Peach Cobbler Crumble Pancakes

Peaches are in season here so I have been picking them up weekly. I saw these and thought they sounded delicious! Of course I realized late Friday night that it required more work than I wanted to do on a saturday morning so I tweaked the recipe a bit and used my new granola recipe!

Peach Cobbler Crumble Pancakes-Piece, Love, &Cooking
as I'm typing up the original recipe I realize this is NOT how I made them...so you can do the original which is linked above or...use my buttermilk pancake recipe, top with diced peaches, sprinkle of granola, and cook just like you would any other pancake!

**I used some with peaches and also some had blueberries. I really liked the crunch and texture the granola added to the soft texture of the pancakes! They were delicious!

Banana Chocolate Chip Pancakes with Peanut Butter Syrup

I love trying new pancake recipes and I finally had some bananas to use up!

Banana Chocolate Chip Pancakes with Peanut Butter Syrup-shared from Recipe Shoebox
1 1/2 cups flour(I used ww and ap)
3 tbsp sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
1 tsp vanilla
1 egg
1 tbsp oil
2 medium bananas, mashed
chocolate chips

For syrup:
1/2 cup maple syrup(I did use the real stuff)
1/4 cup peanut butter

Mix together the dry ingredients, add in the wet ingredients and mix until combined. Do not overmix. Place batter on hot griddle and sprinkle with chocolate chips. Flip over when bubbles start to form around the edges.

Place peanut butter and syrup into a microwave safe bowl. Heat for 1 min and stir. This should give you a nice syrup mixture, heat at 30 sec more until peanut butter has melted. Serve over pancakes.

**These were a very moist pancake. The peanut syrup was delicious, but it still made too much despite cutting it in half. Next time I'll make even less, but I think they would be great with just plan syrup as well!

Chocolate French Silk Pancakes

We were having friends over for brunch the other day and wanted to do pancakes. I LOVE chocolate...any time of day is fine with me. K isn't a fan of chocolate in the morning so this made a great excuse to have both buttermilk pancakes and chocolate ones, so my friends could help me eat them! Unfortunately, they were unable to make it, but I still made the pancakes!

Chocolate French Silk Pancakes-shared from How Sweet It Is
2 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup cocoa powder(I used special dark)
2 heaping tsp baking powder
1/4 tsp salt
2 eggs well beaten
1 can coconut milk+more if batter is too thick(I added a bit of reg. milk)
2 tsp vanilla extract

Whisk together flour, sugar, cocoa, salt, and baking powder. Add in eggs, vanilla, and milk. Stir to combine. Place on greased griddle, once bubbles start to form, flip.

**These were delicious! They were fluffy, chocolaty, and perfect for a Saturday morning.  The boys, except K loved them too! The batter is very thick so use your best judgement when adding more. I served them with butter and maple syrup.

S'More Pancakes

While browsing some of the blogs I read and the recipes they want to try, I stumbled upon this recipe! I thought it would be a perfect Sunday morning breakfast and I had all the ingredients on hand!

S'More Pancakes-shared from Sweet Luvin' In the Kitchen
1 cup graham cracker crumbs
1 cup whole wheat flour
1/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/2 cups milk*
2 eggs
2 tbsp oil
1/2 cup chocolate chips

Marshmallow Syrup
1 cup marshmallow fluff
1/4 cup HOT water

Whisk together dry ingredients. Add in the wet ingredients and stir to combine.

*The original recipe says to use 2 cups of milk, to me that sounded like a lot so I started with 1 cup and ended up using a total of 1.5 cups of milk. This still seemed a little runny to me, but it worked well. 2 cups I think would make it very very runny.

Place batter onto hot, greased griddle. Sprinkle on a few chocolate chips. When bubbles start to form on the top, flip and continue to cook until browned.

To make syrup, combine fluff and hot water until soup. Drizzle over pancakes.

**These were fluffy and tasty! I loved the crunch of the graham cracker crumbs! The boys loved them! I did alter when to put the chocolate chips in as they all seemed to sink to the bottom of the batter. The marshmallow syrup really helped tie all the flavors together! K enjoyed them as well, but he informed me that he probably wouldn't like them as much for breakfast...he's not a chocolate in the morning person. He had his for lunch!

