A new breakfast-cafe-with-cocktails is open in west Fort Worth, offering omelets, sandwiches and the now-ubiquitous avocado toast.
Top of the Morning Brunch House brings breakfast diners back to the West 7th neighborhood, where street parking is easy in mornings and where there’s always a demand for another bloody mary or Woodford bourbon cappuccino.
The new restaurant, 2948 Crockett St., comes with a pedigree. It’s owned by former Yolk executive Nick Roditis. He came from Chicago, known for restautants like Rodity’s, a Greek landmark owned by a different family in a Greek-American neighborhood..
Top of the Morning joins a neighborhood already served by some of Fort Worth’s leading brunch restaurants, including Cafe Modern; a Tavern spinoff named Little Tavern; Vickery Cafe; and the Colorado-based Snooze chain.
Top of the Morning replaced Mash’D. It’s part of the newest generation of Artisan Circle shops, along with the new Henry McCarty’s Irish Pub.
The breakfasts are “elevated” from diner fare, well worth a stop weekdays or weekends.
Lemon ricotta pancakes come with blueberry syrup, berries and toasted almonds. Chicken and waffles flip the script, offering a generous serving of fried chicken atop mini-waffles.
If you like churros, Top of the Morning has pancakes topped with churros and syrup. The cinnamon rolls are as big as the plate.
To share, Top of the Morning offers thick-cut bacon with bourbon-maple sauce, or deviled eggs with smoked brisket and jalapeños.
Sides include rosemary or garlic-parmesan fingerling potatoes, cheddar grits and biscuits with honey butter. The six kinds of bread include sourdough, jalapeño-cheddar and gluten-free.
A simple lunch menu offers salads, a chicken-pear sandwich with Gouda, a brisket sandwich with poblanos and a grilled cheese with avocado and tomato.
Prices are reasonable for this kind of stepped-up cafe: $13-$18 for most plates.
Top of the Morning is open for breakfast and lunch daily; 682-250-2215, tombrunchhouse.com.
Lemon ricotta pancakes with blueberry drizzle at Top Of The Morning. Bud Kennedy bud@star-telegram.com
The dining room at Top of the Morning, a new breakfast-lunch cafe in Fort Worth. Bud Kennedy bud@star-telegram.com
Top Of The Morning is new in Artisan Circle, Fort Worth. Bud Kennedy bud@star-telegram.com
Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat. Support my work with a digital subscription
We choose this year’s winner of the Best Rice Village Brunch.
Best Brunch – Rice Village: Maximo
Buzzy Rice Village hotspot turns weekend brunch into a celebration of nixtamalized corn masa. Think masa cornbread with chorizo gravy, masa pancakes topped with peach jam and brown sugar whip, and confit brisket tacos on hot corn tortillas. Tack on roasted oysters dripping in green garlic butter, fat housemade bacon with salsa ranchera and an agave-smooched sangria or some bubbly to wash it all down.
We choose this year’s winner of the Best River Oaks Brunch.
Best Brunch – River Oaks: State of Grace
This River Oaks favorite continues to impress with its mix of polished Southern charm, Gulf Coast flavors and wood-fired finesse. At brunch, go for Gulf crab beignets, crawfish ettouffee eggs benny and crazy good griddle cakes with buttermilk syrup. With acclaimed Houston chef Ryan Lachaine now in the kitchen, expect even more hits, including the cult favorite butter burgers and caviar-topped tater tots from his former restaurant, Riel.
Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup! Yields about 6 (2 pancakes) servings.
Apples, apples and more apples!
I know “technically” it’s pumpkin season, but I’ve always been more of an apple fan. I do like some pumpkin treats, however if faced with the choice, I’ll pick apples every time. Enter these spiced apple pancakes!! Not only is there apples in the pancakes, but also on the pancakes. Twice! A super simple pancakes with shredded honeycrisp apple folded into the batter, is cooked and topped with sautéed diced apples and then drizzled with a buttery cider syrup!
Apple lovers unite!
To Make These Spiced Apple Pancakes You Will Need:
for the cider syrup:
apple cider – More robust than apple juice and is the base for the syrup.
dark brown sugar – Lends sweetness and subtle caramel-like flavor
butter – Lends richness and flavor.
cornstarch – Helps to thicken the syrup.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.
the apple topping:
honeycrisp apples – The perfect apple flavor and texture in my opinion.
butter – Lends fat and flavor while helping to soften the apples while they cook.
light brown sugar – Sweetens and gives the apple subtle toffee-like flavor.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
lemon juice – Balances the sweetness and brightens the flavor of the apples.
for the pancakes:
unbleached all-purpose flour – Provides structure to the pancakes.
granulated (white) sugar – Adds a touch of sweetness and flavor.
baking powder – Is what makes pancakes light and fluffy.
apple pie spice – Use homemade or store-bought.
fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
milk – Lends flavor and aids in yielding a tender pancake. Use any type of milk you prefer.
egg – Lends richness and flavor.
pure vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
honeycrisp apple – For more texture, grate on the large holes of your box grater. For less, grate using the smaller side.
butter (melted and cooled) – Lends flavor and richness.
Make The Cider Syrup:
In a sauce pan, measure and add 1 cup apple cider, 1/2 cup dark brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground (or grated fresh) nutmeg.
Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.
Make The Apple Topping:
Cut 2 medium honeycrisp apples in half – I prefer to peel only one of the two apples. Then remove the core and dice into 1/2-inch pieces before adding to a 10-inch pan. To the apples add 2 tablespoons unsalted butter, 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon and 1 teaspoon freshly squeezed lemon juice.
Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.
Make The Pancakes:
In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 2 tablespoon (white) sugar, 2 teaspoons baking powder, 1½ teaspoons apple pie spice and 1/2 teaspoon fine salt.
Whisk well to combine.
In a 4-cup liquid measuring cup, measure and add 1-1/2 cups whole milk, 1 large egg and 2 teaspoons vanilla.
Whisk until thoroughly combined.
Next, pour the wet ingredients into the dry.
Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter.
And 1 medium honeycrisp apple that has been peeled and shredded on a box grater.
NOTE: For less texture use the smaller holes on your box grater. For more texture use the larger holes. And if you have a large apple, grate only half.
Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.
Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.
Measuring out 1/4 to 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp.
Flip and cook for another 2 to 3 minutes. Keep the pancakes warm while finishing with the remaining pancake batter.
HOW TO KEEP PANCAKES WARM WHILE PREPARING:
Preheat your oven to the lowest setting or 200°F. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.
Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup.
WHAT TO SERVE WITH PANCAKES?
Because these pancakes have the apple topping, I recommend a savory side dish to go with it. However, below is a list of some great options to be served with any pancake recipe.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.
Enjoy! And if you give this Spiced Apple Pancakes with Cider Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Spiced Apple Pancakes with Cider Syrup
Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup!
Prep Time: 45 minutesmins
Cook Time: 15 minutesmins
Total Time: 1 hourhr
FOR THE WARM CIDER SYRUP:
1cupapple cider
1/2cupdark brown sugar
1/4cupsalted butter
1tablespooncornstarch
1/2teaspoonground cinnamon
1/8teaspoongrated nutmeg
FOR THE APPLE TOPPING:
2mediumhoneycrisp apples, peeled, cored and diced (I only peel 1 apple)
1mediumhoneycrisp apple, peeled, cored and grated (see notes)
MAKE THE CIDER SYRUP:
In a sauce pan, measure and add apple cider, dark brown sugar, cornstarch, ground cinnamon and ground (or grated fresh) nutmeg. Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.
