PANCAKES FOR TWO, SMALL BATCH PANCAKES
Pancakes for two. A small batch of pancakes for one or two people. Perfect, buttermilk pancakes recipe that makes just 6 pancakes.
Provided by Christina Lane
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the flour, baking powder, and sugar. In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted butter, and the vanilla. Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes. Meanwhile, melt the extra butter in your skillet or griddle over medium heat. Using a 1/4-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown. Repeat with all remaining batter. Serve with maple syrup, extra butter and fresh blueberries.
Nutrition Facts : Calories 634 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2, Sodium 550 milligrams sodium, Sugar 79 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PANCAKES FOR TWO
These light and fluffy pancakes are perfectly portioned for two, so there's no need to worry about what to do with leftover batter. For a special taste treat, I like to prepare them with blueberries.-Annemarie Pietila, Farmington Hills, Michigan
Provided by Taste of Home
Time 15m
Yield about 8 pancakes.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine egg, buttermilk and oil; stir into dry ingredients just until blended. If desired, fold in blueberries. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 527 calories, Fat 18g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 1299mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
SMALL BATCH PANCAKES
Small Batch Pancakes will convince you that homemade pancakes are just as easy and they are way more delicious and fluffy than a box mix. These fluffy pancakes for 2 make just 4 medium sized pancakes perfect for breakfast, brunch, lunch, or dinner. Add in your favorite fruit and top with butter, syrup, or jam if desired.
Provided by Zona
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Combine milk and vinegar in a small bowl and whisk together. This makes homemade buttermilk. Set it aside for 5 minutes to sour. Click for a whisk.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
- Next, whisk egg and butter into the homemade buttermilk.
- Pour the wet ingredients into flour mixture and whisk together until combined and no lumps remain.
- If adding fruit, stir it in now just until combined.
- Heat a large skillet over medium heat and coat with cooking oil.
- Pour 4 equal circles of batter onto the skillet and cook until bubbles appear on the surface and the bottom is golden brown.
- Flip them over gently with a spatula and cook until the second side is golden brown. Each side should only take a few minutes.
- Serve with your favorite pancake toppings.
Nutrition Facts : Calories 272 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2, Sodium 674 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BUTTERMILK PANCAKES FOR TWO
Provided by Cullys Kitchen
Number Of Ingredients 10
Steps:
- In a medium bowl mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl whisk together the egg, buttermilk, sour cream, and melted butter.
- Mix the wet ingredients into the dry ingredients until combined and just moist; batter will be lumpy with some dry streaks. Let rest for 30 minutes before using.
- In a large skillet over medium-high heat, using a light coating of oil or cooking spray cook pancakes ¼ cup batter at a time until golden brown on one side, bubbles form on top, and edges start to firm up. Flip and continue cooking until browned.
- Serve hot.
HOMEMADE PANCAKES
Light, Fluffy, Delicious Pancakes Recipe Made with Pantry Staples that You Will Have in your House! Never go back to Pancake Mix!
Provided by Julie Evink
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light and fluffy. Add 1 c. milk and melted butter to bowl. Stir.
- Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want.
- Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 150 kcal, Carbohydrate 26 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 177 mg, Sugar 3 g, ServingSize 1 serving
PANCAKES FOR TWO
Don't turn flips all day. Make just a few pancakes for the two of you.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls into hot griddle.
- Cook until edges are dry. Turn; cook until golden.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 30 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
BUTTERMILK PANCAKES FOR TWO RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a separate bowl, whisk buttermilk, sour cream, melted butter and egg until smooth. Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined. Batter will be lumpy with a few spots of dry flour; do not over mix. Let the batter rest for 10 minutes before cooking. Heat oil on a griddle or skillet over medium heat until shimmering. If using an electric griddle, set the temperature at 350°F. Using wad of paper towels, carefully wipe out oil leaving thin film of oil. Using 1/4 cup dry measure, pour batter onto griddle. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 to 3 minutes. Using thin. wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes. Transfer pancakes to warm plates. Serve with maple syrup.
LIGHT AS AIR PANCAKES FOR TWO
I am very picky when it comes to my pancakes. I like them light and not heavy for the morning meal. These pancakes are wonderfully delicious. Slightly sweet and a hint of vanilla makes you think you were touched by an angel. I actually eat these plain, nothing on them at all... but put some eggs and a strip of turkey bacon and...
