easy pancake recipe

Vegan and gluten-free blue pancakes colored with butterfly pea flower powder. An easy pancake recipe for any day of the week.

Blue Pancakes

buckwheat flour

white rice flour

baking powder

butterfly pea flower powder

agave

almond milk

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

dark chocolate (85% cacao)

coconut oil

Place buckwheat flour, white rice flour, butterfly pea flower powder, and baking powder in a medium-sized bowl.

Add 160 ml rice milk and agave syrup, and mix briefly with a hand mixer until well combined. Adjust sweetness.

If the batter is too thick, add 1 extra tablespoon rice milk.

Brush the pan with coconut oil and preheat it under medium-low heat.

Pour the batter into a small circle. When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over and cook briefly on the other side.

Pancakes

Melt chocolate with 1 tablespoon coconut oil over low heat in a medium pot. Stir until smooth. Let it cool down a bit.

Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.

Chocolate sauce

Serve pancakes with chocolate sauce and top with blueberries and mint leaves.

Serving suggestion

Japanese-style rice cooker pancakes are made in an instant pot instead for an easy and fun brunch.

Giant Instant Pot Pancake

all purpose flour

tsp baking powder

tbsp white sugar

eggs

milk

Please note, this recipe is made in the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 quart version). I have not tested it with other versions of the Instant Pot. It&#039;s my understanding based on comments received that there may be issues making this recipe with certain other versions of the Instant Pot. See my notes section for more details.

In a large mixing bowl, whisk together eggs and milk until completely blended. Add in remaining ingredients and whisk until only very small lumps remain in the batter. When measuring out the flour make sure you measure it properly by spooning it into the measuring cup and then leveling off your cup. If you only use the measuring cup to scoop out the flour, you will over-pack your flour which will cause your batter to be too dry which can cause it to then stick to the bottom of the pot when cooking.

Thoroughly grease the interior of your instant pot with cooking oil spray (I used a canola oil spray). I recommend giving a few extra coats to the interior bottom of the pot to prevent the cake from getting stuck to the bottom. Pour in batter.

Seal lid with vent closed and program instant pot to manual mode. Set pressure to low pressure. Then set to cook for about 45 minutes. 45 minutes will produce a crispy brown top. If you want something a little less crispy, you may want to try a few less minutes. (Update: Some people have reported an issue with their Instant Pot giving an overheating error or burn notice. It appears to be happening with certain models of the Instant Pot such as the 6-in-1 bluetooth version and some of the other newer IP versions. If this happens, you can also try to set it to &quot;rice&quot; mode, low pressure, 45 minutes. If your IP version doesn&#039;t allow you to adjust the time in rice mode, readers have reported success using &quot;multigrain&quot; mode and changing to low pressure.)

Check on the cake when the Instant Pot indicates it's done cooking. Your instant pot should not have sealed because of the low pressure and lack of liquid. The cake will look quite pale when finished because this is the bottom of your cake. When you touch the cake, it should bounce back with no uncooked batter remaining on it and the cake should be pulling away from the sides. If you cake is not quite done, let it continue to cook on low pressure for a few more minutes.

Use a spatula to further loosen cake from the sides of the pan. Sometimes the cake gets a little bit stuck to the bottom, so you just need to carefully peel it away with your spatula. Very carefully, pop the cake out upside down so that the bottom is now the top. The top of the cake should be a golden brown and crispy.

Serve with your favorite pancake toppings.

https://content.jwplatform.com/videos/4fU0RWGK.mp4

Japanese rice cooker pancake made in an instant pot

These Healthy Pancakes are the best! I&#039;ve tested this recipe time and again and it&#039;s our go-to healthy pancake recipe. The pancakes are light and fluffy and have delicious flavor.

Healthy Pancakes

unsalted butter

white whole wheat flour

baking soda

salt

applesauce

milk (whole milk

honey (or pure maple syrup)

vanilla extract

Melt the butter and set it aside to cool slightly.

In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.

In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.

Pour the wet ingredients into the dry and whisk until just incorporated. It&#039;s ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.

Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.

Easy Pancake Recipe

flour

butter

vanilla

In a large bowl, sift together the dry ingredients: Flour, baking powder, salt and sugar.

Make a well in the center of the dry ingredients. Pour in the milk, egg and melted butter.  Mix until smooth

Lightly oil a griddle, or frying pan and heat to medium high heat.