MAKE THE APPLE TOPPING:
Peel one of the two apples. Cut both in half, remove the core and dice into ½-inch pieces before adding to a 10-inch pan. To the apples add unsalted butter, light brown sugar, cinnamon and lemon juice.
Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.
MAKE THE PANCAKES:
In a mixing bowl, measure and add flour, sugar, baking powder, apple pie spice and fine salt. Whisk well to combine.
In a 4-cup liquid measuring cup, measure and add whole milk, egg and vanilla. Whisk until thoroughly combined.
Next, pour the wet ingredients into the dry. Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter and grated apple that has been peeled and shredded on a box grater. (see recipe notes)Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.
Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.
Measuring out 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp. Flip and cook for another 2 to 3 minutes or until fully cooked.
Keep the pancakes warm while finishing with the remaining pancake batter.
Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup and a dusting of ground cinnamon.
See post about how to keep warm while preparing, what to serve with and storing pancakes.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. – For less apple texture in your pancakes, use the small holes on your box grater. For more texture use the larger holes. If you have a large apple, grate only half.
We choose this year’s winner of the Best Heights Brunch.
Best Brunch – Heights: Squable
Squable doesn’t shout about its brunch, but it doesn’t have to — the food speaks for itself. The menu runs from a cloudlike Dutch baby with maple butter to beef-fat tater tots topped with salmon roe. Fried chicken gets a spicy lemon-pepper kick, the confit egg yolk carbonara is rich and savory, and the French cheeseburger might be the best in town. Pair it with a green chile Bloody Mary or a Casablanca Carajillo and settle in. Brunch runs Saturday and Sunday, 11 a.m. to 4 p.m.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
My perfect weekend morning starts with diner-style breakfast of fried eggs, crispy oven-baked bacon, and pancakes. It’s a tradition in our house, and we rarely miss out on pancake day. I’ve been mixing pancake batter on a weekly basis for over 20 years, yet I’m still discovering tips that I want to try.
For years I relied on a tip I learned from The Kitchn’s buttermilk pancake recipe. The key to those lofty pancakes was to fold egg whites into the finished batter. Then, The Kitchn’s executive editor, Lauren Miyashiro, shared her tried-and-true trick that involved adding an entirely different ingredient at the end, melted butter. But the tip that I’ve found that makes the biggest difference is also what makes Joanna Gaines’ fluffy pancakes the “best ever.”
How to Make Joanna Gaines’ Best-Ever Fluffy Pancakes
To make Joanna Gaines’ “Best-Ever” Fluffy Pancakes start by whisking the dry ingredients together. For her recipe, that includes all-purpose flour, granulated sugar, kosher salt, and hefty doses of baking powder and baking soda. The liquid ingredients include buttermilk, fat, and eggs, which are mixed together in a separate bowl. Gaines calls for a generous amount of fat, 10 tablespoons, for a tender pancake texture and says you can use vegetable oil, melted bacon fat, or melted unsalted butter.
After you mix together the liquid ingredients and the dry ingredients separately, you’ll combine them. Then, and this is the most important part, you set the batter aside for 20 to 30 minutes. Do not cook the batter off immediately.
Heat a griddle or skillet over medium-high heat, and add 1/4-cup portions of the batter. Cook until the pancakes are light brown on the underside and bubbles form on the top. Flip and cook until light brown on the second side. Remove to a plate and continue to cook the pancakes until all of the batter is used, then serve with butter and maple syrup.
My Honest Review of Joanna Gaines’ Best-Ever Fluffy Pancakes
Joanna Gaines’ go-to pancake recipe isn’t unlike many other buttermilk pancake recipes; the ingredients are the standard combination of flour, sugar, leavening, salt, buttermilk, and eggs. I appreciated how simple it is to make the pancakes, simply mixing the dry and wet ingredients separately before combining them. There’s no need to separate or whip the eggs and no gentle folding of airy ingredients.
Gaines does call for a hefty amount of leavening — 1 tablespoon of baking powder and 2 teaspoons of baking soda. This is more than many other buttermilk pancake recipes call for, which contributes to the light and fluffy texture of the pancakes. Adding too much leavening can leave a lingering metallic flavor, but I didn’t notice any undesirable flavor.
The technique that takes these pancakes over the top is resting the batter. This simple step is easy to overlook, but following the instructions can make a big difference when it comes to fluffiness and height of the pancakes. Resting the batter gives the flour time to hydrate, so you’ll notice the batter becoming thicker as it sets. The leaveners also start getting to work. Carbon dioxide gas bubbles form first when it comes in contact with liquid, and resting gives this reaction time to work. (Science!) The batter gets its second lift when it’s heated on the stovetop.
Overall, these pancakes are slightly sweet with a flavorful buttermilk tang. They are light, fluffy, and just what I’m looking for in a morning stack of pancakes.
If You’re Making Joanna Gaines’ Best-Ever Fluffy Pancakes, a Few Tips
No eggs? No problem! As an allergy mom with over 12 years of egg-free experience, I know how disappointing it can feel when your favorite breakfast is suddenly off-limits. That’s why I’ve tested these Eggless Pancake Recipes until they are perfectly soft, fluffy, and totally foolproof. Whether you’re dealing with an egg allergy or just ran out of eggs, these recipes prove that everyone can enjoy a stack of warm, comforting pancakes — no eggs required.
Mornings in my house almost always start with pancakes — it’s our little weekend tradition. But when my daughter was diagnosed with an egg allergy, I remember thinking, there goes our pancake mornings. Spoiler alert: they came back even better! The truth is, you don’t need eggs to make pancakes that are soft, fluffy, and full of flavor. With the right recipes, anyone can enjoy a stack that’s just as good (if not better!) than the traditional version.
After years of testing, tweaking, and flipping countless batches, I’ve created pancake recipes that are every bit as soft, fluffy, and golden as the classic kind — just without the eggs. These are the recipes I make for my family, and now I’m sharing them with you so that no one has to miss out on that cozy weekend ritual.
That’s why I’m so excited to share this special collection of Eggless Pancake Recipes with you. From classic, chocolate chip pancakes to seasonal twists and allergy-friendly variations, there’s something here for every kind of morning. Whether you’re cooking for little ones, managing food allergies, or simply forgot to buy eggs, these recipes prove that an eggless breakfast can still be easy, comforting, and oh-so satisfying. Grab your griddle — your new family favorites are waiting… prepare the butter, syrup, or a good old Chocolate Hot Fudge Sauce to create good memories!
Classic Fluffy Eggless Pancakes
These eggless pancakes really do taste like the real thing! Fluffy, easy, and quick to make, require just a few simple ingredients, and are freezer-friendly…. definitely a breakfast winner!
Fluffy & Easy Banana Pancakes (No Egg – No Sugar)
These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep.
Eggless Lemon Ricotta Pancakes
A delightful twist to a delicious breakfast, these Eggless Lemon Ricotta Pancakes are perfect for any morning when you want something different, flavorful, easy to make, and yummy.
Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)
These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form!
Easy Eggless Chocolate Chip Pancakes
This Easy Eggless Chocolate Chip Pancakes recipe makes light and fluffy pancakes that are great for breakfast or brunch.
Eggless Protein Pancakes (Fluffy & Tasty)
Getting enough protein at breakfast can feel tricky when you can’t rely on eggs—that’s why I created these Egg-Free Protein Pancakes!