Provided by Barbara Kavorkian
Categories Breakfast
Time 20m
Number Of Ingredients 12
Steps:
- 1. In a small bowl, pour milk and vinegar and set aside. Preheat a non-stick electric skillet to Medium High heat.
- 2. In a large bowl, combine flour, baking soda, baking powder, salt, sugar and give a quick whisk to combine. Add egg, vanilla, oil and milk mixture and whisk to combine. Let this sit for 2 minutes or so and give another quick whisk. Spray skillet with non-stick butter spray.
- 3. Using a 1/3 measuring cup as your guide, forming 5 inch circles, pour mixture of 2-4 cakes in the skillet. When edges appear to harden (min or two) and you see bubbles in the cakes, flip pancakes over. They should be golden brown. Cook pancakes on the other side for the same amount of time, a min or two, until golden brown. Serve warm, with your favorite toppings, dust with powdered sugar or make a breakfast roll up.
- 4. NOTE: If you prefer, you can use 1 1/4 cup buttermilk and omit milk and vinegar.
- 5. Serving size: 5 pancakes Calories 696 Total Fat 31.5g Saturated Fat 5.69g Cholesterol 103.75mg Sodium 397.53mg Total Carbohydrate 88.75g Dietary Fiber 2.5g Sugars 35.75g Protein 16.75g
AIR FRYER PANCAKES AND PANCAKE MUFFINS
Air Fryer Pancakes and Muffins are slightly sweet and fluffy pancakes cooked in the air fryer in both flat and muffin form and an amazing way to start the day!
Provided by Karin and Ken
Categories Breakfast
Number Of Ingredients 10
Steps:
- Get out and measure your ingredients.
- Preheat air fryer to 325 degrees F.
- Grease silicone baking cups.
- Add flour, sugar, baking powder and sugar, and salt to a mixing bowl.
- Add buttermilk, butter, eggs and vanilla extract to a large mixing bowl.
- Whisk both bowls together.
- Add buttermilk mixture to flour mixture.
- Mix until just incorporated.
Nutrition Facts : ServingSize 12 g, Calories 180 kcal, Carbohydrate 25 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 47 mg, Sodium 512 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g
SMALL BATCH PANCAKES
These Small Batch Pancakes are perfect for breakfast or dinner or whenever that pancake craving hits!
Provided by Leigh Anne Wilkes
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a bowl, forming a well in the middle.
- Combine wet ingredients in a bowl.
- Pour wet ingredients into dry and stir until just combined. Batter will be lumpy.
- Let batter rest for 10 minutes.
- Using a cookie or muffin scoop, pour batter onto a hot, lightly greased griddle.
- Cook until bubbles form. Flip pancakes and finish cooking.
Nutrition Facts : Calories 178 kcal, Carbohydrate 19 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 32 mg, Sodium 339 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FLUFFY BUTTERMILK PANCAKES FOR TWO
The super simple and easy answer to the question: How to make fluffy buttermilk pancakes (for two).
Provided by Tracy
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, egg yolk, butter, and vanilla. Add flour mixture and stir until just combined--batter will look a little thick.
- Heat griddle to 350°F or skillet to medium heat.
- While your griddle heats, in a small bowl, with a handheld electric mixer, beat egg white on high until stiff peaks form--the egg should be bright white, and when beaters are lifted out, peaks should stand straight up.
- Fold egg white into the batter with a baking spatula, being careful not to overmix and deflate the egg.
- Once your cooking surface is hot, lightly grease, and drop on slightly heaping 1/3 cups full of batter (if making in a skillet, you will have to cook in two batches) and cook until bubbles begin to form on the surface of your pancakes. Flip and cook until done.
- Add your favorite toppings and enjoy!
Nutrition Facts : Calories 445 kcal, ServingSize 1 serving
EASY LIGHT PANCAKES
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice.
Nutrition Facts :
FLUFFY PANCAKES
Steps:
- Add the flour, sugar, baking powder and salt to a large bowl; Stir to combine.
- In a small bowl, combine milk, eggs, oil and vanilla; Whisk together until eggs are fully combined.
