Browsing articles in "Pancake Recipes"
Jul 6, 2015

How To Make Whole Wheat Pancakes

Whole wheat flour is better for your health than normal all-purpose white flour. Why? Basically – whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. So if you want to make your pancakes healthier use whole wheat. I like these pancakes just the same as normal ones, they are great! Maybe even better. But if you feel that pancakes made 100% out of whole wheat flour are a little bit to dense and not so soft (it can happen) you can use a combination of both flours. For instance use 3/4 cup whole wheat and 1/2 cup all purpose flour. You will also notice that we are substituting sugar with artificial sweetener in this recipe. You could also skip the sugar in pancakes altogether. You either have to adjust your tastebuds a little bit or use a sweet topping. But I can tell you from personal experience – your taste can change. I started using less salt and less sugar in my diet. At first I felt that my meals are not salty or sweet enugh but after a while your taste adjusts and they taste fine, just healthier. And food that you used to think is normal is suddenly to salty. Well anyway.. Lets get started with the recipe! :)

Whole wheat pancake recipe ingredients

  • 1 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1 cup milk (you can add more if necessary)
  • 1/2 teaspoon salt
  • 1 tablespoon artificial sweetener (you can also use brown sugar, honey or no sugar at all)

This recipe serves 4.

Making pancakes and pancake batter is easy, there is no way you can make “mix everything together” hard :)! But if you want instructions then follow this…


1. Sift together flour and baking powder.

2. Take a bowl and beat together the egg, milk, salt and artificial sweetener.

3. Stir in flour/baking powder until you get a nice even batter with no flour lumps. Is the batter to thick? Add some more milk, but don’t overdo it… another 1/4 cup is max. Batter should be thin enough so you can pour it on the pan but still so thick that it is not runny.

4. For cooking you can use a griddle, a skillet, a normal pan etc… if it’s not non-stick – spray it with cooking spray. Even if it is non stick you can use some cooking spray if you want. You will notice the difference in the look of pancakes and decide for yourself which ones do you like more.

5. Wait for your pan to heat up, use medium heat. Don’t start making pancakes while the pan is still cold or your first pancake will be a throwaway. You can test it by pouring a small drop of batter on to it. If it makes “sssssss….” sound, it’s hot enough.

6. To make one pancake you pour about 1/4 cup of the batter into the pan.

7. Cook until you see bubbles on top, this usually takes about 1 1/2 minutes. Then turn the pancake around, and continue cooking until it turns golden brown.

That’s it, you have just learned how to make whole wheat pancakes.

Jul 6, 2015

Oatmeal Pancakes

Oatmeal pancakes recipe came into vogue during the “whole grain” craze of the eighties and nineties. Their popularity has never gone out of style. While they may have become a super food during that time when Americans were looking for ways to cut out the fat, sugar and simple carbohydrates, they stayed popular because they taste just so darn good! And when something is good for you and is as delicious and as satisfying as oatmeal pancakes, well, what more do you need?

The nice thing about this recipe is that you can make it just about any time because the ingredients are staples in every pantry. You will find you have no need to purchase instant pancake mix in a box, these pancakes so much better than the stuff you “just add water”.



This recipe does not involve white flour, a substance that is not very good for you and is about as close to refined sugar as you can get. The fiber content in oatmeal is much higher than in all-purpose flour, and since the recipe does not call for eggs or milk, those watching their cholesterol will find this a healthy offering for breakfast or snacking. The Irish-style, steel-cut oatmeal is a good choice for this recipe because it is hearty and flavorful, but regular or instant rolled oats will do just fine as well.

Oatmeal pancake recipe ingredients

• 3/4 cup rolled oats (instant or regular)
• 3/4 cup oat flour (see note below for oat flour instructions)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 1/2 cups vanilla soy milk (may substitute plain soymilk or almond milk)
• Margarine or oil for skillet preparation (yields six pancakes)


To make oat flour, simply place ¾ cup of whole or instant oats in a blender or small food processor and blend until the oats are reduced to a flour consistency.

Lightly oil your griddle or skillet with margarine or vegetable oil. Preheat the griddle over medium heat. In a medium-sized mixing bowl, combine all of the dry ingredients. Gradually add your soy milk and mix until all of the ingredients are well blended. The batter should be lumpy but well mixed.

Using a soup ladle, drop about ¼ cup of the batter for each pancake onto the preheated griddle. Cook for about 90 seconds, or until bubbles appear and burst on the surface of the batter. Flip and continue to cook another 1-2 minutes on the other side. Continue until all of the batter is used. Pancakes should be golden brown.