Fluffy Red Velvet Pancakes (No Eggs)
These Fluffy Red Velvet Pancakes (No Eggs) are as delicious as they are cute! Made in a flash with just a few pantry staples, these festive pancakes will for sure bring a smile to your loved ones’ faces!
Easy Eggless Blueberry Pancakes
These Eggless Blueberry Pancakes are most definitely not a weekend-only treat!
Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)
These Fluffy Whole Wheat Pancakes are easy to make, delicious, and satisfying!
Easy Eggless Sheet-Pan Pancakes
These Eggless Sheet-Pan Pancakes are perfect to feed a crowd without standing around in your kitchen all morning flipping pancakes!
Eggless Pancake Muffins (Fluffy & Easy)
hese Eggless Pancake Muffins are the perfect grab & go breakfast that tastes delicious, is fun to make, and totally customizable to your taste.
Keep your mornings stress-free!
Explore more easy, egg-free breakfast recipes
from muffins to waffles, all allergy-friendly and family-approved!
Getting enough protein at breakfast can feel tricky when you can’t rely on eggs—that’s why I created these Egg-Free Protein Pancakes! With 20 grams of protein per serving, they’re soft, fluffy, and full of flavor without a single egg in sight. Made with simple, everyday ingredients, they come together in minutes, can be adapted to be dairy-free, and even freeze beautifully for busy mornings. Tested until perfect by this allergy mom, these pancakes prove that protein-packed breakfasts can be both nourishing and delicious.
Oriana’s Thoughts On The Recipe
As an allergy mom, I know how tough it can be to find egg-free ways to boost protein in the morning, and these pancakes make it easy. These Egg-Free Protein Pancakes are everything I’ve been looking for in a healthy breakfast—fluffy, filling, and packed with 20 grams of protein per serving without a single egg. They’re made with simple ingredients you probably already have, can be adapted to be dairy-free, and freeze beautifully so you always have a nourishing option ready. Best of all, they taste amazing—my family actually asks for them on repeat!
Why You’ll Want to Try My Recipe
20g of protein per serving, no eggs needed.
Fluffy, soft, and full of flavor.
Made with simple pantry ingredients.
Easy to adapt to dairy-free and allergy-friendly.
Freezer-friendly for quick, stress-free breakfasts.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions
All-Purpose Flour: The base of the batter, giving the pancakes structure and a soft, fluffy texture.
Casein Unflavored Protein Powder: Adds a big boost of protein (20g per serving!) while keeping the pancakes tender and not chalky like some protein powders.
Baking Powder: Helps the pancakes rise and stay light and fluffy.
Baking Soda: Works with the vinegar to create extra lift and softness.
Kosher Salt: Balances the flavors and makes the sweetness pop.
Granulated Sugar: Adds a touch of sweetness and helps with browning.
Ground Cinnamon: Brings a warm, cozy flavor that makes these pancakes extra delicious.
Milk: Keeps the batter smooth and moist. You can use dairy or your favorite non-dairy milk.
Apple Cider Vinegar: Reacts with the baking soda for fluffiness and also adds a subtle tang that makes the flavor better.
Melted Butter or Neutral Oil: Adds richness and moisture—use what works best for your family’s needs.
Pure Vanilla Extract: Enhances the flavor and makes the pancakes taste bakery-worthy.
Butter, Maple Syrup, Fresh Berries (optional): Perfect toppings for serving—add richness, sweetness, and freshness to your stack.
Why I Use Casein Protein Powder for Baking
When it comes to baking, not all protein powders act the same. Casein protein powder is my go-to because it blends smoothly into batters, adds structure without drying them out, and keeps pancakes soft and fluffy. Unlike whey, which can make baked goods rubbery, or plant-based powders, which can sometimes be gritty or change the flavor too much, casein holds up beautifully in cooking and baking. Plus, using an unflavored version keeps the taste neutral, so the natural flavors of your recipe shine through.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Protein Powder: Use your favorite dairy-free unflavored protein powder.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, protein powder, baking powder, baking soda, salt, sugar, and cinnamon in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Combine The Wet Ingredients
In another medium bowl, add the milk, vinegar, butter or oil, and vanilla, and whisk until well blended and smooth.
Step 3 – Mix Dry and Wet Ingredients
Combine dry and wet ingredients. Mix until just combined. Be careful not to overmix the batter. Let the batter rest for 5 minutes.
Step 4 – Cook the Pancakes
Heat a medium non-stick frying pan, or electric griddle, over medium-low heat. Wipe over with a little butter to lightly grease the pan.
Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter. Serve pancakes warm, with butter, maple syrup, honey, and/ or fresh berries, if desired
Recipe Tips For Success
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour and protein powder. This prevents you from ending up with dense pancakes.
Don’t overmix the batter. It’s ok if your pancake mixture is a little lumpy.
Make sure the skillet isn’t on high heat as you might end up with pancakes that brown before the inside is cooked through.
Wiping down the skillet between batches will help avoid any burned bits of butter ending up on your pancakes.
Variations & Additions
Chocolate Chip Protein Pancakes: Gently fold in ½ cup (100 g) chocolate chips before cooking.
Blueberry Protein Pancakes: Gently fold in ½ cup (75 g) fresh or frozen blueberries before cooking.
Cinnamon Roll Pancakes: Swirl a mix of cinnamon and brown sugar into the batter, then drizzle with a simple glaze.
Pumpkin Spice Pancakes: Add ½ teaspoon pumpkin spice to the batter for a cozy fall twist.
Double Protein Boost: Top your stack with Greek yogurt (or dairy-free yogurt) and a sprinkle of hemp seeds or chia seeds.
Storage and Freezing Instructions
Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes for as long as three months in the freezer.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. Then, wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once, or until heated through.
Protein-packed breakfasts can be tough without eggs, so I created these Egg-Free Protein Pancakes! Each serving has 20 grams of protein, they’re fluffy, flavorful, and made with simple ingredients. Easy to adapt dairy-free and freezer-friendly, this allergy-mom-tested recipe proves nourishing can also be delicious.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Combine the flour, protein powder, baking powder, baking soda, salt, sugar, and cinnamon in a medium bowl and stir using a balloon whisk to combine.
In another medium bowl, add the milk, vinegar, butter or oil, and vanilla and whisk until well blended and smooth.
Combine dry and wet ingredients. Mix until just combined. Be careful not to overmix the batter. Let the batter rest for 5 minutes.
Heat a medium non-stick frying pan, or electric griddle, over medium-low heat. Wipe over with a little butter to lightly grease the pan.
Pour about a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
Serve pancakes warm, with butter, maple syrup, honey, and/ or fresh berries, if desired.
Protein Powder: When it comes to baking, not all protein powders act the same. Casein protein powder is my go-to because it blends smoothly into batters, adds structure without drying them out, and keeps pancakes soft and fluffy. Unlike whey, which can make baked goods rubbery, or plant-based powders, which can sometimes be gritty or change the flavor too much, casein holds up beautifully in cooking and baking. Plus, using an unflavored version keeps the taste neutral, so the natural flavors of your recipe shine through. Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes for as long as three months in the freezer. Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn. Reheat: Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. Then, wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once, or until heated through. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Protein Powder: Use your favorite dairy-free unflavored protein powder.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success:
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour and protein powder. This prevents you from ending up with dense pancakes.
Don’t overmix the batter. It’s ok if your pancake mixture is a little lumpy.
Make sure the skillet isn’t on high heat, as you might end up with pancakes that brown before the inside is cooked through.
