Pumpkin Pancakes

Miss F is now a pro at making her own breakfast, as long as there are leftover pancakes or waffles in the refrigerator, she is set to go.  It makes mornings really easy on me and she loves feeling a bit independent.  She has always loved anything with cinnamon.  I can make her plain oatmeal and as long as there is a sprinkle of cinnamon, she will gobble it all up.  These pancakes couldn't be any easier and they are great for using up leftover pumpkin from fall baking.  This recipe is from All Recipes.

Pumpkin Pancakes

1 ¼ cups flour
¼ cup brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
½ cup pumpkin puree
1 egg
1 tablespoon vegetable oil

In a mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon and nutmeg. In a small bowl, whisk together the milk, pumpkin, egg and oil together. Pour the milk mixture into the flour mixture; stir until just combined. Heat a skillet or griddle over medium high heat, grease the skillet with shortening. Drop ¼ cup of batter onto the heated skillet and cook until bubbles form. Flip and cook 1 minute more. Repeat with the remaining batter and server warm.

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Strawberry Sour Cream Pancakes

We once again headed to Froberg Farms this year and came home with three buckets of strawberries. I made a ton of strawberry jam, ate them sliced over ice cream and of course, served them up for breakfast. Strawberry pancakes are my favorite kind of pancakes, especially when they are overflowing with juicy, ripe strawberries.  Miss F dipped hers in chocolate syrup, but I enjoyed mine plain.  The strawberries were so sweet and delicious, there was no need for syrup.  I still have a lot of strawberries left, probably destined for strawberry cream cheese muffins.  I adapted this recipe from the Pioneer Woman.

Strawberry Sour Cream Pancakes

½ cup flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 eggs
½ teaspoon vanilla extract
½ cup chopped strawberries
shortening

Heat a cast iron skillet or griddle over medium heat.

Stir the flour, sugar, baking soda and salt together in a medium bowl, then stir in the sour cream. Whisk together the eggs and vanilla in a separate bowl , stir into the flour-sour cream mixture. Gently fold in the strawberries.

Grease the pan lightly with shortening. Using a ice cream scoop, dish the batter onto the prepared pan. Cook until bubble form across the surface of the pancake, about 2 minutes. Flip them over and cook a minute or two more. Serve.

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Lemon Yogurt Pancakes

Miss F loves pancakes and anything lemon flavored, so I knew these pancakes from Two Peas and Their Pod would be a big hit. Miss F doesn't like syrup on her pancakes, but she does like dipping them in yogurt. This recipe was perfect for that because there was just enough yogurt left in the cup for her to dip her pancakes into. She loved them, she ate three at one sitting. I have never understood the need to add poppy seed to anything with a lemon flavor. They just get stuck in your teeth and don't add anything flavor wise, so I omitted them. We made these pancakes with Meyer lemon juice from my mom's tree. I love citrus season!

Lemon Yogurt Pancakes

1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
½ cup plain or lemon Greek yogurt
1 cup milk
2 tablespoons fresh lemon juice
2 eggs
1 tablespoon canola oil
1 teaspoon vanilla extract

Whisk together the flour, baking powder, salt and sugar in a large bowl. In a two cup measure, whisk together the yogurt, milk, lemon juice, eggs, oil and vanilla. Pour the yogurt mixture into the dry ingredients. Stir together until just combined.

Heat a large griddle over medium-high heat. Grease with shortening or cooking spray. Use a large ice cream scoop or ¼ cup measure to dish the pancakes onto the griddle. Cook the pancakes a couple minutes a side, until golden.

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Recipe Swap: Churro Pancakes

The theme of this month's recipe swap is blogger's choice, which is always one of my favorites. I was even happier to discover I got The Barbee Housewife for the swap, seeing as she is one of my favorite bloggers. I really enjoyed going through her blog and selecting a recipe, but I was drawn instantly to Churro Pancakes. We go to Disneyland/World often. By last calculation, Miss F and I have spent over 30 days in the parks over the last year. We had the Premier Passports and we really got our money's worth. One of Miss F's favorite shows is the Monsters Inc Laugh Factory. The audience is always included and at some point during the show they pick out a guy to buy Churros for everyone. These pancakes were quite a treat for Miss F. Because they use Bisquick, they come together quickly enough to be a before school breakfast. Miss F was probably telling Churro jokes all day long at school. Be sure to check out the links below for more great recipes.

Churro Pancakes

2 cups Bisquick
1 cup milk
2 eggs
shortening
½ cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted

In a medium bowl, whisk together the Bisquick, milk and eggs.

Heat a shortening greased skillet over medium heat.

While the skillet is heating up, whisk together the sugar and cinnamon in a shallow bowl.

Use a ¼ cup measure to pour the batter onto the heated skillet. Flip after a minute or two, until the pancake is golden brown. Remove to a plate after a minute more.

Brush the butter onto the warm pancakes, then dip in the cinnamon sugar. Serve.