- Whisk the wet ingredients into the dry ingredients until just combined. The batter may be lumpy.
- Preheat a griddle to medium-high.
- Use a 1/4 cup scoop to pour batter onto the hot griddle.
- Cook for 2-3 minutes or until bubbles rise to the top of the pancakes and the edges dry out a little.
- Flip the pancakes and cook for another 2-3 minutes, or until bottoms are lightly browned.
- Remove to a plate and cover with aluminum foil.
- Continue with remaining batter.
Nutrition Facts : Calories 220 kcal, Carbohydrate 28 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 269 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
JAPANESE SOUFFLE PANCAKES
This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.
Provided by Kirbie
Categories Breakfast
Time 25m
Number Of Ingredients 14
Steps:
- In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
- In the bowl of a stand mixer, add chilled egg whites and sugar. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
- Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
- If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
- Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 3-4 minutes.
- Your pancakes are ready to flip when the tops look almost completely cooked and you can move the bottom of the pancakes without batter spilling out. Use a spatula or turner to flip the pancakes (while still in their molds). I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
- Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.
- In a medium bowl, add milk, melted butter, vanilla, and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.
- In the bowl of a stand mixer, add chilled egg whites, sugar and cream of tartar. I don't recommend skipping the tartar as it really helps to keep the egg whites stable so that the souffles don't collapse. Make sure your mixing bowl and whisk attachment are completely clean and dry. If there is any oil, your egg whites won't turn into meringue. Whip on the highest speed your mixer allows, until stiff peaks form. (About 2-3 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
- Using a spatula, scoop out one third of the meringue and add to your egg yolk batter. Gently fold the meringue into the batter until there are no more white streaks. Make sure you start your folds from the bottom, so that the batter at the bottom of the bowl doesn't go unmixed. You need to be gentle when folding. If you mix too hard, the meringue will lose its structure. Once the meringue has been incorporated, add in another third. Fold in. And then the final third. At the end, you batter should be very light and airy, with the meringue only just incorporated to the point where there are not visible white streaks.
- If this is your first time making these, you may want to start with just one as a test, to determine the heat setting for your stove and how long to cook the pancakes. But the directions I am sharing is for how I would normally cook these. Add two ring molds to a large skillet. Spray the insides of the ring molds with cooking oil spray. I found that this is the best method to grease, as it completely greases the interior of the molds and also the bottom where the pancakes will be, but doesn't spread grease to the rest of the parts of the pan you won't be using.
- Bring your skillet to low heat. It may take a test one to figure out where exactly you want your heat setting. For me, I turned my dial to heat setting 4 (with 10 being the highest) on my gas stove top. Once the oil and pan are hot, fill each ring mold between 1/2 to 2/3 full with batter, allowing some room for them to rise. Add 1/2 tbsp of water to each side of the pan (preferably not touching the pancakes). Close the lid and allow to cook about 4-5 minutes.
- Your pancakes are ready to flip when the surface looks completely cooked. The cakes will rise quite high (possible past the rim of the molds), but they will start to collapse slightly once you remove the lid and let out some of the heat. Be careful not to try to flip these too soon because they will collapse and will stay collapsed. Use a spatula or turner to flip the pancakes (while still in their molds). If you have batter spilling out when you flip these, then they are not ready to be flipped and will likely collapse. I prefer to use a cookie spatula because they are thinner and slip under the molds easier.
- Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom. Place pancakes onto plate. Gently push out of the molds to remove from molds. Repeat with remaining batter. Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.
Nutrition Facts : ServingSize 1 pancake, Calories 270 kcal, Carbohydrate 37.5 g, Protein 8.8 g, Fat 9.1 g, SaturatedFat 3.6 g, Cholesterol 194.7 mg, Sodium 90.7 mg, Fiber 0.4 g, Sugar 18.3 g, UnsaturatedFat 4.9 g
LIGHT-AS-A-FEATHER PANCAKES
It's super simple to flip these light-as-air cakes. Sprinkle them with berries, chocolate, or candy chips for a showy twist. TRY THIS... Fill a plastic bag with batter. Snip the corner and squeeze batter onto griddle.
Provided by lauren
Categories Breakfast
Time 24m
Yield 8-10 4-inch pancakes, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
- Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
- Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
- Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
- For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
- Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
- STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.