Wiping down the skillet between batches will help avoid any burned bits of butter ending up on your pancakes.
Variations & Additions:
Chocolate Chip Protein Pancakes: Gently fold in ½ cup (100 g) chocolate chips before cooking.
Blueberry Protein Pancakes: Gently fold in ½ cup (75 g) fresh or frozen blueberries before cooking.
Cinnamon Roll Pancakes: Swirl a mix of cinnamon and brown sugar into the batter, then drizzle with a simple glaze.
Pumpkin Spice Pancakes: Add ½ teaspoon pumpkin spice to the batter for a cozy fall twist.
Double Protein Boost: Top your stack with Greek yogurt (or dairy-free yogurt) and a sprinkle of hemp seeds or chia seeds.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 to 18 pancakes.
It’s always this time of year that I remember what it’s like with kids in school.
More so elementary school. I would wake up, get our girls up and hopefully they are getting dressed and not playing barbies while I’d be making breakfast and packing lunches, letting the dog out while simultaneously getting backpacks ready. Some mornings they would eat cereal or peanut butter toast. Then there were mornings when I would remember that I had just made a double batch of pancakes and froze the extras. It was a godsend on busy mornings (aka I was feeling lazy) when all I had to do was pull them out of the freezer and pop them into the microwave. In seconds, my girls have a healthy and filling breakfast.
These were those pancakes. They’re wholesome while being tender and delicious. I especially like them topped with sliced bananas and fresh berries.
Pancake mornings were always a fun treat for me and for them… they still are actually.
To Make These Whole Wheat Buttermilk Pancakes You Will Need:
whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
unbleached all-purpose flour – Provides additional structure to the pancakes.
granulated sugar – Adds a touch of sweetness and flavor.
baking powder – Is what makes pancakes light and fluffy.
baking soda – Reacts with the buttermilk to make these light and airy.
fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
low-fat buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
eggs – Lends richness and flavor.
pure vanilla extract – Enhances the flavors in the pancakes.
unsalted butter (melted and cooled) – Lends flavor and richness.
for serving:
salted butter
real maple syrup
fresh berries (optional)
Combine The Dry Ingredients:
In a mixing bowl, measure and add in 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon both kosher salt and ground nutmeg.
Whisk to combine.
Combine The Wet Ingredients:
In a large liquid measuring cup or bowl (preferable with a spout), add 3 cups buttermilk and crack and add in 2 large eggs.
Measure in 3/4 teaspoon pure vanilla extract.
Using a whisk, mix until combined.
Make The Pancake Batter:
Pour the buttermilk into the bowl with the dry ingredients.
With a rubber spatula, mix until just about combined.
Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
Allow the pancake batter to sit for 15 minutes while your preheat your griddle. Preheating the griddle helps with even browning of the pancakes.
Griddle the Pancakes:
Once preheated, reduce heat to 350-360° and grease the griddle with a little butter or coconut oil. Use a 1/4 cup of the batter per pancake and pour onto the griddle. My griddle can cook 8 pancakes per batch.
Wait for the bubbles to come to the top. Your pancakes are ready to flip when the bubbles pop but do not fill back in with batter or when the bottom is golden and the edges are set.
Transfer the pancakes to a rimmed baking pan and keep warm in a low 200℉ (or 90℃) oven. Repeat with the remaining batter.
Stack the beautifully golden pancakes and top with butter, fresh berries and drizzle with real maple syrup.
Fluffy and wholesome. Perfectly spiced with vanilla and nutmeg with a subtle tang of buttermilk.
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side as well as some fresh fruit.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months. I do not recommend freezing the batter. It’s better to make and freeze any leftover pancakes.
Enjoy! And if you give this Whole Wheat Buttermilk Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Whole Wheat Buttermilk Pancakes
These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 pancakes or 8 (2 pancake) servings.
Prep Time: 10 minutesmins
Cook Time: 8 minutesmins
Additional Time: 2 minutesmins
Total Time: 20 minutesmins
1cupwhole wheat flour
1cupunbleached all-purpose flour
3tablespoonsgranulated white sugar
2teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonfine salt, like sea salt or pink himalayan
1/2teaspoonground nutmeg
3cupslow-fat buttermilk
2largeeggs, slightly beaten
3/4teaspoonpure vanilla extract
3tablespoonsmelted butter
nonstick spray or butter, for griddle
In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.
In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.
Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.
Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.Pour ¼ cup of batter per pancake onto the griddle.
The pancakes are ready to flip when the holes at the top pop and don’t fill back in with batter or the bottom is golden and the edges set. About 3 mintues.
Flip and continue cooking for 1 to 2 mintues.
To keep the pancakes warm in-between batches, place on a rimmed metal baking sheet and keep warm in a low oven (200℉ or 90℃). Repeat with remaining pancake batter.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form! They’re also incredibly easy to make, with simple ingredients you probably already have on hand. Plus, these pancakes are egg-free, dairy-free, and totally vegan-friendly, so they’re perfect for anyone with food allergies or dietary preferences. And if you love meal prepping, you’re in luck! They freeze beautifully, so you can whip up a batch now and enjoy them whenever you need a warm, comforting breakfast in minutes. Give them a try—you’ll fall in love with these cozy pumpkin pancakes!
Oriana’s Thoughts On The Recipe
If there’s a cozy, autumn-inspired breakfast that just fills the kitchen with all the warm spices we love, it’s these Easy Pumpkin Pancakes. I adore how these pancakes combine the comforting flavors of pumpkin and spices into every soft, fluffy bite! They’re perfect for those crisp fall mornings when you want to start the day with something heartwarming and delicious.
These Easy Pumpkin Pancakes are super simple to whip up and totally free of eggs and dairy. My kids love these pancakes as much as I do, and they work great for friends or family members with food allergies, too. With a few pantry ingredients and a can of pumpkin puree, you’re set for a delightful stack that everyone can enjoy.
And here’s a little secret: these pancakes are freezer-friendly! I love making a big batch on weekends so we can have a quick, tasty breakfast ready in minutes all week long. Trust me, you’ll want to save some for later because once you taste that soft, fluffy texture and rich pumpkin spice flavor, one serving is never enough!
What I Love About This Recipe
Easy, Foolproof Recipe: No need to stress over fancy techniques or hard-to-find ingredients. This recipe is super simple, and with just a few basic steps, you’ll have a stack of perfect pumpkin pancakes!
Allergen-Friendly: These pancakes are completely egg-free, dairy-free, and vegan, making them ideal for anyone with food allergies. They’re deliciously inclusive for everyone around the table!
Simple Ingredients: Everything you need is likely already in your pantry or fridge.
Bursting with Pumpkin Spice Magic: The flavor of these pancakes truly falls in every bite.
Perfectly Thick & Fluffy: Each pancake is thick, soft, and fluffy, holding up beautifully under a drizzle of syrup or a dollop of vegan butter. The texture is just right – moist without being heavy and fluffy without crumbling.
Freezer-Friendly for Easy Mornings: I love making extra and freezing them for easy breakfasts during the week. They reheat beautifully and taste just as delicious, so a cozy breakfast is only minutes away.
Potential Recipe Challenges & Pro Tips
Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky. Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart! Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: The base that gives the pancakes structure. Note: For a gluten-free option, try a 1:1 gluten-free flour blend.
Baking Powder & Baking Soda: These leavening agents help the pancakes rise, giving that fluffy texture.
Salt: Just a pinch brings out the flavors.
