17 Sweet Pancakes recipes with taste

You deserve them all.

All Chocolate Pancakes

INGREDIENTS For the pancakes: 2 egg yolks 2 egg whites, whipped 3 tablespoons sugar 1 1/3 cup milk (more if the batter is too thick) 3 tablespoons of butter, melted 1 teaspoon of vanilla extract 1 1/2 cup flour 1/4 cup cocoa powder 2 1/2 teaspoon baking powder 3 1/2 ounces chocolate, finely chopped 1 tablespoon butter or oil for cooking For the chocolate ganache: 1 cup heavy cream 8 ounces chocolate chips Serve with a bunch raspberries PREPARATION 1. In a large bowl, mix together yolks and sugar, while still whisking, add milk 2. Carefully fold in whipped egg whites with a spoon rather than a whisk. 3. Add and mix the melted butter and the vanilla. 4. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder. 5. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth. 6. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes. 7. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil. 8. Take off the heat, add the chocolate chips to the cream and mix until perfectly smooth. 9. Over low to medium heat, pour 1/4 cup of pancake batter on a well-oiled pan. 10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side. 11. When the pancakes are ready, pour the chocolate ganache on top (if the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds). 12. Garnish with raspberries. Enjoy !

Rice Krispie Treat Pancakes With Browned Butter Syrup

Ingredients 2 cups white whole wheat flour or whole wheat pastry flour (or regular flour) 2 1/4 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups buttermilk (may swap coconut milk or regular milk) 1 tablespoon vanilla extract 2 eggs 2 tablespoons butter, melted 1/2 cup (1 stick) salted butter 1 (10 ounce) bag mini marshmallows 3 cups Rice Krispies Butter Syrup 1/2 cup (1 stick) salted butter 3/4 cup brown sugar 1/2 cup buttermilk (may swap regular milk or canned coconut milk) 1 teaspoon baking soda 1 teaspoon vanilla extract Instructions To make the syrup melt the butter over medium heat in a medium size pot. When the butter begins to foam remove it from the heat and slowly add the brown sugar, buttermilk, baking soda and vanilla. Whisk until smooth, return the pot to the heat and bring to a boil. Allow the syrup to thicken slightly, about 2-3 minutes. Remove from the heat and set aside.In a large bowl add the buttermilk ,eggs, vanilla and melted butter. Whisk to combine. Add the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients until just combined.Line an 8x8 inch square baking dish with parchment paper. In a large, heavy-bottomed pot add 1 stick butter, melt butter over medium heat. Add the marshmallows and turn off the heat. Stir the marshmallows around until completely melted, about five minutes. If the marshmallows are not fully melting turn the heat back on to low and stir until smooth and melted. Grease 1/3 cup measuring spoon and scoop out 1/3 cup of marshmallows. Stir the 1/3 cup of melted marshmallows into the pancake batter.Now add the Rice Krispies to the pot with the remaining melted marshmallows and coat them completely in marshmallows. Press the mixture into the prepared baking dish (the treats will not completely fill the square pan). You just want one even layer of Rice Krispie treats. Tear away a few bits and pieces of the Rice Krispie treats and stir them into the pancake batter.Heat a skillet or griddle over medium heat and grease well with butter or cooking spray. Using a 1/4 cup measure, spoon batter into rounds. Tear a few more bits of Rice Krispies away from the square and place them on top of the pancakes, cook until bubbles form on top, about 2-3 minutes. Flip and cook for another minute or two more. Repeat with remaining batter.Serve the pancakes warm, drizzled with the butter syrup and a square of Rice Krispie treats if desired. Enjoy!

Matcha Pancakes With Hot Chocolate Ganache

Makes 8 x 10cms/4inch pancakes (sorry to sound weird, and no you don't need to get the ruler out I promise) An Original Recipe by Lorraine Elliott/Not Quite Nigella Preparation time: 10 minutes Cooking time: 15 minutes 1 cup self raising flour (or plain flour with 2 teaspoons of baking powder) 2 tablespoons caster sugar 2 tablespoons matcha powder pinch salt 1 egg 1 1/4 cup milk Oil for frying 250g/8.83ozs. strawberries, washed and patted dry 100g/3.5ozs. white chocolate, chopped 1/2 cup cream Step 1 - Whisk the flour, sugar, matcha powder and salt together in a bowl or jug. Measure out the milk in another jug and add the egg and whisk well. Make a well in the dry ingredients and gradually whisk in the liquid ingredients until smooth. Step 2 - Heat a frying pan on medium heat and add a little oil. Using a ladle pour a scoop of batter and when bubbles appear on the surface, turn it over. Repeat using the remainder of the batter. Step 3 - Place a piece of parchment on a plate. Melt the white chocolate in a microwave or double boiler and dip three of the strawberries in the white chocolate and allow the excess to drip away. Place on the prepared plate and chill. Then I take a teaspoon and drizzle a bit of chocolate on top of the strawberries (not necessary really). Step 4 - Remove the calyx of the strawberries and slice into half or thirds (depending on size). Layer the pancakes with strawberry slices-one strawberry per layer cut into three is usually enough. Step 5 - Heat the cream and add it to the remainder of the white chocolate and whisk to combine well. Heat it again slightly if you need to. Serve with the hot chocolate ganache cream.

