What is a good homemade pancake recipe?

Question

Ok, so I always use the boxed kind, and I want to try homemade. Does anybody have a easy recipe that tastes really good? Or even just a recipe that tastes really good because if they are amazing, I don't care how easy they are.

Answer 1

It's just as easy to make them from scratch, as it is to use a mix:)

APPLE PANCAKES

1 c. milk

2 eggs

1 TB sugar

1 TB salad oil

1 c. flour

2 tsp. baking powder

1/4 tsp. cinnamon

1 apple, cut in 1/8s

Place all ingredients, except apple, in a blender.  Cover and process at low.  Stop blender; add apple;  use High until finely grated.  Pour onto hot, well-greased griddle......Makes 10-12 pancakes

Answer 2

Fluffy Pancakes

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

3/4 cup milk

1/4 cup shorening,melted

1.) In a small bowl,combine the flour ,sugar,

baking powder and salt.

Combine the egg,milk and shortening,

stir into dry ingredients just until moistened.

2.) Pour batter by 1/4 cupful into a greased hot griddle.

Turn when bubbles form on top of pancakes.

Cook until the second side is golden brown.

8 Pancakes

Chocolate chip pancakes:

Stir 1/2 cup miniature chocolate chips into batter.

Proceed as recipe directs.

Blueberry toping:

1/2 cup sugar

2 tablespoons cornstarch

1 cup cold water

4 cups fresh or frozen blueberries

In a large saucepan,combine the sugar and cornstarch.

Stir in water until smooth.

Add blueberries.Bring to a boil over medium heat,

cook and stir for 2 min or until thickened.

Remove from the heat,cover and keep warm.

Answer 3

STUFFED PANCAKES

Ingredients:

Cherry pie filling or others

whipped cream

pancakes, 2 per stuffed pancake

cherries

Take cherry pie filling and put it between 2 pancakes, kind of like a sandwich, then take whip cream and put it on top w/ a few cherries.

No syrup required.

For those cherry haters in the house make sure you have other canned fruits to choose from and plenty of whip cream.

Can cut the pancakes into separate parts, to make 1 pancake look like 2 pcs of cake but that takes time.

PICK A GRAIN /FRUIT PANCAKES

I can not see much of a difference between pancake & waffle recipes so I have made this in my waffle maker for a variety. It seemed to work fine

1-3/4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

1 egg

1-1/2 cups milk

3 tablespoons cooking oil

Desired fruit (see options)*

Margarine or butter (optional)

Maple- or fruit-flavored syrup (optional)

Directions

1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.

2. In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit.

3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook until golden. If desired, serve with margarine and syrup. Makes 12 pancakes.

*Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

RYE PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup rye flour. Try apples, pears, raisins, dates, or peaches.

WHOLE WHEAT PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.

BUCKWHEAT PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup buckwheat flour. Try with blueberries, cherries, and dried fruit.

Cornmeal PANCAKES : Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.

Oat Bran PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.

WHEAT BRAN PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.

TRITICALE PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup triticale flour. Try stirring in some dried fruit.

RICE BRAN PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.

WHEAT GERM PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.

BULGUR PANCAKES : Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.

Nutritional Information, which will vary depending on the type of grain & fruit you use

1 pancake = 1 serving

Nutritional facts per serving

calories:130, total fat:5g, saturated fat:1g, cholesterol:21mg, sodium:138mg, carbohydrate:18g, fiber:1g, protein:3g, vitamin A:3%, vitamin C:1%, calcium:11%, iron:5%

Answer 4

Paula Deen from Paula's Home Cooking has fantastic pancake recipes at foodnetwork.com    Also search gourmet magazine's website as they have great homemade pancakes recipes.  Yum!

Answer 5

Prepare a standard mix (box mix is fine) and add mashed bananas and cinamon

Answer 6

Pancakes with Orange Honey Butter

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

3 eggs, lightly beaten

2 tablespoons vegetable oil

1 tablespoon honey

1/2 cup butter or margarine, softened

1/3 cup honey

2 tablespoons orange juice concentrate

1.In a mixing bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.