Pumpkin Pie Spice: The essence of these pancakes! This blend of cinnamon, nutmeg, ginger, and cloves gives that cozy, spiced pumpkin flavor.
Brown Sugar: Adds a touch of sweetness and a bit of depth with its molasses flavor.
Milk (Dairy or Non-Dairy): Any milk works, but I love oat milk for a creamy, dairy-free option.
Apple Cider Vinegar: Mixed with milk, it creates a homemade “buttermilk” that adds extra fluffiness.
Pure Pumpkin Puree: This provides flavor, color, and moisture. Note: Make sure it’s pure pumpkin, not pumpkin pie filling.
Butter (Dairy or Non-Dairy): Adds richness. Melt it before adding to the batter for easier mixing.
Vanilla Extract: Rounds out the flavors with a hint of sweetness.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Combine Wet Ingredients
Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
Step 3 – Mix Dry And Wet Ingredients
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Step 4 – Cook The Pancakes
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with butter and pure maple syrup.
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions
Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Serving Suggestions
Top these pumpkin pancakes with a pat of vegan butter and a drizzle of pure maple syrup. For a fun treat, you can also add a sprinkle of cinnamon sugar or a dollop of coconut whipped cream!
Storing and Freezing Instructions
Storing: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling is pre-sweetened and spiced, which could alter the texture and flavor of the pancakes.
What type of plant-based milk works best?
Almond or oat milk gives the best creamy texture, but any plant-based milk will do. Just make sure it’s unsweetened if you prefer a more neutral taste.
Can I make the batter ahead of time?
I don’t recommend it, as the leavening agents lose their effectiveness over time, which can result in flat, dense pancakes. For the best, fluffiest pancakes, make the batter right before cooking—it’s quick and easy, so it won’t take much time!
These Easy Pumpkin Pancakes are thick, fluffy, and packed with warm spices! They’re quick to make with everyday ingredients, and they’re egg-free, dairy-free, and vegan-friendly, perfect for those with food allergies or dietary needs. Plus, they freeze well, making them an ideal prep-ahead breakfast for cozy fall mornings.
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 6pancakes
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
Mix dry and wet ingredients until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with butter and pure maple syrup.
Pumpkin Pie Spice Blend: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use: Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon. Check out my Homemade Pumpkin Pie Spice Blend recipe. Storing: Store any leftovers in an airtight container in the fridge for up to 5 days. Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast! Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
Potential Recipe Challenges & Pro Tips:
Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky.
Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart!
Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
Extra Recipe Tips For Success:
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions:
Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These decadent whole wheat pumpkin pancakes are the perfect fall breakfast treat. Topped with a delicious cinnamon caramel syrup, they will melt in your mouth and leave you wanting more. Plus, check out the accompanying cooking video for easy step-by-step instructions!
I bet you didn’t know that pumpkin pancakes could ever be this amazing did you? Better yet, we make ours whole wheat pumpkin pancakes which strangely tastes even more like a pumpkin pie. But of course, you can use all white flour too.
Even our kids, who are die hard Melt in Your Mouth Buttermilk Pancake fans, and I mean like favorite thing ever, claimed that these pancakes and this syrup are all kinds of amazing and have already begged me to make them again. You could totally just make them with all purpose flour, but the whole wheat somehow works better in this recipe. It’s more hearty with flavors of fall but still light and airy, while most ww pancakes totally aren’t.
Ingredients for Whole Wheat Pumpkin Pancakes
Here are all the ingredients you will need to make these whole wheat pumpkin pancakes and the cinnamon caramel syrup:
Wet Ingredients: Eggs, Buttermilk, Pumpkin Puree and Melted Butter
For the Syrup
Butter
Sugar
Buttermilk
Light Karo Syrup
Vanilla Extract
Cinnamon
Baking Soda
The measurements of all the ingredients can be found in the recipe card down below.
How to Make Pumpkin Pancakes Recipe
The key to a whole wheat pancake, if you’re not used to making them is to start out with a 50/50 ratio of all purpose and whole wheat flour. It will keep your pancakes fluffy until you can take the 100% plunge. Here are all the steps for making these pancakes:
Prep: Preheat a griddle pr large skillet to medium heat on the stove or use an electric griddle.
Dry Ingredients: In a medium bowl, whisk together all the dry ingredients.
Wet Ingredients: In a separate bowl, whisk together the wet ingredients (except the butter).
PRO TIP: Whisking the dry ingredients and wet ingredients in separate bowls is a must. This allows for an even distribution of the baking powder in the recipe so the pancakes turn out perfectly fluffy.
Drizzle: Slowly pour in the melted butter whisking to incorporate.
Combine: Using a wooden spoon, make a well in the middle of the dry ingredients and then pour in the wet ingredients and stir together until almost completely combined. The batter will be very thick, like a cake batter.
PRO TIP: Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy. I die a little inside each time I watch someone beat the heck out of the batter.
Cook: Butter the pan and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden brown.
Serve: Serve immediately with syrup.
PRO TIP: My kids love these pancakes topped with chocolate chips. Chopped pecans would also be a delicious addition!
The complete instructions can be found in the recipe card at the end of the post.
Watch How these Whole Wheat Pancakes are Made…
How to Make Cinnamon Caramel Syrup
This syrup like our famous buttermilk syrupbut more on the caramel side with a hint of cinnamon. You’ll love it. I love that it is thicker and it makes the kitchen smell wonderful. Here are the steps for making this drool-worthy syrup:
Boil: Adds the butter, sugar, buttermilk and karo syrup to a large pot over medium heat and whisk together until everything melts and it begins to boil. Allow it to boil for 5-10 minutes.
PRO TIP: This is where the syrup becomes all delicious and caramel-y so let it boil away and thicken up.
Whisk: Add the vanilla and cinnamon and whisk everything together.
Add: Sprinkle in the baking soda and keep whisking. The syrup will immediately start to bubble up.
PRO TIP: This is where the large pot comes into play so that it doesn’t bubble over. Don’t use a little saucepan. It’s going to seem crazy to have this little amount of syrup in a huge pot, but trust me!
Cook: Allow the syrup to cook for another couple of minutes and then turn the heat down to low to keep the syrup warm until you serve it.
Again, these instructions are also available in the recipe card at the end of the post where you can also save or print the whole recipe.
Do I Need to Use Real Buttermilk?
I get this question a lot so let’s tackle it, yes, buy real buttermilk versus making your own with lemon juice or vinegar or using powdered. Both don’t turn out as fluffy a pancake. Buttermilk is found by the regular white milk and heavy cream, half & half, etc.
Do I Have to Make Cinnamon Caramel Syrup?
This is another one we have a lot of hesitation on from readers until they try it themselves and then, and I promise this is true, they never go back. Yes, it has buttermilk and baking soda in it. I know, it’s weird but go with it. Yes, you could use store-bought maple syrup but then I’d have to never talk to you again because of your fear of trying something amazing. And no one wants that.
There’s just something so fall and so comforting about the cinnamon and caramel in this syrup, but if you don’t want to take the time to make it, just regular buttermilk syrup works fine. Either way, you’re going to be licking the plate when you are done!
Is Pumpkin Healthy?
Pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health.
What to Serve with Pumpkin Pancakes
Sometimes all the sweetness of pancakes with syrup is too much sweet for me on its own, so I love to serve them with a side of scrambled eggs and perfectly cooked bacon!
Why Do Pancakes Go Flat?
Flat pancakes are caused by overcooking and improper preparation of the batter.
Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.
