By DiAnn Mills @DiAnnMills
The fall season takes me to one of my favorite books—cookbooks. One of my favorite treats is pancakes for breakfast—or any snack or meal. While thumbing through recipes, I thought I’d share a few of my go-to pancake recipes.
Lemon Ricotta Pancakes
Servings: Servings: 8
Ingredients:
1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil
Directions:
Place the flour, baking powder, and salt into a mixing bowl. Stir all the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla, and oil into the bowl.
Add the ricotta cheese, sugar, and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over-mix the batter.
Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles that will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Primary Source: https://www.thecheesecakefactory.com/recipes/lemon-ricotta-pancakes
Pumpkin Pancakes
Prep Time: 10 mins | Cook Time: 5 to 10 mins
Ingredients:
1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (25g) sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup (227g) milk
1/3 cup (74g) pumpkin purée, homemade or canned
2 tablespoons (28g) unsalted butter, melted, or 2 tablespoons (25g) vegetable oil
1 large egg
Directions:
Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated.
In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg.
Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened.
Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil.
Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here.
Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes.
Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Pumpkin Pancakes.
Source: https://www.kingarthurbaking.com/recipes/pumpkin-pancakes-recipe
The following recipe is perhaps my favorite because I can make them in any number of varieties – depending on my mood.
Perfect Pancakes
Prep Time: 10 min | Cook Time: 12 min | Servings: Yield: 4 servings | Difficulty: Easy
Ingredients:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed
Directions:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter has just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes*, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
I’m not certain where I got this recipe.
Now for the good part. Personalizing your pancakes!*
- Blackberries
- Blueberries
- Chocolate chips
- Chopped apples
- Chopped apples and walnuts
- Sliced bananas
- Sliced bananas and walnuts
- Sliced strawberries
- Substitute half of the milk for apple or orange juice
*Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Or fold the ingredients into the batter.
Don’t forget the Toppings!
- Nothing beats pure maple syrup
- Chopped pecans
- Whipped cream
- Ice Cream
When creativity swirls through your imagination, use your favorite muffin mix or recipe—you just may need to add a little more liquid.
Now, your turn. What is your favorite pancake recipe?
Comments 27
My husband makes pancakes from a buttermilk complete mix but instead of the water in the directions he adds the same amount of diet Mountain Dew.
Mountain Dew? Actually that makes sense. I have a pie crust recipe that uses Sprite. Thanks!
I’ve not tried a special pancake recipe except to add a little flair with sprinkling powdered sugar on top and the pure maple syrup as mentioned. But I will give yours a try. The lemon one sounds like a refreshing taste.
These all sound so delicious that even though I’m replying at 8:35 p.m. I’m ready for breakfast now!
Karen, I think I gained weight reading all this!
Go down to Denney’s….order one pancake..(it’s the size of the plate) lots of butter and maple syrup with BACON on the side….Yum!
Vondia, you have a great idea! I’m not a bacon fan, but I sure do like pancakes!
My favorite pancakes are the ones my husband makes from his “adjusted through the years” recipe. He serves them with warmed maple syrup, butter melting on top, circled in toasted pecans, along with hot coffee…sometimes served to me in bed. (Yes, I’m spoiled!) Now I’m anxiously awaiting for Saturday morning.
Luci, those pancakes sound soooooo yummy. Enjoy your Saturday breakfast!
Take any regular pancake recipe–split the flour amount between whole wheat and plain unbleached …substitute brown sugar for white sugar…add vanilla/cinnamon/nutmeg to taste…and, add a generous portion of crushed pecans. Mix softened butter with softened cream cheese for topping, along with real maple syrup. Other good ingredients to add are granola and shredded carrots–like having a carrot cake for breakfast!!! Ah, cozy comfort food for fall weather–thanks for sharing your recipes!
Nancy, that’s a keeper! I added your touch to my recipe file. Thank you!
I’ve never been an avid pancake eater, but occasionally, I come across an exception. If you want a dessert pancake, I definitely recommend IHOP’s New York Cheesecake pancake. And I have to say, your lemon ricotta looks positively divine! And I also agree with your observation that nothing beats pure maple syrup… especially if you add a little butter with it. 🙂
Diana, we are all going to gain weight with the pancake suggestions! But all are so very good. Thanks.
Yum! One of our family’s favorites was when I’d sprinkle granola over it as it baked.
Oh, Debbie, I have to give that a try! Thanks!
My favorite pancakes are dutch (pannekoeken). Heaping cup of whole wheat flour, 2 large eggs, and milk to thin. Melt 1/8 cup of butter in the pan, mix into the pancake batter and start baking thin pan sized pancakes. (And you don’t have to butter the pan in-between. Eat with whatever toppings you desire.
Jessalyn, I’m keeping your recipe. And I especially like adding the various toppings!
Thanks!
See … now I’m hungry. I wonder if there’s an IHOP on the way to my appointment? Thanks Ms. DiAnn. My favorites have to be plain, blueberry, and apple.
Thanks, JD. I like them all!
I do love pancakes occasionally, and blueberry ones are favorites.
Blessings, DiAnn!
Blessings to you, Martha!
My favorite recipe for pancakes: crawl out of bed; take shower, dress, drive 20 minutes to Cracker Barrel, get seated as quickly as possible, wait impatiently for blueberry pancakes with warm maple syrup. Try not to gobble. Do you get the hint I cook as little as possible?
LOL! Love it, Peggy, that sounds like the perfect recipe for me!
How do you stay in such perfect shape??? I think I gained weight just reading your recipes!
I’m laughing! Just eat one pancake. That’s how!
And always the best with pure Ohio Maple syrup!!!- made from the gift of Gods trees and processed by our neighbors and enjoyed by us!!
Now my mouth is watering!!! Thanks for the reminder.