cook for 1-2 minutes.
Once it begins to bubble and the edges look cooked, flip it over.
Cook another 1-2 minutes until golden brown and remove from the pan.
Repeat with the rest of your batter.
While the pancakes cook, prepare your toppings.
Combine the strawberries, maple syrup, and chia seeds in a small blender. Blend until everything is smooth, then set aside (it will thicken as it sits).
Combine the peanut butter and soy milk in a small bowl, and whisk until smooth. You want it to be thin enough to drizzle. If it's too thick, add a tiny bit more milk.
Once the pancakes are all cooked, serve and top with the peanut butter drizzle and strawberry syrup.
Enjoy!
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Tips and Tricks:
To keep the cooked pancakes warm while you're making the rest, heat your oven on the lowest possible setting (mine goes down to 170° F). Place the pancakes on a baking sheet in the oven to keep them warm before serving.
These pancakes freeze really well! I always make a ton so that I have lots of extras, and freeze them with a slice of parchment or wax paper in between each one. Pop them in the microwave for 1-2 minutes for a quick breakfast during the week.
You can also try grape jelly for more of a classic flavor!
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sarahpatricia · 11 months
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Finnish Pancakes A stack of these thin Finnish pancakes, which have a texture similar to crepes, makes for a quick and easy breakfast that's sure to please.
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the-blackerberry · 10 months
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Easy 3 Ingredient Pancakes
Here’s a recipe that’s too good to be true. One of my favorite breakfasts to make, easy, fast and can be guilt free! Let’s make banana pancakes with berry sauce. Batter Ingredients 1 Large Banana2 Eggs 3 Tablespoons of flour Method: Slice bananas and mash them.Beat eggs in a separate bowlMix the bananas and the eggsAdd flour and fold.Heat pan with a teaspoon of butter (or oil)Pour batter with…
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kadinbennett · 1 month
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Pancakes This is a quick and easy recipe for pancakes using self-rising flour.
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projectsword · 3 months
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Pineapple Upside-Down Pancakes with Vanilla Cream Sauce With these pineapple upside-down pancakes, you can elevate your standard pancake breakfast to a whole new level. You might never eat plain pancakes once more!
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spencerjohan · 3 months
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Authentic Swedish Pancakes This Swedish pancakes recipe makes stacks of small, authentic crepe-like pancakes that are soft, ready in minutes, and made with simple ingredients.
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dawdger · 3 months
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Breakfast and Brunch - 3-Ingredient Pancakes Recipe Flourless banana pancakes are held together with eggs in this quick and easy recipe for pancakes that fits into the paleo diet too!
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coltencarter · 3 months
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Pancake - Raundi's Swedish Pancakes For a quick breakfast, roll these delectable Swedish pancakes with a tart lingonberry topping from a light, straightforward batter.
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treecraftdiary · 4 months
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Old-Fashioned Pancakes Recipe These pancakes are Chef John's quick, easy recipe for tender, buttery, and fluffy old-fashioned pancakes made from scratch with 7 simple ingredients.
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happeningsineducation · 4 months
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Fluffy Japanese Pancakes Recipe
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Cooking the batter in ring molds will transform these fluffy Japanese pancakes into a fun and incredibly impressive breakfast treat.
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aleesabella · 1 month
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IG/ veganiina
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curvycarbivore · 6 months
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Bushwick Kitchen Pumpkin Pancakes (Vegan)
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Yield: 4 servings | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
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Happy pumpkin season! I stocked up on cans of pumpkin puree early this year and have been adding a scoop to almost every breakfast or baked good recipe I can think of. Luckily, the Bushwick Kitchen oat milk pancake mix and pumpkin puree ended up being the perfect pair. These fluffy, pumpkin pancakes are perfect topped with a little vegan butter and maple syrup. Start off pumpkin season the right way with this fall-inspired breakfast!
Ingredients:
1 cup of Bushwick Kitchen Original Recipe Pancake Mix
1/3 cup unsweetened dairy-free milk (I used almond)
1/4 cup pumpkin puree
1 tsp cinnamon
Vegan butter for topping
Maple syrup for topping
Directions:
Heat a large non-stick frying pan on the stove over medium heat, or a griddle to 350° F.
Next, make the pancake batter.
Combine the pancake mix, milk, pumpkin puree, and cinnamon in a large mixing bowl.
Whisk until it's just combined (do not overstir so they stay fluffy). The pancake batter will be thicker than normal.
Let the pancake batter rest for 5 minutes.
Next, cook the pancakes.
If you don't have a really good non-stick pan, melt 1 tbsp of vegan butter in the pan first.
Scoop about 1/4 cup of batter into your pan, and use the back of a spoon to spread it out into a circle.
Cook until the top begins to look a little firm, and the bottom can easily be lifted.
Using a spatula, carefully flip the pancake, slightly press it down, and cook for another 1-2 minutes.
Remove the pancake from the pan and repeat with the rest of the batter (if the pancakes are looking too thin, add another 2-3 tbsp of the pancake mix into the batter).
Serve the pancakes with some vegan butter and maple syrup for topping.
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Tips and Tricks:
To keep the cooked pancakes warm while you're making the rest, heat your oven on the lowest possible setting (mine goes down to 170° F). Place the pancakes on a baking sheet in the oven to keep them warm before serving.
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jessicatherrien · 5 months
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Soy Milk Pancakes Recipe Having only soy milk but a craving for pancakes? Then this is the ideal answer! 1/4 teaspoon salt, 2 teaspoons vegetable oil, 2 teaspoons baking powder, 1/2 teaspoon vanilla extract, 1 egg lightly beaten, 1/2 teaspoon baking soda, 1.5 tablespoons white sugar, 1/2 teaspoon almond extract, 1 cup vanilla soy milk, 1 cup all-purpose flour
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healthawareness888 · 5 months
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