Nutrition Facts : Calories 114.8, Fat 4.4, SaturatedFat 0.8, Cholesterol 27.7, Sodium 198.6, Carbohydrate 15.2, Fiber 0.4, Sugar 3.1, Protein 3.4
SKILLET PANCAKE FOR TWO
Is there a more romantic breakfast than a pancake for two? This oversize blueberry version is infinitely adaptable, too. Stir in either buttermilk or a combo of milk and yogurt for a kick of tangy flavor, and sub in just about any fruit. The result is a skillet-size, super-airy, crispy-edged delight to share.
Provided by Lauryn Tyrell
Categories Pancake Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Melt butter in a small (8-inch) nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries.
- Heat oil in skillet over medium (a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes.
- Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries.
APPLE SAUSAGE PANCAKES FOR TWO WITH APPLE CIDER SYRUP
Warm Small Batch Apple Sausage Pancakes For Two with a hint of cinnamon accompanied by homemade Apple Cider Syrup will bring the flavors of fall to breakfast.
Provided by Carla Cardello
Categories Breakfast and Brunch Recipes
Time 50m
Number Of Ingredients 18
Steps:
- Heat a dry large skillet. Once hot, add the sausage and cook until no longer pink, about 3-4 minutes. Transfer to a plate or bowl lined with a paper towel and remove as much grease as possible. Crumble the sausage into tiny pieces.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a large measuring cup, whisk together the egg, milk, and oil/butter.
- Gradually pour the wet mixture into the dry ingredients while whisking until everything is moistened (do not overmix - lumps are ok but there should be no pockets of flour). Stir in the sausage and apple. Let the batter rest for 5 minutes.
- Optional: If you're not serving the pancakes immediately after cooking, preheat the oven to 200F. They will get cold quickly if you make them all before eating.
- Heat a dry small non-stick skillet large enough to flip one pancake. If your skillet is not non-stick and/or you want extra butter flavor, melt 1/4 tablespoon butter. You can use the rest of the butter for serving.
- If you're using a dry skillet, add a few drop of water to make sure your pan is hot enough (they should sizzle then evaporate quickly). If you're using butter, butter should be melted and hot. Once hot, pour in 1/4 cup of batter, making sure it's no more than 1/4 inch thick.
- Cook until bubbles form on top and edges are set, about 1-2 minutes. Flip and cook the other side until brown, about 1 more minute.
- Remove and place on a cooling rack. Repeat with the remaining batter. You may need to adjust your heat if your pancakes are getting too dark.
- For the syrup: In a small saucepan, whisk together the cider, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and clove. Bring to a boil then cook until thickened, stirring often, about 2-5 minutes. Remove from the heat and stir in butter until melted. Serve warm with pancakes.
- If pancakes are cold, warm in the oven for 5 minutes. Serve with syrup and butter. Freeze any leftovers in a freezer-safe plastic bag.
AIR FRYER FROZEN PANCAKES
Steps:
- Preheat Air Fryer to 350 degrees F / 180 degrees C.
- Place the pancakes inside the Air Fryer basket in a single layer, making sure there is space between them.
- Air fry for 4-5 minutes until they are heated through and soft and the edges are starting to crisp up.
- Adjust cooking time and air fry for a further minute if you want your pancakes crispy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 40 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 520 mg, Sugar 10 g, ServingSize 1 serving
AIR FRYER PANCAKES
Delicious air fryer pancakes made with a simple batter and your choice of toppings. This easy breakfast recipe is the perfect start to your morning.
Provided by theeatdown.com
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Preheat your air fryer to 325°F (160°C)
- Whisk together the dry ingredients (flour, baking powder, salt, and sugar) in a large mixing bowl
- In another bowl, mix the wet ingredients (buttermilk, butter, eggs, and vanilla extract) until smooth
- Add the wet ingredients to the dry and mix
- Grease the air fryer pan with cooking spray or butter
- Pour the batter into the pan and allow to cook for 5-7 minutes
AIR FRYER PANCAKES RECIPE
Start the day right with a pillowy and fluffy serving of these air fryer pancakes. They're made with buttermilk and wheat flour.