Storage Tips
Leftover pancakes should be stored in an airtight container in the fridge. They will keep for up to 5 days. Leftovers can also be stored in the freezer. Separately them with parchment paper or wax paper. They will keep for up to 3 months. It makes a quick and easy breakfast for a busy school morning.
Reheat pancakes either in the microwave, oven or toaster. I actually prefer the microwave. Head over to the Pioneer Woman post on freezing and reheating pancakes. She has some awesome tips!
Get ready for the ultimate fall breakfast treat with these delicious whole wheat pumpkin pancakes topped with a mouthwatering cinnamon caramel syrup.
More PANCAKE Recipes:
Servings: 8-10 pancakes
Prep Time: 2 minutesmins
Cook Time: 10 minutesmins
Total Time: 12 minutesmins
Description
These decadent whole wheat pumpkin pancakes are the perfect fall breakfast treat. Topped with a delicious cinnamon caramel syrup, they will melt in your mouth and leave you wanting more.
Prevent your screen from going dark
For the Pancakes
Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flours and sugar.
In a separate bowl, whisk together the eggs, buttermilk and pumpkin.
2 Large Eggs, 2 Cups Buttermilk, 1/2 Cup Pumpkin Puree
Drizzle in the butter as you continue to whisk.
2 Tablespoons Butter
Switch to a wooden spoon and make a well in the middle of the dry ingredients.
Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy.
Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
Serve immediately with syrup.
For the Syrup
In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup.
1/2 Cup Butter, 1 ½ Cups Sugar, 2 Tablespoons Light Karo Syrup, 3/4 Cup Buttermilk
Whisk as everything melts together and begins to boil.
Allow to boil for 5-10 minutes or until beginning to thicken.
Add the vanilla and cinnamon and whisk quickly.
1 Tablespoon Vanilla, 3/4 teaspoon Cinnamon
Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly.
1 teaspoon Baking Soda
Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve.
The pancake batter does not store very well, but if you need to, cover tightly in saran wrap and place in the fridge then give a gentle stir the next day before you finish cooking them. Do not keep for more than 1 day, preferably make them all immediately after preparing. The syrup can be kept in an airtight container or jar for up to 2 weeks.
These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep. With a couple of swaps, they can be made dairy-free, too (read the content post for details).
Banana Bliss: Whip Up Fluffy Pancakes, No Eggs Required!
Today, we’re whipping up a batch of Easy Banana Pancakes sans eggs for a delightful start to your day. This recipe is sure to impress with its simplicity and flavor-packed goodness.
This foolproof recipe for Easy Banana Pancakes made without eggs is sure to become a breakfast favorite in your household. Whip up a batch this weekend and savor the simple joys of homemade goodness.
You going to love a morning filled with the comforting aroma of bananas and cinnamon wafting through your kitchen!
What To Love About This Recipe
Easy to make: With straightforward instructions, these pancakes are a breeze to whip up, even on the busiest mornings.
Simple ingredients: This recipe calls for everyday ingredients you likely already have on hand.
Hearty satisfying: These pancakes aren’t just a pretty face! Packed with wholesome ingredients, they’ll keep you satisfied and energized until lunchtime rolls around.
Texture: Picture-perfect pancakes that are fluffy on the inside and lightly crisp on the edges. Each bite is a delightful dance of textures that’ll have you coming back for more.
Taste: Ripe bananas lend their natural sweetness to these pancakes, while a hint of cinnamon adds warmth and depth to every bite.
The perfect breakfast: Say goodbye to boring breakfast routines! These Banana Pancakes are a delicious departure from the ordinary, making them the perfect way to start your day on a sweet note.
Great for meal prep: With a little bit of planning, you can enjoy homemade pancakes any day of the week! Simply whip up a batch, freeze it, and reheat it for a quick and satisfying breakfast anytime.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Flour: Provides the structure and foundation for fluffy pancakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. You can use whole white wheat flour or a combination of whole wheat and all-purpose flour.
Baking powder and baking soda: These leavening agents are what give the pancakes their fluffy texture. Make sure they’re fresh for the best results! To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Balances the sweetness and enhances the flavors of the other ingredients. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Cinnamon: Adds warmth and a subtle spice that complements the sweetness of the bananas.
Milk: Any type of milk – dairy or non-dairy- will work here.
Vinegar: This may seem like an unusual ingredient, but it reacts with the baking soda to create extra lift in the pancakes, resulting in even fluffier pancakes. You can use apple cider vinegar or white vinegar.
Ripe Banana: The star ingredient! Provides natural sweetness, flavor, and moisture to the pancakes.
Unsalted butter: Adds richness and helps prevent sticking to the pan. You can substitute with melted coconut oil or a neutral oil if you prefer. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Maple syrup: For a touch of sweetness. You can also use honey or agave nectar if you prefer.
No Ripe Bananas? No problem! Ripen Your Banana Fast
If you’re craving banana pancakes but your bananas aren’t quite ripe yet, don’t worry! There are a few tricks to speed up the ripening process:
Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.
Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.
Process Overview: How To Make Banana Pancakes Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Whisk Wet Ingredients
Mix milk and vinegar in a measuring cup. Add mashed banana, melted butter, and maple syrup; mix to combine.
Step 3 – Combine Dry and Wet Ingredients
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Step 4 – Cook
Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4 cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Step 4 – Serve
Serve pancakes immediately with pure maple syrup and more banana slices.
Recipe Tips
Ensure your bananas are ripe for optimal sweetness and flavor.
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Allergy Swaps
Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Any type of milk – dairy or non-dairy- will work here.
Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
Swap the cinnamon for pumpkin or apple pie spice or nutmeg for a different flavor profile.
Feel free to add a splash of banana emulsion to the batter for extra banana flavor.
Serve with a dollop of Greek yogurt and a drizzle of honey for a protein-packed twist.
Storing and Freezing Instructions
Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
Frequently Asked Questions
Can I make the batter ahead of time?
I do not recommend that since the leavening agents will lose their effectiveness with time.
Can I use regular vinegar instead of apple cider vinegar?
Yes, you can use white vinegar in a pinch.
Can I use buttermilk instead of milk and vinegar?
Yes, you can!
How to ripen bananas fast?
1 – Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using. 2 – Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.
Can I make these pancakes vegan?
Absolutely! Simply use non-dairy milk and swap the butter for a plant-based alternative.
Can I omit the cinnamon?
Of course! Feel free to customize the spices to your liking or omit them altogether for a more straightforward banana flavor.
Can I use frozen bananas?
While fresh, ripe bananas are preferred for the best flavor and texture, you can use thawed frozen bananas in a pinch. Just be sure to drain any excess liquid before mashing.
These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep. With a couple of swaps, they can be made dairy-free, too.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 6pancakes
Instructions
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and stir using a balloon whisk to combine.
Mix milk and vinegar in a measuring cup. Add mashed banana, melted butter aple syrup, and vanilla (if using); mix to combine.
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with pure maple syrup and more banana slices.
Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
No Ripe Bananas? No problem! Ripen Your Banana Fast If you’re craving banana pancakes but your bananas aren’t quite ripe yet, don’t worry! There are a few tricks to speed up the ripening process:
Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.
Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.
Recipe Tips:
Ensure your bananas are ripe for optimal sweetness and flavor.
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Allergy Swaps:Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Any type of non-dairy milk will work here. I like to use soy or oat milk. Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.Variations & Additions:
Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
Swap the cinnamon for pumpkin or apple pie spice or nutmeg for a different flavor profile.