Use about 1/4 c batter to pour each pancake onto the griddle. Heat until browned on both sides. Serve hot.

https://content.jwplatform.com/videos/OF17Rpkp.mp4

The Easiest And Yummiest Basic Pancake Recipe. Use This Recipe If You’re Out Of Mix For Delicious Pancakes That Everyone Will Love. Plus, Check Out All Our Tips On How To Change Them Up For Even More Flavor!

Easy Pancakes.mp4

Light and fluffy matcha protein pancakes made in a blender with no sugar or refined grains, just oats and lots of good proteins. Easy, nutritious and delicious! 

Matcha Protein Pancakes

oat flour

vanilla protein powder

plain Greek yogurt

tbsp monk fruit erythritol sweetener

tsp vanilla extract

matcha powder

tbsp oil

strawberries,

yogurt

syrup

Place all ingredients in a blender and blend until smooth, pausing to scrape down the sides if necessary.

Heat up a nonstick skillet over low heat. Spoon a ladleful of batter onto skillet, and cook for 1 minute before flipping and cooking the other side for 1 minute. Repeat until you use up all the batter.

Plate up your pancakes and top with more yogurt, maple syrup, fresh strawberries and a dusting of matcha powder. Enjoy!

How to make delicious, fluffy vegan pancakes! Made without eggs and without milk, these healthy pancakes are perfect for breakfast and come together fast.

Vegan Pancakes

all-purpose flour

cinnamon (optional)

maple syrup

olive oil (or canola oil

lemon

If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.

In the bottom of a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon (if using), and salt. In a separate bowl or large measuring cup, whisk together the almond milk, maple syrup, oil, vanilla, and lemon zest (if using).

Make a well in the center of the dry ingredients, then pour in the wet ingredients. By hand with a spatula or wooden spoon, stir the batter gently, just until the flour disappears. The mixture will still look lumpy. Set the bowl aside and let it rest for a few minutes while you heat the skillet.

Heat a large nonstick skillet or griddle over medium-low heat. Once the skillet is fully heated (a sprinkle of water should sizzle on contact), lightly brush the skillet with oil if needed (some nonstick griddles do not need any oil at all). Drop the batter by 1/4 cupfuls onto the griddle, using the back of a spoon or measure cup to spread the batter out a little. Cook on the first side until small bubbles form on top and the edges look dry, about 2 to 3 minutes. Gently flip the pancakes and cook on the other side until browned and the centers are cooked through, about 1 to 2 minutes more. Enjoy immediately or transfer to a baking sheet and place in the oven to keep warm.

https://content.jwplatform.com/videos/NVl7TjzQ.mp4

A twist on the classic ricotta hotcake, this updated version is a savoury hotcake with maple bacon and rocket.

Ricotta hotcakes

bacon

vine-ripened cherry tomatoes

(240 grams) ricotta

(40 grams) grated parmesan

(125 milliliters) milk

eggs, separated

self-raising flour

rocket leaves

tbs balsamic vinegar

olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Here is my insanely popular easy pancake recipe... Because you make them with leftover old bread! These pancakes are great for breakfast or an afternoon snack!

Easy Pancake Recipe with Leftover Bread

5,5 oz leftover white bread ((155 g), chopped)

milk ((200 ml))

tbsp caster sugar

raisins

sunflower oil

Add the chopped bread to a blender. Blend a few times until you get finer crumbs. Now add the milk and blend the bread into a wet mixture.

Then add the caster sugar, eggs, baking powder and a pinch of salt.

Blend it all for about 20 seconds until you end up with a fine and thick pancake batter. Make sure that there are no lumps in the batter. Then stir in the raisins or blueberries (optional). Pour a tiny drop of oil in a small pancake pan and place the pan over medium heat until hot. Scoop a good portion of the bread batter to the hot pan (depending on how large or small you want your pancakes to be). Work in batches if you like.

Bake the pancakes for about 3 to 4 minutes on each side. Then carefully lift the pancake using a rubber spatula to see if it's golden enough and flip it over on its uncooked side. Cook the pancake for another 3 to 4 minutes until golden. Then remove the pancake and keep it warm on a plate under tinfoil. Add another drop of oil to the hot pan and another spoonful of the pancake bread batter. Repeat this until there’s no batter left anymore. Then transfer the hot pancakes onto plates, add your favorite topping and serve hot.

These pancakes are sweetened with applesauce and are dairy-free!

