Pancakes in 10 Flavors


10 Imaginatively Delicious Pancake Varieties

The weekends are a great time to serve pancakes, but plain ol’ pancakes can lose their appeal. With a little creativity and the following recipes, you can make those average pancakes fabulous. Make a pancake buffet with the different varieties, or just try a new flavor with toppings to mix things up.

10 varieties of pancakes you might want to give a try:

1.    Banana Pancakes (with or without nuts)
2.    Applesauce Pancakes
3.    Pumpkin Pancakes (it’s the perfect time of year for these!)
4.    Oatmeal Pancakes    
5.    Blueberry-Cherry Pancakes
6.    Apple Cinnamon Pancakes
7.    Orange Juice Pancakes
8.    Pineapple Pancakes
9.    Chocolate Pancakes
10. Peanut Butter Pancakes

Banana Pancakes Recipe (6 servings)


2 large ripe bananas
1 cup flour
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cinnamon
Dash of grated nutmeg
1 Tbsp. sugar
1 cup milk
2 eggs
1 Tbsp vegetable oil (may be omitted)
Handful of walnuts, optional


1. Mash 2 bananas and set aside.
2. Blend dry ingredients in a medium sized mixing bowl.
3. Add banana and wet ingredients to dry ingredients and blend until everything is moist.  Batter will appear lumpy.
4. Use oil or pan spray to lightly coat a frying pan or griddle. Heat the griddle until a drop of water spattered on it sizzles.
5. Drop spoonfuls of banana pancake batter on the griddle, sprinkle with walnuts, if desired, and cook on each side until the pancakes are golden brown.

Applesauce Pancakes (4 servings)


1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 large egg, lightly beaten
1 Tablespoon butter, melted
1¼ cups applesauce
½ teaspoon vanilla


1. In a large mixing bowl, sift together the flour, baking powder, and salt.
2. In a separate bowl, stir together milk, egg, and butter.
3. Add milk mixture to dry ingredients and stir.
4. Add applesauce and vanilla and stir.
5. Heat a griddle or large frying pan to medium-high heat with a light coating of butter or vegetable oil. Dollop batter in ¼ cup amounts to make pancakes. When batter begins to bubble and the edges start to brown, flip and cook until golden brown.

Pumpkin Pancakes (4 servings)


2 cups flour
2 Tbsp granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1½ cups milk
1 cup pumpkin puree
4 eggs, separated
¼ cup melted butter


1. Sift together dry ingredients.
2. Combine milk, egg yolks, butter, and pumpkin puree.
3. Stir into dry ingredients until just blended.
4. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about ⅓ cup at a time. Cook until tops bubble, turn, and cook until golden brown.

Oatmeal Pancakes (3 servings)


3 cups oatmeal
1 quart soy milk soured with 4 Tablespoon lemon juice
1 cup flour
2 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten


1. Combine all ingredients. The batter will be rather thin.
2. Cook on hot griddle (spray if needed) until golden brown.

Blueberry-Cherry Pancakes (4 servings)


1 cup of milk
4 eggs
1 cup of flour
1 teaspoon of salt
1 cup of finely chopped blueberries
1 cup of finely chopped cherries


1. Mix all ingredients together except the blueberries and cherries. Beat well, then add the 2 cups of chopped fruit.
2. Fry in a small amount of Crisco or other shortening.

Apple Cinnamon Pancakes (2 servings)


1 cup unbleached all-purpose flour
1 Tbsp sugar
2 Tbsp baking powder
⅛ tsp salt
1 cup vanilla soy milk
2 Tbsp vegetable or olive oil
1 tsp ground cinnamon
3 Tbsp apple sauce
½ tsp pure vanilla extract


1. Combine flour, sugar, baking powder, salt, and vanilla soy milk in a bowl and mix thoroughly.
2. Mix in cinnamon, apple sauce, and vanilla extract until smooth.
3. Pour about ½ cup (if you like big thick pancakes) on to hot, oiled griddle. In about 2 minutes bubbles will appear on the upper surface of the pancake, flip the pancake with spatula. Cook for another 2 minutes.

Orange Juice pancakes (6 servings)


1 cup pancake mix
½ cup orange juice
4 egg whites
½ cup milk
1 teaspoon orange extract


1. Mix everything together.
2. Prepare your hot griddle with some margarine or butter. Make pancakes in the size you like.

Pineapple Pancakes (about 20 pancakes)


2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs, slightly beaten
1 20-ounce can crushed pineapple (undrained)
¾ cup milk
¼ cup margarine or butter, melted


1. In a mixing bowl combine flour, brown sugar, baking powder, baking soda, and salt.
2. In another mixing bowl combine eggs, undrained pineapple, milk, and margarine or butter.
3. Add wet ingredients to flour mixture. Stir just until combined but still slightly lumpy.
4. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about ¼ cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
5. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1½ to 2 minutes per side).

Chocolate Pancakes (6 servings)


¾ cup butter
¾ cup cocoa
2 cups flour
1½ cup sugar
4 eggs
2 teaspoons vanilla
½ teaspoon Salt


1. Melt butter and stir in cocoa.
2. In small bowl mix flour and salt.
3. In large bowl, beat eggs, add sugar, vanilla, and beat well.
4. Add flour mixture to this and blend well. Heat skillet to medium low, drop batter by tablespoons onto skillet and cook like pancakes, about 1 minute per side.

Peanut Butter Pancakes (6 servings)


1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1 egg
1¼ cups milk
⅓ cup peanut butter
3 tablespoons melted butter


1. Combine the flour, sugar, baking powder, and salt.
2. Beat the egg.
3. Add milk and peanut butter to egg and beat until smooth.
4. Add the dry ingredients and beat just until well moistened.
5. Butter a pan or griddle or use non-stick cooking spray and heat on medium-high. Spoon by quarter cupfuls into your pan or griddle. Cook until brown on both sides.


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