Strawberry Shortcake Pancakes

INGREDIENTS Pancakes: 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour) 1 cup wholemeal self raising flour (or whole wheat flour) 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options) 2 tablespoons raw sugar ¼ teaspoon salt (1/2 teaspoon if using other flours) 2 large eggs 3 tablespoons light butter, melted (or any cooking/coconut oil) 1 tablespoon pure vanilla extract 1 cup plain non-fat Greek yogurt 1 cup unsweetened almond milk (or skim/low fat milk) Strawberry Syrup: 1½ cups fresh (or frozen) diced strawberries 2 tablespoons sugar 3 tablespoons water 1 teaspoon pure vanilla extract Greek Yogurt Whipped Cream: ½ cup light/reduced fat whipped cream ½ cup greek yogurt 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes) Additional: (Extra) finely chopped strawberries to garnish INSTRUCTIONS Combine together all dry ingredients into a large mixing bowl and whisk. Set aside. In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy). Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them. Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter. Strawberry Syrup: Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens. Greek Yogurt Whipped Cream: Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through. To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Nutella-Stuffed Pancakes

INGREDIENTS 10 - 14 tbsp Nutella Dry Ingredients 1½ cups plain flour 3 tsp baking powder 4 tbsp sugar Pinch of salt Wet Ingredients 1 egg 1 cup + 2 tbsp milk (I used low fat) 1 tsp vanilla essence (optional) Other 1 tsp butter, separated (2 x ½ tsp) Sliced strawberries (optional) INSTRUCTIONS Frozen Nutella Disc Line a baking tray with baking paper (parchment paper). Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ⅕" / ½ cm thick. (Note 1) Repeat to make 7 discs. Place the tray in the freezer until firm (around 1 to 1½ hours). Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly). Pancakes Place the Dry Ingredients in a bowl and whisk to combine. Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk). Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. (Note 2) Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3) Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4). When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden. Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella. Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it's not necessary!

Bourbon Peach Pancakes

INGREDIENTS for the bourbon-soaked peaches ¼ cup bourbon ½ cup sugar 2 peaches, thinly sliced for the pancakes 1½ cups flour 1 tablespoon baking powder ¼ teaspoon cinnamon ½ teaspoon salt 1 cup whole milk 2 tablespoons bourbon 1 large egg, room temperature 1 teaspoon vanilla 1 peach, diced into small cubes INSTRUCTIONS make the bourbon-soaked peaches Place sliced peaches into a medium bowl (shallow preferred). In a small pot, combine the bourbon and sugar over high heat and cook until the sugar is completely dissolved and the mixture boils. Remove from heat and pour over the sliced peaches. Let sit for at least 30 minutes. When you're ready to serve, remove the peaches from the bourbon mixture using a slotted spoon. make the pancakes Heat a large skillet on medium-low heat for about 10 minutes. In a large bowl, combine flour, baking powder, cinnamon, and salt, whisking to combine. In a separate bowl, whisk together milk, bourbon, egg, and vanilla. Slowly incorporate the wet ingredients into the dry with the whisk, mixing only until just combined. Pour ¼ cup batter mounds onto pan, then place 5-6 peach pieces on top of the batter. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter. Top pancakes with bourbon-soaked peaches, then serve with a dollop of whipped cream and mint leaf!

Cake Batter Pancakes

makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs 1 teaspoon vanilla extract 1-2 cups milk (I used vanilla almond milk) assorted sprinkles Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough. Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze. Glaze 1 cup powdered sugar 1/2 tablespoon milk 1/2 teaspoon vanilla extract assorted sprinkles

