Happy Pancake Day! Celebrate with these delicious recipes
Heat up your griddle and grab your maple syrup, because today is Pancake Day! We’ve taken it upon ourselves to gather the most delectable recipes in order to give you a diverse selection for your Pancake Day festivities. Whipping up any one of these recipes is sure to make your kitchen smell absolutely divine.
While perusing this special list of scrumptious pancake recipes, don’t forget about all of the toppings you can put on your pancakes. No matter what the end result is (don’t worry – everyone burns a pancake on their first go), you can always dress up your pancakes with syrup, whipped cream, butter, powdered sugar, jam, peanut butter, or any kind of fruit.
Craving the basics? Everyone needs to know how to make those good ol’ traditional pancakes. Not only are they easy – you likely already have all of these ingredients in your arsenal.
This recipe yields ten pancakes and should only take about twenty minutes to complete.
1 cup all-purpose flour, 2 ¼ teaspoons baking powder, 1 ½ tablespoons granulated sugar, ¼ teaspoon salt, 1 ¼ cup milk, ¼ cup unsalted butter (melted), 1 teaspoon vanilla extract, 1 large egg, vegetable oil.
- Sift together the flour, baking powder, sugar, and salt in a large bowl.
- Whisk together the milk, butter, vanilla, and egg in a medium bowl.
- Add the wet ingredients to the dry ingredients and whisk until combined. Careful not to over mix.
- Douse a large frying pan or griddle with vegetable oil or butter.
- Heat pan over medium heat and pour in pancake batter using a ¼ measuring cup.
- Cook for one to two minutes until small bubbles begin to form on the surface & edges or until the pancake is golden brown. Flip the pancake over and cook for another one to two minutes until the other side is also golden brown.
- Repeat until batter is used up and serve!
Sure, we may be well past the autumn holiday season when pumpkins are all the rage, but that doesn’t mean we can’t still enjoy the healthy orange squash that looks so lovely carved up. Pumpkin is such a yummy way to spice up your recipes.
This recipe yields twelve pancakes and takes about thirty minutes to make.
2 cups all-purpose flour, 1 ½ cups milk, 1 cup pumpkin puree, 2 eggs, 3 tablespoons brown sugar, 3 teaspoons baking powder, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon salt, teaspoon vanilla extract.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
- Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
- Preheat griddle or large non-stick skillet to medium heat and butter or spray it with non-stick cooking spray if desired.
- Pour out ⅓ cup of batter for each pancake and spread into a circle.
- Cook each pancake for approximately four minutes per side.
- Serve up with a sprinkle with nuts or any of your favorite toppings.
Dutch baby pancakes
Tired of basic fashioned pancakes? Time to get fancy with this exquisite Dutch baby pancake recipes coming from Martha Stewart herself. This unique spin on the pancake reimagines the “pan” part by sticking the cake in the oven.
This recipe serves four and takes about thirty minutes to prepare.
1/2 cup all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon kosher salt, 3 large eggs, 3/4 cup whole milk, 1/2 teaspoon pure vanilla extract, 3 tablespoons unsalted butter.
- Preheat oven to 425°F, with a medium cast-iron skillet or oven-safe pan inside on the center rack.
- Beat eggs by hand or with a blender until pale & frothy, and then add flour, sugar, and salt, milk, and vanilla. Continue to mix until the batter is smooth & thin.
- Add butter to skillet in oven. When it melts, pull out the rack and quickly pour batter into center of skillet.
- Bake until the pancake is puffed, golden brown in places, and crisp along the edges, about eighteen to twenty-two minutes.
- Slice into wedges and serve immediately with desired toppings. (We recommend powdered sugar & lemon juice.)
Sweet potato pancakes
Okay, we confess – we totally miss all of those festive autumnal recipes with that idyllic harvest spice. Comparable to the pumpkin pancake recipe, this sweet potato pancake recipe will blow you away with its unique & distinctive flavor.
This recipe yields eight servings and should take around forty-five minutes to prepare.
1 3/4 c. all-purpose flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 2 tbsp. packed brown sugar, 1 tsp. kosher salt, 1 tsp. cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger, 1 3/4 c. buttermilk, 2 small sweet potatoes (roasted & mashed you get about ¾ cup puree), 2 large eggs, 1 tsp. pure vanilla extract.
- Whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger in a large bowl.
- Whisk together buttermilk and sweet potato puree, then add eggs & vanilla, using a separate bowl.
- Add wet ingredients to dry ingredients and stir until combined.
- Melt butter in a large nonstick skillet or griddle over medium heat. Reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet.
- Cook until bubbles start to form in batter and pancake is golden underneath, about three minutes, then flip and cook the other side until golden, another three minutes.
- Repeat with remaining batter. Serve with desired toppings. (We recommend toasted pecans and maple syrup)
Which recipe did you pick for Pancake Day? Let us know below.