Provided by Dana
Categories Air Fryer
Time 49m
Yield 10
Number Of Ingredients 7
Steps:
- Take a bowl and add flour, salt, and baking powder whisk through. Melt the butter. Take a second bowl, add the eggs, and whisk. Add the buttermilk, vanilla extract, and melted butter. Whisk all the wet ingredients through.
- Add the wet ingredients to the dry ingredients and stir them into a thick batter. Let the batter rest for 4 minutes.
- In the meanwhile preheat the air fryer to 375 degrees F for 4 minutes with the cake barrel or pizza pan inside. Spray the cake barrel or a pizza pan with cooking spray or add a little bit of butter.
- Pour pancake batter in the pan, return into the air fryer and cook for 3 minutes then turn and cook for another 2 minutes. Take the pancake out and keep it warm. Repeat until all batter is cooked.
- Serve and enjoy.
Nutrition Facts : ServingSize 10.00pieces, Sugar 0.00
AIR FRYER PANCAKES
Air fryer pancakes are fun to make and quite handy if you only want to make one or two. Fluffy and tasty breakfast everyone loves.
Provided by The Typical Mom
Categories Breakfast
Number Of Ingredients 2
Steps:
- Preheat air fryer to 370 degrees F for 5 minutes.
- In a bowl mix together dry pancake mix and water until smooth. Can add mini chocolate chips at this time if you desire.
- Lightly spray a 7.5" springform pan and pour batter inside.
- Place pan inside air fryer basket and close drawer.
- Cook at 370 degrees F for 6-7 minutes or until toothpick inserted in middle comes out clean.
- Unclip side of pan and slide outer rim off. Use spatula to remove pancake from bottom pan piece and serve.
Nutrition Facts : ServingSize 1 oz, Calories 142 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 46 mg, Sodium 332 mg, Fiber 1 g
PERFECT AIR FRYER PANCAKES WITH VANILLA WHIPPED CREAM
Your quest to find the perfect air fryer pancakes recipe and method is over! Perfectly cooked pancakes in the air fryer are a thing of glory! Super simple, crowd pleasing and done in less than 10 minutes, you'll be whipping these up all the time!
Provided by Casey Rooney
Time 15m
Number Of Ingredients 7
Steps:
- Combine pancake mix and water (or prepare pancake mix according to package or recipe instructions). Mix together until ingredients are incorporated, but don't overmix! A few lumps are fine.
- Allow pancake batter to "rest" for a few minutes. In the meantime, preheat your air fryer to 400 degrees. If your air fryer doesn't have a preheat setting, just turn it to 400 and give it about 3-5 minutes to come to temperature.
- Spray (4) 6-inch pie tins with a generous amount of cooking spray.
- Drop 1/4 cup of batter into each pie tin. With a rubber spatula, spoon or butter knife, gently spread batter to the edges then tap the pan on the counter a few times and the batter will spread evenly all the way to the edges of the pan.
- Air fry 7-8 minutes until pancakes are golden brown on top.
- OPTIONAL: While the pancakes are air frying, with a hand or stand mixer on medium high, beat heavy cream, sugar and vanilla for 5-6 minutes seconds until soft peaks form and mixture resembles whipped cream. Chill until ready to use.
- Remove pancakes from air fryer. Allow 1-2 minutes to cool, then carefully remove with a spatula. Enjoy warm with toppings, if you like! Hint: My Caramel Apple Pie Filling is DIVINE spooned over the top of these pancakes!
Nutrition Facts : Calories 74 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, Cholesterol 5 mg, Sodium 241 mg, Fiber 1 g, ServingSize 1 pancake
More about "light as air pancakes for two recipes"
PANCAKE RECIPE FOR ONE OR TWO - CLASSIC ENGLISH PANCAKE RECIPE
From london-unattached.com
5/5 (22)Total Time 15 minsCategory DessertCalories 240 per serving
BUTTERMILK PANCAKES FOR TWO - THE DOUGH EYED GIRL
From thedougheyedgirl.com
Cuisine AmericanTotal Time 45 minsCategory BreakfastCalories 313 per serving
- Add in the buttermilk, your lightly beaten egg and extract and whisk till just combined. Your batter should be lumpy, but with no visible clumps of flour.
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