breakfast pancakes

Copycat IHOP Pancakes from Delish.com are a true love letter to this breakfast staple.

Copycat IHOP Pancakes

c. butter, softened

whole milk

c. all-purpose flour

sugar

baking powder

baking soda

kosher salt

buttermilk

eggs

tbsp. butter

Maple syrup,

The ultimate breakfast question: waffles or pancakes?

Soft and silky Crepes filled with a sweet Honey Whipped Cream and accompanied by a warm Blueberry Sauce.

Blueberry Sauce Crepes with Honey Whipped Cream

all-purpose flour

salt

milk

lemon juice

vanilla extract

eggs, (lightly beaten)

cooking spray

blueberries

lemon zest

whipping cream

honey

In a medium bowl, whisk together flour and salt; set aside.

In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.

Gradually add milk mixture to flour mixture, whisking until completely smooth and no lumps appear.

Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.

Combine blueberries, sugar, lemon zest, and lemon juice in a nonstick frying pan.

Cook over medium-low heat, stirring frequently, for 10 to 12 minutes, or until juices are bubbly and fruit is tender.

Remove from heat and set aside.

In the meantime, prepare the blueberry sauce.

Pour cold heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.

Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.

Cover and refrigerate until ready to use.

Prepare the Honey Whipped Cream

Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.

Add 1/3-cup batter to the pan and swirl to completely cover bottom of pan.

Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 minutes.

Flip the crepe and continue to cook for 1 more minute, or until lightly browned.

Remove crepe from skillet and repeat with remaining batter.

Coat pan with cooking spray in between each crepe.

Make the Crepes

Spread the Honey Whipped Cream on each crepe.

Roll or fold the crepe and top with the blueberry sauce.

Serve.

You can also reheat the blueberry sauce on its own by adding couple tablespoons of water while you warm it over medium-low heat.

Assemble

These keto-friendly cottage cheese pancakes are the perfect healthy breakfast. They are packed with healthy fats from almond flour and eggs, and proteins from cottage cheese. These pancakes are low in carbs and gluten-free. 

Keto-friendly cottage cheese pancakes

(80 grams) almond flour (finely ground)

(100 grams) cottage cheese (full fat)

tbsp butter

tbsp sweetener of your choice,

tsp vanilla extract

tsp baking powder

Preheat a skillet over medium-low heat.

Place all ingredients in a bowl and blend together using an immersion blender. If you don’t have one, you can use a countertop blender or even a food processor instead. 

Grease the preheated skillet with the butter.

Measure out ¼ cup of batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.

Cook for 2 minutes or until bubbles start to form on the surface. Flip and cook the other side for 2 more minutes or until your pancake turns golden brown. 

Repeat the process with the remaining butter.

Serve with toppings of your choice.

https://www.youtube.com/watch?v=bs8kbCf2nB0

These keto-friendly cottage cheese pancakes are the perfect healthy breakfast. They are packed with healthy fats - from almond flour and eggs - and proteins - from cottage cheese.

PRINTABLE RECIPE: http://bit.ly/ketofriendlypancakes

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Keto friendly cottage cheese pancakes

Fluffy, buttery, and delicious, these are the most perfect Buttermilk Pancakes.

Buttermilk Pancakes

eggs, (room temperature)

butter, (melted)

all-purpose flour, (OR whole wheat pastry flour)

cinnamon

vegetable oil,

In your mixer's bowl beat eggs on medium speed until frothy.

Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.

In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.

Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.

Allow the batter to rest for 5 minutes.

Heat a heavy-bottomed skillet or griddle over high heat.

Lightly grease the skillet with vegetable oil or nonstick cooking spray.

Lower the heat to medium-high and pour about 1/4 cup of batter into the skillet for each pancake - make sure there is enough space between the pancakes because they will expand during cooking.

Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside but still doughy on the inside, lower the heat to medium.

Flip the pancakes and continue to cook for 1 minute or until golden brown on the bottom.

Repeat with remaining batter, adding more oil to pan as necessary.

Serve immediately.

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Top Tags

Copycat IHOP Pancakes

Blueberry Sauce Crepes with Honey W...

Keto-friendly cottage cheese pancak...

Buttermilk Pancakes

Top 4 breakfast pancakes recipes from across the web

The most viewed breakfast pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copycat IHOP Pancakes

Blueberry Sauce Crepes with Honey W...

Keto-friendly cottage cheese pancak...

Buttermilk Pancakes

The most viewed breakfast pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine