Pizza Pancakes Recipes

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PIZZA PANCAKES



Pizza Pancakes image

Create fun and tasty mini-pizzas by topping pancakes with all of your favorite toppings. Who would have thought that "pizza" was so easy to make?

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 1h

Yield 14

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup chopped pepperoni
1/2 cup chopped tomato
1/2 cup chopped bell pepper
2 teaspoons Italian seasoning
Pizza sauce or spaghetti sauce, if desired
Grated Parmesan cheese, if desired

Steps:

  • Heat griddle or skillet; grease if necessary. Stir Bisquick, milk and eggs in large bowl until blended. Stir in remaining ingredients except pizza sauce and Parmesan cheese (batter will be thick).
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
  • Cook until edges are dry. Turn; cook until golden brown. Serve topped with pizza sauce. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg

PIZZA PANCAKES



Pizza Pancakes image

I clipped this recipe from our local paper a few years ago. It's a tasty lunch treat for hearty appetites. Plan on doubling the recipe for hungry grandkids. -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Categories     Breakfast     Dinner

Time 30m

Yield 14 pancakes.

Number Of Ingredients 9

2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 large eggs
1 cup 2% milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1 plum tomato, chopped and seeded
1/4 cup chopped green pepper
1 can (8 ounces) pizza sauce, warmed

Steps:

  • In a bowl, combine biscuit mix and Italian seasoning. In another bowl, whisk eggs and milk until blended. Add to dry ingredients, stirring just until moistened. Stir in cheese, pepperoni, tomato and pepper., Preheat griddle over medium heat; grease lightly. 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 pizza sauce.

Nutrition Facts :

PIZZA PANCAKES



Pizza Pancakes image

This is a twist on English Pancakes (Delia Smith's recipe) that I created for a pizza night. English Pancakes are thin, almost like crepes and are often filled. They are not considered breakfast food in England, which I learned the hard way on my first Shrove Tuesday in England! My English boyfriend was skeptical of the pizza-style at first, but he approved after trying these! Be sure to spread the sauce thinly, what seems like a tiny bit is a lot when they are rolled up.

Provided by Scarlett516

Categories     European

Time 25m

Yield 8-12 pancakes

Number Of Ingredients 9

100 g plain flour or 100 g all-purpose flour
1 pinch salt
2 large eggs
200 ml milk, mixed with 75 ml water
50 g butter
2 cups pizza sauce
1 cup shredded Italian cheese blend
pepperoni
sausage (any topping you want, but be sure to dice)

Steps:

  • Sift the flour and salt into a medium bowl.
  • Make a well in the center. Add eggs into well and whisk together.
  • Slowly add water and milk to pancakes while whisking to get out the lumps. (Should look like cream).
  • Melt the butter in a skillet, add 2 tbsp to the batter and safe the rest for coating pan between pancakes.
  • Heat pan to high, then reduce heat to medium.
  • Ladle about 1/4 cup batter into skillet, swirling the skillet to coat evenly. Only put in enough to get an opaque coating.
  • Cook until the edges look dry and start to crinkle (usually less than a minute).
  • Flip and cook a few more seconds.
  • Transfer to a plate to be the "rolling plate.".
  • Spread a thin layer of pizza sauce to within ¼-½ inch of the edge. Sprinkle a thin layer of Italian blend shredded cheese.
  • Add in desired toppings, such as diced pepperoni.
  • Roll and place in oven on "warm" or lowest setting while the rest of the pancakes cook. Doing this also allows the sauce to warm up and the cheese to melt.

MANDARIN PANCAKES



Mandarin Pancakes image

I love how efficient these pancakes are: once peeled part one becomes two (and they are paper thin). They are kind of like smoother, chewier flour tortillas, so you can eat them anywhere you'd use a tortilla (or flip that around and use tortillas anytime you don't feel like making these, just like my grandma did when she made Peking duck).

Provided by Molly Yeh

Time 1h15m

Yield 16 pancakes

Number Of Ingredients 5

3 cups (390 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup (120 grams) boiling water
1/2 cup (120 grams) cold water
About 2 tablespoons (25 grams) neutral oil or sesame oil

Steps:

  • In a large bowl, whisk together the flour and salt and create a well in the middle. Add the boiling water, mix it in with a spatula, and then incorporate with your hands until you have a mealy shaggy mixture. Mix in the cold water and bring everything together into a dough. Turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel and let rest for 15 minutes.
  • Heat a large skillet over medium-high heat. Divide the dough into 16 equal pieces. Form them into balls and keep them covered when you're not working with them. Use your palms to smash 2 balls of dough into equally sized discs about 2-to-3-inches-wide. Brush the top of one disc with a thin layer of oil and stack the other disc on top of it to create one thick disc. Using a rolling pin, roll the disc into a 7-to-8-inch-wide pancake, dusting your work surface and rolling pin with flour if needed to prevent sticking. Place it in the dry skillet and cook for about a minute on each side, until splotchy with brown marks. Transfer to a plate and cover with a towel. Repeat with the remaining dough, stacking the cooked pancakes on top of one another and keeping them covered so that they steam. When they're cool enough to handle, peel the two halves of each pancake apart so that you have two very thin pancakes (NIFTY, HUH?!) and enjoy immediately while they're still warm. Leftovers that have cooled completely can be wrapped tightly in plastic wrap and stored in the refrigerator for a few days. Reheat in the microwave covered by a damp paper towel.