Egg Nog Pancakes

I know I made these before and couldn't believe I never put them on here! So here it is, they are worth it!

Egg Nog Pancakes-adapted from Joy the Baker
1 cup flour
1 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 heaping tsp grated nutmeg
1/8 tsp cinnamon
pinch of allspice
3 tbsp butter, melted until browned
1 egg
1 cup buttermilk
1 tbsp whiskey, white rum OR 2 tsp vanilla

Add spices to melted butter and allow to cool for a bit. Whisk together flour, soda, sugar, and salt. In another bowl combine buttermilk, whiskey, vanilla, and butter. (It's ok if the butter solidifies a bit). Stir in dry ingredients until combined. Ladle onto hot griddle and cook until bubbles form, flip and cook until golden.

**These are very flavorful, moist, and delicious! This might be one of my favorite pancake recipes! I did double this recipe the other day and used part applesauce and the results were still fabulous! I also used ww flour.

Gingerbread Pancakes

To follow our normal Saturday morning routine and by request from a 4 year old, we needed pancakes for breakfast.  I wanted to try these, but I wasn't sure how well they would be received by the boys. This is a perfect holiday treat or great for Christmas morning breakfast!

Gingerbread Pancakes-adapted from Debbi Does Dinner...Healthy
1 1/2 cups flour(I used whole wheat and ap)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground ginger
1 egg
1/2 tsp vanilla extract
2 tbsp brown sugar
1/4 cup molasses
1 cup water

Combine dry ingredients and whisk together. Stir together wet ingredients and whisk into flour. Place batter on hot oiled griddle. Cook until bubbles form and flip until side is lightly browned.

**I mentioned above I wasn't sure how the boys would like these...but they LOVED them. Completely devoured one each! A even told me how great they are and he never says that! I was shocked! We liked them very much as well. Next time though I will double the recipe as it didn't make much. Enough for our family, but we like leftovers!

For other great breakfast ideas, check out Finding Joy in My Kitchen's Breakfast Countdown!!

Sweet Potato Pancakes

 I had some extra sweet potato puree left over so I decided to give these a try. I made it special treat by adding in mini chocolate chips. A had been begging to eat them so I finally gave in!

Sweet Potato Pancakes-shared from Lick the Bowl Good
1 1/2 cups whole wheat flour, sifted
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs, beaten
1 1/2 cups milk
2 tsp vanilla
1/4 cup applesauce(or butter melted)
1 cup cooked sweet potato, mashed
2 tbsp brown sugar
1 tbsp sugar
1/2 cup chopped pecans(omitted)

Whisk together all ingredients until well combined. Place on hot griddle and cook until edges are firm. Flip. *If you are adding in chocolate chips sprinkle on top before you flip them.

**These were pretty tasty, but K informed me he likes the pumpkin ones I make better. I think it has to do with the vinegar in that recipe as it makes it lighter and fluffier(like buttermilk would)

Whole Wheat Apple Pancakes

One would think that after eating all the apples last month from apple picking I would be done with apples for a while...until I saw this recipe and needed a pancake recipe for Saturday morning breakfast! I did double the recipe so I could freeze some for quick breakfasts!

Whole Wheat Apple Pancakes-shared from Eat At Home
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
dash of nutmeg
1 tbsp brown sugar
1/2 tsp salt
1 egg
1/2 cup applesauce
2 cups milk*
1 tsp vanilla
1-2 apples, peeled, finely chopped(or shredded)

*The recipe calls for 2 cups of milk, but when doubled I only used 3 cups of milk. I thought the batter would have been too thin if I used all 4 cups, so I stopped. Use your best judgement.

Whisk together dry ingredients. Add in wet ingredients and stir until combined. Fold in apples. Place on hot oiled griddle. May need to spread out a bit with a spoon. Wait for bubbles to form and flip. Serve with butter and maple syrup.

**These were tasty and perfect for a fall morning!

Coconut Banana Pancakes

I am always looking for new pancake recipes to make. I love them, K could take them or leave them...he'd much prefer eggs, but there are only so many ways one can make eggs and it gets old (to me) after a while. So a couple weeks ago, Terra at Barefoot ConTerra, talked about these pancakes and then the recipe was asked for! I am very glad she shared!