S’Mores Chocolate Chip Pancakes

INGREDIENTS Pancakes 1 cup flour 1/2 cup graham cracker crumbs 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 2 eggs, beaten 1 1/2 cups milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1/2 cup milk chocolate chips Marshmallow Sauce: 1 cup marshmallow fluff 2 tablespoons boiling water Chocolate Ganache: 4 ounces milk chocolate chips 1/4 cup heavy cream Garnish 1/4 cup crushed graham crackers 1/4 cup mini marshmallows 1/4 cup chocolate chips INSTRUCTIONS Preheat griddle or large non-stick skillet to medium high heat. In a large bowl stir together flour, graham cracker crumbs, baking soda, salt, sugar. In a separate bowl or large mixing cup, beat 2 eggs with a fork. Add milk, vegetable oil, and vanilla. Pour the wet ingredients (egg mixture) into the dry ingredients (flour mixture.) Stir until combined. Pour 1/4 cup batter onto preheated griddle or skillet. Cook for a minute or two until the edges are starting to set, and bubbles form on the surface. Flip, and cook for an additional 2 minutes. For chocolate ganache, place chocolate chips and heavy cream in a microwave safe dish and cook for 30 seconds at a time, stirring after each time until chocolate melts and is creamy. For Marshmallow sauce, microwave marshmallow fluff and water in a microwave safe dish for 30 seconds. Stir afterward. Add crush graham crackers, mini marshmallows, and chocolate chips to garnish.

Hummingbird Pancakes

INGREDIENTS ¼ cup crushed pineapple 1 mashed banana 2 large eggs, room temperature ⅓ cup milk 1 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon cinnamon ½ teaspoon salt vegetable oil, for frying banana, pecans, and maple syrup for topping (optional) INSTRUCTIONS Heat a large skillet or griddle on medium heat. In a medium bowl, combine pineapple, banana, eggs, and milk, whisking until combined. In a separate bowl, sift flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined. Once griddle is hot, liberally grease with oil (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don't let the pan get too hot-- you want a nice, even heat. Serve with banana slices, pecans, and a healthy drizzle of maple syrup!

Sweet Cream Ricotta Pancakes

Preparation time: 15 minutes Cooking time: 20 minutes 1 cup all purpose flour 2 teaspoons baking powder 1/4 cup sugar 3 eggs, separated 1/2 cup milk 1/2 cup cream 1 teaspoon vanilla bean paste 200g/7ozs. ricotta Oil or butter for frying 1 tablespoon natural yogurt Cut fruit to decorate Edible flowers 2 tablespoons toasted pistachios Maple syrup Step 1 - Mix the flour, baking powder and sugar in a bowl. In a jug measure the milk, cream and vanilla and then beat in the egg yolks. Make a well in the flour and mix in the wet ingredients. Step 2 - In a clean bowl, whisk the egg whites until you get soft peaks. Fold these into the mixture alternating with the ricotta in two or three batches folding so as not to deflate the mixture. Step 3 - Heat a skillet or frypan and add butter or oil for frying. You can make smaller pancakes or one larger one although this will be trickier to flip (but not impossible at all). When bubbles appear on top carefully flip it over and repeat with the rest of the batter. Top with maple syrup, a tablespoon of yogurt, nuts and edible flowers.

Brownie Batter Pancakes

(Makes 6-8 silver-dollar pancakes) 1/4 cup spelt, white, or Bob’s gf flour 1/4 tsp baking powder 1 tbsp Hershey’s Special Dark cocoa or dutch cocoa (You can sub regular cocoa, but I haven’t tried it in this recipe and therefore can’t personally vouch for the taste) pinch uncut stevia OR 1 tbsp plus 1 tsp sugar 1/16 tsp salt 1 1/2 tbsp applesauce or oil (I use 1 tbsp oil and 1/2 tbsp applesauce, as I don’t like the taste of fat-free pancakes) 1 tsp pure vanilla extract 5 and 1/2 tbsp milk of choice Mix dry ingredients very well, then add wet. Make pancakes!

Sticky Toffee Pancakes

Ingredients TOFFEE SAUCE: 1/2 cup (93 grams) dark brown sugar 1/2 cup (169 grams) honey 1/4 cup (56 grams) heavy cream 3 tbsp (42 grams) unsalted butter 1/2 tsp brandy 1/4 tsp sea salt 1/4 tsp vanilla extract PANCAKE BATTER: 1 large egg white + 1/8 tsp cream of tartar 1 cup (230 grams) whole milk 2 tbsp (42 grams) molasses 1 large egg yolk 1/2 tsp grated ginger 2 tbsp (27 grams) unsalted butter, melted 1 1/4 cup (168 grams) preferably cake flour, but all-purpose flour is fine 1 tbsp (12 grams) light brown sugar 2 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp ground allspice Canola oil and unsalted butter for cooking Instructions TO MAKE THE TOFFEE SAUCE: Combine dark brown sugar, honey, heavy cream, unsalted butter, brandy and sea salt in a small pot and set over medium heat. Bring to a gentle boil and cook for 3~4 min, stirring occasionally. Turn off the heat and stir in the vanilla extract, set aside. TO MAKE THE PANCAKE: In a clean bowl with handheld-mixer, whisk together egg white and cream of tartar on high speed until stiff peak forms. It should look like at least tripled in volume. Set aside. In another large bowl, whisk together whole milk, molasses, egg yolk and grated ginger until even. Sift flour, light brown sugar, baking powder, ground cinnamon and allspice right into the wet ingredient. Then add the melted butter and stir everything together with a fork just until it comes into a thick batter. Fold the beated egg white into the batter with a spatula in 3 additions, just until even. Try not to overwork the batter too much. With a flat non-stick skillet with lid, heat 1 tbsp of canola oil and 1 tbsp of unsalted butter over medium heat. Once the butter starts to bubble, spoon the batter onto the skillet. Put the lid on now and turn the heat down to medium-low, and cook for 2-plus min, until the first side of the pancake is golden browned. The steam inside the skillet will help cook the pancakes faster, and I find that it better retains the height of the pancakes as well. Now remove the lid and flip the pancake over. Turn the heat back to medium and cook until the second side is golden browned as well (without lid). Repeat until all the batter is used, and add more canola oil and unsalted butter as you go. Reheat the toffee sauce to loosen the consistency if needed, and serve immediately with pancakes.