Serve with syrup or honey. For variety you may add chocolate chips, dried fruit such as raisins or cranberries, or fresh fruit such as diced apples or blueberries. Broken pieces of pecans or walnuts also add flavor and texture.

Bon appétit!

Jul 6, 2015

Low Calorie Pancakes – a Recipe for People on a Diet

Pancakes are an American favorite. Whether they are smothered in butter and syrup, dusted with powdered sugar, or topped with a mound of fruit and whipped cream, they are available in virtually any American restaurant that serves breakfast. They have also been prepared at home by loving mothers and grandmother’s for decades. Pancakes made at home have a distinct advantage over the ones made in a restaurant. Small tweaks to the standard ingredients can take what is typically a once in a while indulgence to a weekly or daily staple. The difference between using full fat ingredients, and whole wheat flour versus white flour, won’t be evident in the taste, but may show up as a smaller number on the bathroom scale.

Don’t let a long list of ingredients intimidate you. These low calorie diet pancakes are not only easy to make, but are easy on the wallet as well as the waistline.

Low calorie diet pancake recipe ingredients

  • 3/4 cup of whole wheat flour
  • 3/4 cup of all purpose flour
  • 1/2 teaspoon of baking soda
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 large eggs (or equal amount of egg substitute)
  • 1/2 cup of fat free skim milk
  • 1 cup of reduced fat buttermilk
  • 1 tablespoon of honey
  • 1/4 teaspoon of pure vanilla extract


1. Preheat the oven to 140 degrees F. This is for keeping all of the pancakes warm until the entire batch of batter has been used.

2. Preheat a large, nonstick skillet over medium low heat. Using a nonstick surface will allow the pancakes to be grilled without the aid of fat, such as butter or oil. If the batter sticking is a concern, use a light layer of fat free cooking spray.

3. Whisk the all purpose and whole wheat flours, baking powder, baking soda and salt together in a medium bowl. In a separate bowl, beat the vanilla, honey, eggs, buttermilk and skim milk until combined.

4. Carefully add the wet mixture into the bowl of dry ingredients, mixing until just combined. Be careful not to over mix the batter, as this will create tough pancakes. The batter should remain a little bit lumpy.

5. Using a 1/4 size measuring cup, carefully ladle the batter onto the hot grilling surface. Once the upper surface begins to bubble and the grill side is a nice golden brown, the pancake is ready to flip. Once both sides are golden brown, remove and place in a glass baking dish and keep in the 140 degree oven until all of the batter has been used.

Serving Options for Low Calorie Pancakes

Feel free to top these healthy, low calorie diet pancakes with any assortment of fresh fruit and reduced fat whipped cream. Maple syrup is a fantastic topper, but experiment a little with other types of syrup such as apricot or strawberry, which are naturally low in fat and calories.

Jul 6, 2015

Gluten Free Pancake Recipe

There is a surprising number of people who may love pancakes but “pancakes don’t love them”. Wheat flour, which is the staple of pancakes, contains a protein called gluten. Gluten can cause certain health issues for some people. For instance, anyone with celiac disease should eat gluten free foods because for them gluten can cause damage to the small intestines. There is also a condition called dermatitis herpetiformis, which is an allergy to gluten that causes an itchy red rash.

There are some grains that don’t have gluten like rice, corn, buckwheat, soybean, and many others that we don’t normally think of cooking with. But if you love pancakes it is possible find a good gluten free recipe using one of these other “flours”.

Gluten free recipes often vary from version to version. The one below is a little complicated only because it has more ingredients than most pancakes and some may be hard to find anywhere other than health food stores. Following the recipe I have listed some ingredients you can substitute if you can’t find these harder to find ingredients.

Gluten Free Pancake Recipe Ingredients

  • 1 cup rice flour
  • 3 tablespoons tapioca flour *
  • 1/3 cup potato starch **
  • 4 tablespoons dry buttermilk power ***
  • 1 packet sugar substitute
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum ****
  • 2 eggs
  • 3 tablespoons canola oil
  • 2 cups water

* Tapioca flour is used as a thickening agent
** Potato starch is the result of separating the starch from potatoes and then turning into powder form. It is also used as a thickener like cornstarch.
*** Buttermilk powder combined with water is used as a substitute for buttermilk if you don’t have it on hand.
**** Xanthan gum is a gluten substitute used to make bread, pasta, pancakes and other recipes that are flour based.

All of these items can be found in health food stores, but some regular supermarkets may carry tapioca flour and potato starch.

The baking powder will help the pancakes rise and be fluffy like a normal pancake.