Cinnamon Apple Pancakes

cinnamon

½ tsp baking powder

butter/oil (to grease pan)

Preheat a frying pan on low heat and add in a little butter/oil.

Stir together the dry ingredients.

Add in the egg, unsweetened applesauce, and vanilla and mix until just combined.

Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.

Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Try a serving (or two) of these Finnish Baked Pancakes for your next dessert or snack -- yep, exactly like the locals. Yum!

Finnish Baked Pancakes

egg, (beaten)

tbsp butter, (unsalted)

powdered sugar, (fo dusting)

To prepare for your Finnish pancakes, start by preheating your oven to 225°C (425°F).

In a large mixing bowl, sift flour and salt.

Add egg, half of the milk, and whisk until there are no more lumps.

Add the remaining milk and continue whisking.

Add the butter to a pan (or skillet) and place the skillet in the preheated oven.

Once the butter has melted, take the pan out of the oven.

Slowly pour the Finnish pancake batter into the pan.

Place the pan back in the oven for 25 to 30 minutes, or until the top of the baked pancake turns golden.

Serve Finnish pancakes with powdered sugar, fresh fruits, or jam.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612558505/dacaue4n2azmyfoyetdc.mp4

Golden, fluffy pancake with crispy edges? Yes, that's what you'll get with Finnish Oven-Baked Pancake! Serve with jam or some fresh fruits, and you're all set for your next snack or dessert!

Finnish Oven-Baked Pancake

Strawberry Pancakes are ultra fluffy and buttery soft. They&#39;re filled with fresh strawberries, a hint of cinnamon, and topped with a luscious 10-minute strawberry compote. Perfect for a brunch that feels luxurious, or an easy breakfast for dinner!

Double Strawberry Pancakes

strawberries (if frozen, do not thaw)

sugar

water

tbsp corn starch

lemon juice

tbsp salted butter, melted

buttermilk (See sub below)

all-purpose flour (195 grams)

tsp salt

strawberries, quartered (210 grams)

strawberry compote

Make the Strawberry Compote: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool.You can cool the sauce quickly by pouring it into a shallow bowl or pie plate and placing in the fridge for 20-30 minutes.Store in the fridge in an airtight container until ready to use. This keeps for 1 to 1 and 1/2 weeks in the fridge.

Make the Batter: Melt butter in a medium mixing bowl, then whisk in the egg and milk. Stir in the dry ingredients until just combined. We WANT lumpy batter, here!  Get out a griddle (heat at 350 degrees) or a large skillet (heat on the stove over medium to medium- high heat). 

Cook Pancakes: Once your griddle or pan is heated, grease it well using butter or nonstick spray. Pour the batter onto the griddle using a 1/4 cup or a 1/3 cup (for slightly larger pancakes) measuring cup, using the back of the cup to spread the batter out a bit, since it is thick. Place a few strawberry pieces on each pancake. Once the pancakes are a little puffy and the underside is golden, flip the pancakes! (This will only take a 1-2 minutes, so don&#39;t walk away!) Check the underside by lifting the edge with your flipper.Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier (I also use a second spatula to scoot the pancake onto the first one for flipping). If your pancakes are getting darker than you&#39;d like, turn down the heat a bit. Pancakes are done when both sides are golden brown, and no wet batter spots are visible around the edges.

Serve &amp; Store: Serve + Store: Serve warm with the strawberry compote, and lots of butter &amp; maple syrup! Store leftover pancakes in a ziploc bag in the fridge for up to 2 days. Leftover pancakes can also be frozen, in a ziploc bag, for 1-2 months. Reheat by popping them in the toaster or microwaving as if you were heating them up - they&#39;ll defrost nicely.

Top 11 easy pancake recipe recipes from across the web

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

Top Tags

Blue Pancakes

Giant Instant Pot Pancake

Healthy Pancakes

Easy Pancake Recipe

Matcha Protein Pancakes

Vegan Pancakes

Ricotta hotcakes

Easy Pancake Recipe with Leftover B...

Cinnamon Apple Pancakes

Finnish Baked Pancakes

Double Strawberry Pancakes

Top 11 easy pancake recipe recipes from across the web

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

Top Tags

Blue Pancakes

Giant Instant Pot Pancake

Healthy Pancakes

Easy Pancake Recipe

Matcha Protein Pancakes

Vegan Pancakes

Ricotta hotcakes

Easy Pancake Recipe with Leftover B...

Cinnamon Apple Pancakes

Finnish Baked Pancakes

Double Strawberry Pancakes

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