Feel free to add a splash of banana emulsion to the batter for extra banana flavor.
Serve with a dollop of Greek yogurt and a drizzle of honey for a protein-packed twist.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Lemon Poppy Seed Pancakes are light and fluffy pancakes loaded with bright lemon flavor and poppy seeds and then drizzled with a lemony glaze. Yields 8 (2-pancake) servings.
It’s hard to believe that I first shared this recipe back in 2013. And when I shared it, I totally forgot to add the eggs. The pancakes still turned out okay, but being a virgo, it always kind of irked me. Fast forward 10+ years and now the photos irk me as well. So last Monday I decided to make a batch and reshoot the whole thing. This time I include the eggs.
To say I love these Lemon Poppy Seed Pancakes is an understatement.
They’re delicious, not too sweet and have the perfect lemon flavor. Of course lemon poppy seed anything is incredible. But there’s nothing quite like a stack of pancakes with a lemony glaze. You can’t convince me otherwise.
To Make These Lemon Poppy Seed Pancakes You Will Need:
for the pancakes:
unbleached all-purpose flour – Gives structure to the pancakes.
poppy seeds – Adds a pop of color, subtle flavor and texture.
baking powder – It provides lift and is what makes pancakes light and fluffy.
fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
lemon zest – Lends distinct citrus flavor.
granulated sugar – Adds a touch of sweetness.
eggs – Lends richness and flavor.
lemon juice – For extra lemony flavor.
pure vanilla extract – Enhances the flavors in the pancakes.
milk (of choice) – Lends flavor and aids in yielding a tender pancake.
unsalted butter – Gives flavor and richness.
for the glaze:
powderedsugar
lemon juice
In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1/4 cup poppy seeds, 1 teaspoon baking powder and 3/4 teaspoon fine salt. Use a whisk to stir until the ingredients are incorporated.
With your fingers, rub 2 tablespoons sugar with 2 tablespoons lemon zest together until it starts to resemble wet sand.
To the lemon sugar mixture add 2 large eggs, 3 tablespoons lemon juice, 1 teaspoon pure vanilla extract and 1-1/2 cups milk.
Whisk to combine.
Pour the wet ingredients in to the dry.
Switch over to a rubber spatula to stir once more until the dry ingredients are just about incorporated.
Add in 2 tablespoons melted (and cooled) butter.
Stir to combine and set this off to the side for a second.
Make The Lemon Glaze:
In a bowl, measure and add 1/2 cup of powdered sugar and add in 2-1/2 tablespoons lemon juice.
Whisk to combine.
Preheat your grilled to 325℉ or 160℃.
For regular griddles lightly spray with nonstick spray. If using a ceramic griddle add a little butter or coconut oil. Then using a 1/4-cup measuring cup, pour and spread the batter around for (somewhat) perfect circled pancakes.
Cook for 3 to 4 minutes on one side before flipping and continuing to cook 1 to 2 more minutes or until golden brown.
Transfer the pancakes to a rimmed baking sheet and keep warm in a low oven. Or in your oven with only the oven light on.
Repeat until you’ve used up all the batter.
I topped mine with a little salted butter, fresh blueberries and a drizzle of the lemon glaze.
So good!!
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.
Enjoy! And if you give this Lemon Poppy Seed Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes are light and fluffy pancakes loaded with bright lemon flavor and poppy seeds and then drizzled with a lemony glaze. Yields 8 (2 pancake) servings.
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Additional Time: 15 minutesmins
Total Time: 1 hourhr
FOR THE PANCAKES:
2cupsunbleached all-purpose flour
1/4cuppoppy seeds
4teaspoonsbaking powder
3/4teaspoonkosher salt
2tablespoonssugar
2tablespoonslemon zest
2largeeggs, optional
1½cupswhole milk
3tablespoonsfreshly squeezed lemon juice
1teaspoonreal vanilla extract
2tablespoonsmelted butter
FOR THE LEMON GLAZE:
1/2cuppowdered sugar
2½tablespoonslemon juice
MAKE THE PANCAKES:
Combine the flour, poppy seeds, baking powder and salt in a mixing bowl. Whisk to combine and set off to the side.
In a medium bowl add the lemon zest with the sugar and rub together with your fingers until the sugar resembles wet sand. Then add the eggs, lemon juice, vanilla and milk. Whisk to combine.
Pour the wet ingredients into the bowl with the dry, stirring to combine. Lastly add in the melted and cooled butter. Stir once more to incorporate.
Preheat your grilled to 325℉ or 160℃.For regular griddles lightly spray with nonstick spray. Use a little butter or coconut oil on ceramic griddles.
Working in batches, use a 1/4-cup scoop of batter per pancake, pour the batter onto a preheated griddle or frying pan. Cook 3 to 4 minutes or until lightly golden. Flip and cook another 2 minutes or until lightly golden.
Transfer the pancakes to a rimmed baking sheet and keep warm in a low oven. Or in your oven with the oven light on.
MAKE THE LEMON GLAZE:
While the pancakes are cooking, combine the powdered sugar and lemon juice in a small bowl. Whisking until smooth.
Serve with butter, fresh blueberries and the lemon glaze.
The entire internet has gone absolutely crazy for these Japanese pancakes! They are so light, airy and tasty! A Japanese cloud pancake just became a staple at our house, so get out your egg whites and let’s give breakfast around the world a try!
Japanese cloud pancakes are fluffy and decadent, we are going to walk you through each step of making them. They require a little extra care and attention than traditional American buttermilk pancakes. They are worth every bit of effort though! Trust me on that!
What is a Japanese Cloud Pancake?
Japanese cloud pancakes, also known as soufflé pancakes, are delicate cottony pancakes. They are made by folding whipped egg whites into pancake batter so when they cook, they puff up like a soufflé.
Pancake Molds
I’ve decided that while the authentic pancake clearly uses a ring mold, I just do not have the time or mental capacity to worry about buying molds, spraying molds, filling molds AND cleaning molds. So! Here’s my tricky solution and should you wish to use molds, these seem to be the best buy: https://amzn.to/41KZYAw.
Instead, the key is to uses a nonstick pan that has a lid that will securely fit on the pan and add the batter in layers, allowing the first to begin to cook and then dolloping more on top. I know, I know, but it’s still easier for me than a mold. I’ll go into all the details below.
What Do I Need to Make Japanese Pancakes
Even though these are Japanese, you don’t need any exotic ingredients. In fact, you’ll probably have most of the ingredients in house already, and if not, everything can be found at your standard grocery store. Here is your ingredients list:
Egg Yolk: adds structure and richness to the pancakes
Sugar: adds sweetness
Whole Milk: The milk must be whole milk. The fattier milk makes for a better souffle.
Cake Flour: gives the pancakes a lighter texture then all purpose flour
Baking Powder: acts as a leavening agent for the pancakes to give them some lift
Vanilla Extract: adds flavor
For the Egg Whites
Egg Whites: adds rise and fluffiness to the pancakes
Cream of Tartar: helps stabilize the egg whites so they hold their fluffiness
Sugar: adds sweetness
Water: used to help cook the pancakes by adding steam
The measurements for all these ingredients can be found in the recipe card at the end of this post.
How to Make Japanese Cloud Pancakes
Here is your step by step guide to making Japanese cloud pancakes without a mold…
Prepare batter by whisking the yolk and sugar in a large bowl until pale and then slowly whisk in the milk.
Sift the flour over the top of the egg yolk mixture and then add the baking powder and vanilla. Whisk everything together until well combined.