EASY PIZZA PANCAKES (THICK CREPE STYLE)



Easy Pizza Pancakes (Thick Crepe Style) image

Some of my friends from Rio will remember when the heavy rain flooded our apartment and we spent hours trying to scoop up and drain the water away. None of us had eaten so half way through, ankle deep in water (!), I devised these lovely little pizzas to give us all a break and a laugh as I'm flipping the pancakes!. I think they taste so good because the 'base' is fresh. Feel free to add extra toppings as you wish but I think they're great plain. Don't expect to be able to pick these up, you need to eat them with a knife and fork.

Provided by robd16

Categories     Lunch/Snacks

Time 45m

Yield 8 pizza pancakes, 4-8 serving(s)

Number Of Ingredients 9

4 ounces plain flour (all purpose)
1/4 teaspoon salt
1 egg, beaten
200 ml milk (can use half milk half water)
cooking spray, for frying
1 (14 ounce) jar of good quality thick tomato sauce for pizza pasta (any size really, just use your favourite, I like tesco's finest chunky passata)
200 g grated cheese
1 tablespoon oregano (approx)
1 tablespoon black pepper (approx)

Steps:

  • Sift the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk (or all of the milk if using half water) Whisk until no lumps remain then stir in the rest of the milk (or water if using). If the mixture is too thick, add a little more liquid. Pour into a jug or have a ladle to hand.
  • Prepare your toppings so that you're ready to go.
  • Heat a large frying pan over a medium heat and spray a little oil over the base, your frying pan must have a lid, if not, substitute foil or another lid.
  • If you are brave or in a hurry then you could use 2 or 3 frying pans at once!
  • Once hot and working quickly, pour enough pancake batter over the base to cover, swirling round as you go (you want them thicker than thin crepes but thinner than american pancakes).
  • When the underside is cooked and browned (you can check this by lifting up one of the sides) remove from the heat, flip over and assemble your pizza with the tomato sauce and cheese, sprinkling over black pepper and oregano as you go.
  • The first pancake sometimes sticks but it helps to 'season' the pan so don't worry if this happens.
  • Return to the heat and put a lid on or cover the pan. In a couple of minutes, the pancake will have cooked and the cheese should have melted.
  • Serve immediatly, 1 is never enough so be prepared to allow someone else to stand over the pan once you get tired!

Nutrition Facts : Calories 693.2, Fat 17.1, SaturatedFat 9.5, Cholesterol 85.4, Sodium 677.8, Carbohydrate 103.9, Fiber 4.5, Sugar 2.8, Protein 29.2

PIZZA PANCAKES



Pizza Pancakes image

Kids brought this recipe home from after-school care. A very tasty and different lunch idea. They sure love them. Originally from TOH Quick-Cooking.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 14 pancakes

Number Of Ingredients 9

2 cups Bisquick
2 teaspoons italian seasoning
2 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomato
1/4 cup chopped green pepper
1 (8 ounce) can pizza sauce, warmed

Steps:

  • Add the Bisquick, and Italian seasoning to a large mixing bowl; stir to combine.
  • In a smaller bowl, add the eggs and milk; whisk to combine.
  • Add the liquid ingredients to the dry ingredients; stir until just moistened (do not overmix).
  • Gently fold in the cheese, pepperoni, tomatoes, and green pepper.
  • Pour 1/4 cup batter for each pancake onto a lightly greased griddle or skillet.
  • Turn when tops of pancakes are covered with bubbles.
  • Cook until other side is golden brown.
  • Serve with warmed pizza sauce.

Nutrition Facts : Calories 161.6, Fat 8.8, SaturatedFat 3.1, Cholesterol 41.4, Sodium 391.4, Carbohydrate 14.3, Fiber 0.8, Sugar 2.7, Protein 6.1

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Top Asked Questions

How do you make a pancake mix pizza?
Preheat your oven to 425 degrees F. Lightly grease a 13-inch circular pizza pan with olive oil. Combine 2 cups of complete pancake mix, 1/2 cup of water and 1/4 cup of olive oil in a large stainless steel bowl. Use a fork to mix the ingredients together until it’s a soft, sticky dough.
How do you make homemade pancake mix with olive oil?
Combine 2 cups of complete pancake mix, 1/2 cup of water and 1/4 cup of olive oil in a large stainless steel bowl. Use a fork to mix the ingredients together until it’s a soft, sticky dough.
How to cook pizza batter on a griddle?
Add to dry ingredients, stirring just until moistened. Stir in cheese, pepperoni, tomato and pepper. Preheat griddle over medium heat; grease lightly. 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.
What is the difference between pancake mix&pizza dough?
Basic pizza dough contains flour, yeast, sugar, salt, oil and water. If you're craving a pizza, but don't have the flour and/or yeast, you can use pancake mix instead. Complete pancake mix -- the just-add-water type -- contains flour, sugar, leavening, salt and calcium carbonate, which is similar in composition to a regular pizza crust recipe.

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