1. Mix all of the dry ingredients together in a large bowl (rice flour through xanthan gum).

2. Whisk in the eggs, water and oil till they are blended well with as few lumps as possible.

3. In a skillet that has been heated over medium high heat. Cook the pancakes till they get bubbly. At this point, flip them and cook until nice and golden on the bottom.


If you have buttermilk in the house, substitute that for the buttermilk powder and water. Use the same amount of buttermilk as water.

If you are unfortunate enough to not only be allergic to gluten, but are also lactose intolerant, you can substitute the buttermilk for soy milk.

Instead of the artificial sweetener you can substitute a teaspoon of honey or concentrated fruit juice, or even be daring and use real sugar.

This is it, I hope you enjoy this healthy gluten free pancake recipe.

Jun 4, 2010

A Basic Pancake Recipe for the Enthusiastic Cook

Pancakes have been a mainstay of the western world for many decades and have graced the breakfast tables of many people over the years. However, what many people fail to realize that pancakes can be found all over the world in various forms and avatars. This widespread popularity can only be attributed to the basic fact that an easy and simple pancake recipe can make the life of a working person very easy. The following are the ingredients that we are going to use to make pancakes for four people.

  1. Two cups of flour which has already been cleaned and sifted.
  2. Two and a half teaspoons of baking powder.
  3. Three tablespoons of granulated sugar.
  4. Half a teaspoon salt.
  5. Two large eggs.
  6. Around one and a half to two cups of milk.
  7. Two tablespoons of melted butter.

Now that we have our ingredients ready, let’s get down to making the pancakes with this very simple and fundamental pancake recipe.

  1. Run flour, baking powder, sugar and salt through the sieve together.
  2. Whisk milk with the eggs in a different bowl.
  3. Mix the milk and egg mixture with the flour mixture while at the same time stirring, so as to keep the mixture smooth.
  4. Blend this new mixture with melted butter.
  5. In case, the batter seems too viscous and thick then the solution would be to add around one fourth or half a cup of milk more.
  6. This final batter can now be cooked in a frying pan. The frying pan should be hot enough. Pour around one fourth of a cup of batter in the frying pan.
  7. Cook till the batter in the pan dries around the edges and becomes bubbly, fluffy and a little brownish at the bottom.
  8. Flip the pancake to cook the other side.
  9. Serve with maple syrup, honey, cream, strawberries or anything else similar to this that you can think of.

As is apparent, pancakes can be made quickly and easily by any person, regardless of limitations of time as long as he or she knows is aware of this easy to apply pancake recipe. Furthermore, pancakes can also be easily modified on the basis of the cook’s preferences. For example, there are banana pancakes, chocolate pancakes and even pumpkin pancakes. These are the primary reasons because of which most cultures across the world have some form of pancakes as an integral part of their day to day routines.

If you love pancakes go ahead and find another delicious pancake recipe on our website… One is never enough.

Nov 25, 2009
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Mashed Potato Pancake Recipe

Pancakes are one of the easiest and most delicious dishes ever made. Moreover, you don’t have to travel far a way to find a nice big plate of pancakes. This simple snack has become one of the biggest staples in the American diet. It is served in many restaurants and households all over the country. And as a traditional recipe might get little boring, there have been created a lot of varieties of pancakes with different ingredients both sweet or savory. Here I would like to present mashed potato pancakes. These homemade pancakes are great for both breakfast and lunch. Moreover, they can be also eaten for dinner or just as a snack.

Imagine that it is a pleasant Sunday morning… the sun rays gently sift through your curtains as you snuggle in the bed and thinking how excellent is to wake up without being bothered by alarm clock. You lazily wake up and walk into the kitchen wondering what you could possibly cook for breakfast. You are thinking about something that is appetizing, healthy and of course easy to make! So what is better than making a good potato pancakes? Here is the easy pancake recipe for these delicious mashed potato pancakes:


  • 1/4 onion, minced
  • 1 egg
  • 1 tablespoon of butter, softened or melted
  • 1 green onion minced (all of it)
  • garlic salt
  • pepper
  • splash or two of hot sauce
  • 2 cups leftover mashed potatoes
  • dried dill
  • salt
  • flour to thicken a bit (try a few tablespoons at a time, it can’t get really thick or doughy)

How to make mashed potatoes pancakes:

  1. In a bowl, beat the egg a bit and mix in everything else except the flour.
  2. When you are adding spices, add just a sprinkle to start and then you can always add more.
  3. Add flour.
  4. Heat a frying pan and brush it with few drops of oil.
  5. Form pancakes on the frying pan.
  6. Cook pancakes on one side until it starts browning.
  7. Flip and cook again until it starts browning.
  8. Serve warm and topped with sour cream or some vegetables such as corn

TIP: If you liked these pancakes there are plenty more potato pancake recipes and other potato recipes on this website:

Enjoy your pancakes!