Coconut Banana Pancakes-adapted from What a Crock!
1 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
3-4 bananas, mashed
1 cup sweetened flaked coconut
3/4 cup buttermilk*
1 tsp vanilla(I actually used 1/2 tsp vanilla,1/2 tsp coconut extract)
1/4 cup brown sugar
1/4 cup melted butter
1/4 cup applesauce
1 egg(that I now realized I forgot!)

Whisk together flour, cinnamon, soda, powder, salt, coconut, and sugar. In a separate bowl combine the egg, banana, buttermilk, butter, applesauce, and extract(s). Fold into flour mixture until all flour is incorporated. Drop by spoonful onto greased griddle and flip when bubbles form.

*no buttermilk? take 1 tbsp vinegar or lemon juice into measuring cup. Add enough milk to fill to 1 cup line. Let sit for 5 mins and add to the recipe.(I think I will be doing this for now on instead of buying separate buttermilk.

**These were fabulous! Even the non-pancake fan really liked them. The boys also enjoyed them. K and A had syrup on them, but I ate them plain and they were plenty sweet enough. They were even crispy on the outside and fluffy on the inside. I love that combination...absolutely delicious! Thanks Terra!! If you look at the original recipe you can also adapt the recipe to make them into muffins or a quick bread.

Strawberry Cheesecake Pancakes

Well that is a mouthful for a pretty easy recipe! I woke up with not much breakfast type food in the house. I really wanted pancakes, but not the plain ol' pancakes I always make. I also knew we had waffles twice this week. I remember seeing a recipe for blueberry cheesecake flapjacks, except I wanted to use my strawberries before they went bad. This worked out very well.

Strawberry Cheesecake Pancakes-adapted from Taste of Home
1 cup whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup of water+4 tbsp dry buttermilk(or 1 cup buttermilk)
2 tbsp oil(I used applesauce
Cheesecake filling:
4 oz cream cheese, softened
1-6 oz cup vanilla yogurt(or 3/4 cup whipped topping)
2 cups chopped strawberries
2 tbsp sugar

Mix together sugar and strawberries and set aside. Combine yogurt(or whipped topping) and cream cheese.

Combine and sift together dry ingredients for pancakes. Add in wet ingredients and stir until mixed well. Place batter on hot griddle, flip when bubbles form and cook until golden brown. Cool pancakes slightly.

Once cooled, cover each pancake with cream cheese mixture and 1 tbsp of strawberries and stack. Serve to your favorite guests....or your family!

**These were really good and hit the spot perfectly. The original recipe also has graham cracker crumbs in the batter, but I was out of graham crackers. K's said they were really good(although I'm pretty sure he said something else, but now he is going to argue with me about it) so we will just leave it as they were good. It was a good thing I doubled the recipe as he had 2 servings!

Oatmeal Cookie Pancakes

This is one of my all time favorite pancake recipes. It's right up there with Buttermilk Blueberry. I have made these up for both family and friends. They are very filling so you don't need as many pancakes per person. I generally add chocolate chips to mine and plan for K. He doesn't like chocolate in the morning...

Oatmeal Cookie Pancakes-adapted from Rachael Ray
1 cup flour
1 cup oatmeal
scant 1/2 cup brown sugar
1 tsp vanilla
2 eggs
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup milk
3/4 cup plain yogurt(or sour cream)
chocolate chips

Recipe also calls for 2 mashed bananas, 3/4 cup raisins(i usually do chocolate chips), and I have done it with bananas, but I like them better without.

Mix together flour, oats, soda, powder, sugar together. Add in milk, yogurt, vanilla, and eggs(bananas and raisins if used) . Stir well to combine. Place on hot griddle, sprinkle with chocolate chips. Flip when bubbles form. Serve with butter and pure maple syrup.

Lemon Ricotta Pancakes with Blueberry Sauce

I've had these on my menu for at least 2 weeks now. Everyone in my house was not feeling well this morning, so I made them for myself. The original recipe calls for a rhubarb sauce, I am not a fan of rhubarb nor do I have any, so I went with blueberry sauce.