An InLinkz Link-up

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Recipe Swap: Gingerbread Pancakes

I knew instantly what recipe I wanted to make for this week's Blogger's Choice Swap. I had already bookmarked The Redhead Baker's Gingerbread Pancakes to make over the holidays. Miss F is semi-obsessed with gingerbread and she was so excited to eat these pancakes. They are perfectly spiced and completely delicious. I did double the milk from the original recipe, which is more on par with the ratios I usually use in pancake recipes. Be sure to check out all the recipes my fello bloggers chose to re-create for this week's swap.

Gingerbread Pancakes

1 cup flour
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 large egg
1 cup milk
2 tablespoons molasses

In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt, ginger, all spice, cinnamon and cloves. In a small mixing bowl, stir together the egg, milk and molasses. Pour over the dry ingredients and stir just until combined.

Preheat a griddle over medium heat. Spray with nonstick cooking spray. Drop spoonfuls of the batter onto the griddle and cook until lightly browned. Flip with a spatula and cook until lightly browned. Serve warm with butter and maple syrup.

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Recipe Swap: Whole Wheat Pancakes with Oats and Strawberries

The theme of this week's recipe swap was breakfast. I am always game for new breakfast recipes since I try to make a hot breakfast for Miss F a few times a week. These pancakes from Becoming Pigzilla are fantastic and quite good for you. Miss F doesn't eat syrup on her pancakes any longer, so I did dust hers with powdered sugar. They are quite filling and would work with blueberries or bananas just as easily as with strawberries.  I submitted my recipe for Apple and Cranberry Baked French Toast for the swap.  Thanks to Taste of Home Cooking for hosting the swap.

Whole Wheat Pancakes with Oats and Strawberries

1 tablespoon distilled vinegar
1 ¼ cup less 1 tablespoon milk
½ cup rolled oats
1 cup whole wheat pastry flour
¼ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
2 egg whites
¾ teaspoon vanilla extract
½ cup strawberries, sliced small

Add vinegar to liquid measuring cup. Add milk up to the 1 ¼ cup mark. Pour into medium-sized bowl and add oats. Set aside and let sit for 10-12 minutes. Meanwhile, in a medium-sized bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Using your stand mixer and whisk attachment, add egg whites to mixing bowl and whisk to soft peaks on medium until frothy and fluffy.

Heat griddle pan over medium heat and spray with non-stick cooking spray. Add vanilla extract to milk and oats. Whisk in dry ingredients until just combined. Add sliced strawberries and fold in egg whites. Using a ladle, add about 1/3 cup of the batter to the pan. Use the ladle to spread the batter so the pancakes don’t get too thick. Once they start to bubble around the edges, they are ready to flip, about 2-4 minutes on each side. Serve with additional strawberries and maple syrup.

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Chocolate Covered Strawberry Pancakes

One of my most favorite flavor combinations is chocolate and strawberry. A local chocolate shop, The Chocolate Bar, has the best ice cream. And my favorite flavor is Sno-Berry, which is vanilla ice cream with chocolate covered strawberries mixed in.  My two most favorite pancakes are chocolate chip or strawberry.  So I thought, why not combine the two?  These pancakes are so good they don't even need syrup.  Miss F just eats them straight up.  This recipe makes about 8 to 10 pancakes if you use a standard size ice cream disher to scoop them on the griddle.

Chocolate Covered Strawberry Pancakes

1 egg
1 cup buttermilk
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup chocolate chips
¼ cup sliced strawberries
shortening (for cooking)

Whisk the egg in a large bowl, add the buttermilk and mix well. Add flour, baking powder, baking soda, and salt. Mix well. Fold in chocolate chips and strawberries. Heat the griddle over medium heat. Using a paper towel, spread shortening over the griddle. Pour ¼ cup of batter onto the griddle (an ice cream disher works great for this). Cook on the first side until bubbles that form start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

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Recipe Swap: Maple Oatmeal Pancakes

This week's recipe swap was Blogger's Choice style. I received the blog Ommy Noms in the swap and I was so excited to go through all her fantastic recipes to find one for the swap. I was drawn to this pancake recipe because I know how much Miss F loves oatmeal and how much she loves pancakes.  After making these gorgeous pancakes, I realize I may have underestimated her love.  As I type this, she is currently eating her third pancake.  And she ate a cup of strawberries and a clementine with it.  I wonder if she will ask for a fourth before I publish this post.  Thanks to A Taste of Home Cooking for coordinating the swap.  Yep...she just asked for another...

Maple Oatmeal Pancakes

½ cup flour
½ cup quick-cooking rolled oats
1 tablespoon brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk
1 teaspoon maple syrup
2 tablespoons vegetable oil
1 egg

Combine flour, oats, brown sugar, baking powder, baking soda, and salt in a medium bowl. Stir to combine. Add milk, maple syrup, oil, and egg. Whisk until well-incorporated. Lightly grease a nonstick skillet with shortening and heat over medium heat. Pour or ladle the batter into the skillet, using 1/4 cup of batter for each pancake. Turn when bubbles form on the surface of the pancake. Cook until second side is brown.