Nov 25, 2009
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Pumpkin Pancake Recipe

Homemade pancakes are about the easiest thing to make in the world. And a little of imagination is all it takes to cook this delicious snack. There are thousands of recipes and the best recommendation is to put in ingredients that you enjoy eating the most. Pancake recipes are endless just like our appetite for them. Here, I would like to present homemade pumpkin pancakes as I consider them very tasty and easy to make.

Making pancakes from scratch is not only better because of the taste of pancakes but can be also a lot of fun for you and your family. Get your kids involved into making pancakes and create a family tradition of it. It is a great way to teach your beloved ones how to cook and to show them that cooking homemade food isn’t difficult.

Remember that you don’t want to have your pancakes overcooked. It is very easy to make the batter and toss it in the pan but remember to watch it carefully. Here is the recipe for delicious homemade pumpkin pancakes:


  1. 1/2 cup whole-wheat flour
  2. 1/2 cup canned pumpkin
  3. 1-1/2 cups all-purpose flour
  4. 2 Tablespoons brown sugar
  5. 2 tsp. baking powder
  6. 1 tsp. ground cinnamon
  7. 1/2 tsp. salt
  8. 1 egg white, lightly beaten
  9. 1/2 tsp. ground ginger
  10. 2 Tablespoons canola oil
  11. 1-1/2 cups fat free milk
  12. 1/2 tsp. ground nutmeg

How to make pumpkin pancakes:

  1. In one bowl, mix all purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, salt, ginger and nutmeg.
  2. In a separate bowl, whisk egg white, milk, pumpkin and oil.
  3. Stir wet ingredients into the dry ingredients and whisk until combined.
  4. Heat a frying pan or a griddle over medium high heat and brush it with few drops of oil.
  5. When frying pan is hot enough, pour about ¼ cup of the batter onto a griddle or a frying pan.
  6. Cook pancakes on one side for about 2-3 minutes or until golden brown.
  7. Flip and cook again for about 1-2 minutes or until golden brown.
  8. Serve warm.

I hope you enjoyed this pancake recipe as much as I did.

TIP: If you like pumpkins then  there is another cool recipe that I would suggest to you – pumpkin bread recipe. It’s delicious and also very simple to make, find out how on

Bon apetit!

Nov 25, 2009
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Strawberry Ricotta Pancake Recipe

Homemade pancakes are delicious. If they are made right, you can enjoy some tasty gold brown pancakes with butter and syrup, but sometimes it happens that we want something different.
There are various homemade pancake recipes available either in the cooking books or on internet. And of course, you can find all different kinds of them, but it doesn’t really mean that all these recipes are good. What you really would like to eat is some delicious pancakes.

If you are looking for a great and creative pancake recipe, you have come to the right place. Here I would like to present this amazing recipe for strawberry and ricotta pancakes. Have you ever heard about them? If not, you have to try them immediately. I am sure you won’t be disappointed if you are looking for something new and tasty.


  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • 2 tablespoons sugar
  • 1 tsp. baking powder
  • ¾ cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 egg, separated
  • ½ cup ricotta cheese
  • 1 teaspoon vanilla extract
  • ¾ cup thinly sliced fresh strawberries
  • ¼ tsp salt
  • Grated zest of 1 lemon

How to make strawberry ricotta pancakes:

  1. In a larger bowl, mix flour, baking powder, baking soda, sugar and salt.
  2. In a separate bowl, whisk egg yolk, milk, lemon zest, melted butter, vanilla extract and ricotta.
  3. Make a well in the centre of the dry ingredients and pour milk mixture into this well.
  4. Whisk until combined. Do not over mix the batter. It can have some lumps remaining. They will disappear during the cooking.
  5. In a small bowl, beat the egg whites until the white peaks form. Gently fold the egg white into the batter. And mix gently again.
  6. Heat a frying pan or a griddle over medium high heat and brush it with few drops of oil or with butter.
  7. Pour about ¼ cup of the batter onto the frying pan when it is hot enough.
  8. Cook pancakes on one side for about 2-3 minutes or until golden brown.
  9. Flip pancakes and cook again for about 1-2 minutes or until golden brown.
  10. Serve pancakes warm and with desired topping.
Nov 20, 2009
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Hazelnut and Chocolate Crepes Recipe

Pancakes are the easiest thing to make in the world and a little imagination is all it takes. And there is something special about pancakes- they don’t have to be boring! They can be made in many different ways and can even serve as a nice looking and delicious dessert and this is what I will present here. These homemade pancakes are a great idea when you are having some guests and if you don’t want to make any cakes or cookies.