Lemon Ricotta Pancakes-from Taste of Home 2009
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
zest of one lemon
juice of lemon(I only used half, but I think you could use the whole thing)
1 cup ricotta cheese

Sauce:
2 cups blueberries, fresh or frozen
couple squirts of honey
1/2 cup of water

Place sauce ingredients into pan and let it come to a boil, continue to heat until blueberries explode and sauce reduces about 10 mins.

Mix together flour, powder, salt, and sugar. Add in ricotta, lemon juice, and zest. Stir until smooth. Place by spoonful on heated griddle and flip when bubbles form. They are done when they are golden brown. Top with sauce.

**I'm not usually a fan of ricotta, but these did work with it. You could tell they weren't regular pancakes as they had a different texture, but I love them pared with the sauce.

Whole Grain Pancakes

A couple of years ago, my Aunt Gina gave me a cookbook that her quilt guild put together. At first glance, I bookmarked 2-3 recipes, I just went through it again and bookmarked a bunch more! This was one of them and I've had them before as it is my Aunt's recipe.

Whole Grain Pancakes-adapted from Aunt Gina
1 cup whole wheat flour
1/3 cup white flour
2/3 cup old fashioned oatmeal
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp sugar
1 egg, beaten
1/4 cup applesauce
1 cup buttermilk(or milk)
2/3 cup fresh or frozen blueberries

Mix all dry ingredients together. Mix egg, oil, and buttermilk. Add the liquid mix to the dry mixture. Fold in blueberries. Drop on heated griddle, flip when bubbles form. Serve with real maple syrup.

**I tried to take a picture, but they weren't not in a good photographing mood. The hint of spices were a nice touch to the recipe. Q loved them!

Lemon Poppyseed Pancakes

I love lemon poppyseed muffins, so when I found this recipe, I decided to give it a try! I'm always on the lookout for new pancake ideas...I love them. K could take them or leave them. He'd much prefer just to have eggs on a Saturday morning, but I sometimes get tired of those, so we must compromise!

Lemon Poppyseed Pancakes- adapted from All Home Cooking.All Year Long
1 cup flour
1 cup whole wheat flour
1 cup buttermilk
1/4 cup sugar
juice and zest of one lemon
1 tbsp+1 tsp baking powder
2 tbsp poppy seeds
2 beaten eggs
1/2 cup reduced fat sour cream
1/2 tsp kosher salt

Sift together flours, sugar, powder, and salt. Add in poppy seeds. Mix together eggs, milk, sour cream, juice, and zest. Fold into dry ingredients until moist.

Place 1/4 of batter onto hot griddle. Cook until edges start to harden, unlike other pancakes these do not bubble, so watch them! Flip until browned on the other side. We enjoyed these with syrup and butter! YUM!

**Next time I will probably add a little more lemon juice/zest because I could hardly taste the lemon. K thought they were great and the boys liked them! They were fluffy too!

Blueberry Buttermilk Pancakes

Last night my sister stated that she wanted pancakes...they sounded really good probably because I was hungry. I really wasn't up to making them at 9 at night, so I made them for breakfast. They sure did hit the spot. I never used buttermilk on a regular basis, but I do think it will become a staple in our house. It is low in fat(even no fat) and makes everything fluffy and delicious.

Blueberry Buttermilk Pancakes
2 cups buttermilk(or 2 pkg dry buttermilk w/2 cups water)
2 tbsp light olive oil(or canola)
2 tbsp sugar
1 3/4 cups whole wheat flour
1/4 cup flour
2 eggs
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen blueberries

Mix together flour, salt, soda, powder, sugar(and powdered buttermilk, if using). Add in egg, water(or buttermilk), and oil. Mix until moistened, DO NOT OVERMIX. Ladle onto preheated griddle. Sprinkle with blueberries. Wait until bubbles start to form on top and flip. Cook until golden brown. Serve with butter and real maple syrup.

K and I both loved them...the boys as it goes with kids didn't eat much. I don't get it...These would also be great with chocolate chips, bananas, or any topping of your choice!

*I doubled this recipe and had about 30 pancakes. Cal-87 fat 1.5 g