Peanut Butter Chocolate Chip Pancakes

Ingredients 1 cup all-purpose flour 3 teaspoons baking powder 3/4 cup creamy peanut butter 3 tablespoons granulated sugar 2 tablespoons vegetable oil 2 eggs 1 cup milk, low-fat is fine 1/2 cup mini semisweet chocolate chips 1/2 cup peanut butter chips For Topping: 1/2 cup creamy peanut butter pure maple syrup Directions In a large bowl, combine flour and baking powder. In a medium bowl, whisk together peanut butter, sugar, vegetable oil, and eggs. Add the peanut butter mixture to the flour mixture in 2 additions, alternating with the milk. Fold in the chocolate chips and peanut butter chips. Drop about 1/3 cup pancake batter onto a hot griddle or a large saucepan set over medium-high heat. Cook pancakes until golden on both sides. Repeat with remaining batter. In a small bowl, microwave the 1/2 cup creamy peanut butter for 20 seconds, and stir until smooth and melted. Serve each pancake with a tablespoon of peanut butter on top, and maple syrup, if desired!

Pumpkin Chocolate Chip Pancakes

Ingredients 1 cup Gold Medal™ all-purpose flour ¼ cup light brown sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 cup milk 1 teaspoon vanilla 1 large egg 1 cup pure pumpkin 1 cup semi-sweet chocolate chips, divided Instructions In a large bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice. In a separate bowl, whisk together the milk, vanilla and egg. Add the milk mixture to the flour mixture and stir until just combined. Fold in the pumpkin and then ½ cup chocolate chips. Let batter rest while you heat your griddle to medium heat. Spray the griddle with cooking spray. Using a ladle or ¼-cup measuring cup, scoop batter onto heated griddle. Sprinkle the batter of each pancake with a few more chocolate chips. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned and chocolate is melting. Remove to a baking sheet and put the baking sheet in a warm oven while you cook the rest of the batter. Serve warm with maple syrup, if desired. Store in a resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.

Oreo Pancakes

INGREDIENTS For the Pancakes: 1⅓ cups all-purpose flour 1¼ teaspoons baking powder 4 tablespoons granulated sugar 2 tablespoons cocoa powder 2 large eggs ¾ cup plus 4 tablespoons buttermilk or coconut milk 4 tablespoons melted butter 1 teaspoon pure vanilla extract ¼ cup Oreo cookies and cream, chopped For the Whipped Cream: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon cornstarch ¼ cup chopped Oreo cookies and cream Chocolate Sauce and additional chopped Oreos for garnish INSTRUCTIONS For the Pancakes: In a large bowl, add flour, baking powder, sugar and cocoa powder and whisk together until well mixed. Next add in eggs, milk, melted butter, vanilla extract and chopped Oreos and whisk until batter just comes together and leave the lumps there. No need for a smooth batter. Heat a griddle or non stick skillet over medium heat and melt extra butter. Pour about ¼ of a cup of batter onto the griddle surface in a circular pattern. Allow each pancake to sit until bubbles form and the bottom is browned and crisp. Flip over the pancake and cook until browned and crisp on the other side. Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done. For the Whipped Cream: Add heavy cream to your mixer bowl and mix on high speed. When peaks begin to appear, add in sugar and cornstarch and continue mixing. Once stiff peaks begin to form, add in Oreos and turn off. To Assemble Pancakes: Add one pancake to serving plate then top with whipped cream, then add another pancake and top with whipped cream. Do this for as many pancakes as you would like then add chocolate sauce over the stack of pancakes and finish with whipped cream on the top pancake with chopped cookies and cream for garnish.

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