I love eating pancakes and what I know is that a perfect pancake can never be complete without a tempting topping which not only makes pancakes look appetizing but also titillates the taste buds. There are many various toppings and usually they vary from basic toppings such as honey, strawberry syrup, peanut butter, maple syrup or to more complicated with combination of fruits, nuts and some syrups. In case you are looking for something more interesting, try this topping which recipe I include with the recipe for pancakes. Here is the recipe for hazelnut and chocolate crepes:

Ingredients for crepes:

  • 15g butter, melted
  • a pinch of salt
  • 1 1/4 cups milk
  • 2 eggs
  • 1 cup plain flour, sifted
  • Ingredients for topping:
  • 1 cup Nutella
  • 250g spreadable cream cheese
  • 1/4 cup strawberry jam
  • 200g good quality dark chocolate, chopped
  • 100g hazelnuts
  • 3/4 cup thickened cream
  • Strawberries, halved

How to make crepes:

  1. In a bowl, mix flour and a pinch of salt.
  2. In a separate bowl, whisk eggs, milk and melted butter.
  3. Make a well in the centre of flour mixture and pour milk mixture into it.
  4. Whisk until smooth and combined.
  5. Cover the batter and refrigerate it for 30 minutes.
  6. Heat a frying pan over medium heat and lightly grease it with butter.
  7. Pour about ¼ cup of the batter into the pan ans swirl to coat the base.
  8. Cook for about 2 minutes or until golden and lacy.
  9. Then turn over and cook again for about 1-2 minutes or until golden.

How to make a topping:

  1. Preheat oven to 180 degrees.
  2. Put hazelnuts on a baking tray and bake them for about 6 minutes.
  3. Then place them into a clean towel and tub until they lose skins.
  4. Then chop hazelnuts.
  5. Mix spreadable cream cheese with strawberry jam.
  6. Use Nutella to spread over half of the crepes.
  7. Then scatter it with hazelnuts.
  8. The rest of crepes spread with strawberry cream and put a hazelnut crepe on a plate.
  9. Top them with strawberry layer and refrigerate for an hour.
  10. Meanwhile, melt dark chocolate in a saucepan.
  11. Drizzle chocolate sauce over the crepe stack.

Enjoy eating.

Nov 10, 2009

Buttermilk Pancakes Recipe

These pancakes are the most fluffy and light I’ve ever made. As the title says, this recipe calls for using buttermilk. It is good to use fresh buttermilk to make these pancakes, but you can always buy powdered buttermilk and have it whenever you have a sweet tooth and want to prepare your favorite buttermilk pancakes.

Homemade buttermilk pancakes are very easy to make and it takes only about forty minutes to make the batter and to cook them. Remember that you can always add some variety to your homemade pancakes and for example make them with some additional ingredients such as chocolate chips, bananas, raspberries, blueberries or even with peanut butter or ricotta cheese. This recipe is without any fruits or other things because I know not everyone likes eating pancakes with something inside. Sometimes the best solution is to top them with some maple syrup, and they still taste great. Well, enough of talking, here is the recipe for the delicious buttermilk pancakes:


  • 3 cups buttermilk
  • 3 eggs
  • 3 tablespoons white sugar
  • 3 cups all-purpose flour
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons baking powder

How to make homemade buttermilk pancakes:

  1. In one bowl, mix flour, sugar, baking powder, baking soda and salt.
  2. In a separate bowl, mix melted butter, buttermilk, eggs and vanilla extract.
  3. Make a well in the centre of the dry ingredients and pour wet ingredients into the dry ingredients.
  4. Mix the batter until combined. However, do not over mix it. The batter can have some lumps remaining.
  5. Heat a frying pan or a griddle over medium high heat and brush it with few drops of oil.
  6. When frying pan is hot enough, pour about ¼ cup of the batter on the surface of the frying pan.
  7. Cook pancakes on one side for about 2-3 minutes or until golden brown.
  8. Then flip and cook again for about 1-2 minutes or until golden brown.
  9. Serve pancakes warm and with desired topping.

Kitchen Tools For Making Pancakes

Find your favorite pancake recipe!

Our website is full of recipe for making pancakes at home but if you can't find the one you want there is another cool site that has over 25 different recipes - check out

Other Recipes

There are also a few other recipe websites that I would like to recommend. If you like waffles then go to, they have lots and lots of recipes for different waffles from Belgian to Liege. Then there is also this site that specializes in potato recipes and has a nice section on how to make potato pancakes, great for those leftover mashed potatoes - check them out!