Our Favorite Pancakes Recipes

THE BEST EVER PANCAKES

The Best Ever Pancakes image

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Steps:

In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., 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. Serve with toppings as desired.

Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.

LOADED POTATO PANCAKES

Loaded Potato Pancakes image

While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 pancakes

Number Of Ingredients 8

Ingredients

6 slices thick-cut bacon, cut into 1/2-inch pieces
2 cups shredded refrigerated or frozen and thawed hash browns
2 teaspoons seasoning salt
1 teaspoon black pepper
Sea salt, for sprinkling
1/2 cup shredded Cheddar
1/3 cup sour cream
4 scallions, thinly sliced

Steps:

Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.

FAVORITE PANCAKES

Favorite Pancakes image

This came from my Mom's 1940's version of Better Homes and Gardens New Cookbook. These are very fluffy unlike the pancakes you get from a box mix.

Provided by Kellie in SLO

Categories Breakfast

Time 8m

Yield 8-12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons salad oil or 2 tablespoons melted shortening

Steps:

Sift together flour, baking powder, sugar, and salt.
Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy).
Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
Makes about 12 dollar size or 8 4-inch pancakes.

Nutrition Facts : Calories 136.4, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 305.8, Carbohydrate 18.4, Fiber 0.5, Sugar 1.6, Protein 3.8

OUR FAVORITE PANCAKES

Our Favorite Pancakes image

These are very delicious, fluffy pancakes. The brown sugar and sour cream give them a wonderful flavor.

Provided by JillAZ

Categories Breakfast

Time 25m

Yield 20 pancakes

Number Of Ingredients 8

Ingredients

2 cups flour
1/2 teaspoon salt
2 tablespoons brown sugar
2 tablespoons baking powder
2 eggs
2 cups milk
1/3 cup sour cream
2 tablespoons melted butter

Steps:

Place flour,salt, sugar and baking powder in a large bowl. Stir to blend.
In a 4 cup glass measure, combine milk, sour cream and eggs. Whisk together.
Pour liquid ingredients into bowl with flour and whisk just until blended.
Whisk in melted butter.
Heat a non-stick griddle to about 325 degrees.
Pour about 1/4 cup batter per pancake on to griddle.
Cook until bubble form and start popping. About 2 minutes. Turn and cook for 1-2 minutes longer.

Nutrition Facts : Calories 91.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 27.1, Sodium 200, Carbohydrate 12.5, Fiber 0.3, Sugar 1.5, Protein 2.8

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