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Apple Cider Pancakes

Every Thanksgiving, I serve warm apple cider. I keep it in the crockpot, simmering all day long with cinnamon sticks and apple slices. Whether it is cold outside or not, I always have a cup or two. The morning after Thanksgiving I was faced with a lot of leftover cider and a hungry crew. I did some googling and came across this recipe for Apple Cider Pancakes. I changed it up a bit, omitting the apples and substituting applesauce for oil. The batter is runnier that what I am used to cooking with, so my first batch looked less than perfect. Once I got the hang of it, they turned out beautifully. The apple flavor is not overwhelming, but it adds a nice sweetness.

Apple Cider Pancakes

1 ½ cups flour
1 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 egg
2 tablespoons unsweetened applesauce
1/3 cup milk
1 cup apple cider
Shortening for greasing the pan

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a small bowl, whisk together the egg, applesauce and milk. Add the egg mixture to the flour mixture and then add in cider. Stir until just incorporated and a few lumps remain. Heat a large skillet over medium heat and brush with shortening. Pour batter onto skillet by 1/4 cupfuls into circles. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then flip carefully and cook until bottom side is golden brown, about 2 minutes longer. Repeat with remaining batter, brushing pan with shortening as needed.

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Sour Cream Blueberry Pancakes

Pancakes for breakfast are a favorite around here, especially ones with fruit. I saw this recipe for sour cream pancakes on Kirbie's Cravings and decided to try it.  I made a couple of changes, but was pretty loyal to the recipe.  I had some sour cream on hand, which is rare in this household, I hardly ever use it.  These pancakes were excellent.  Maybe I will have to buy sour cream more often for our weekend breakfasts.  In our old house, our stove had a built in griddle.  I miss it so much at breakfast time.  I am getting used to my Lodge double burner griddle, but it is such a pain to clean.

Sour Cream Blueberry Pancakes

1 ½ cups flour
3 tablespoon sugar
2 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
¾ cup milk
2 large eggs
1 teaspoon pure vanilla extract
½ cup fresh blueberries
Shortening to grease the griddle

Whisk together the flour, sugar, baking powder and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract. Add the wet ingredients to the dry ones and mix only until combined. Gently fold in the blueberries. Grease the skillet with shortening. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom is nicely browned. Flip the pancakes over and cook for another minute or so until its browned. Serve warm with maple syrup.

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Puffy Pumpkin Pancakes

It's fall, getting cooler out, and time for more pumpkin-y treats. I made some pumpkin pancakes this morning that were super puffy due to the vinegar and baking soda combination. They were really fluffy and yummy! Miss F ate 2 whole pancakes and was clamoring for more. Both C and I were stuffed after two pancakes, so we figured she best stop after two...though she wanted more!







Puffy Pumpkin Pancakes
(makes 8)

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup milk
2/3 cup pumpkin puree
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Chocolate Chip Pancakes

After making two batches of chocolate chip cookies in one week, I was still craving chocolate chips. Thankfully I have the giant bag of chips from Costco. When I was in Paris as a kid, they served chocolate chip cookies along with the chocolate croissants for breakfast. How good is that? Maybe next Sunday I should just bake up a batch of cookies instead of pancakes. Miss F loved these pancakes and she made herself quite the chocolate-y mess. I even snuck her a plain chip or two, which she adored. These are great on a lazy Sunday morning...and I bet cookies would be even better.




Chocolate Chip Pancakes

1 egg
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tablespoons butter, melted and cooled
¼ teaspoon vanilla extract
1/4- 1/3 cupchocolate chips

shortening (for cooking)

Whisk the egg in a large bowl, adding the buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well. Fold in chocolate chips and let batter set for a few minutes. Heat the griddle over medium heat. Using a paper towel, spread shortening over the griddle. Pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

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Blueberry Pancakes

Blueberries are so tasty this time of year. I got a half pint for pancakes this morning. I love fresh berries in the summer. The berries I had today were grown in Texas and they were amazingly sweet.










Blueberry Pancakes

1 egg, slightly beaten
2 tablespoons of oil
1 cup milk
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
pinch salt
1/2 pint blueberries

Heat griddle to 350. Lightly coat with shortening.

Mix all ingredients together except strawberries. Stir to combine, batter will be lumpy. Fold in blueberries. Scoop pancakes by the ladle full onto the griddle. Turn once they bubble all over. Serve warm with syrup.

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Strawberry Pancakes

Can you tell strawberries were on sale this week for 97 cents?!?! I think we have had them for breakfast three weeks in a row. Strawberry pancakes are my absolute favorite. I use the standard recipe in my Better Homes and Gardens cookbook and add either strawberries, blueberries or chocolate chips to them. I rarely make a plain pancake. That is just not as tasty.

The recipe says to sift all the ingredients and have wet and dry ingredients in separate bowls, I don't bother with that because in the morning, I am too lazy. Plus, it is only pancakes...




Strawberry Pancakes

1 egg, slightly beaten
2 tablespoons of oil
1 cup milk
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
pinch salt
1 pint strawberries, chopped

Heat griddle to 350. Lightly coat with shortening.

Mix all ingredients together except strawberries. Stir to combine, batter will be lumpy. Fold in strawberries. Scoop pancakes by the ladle full onto the griddle. Turn once they bubble all over. Serve warm with syrup.

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