Whip the egg whites and cream of tartar with an electric stand mixer (or hand mixer) in a separate bowl until they are pale and frothy. Then add the sugar slowly and continue whipping until the egg whites become a thick meringue that hold a stiff peak.
Combine the egg whites with the egg yolk mixture starting with one scoop of the egg whites and continuing with half of the remaining egg whites. Continue to whisk everything together being careful not to deflate the egg whites as you combine everything together.
Fold in the last of the egg whites gently using a rubber spatula.
Heat a large nonstick pan over low heat. Make sure the pan has a lid. Brush the pan with melted butter.
NOTE: A souffle needs low gentle cooking, and I found medium low to be too hot.
Drop scoops of the batter onto the pan far enough apart so that they have room to cook and won’t touch each other. Add the lid to the pan and let it cook for 4-5 minutes.
Remove the lid and add another scoop of batter to each pancake and small drops of water in the empty spaces of the pan. Cover with the lid again and cook for 4-5 more minutes.
Lift the lid again and gently lift each pancake with a spatula and add one more scoop of batter to the top of each pancake and slowly flip the pancake onto the pan. Repeat with each pancake. Add the lid back to the pan and let the pancakes cook for 5-6 more minutes.
When the pancakes are golden and cooked all the way through, carefully remove them from the pan and serve with your desired toppings (see section below for suggestions).
NOTE: These pancakes will deflate as they sit! These are best made and eaten immediately!
These instructions can be found in the recipe card at the end of the post in full detail. The recipe can be saved or printed from the recipe card as well.
Egg Yolk MixtureSifted Flour Added
Now Watch How to Make Japanese Cloud Pancakes…
Why are My Pancakes Flat?
If your pancakes never puff up like a soufflé, there could be a couple of reasons. First, your egg whites weren’t strong enough or weren’t whipped enough before adding them to the batter. You want to make sure they are stiff and hold a peak…no drooping! Second, when you combined the whipped egg whites with the batter, it was over mixed. Overmixing can cause the pancakes to deflate.
Why Did My Pancakes Puff Up and Then Deflate?
If you’ve ever made soufflés before, you will know that they all deflate eventually. As soufflés cook, they trap hot air inside of them which causes the rise and fluffiness. As the hot air cools and hot air escapes, the pancakes will deflate. This is why you want to make them and eat them immediately.
What to Put on Top of Cloud Pancakes
As with all pancakes, you can totally customize your toppings to your liking! Or better yet, set all the toppings out and let each person building their own pancake creation! For me, since the pancakes are so light and cloudlike, I like to keep my toppings light. I usually go with just a little powdered sugar, some fresh berries and maybe a little maple syrup. Here are more options:
Oh, and you should for sure serve these Japanese souffle pancakes with a side of bacon and scrambled eggs to get your protein in!
Storing Japanese Pancakes
Japanese cloud pancakes should be stored in fridge in an airtight container. They will keep for 2-3 days.
They are best reheated in the oven at a low heat. Set the oven to 200 degrees F and let them warm up for 5-10 minutes.
I do not recommend freezing them. They do not thaw well and the texture is completely different.
Make sure that your pancakes around the world adventure makes a stop in Japan because these fluffy Japanese pancakes have a texture that is unmatched! It is like taking a bite of perfectly sweet cloud that melts in your mouth.
More Pancake Recipes to Try:
Servings: 8pancakes
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Description
Japanese cloud pancakes are fluffy and decadent, we are going to walk you through each step of making them.
Prevent your screen from going dark
Whisk the egg yolk vigorously with 1 tablespoon of sugar until pale and frothy. Slowly whisk in the milk.
In a bowl with an electric mixer, whip the egg whites with the cream of tartar until frothy and pale.
2 Egg Whites, 1/8 teaspoon Cream of Tartar
Add the the sugar in a little at a time until the whites are whipped into a thick meringue that holds a peak.
1 Tablespoon Sugar
Take a scoop of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk using a fat whisk into the yolk batter as well, being careful not to deflate.
Gently add the egg yolk mixture to the remaining egg whites, and switch to a spatula to fold together gently. Heat a large non stick pan (with a lid) over low heat. A souffle needs low gentle cooking and I found medium low to be too hot.
Lightly brush with melted butter or nonstick spray. Using an ice cream scoop or cookie scoop, drop the batter onto the pan. Cover and cook for about 4-5 minutes.
Remove the lid and add some more batter on top of each pancake. Also, add 1 Tablespoon of the 2 Tablespoons water in three empty spaces inside the pan.
2 Tablespoon Water
Cover once again and continue to cook for 4-5 more minutes.
Lift the lid and use a spatula to gently lift the pancake which should release easily.
Add any batter leftover to the top of the pancakes and then gently and slowly flip. Cover and cook for 5-6 minutes.
Once the pancakes are golden and cooked through, gently remove and serve with powdered sugar, whipped cream, and maple syrup. Enjoy immediately! These pancakes will deflate as they sit! These are best made and eaten immediately!
Swedish Pancakes are a cross between a crepe and a pancake. They have a delicate texture and my gosh, they are delicious!
I honestly think that Swedish pancakes are superior to every other crepe-like recipe. I’ve said it, I’ve done it, I’ve angered the world. But truly, other than our buttermilk brown butter crepes (would you like the recipe?!) these are the best breakfast from around the world. In my humble opinion. Most Swedish pancake recipes call for only milk but their milk seems to be more full fat so adding sour cream achieved that extra flavor we lack in the states, but you can totally use all milk instead.
Culinary Heritage
I’ve been really intrigued by the idea of getting to know your heritage and ancestors lately. There are so many amazing stories that we are learning, like pulling handcarts across the United States and being trapped in horrendous snow storms with no food or even shoes, yet writing faith-filled journals about trust in God and His love. Amazing!
Recently I decided that if I was ever truly wanting to get to know someone I’d visit them where they live and eat what they eat and walk where they walk. So, I’ve decided I need a trip to Europe.
It’s settled. I need to go.
And in the meantime, I’m discovering recipes that my ancestors used, like these Swedish Pancakes!
What is a Swedish Pancake?
A Swedish pancake is a thin, crepe-like, pancake is that is lacy and tender and traditionally served with lingonberries or lingonberry jam. In fact, they are even sometimes called Swedish crepes. They can be rolled up for folded into quarters and eaten with whatever toppings you love.
What is the Difference Between Swedish Pancakes and Regular Pancakes?
Swedish pancakes are lighter and thinner than regular pancakes, or “American pancakes” we will call them. We are no strangers to the best pancakes on earth, and if you dig in and compare the two recipes, you will see that Swedish pancakes have more milk than flour and more eggs and butter. The batter for Swedish pancakes will be thin and pourable where the batter for American pancakes is quite thick and almost has be to spooned onto the pan or skillet to cook.
Are Swedish Pancakes the Same as Crepes?
Though similar, they are not the same thing. Swedish pancakes are lighter and fluffier and don’t hold us as well with wet fillings like crepes do. Crepes are a little more dense and chewy.
What Do I Need to Make Swedish Pancakes?
A Swedish pancake recipe is pantry friendly, and every ingredient will likely be either in your fridge or pantry. So there shouldn’t be any excuses for not making this pancake recipe! Haha! WARNING: Your kids might want you to make them every weekend from now on!
Flour: just regular all purpose flour is all you need
Baking Soda: acts as a leavening agent to give the pancakes their fluffiness
Milk: You want full fat whole milk. The fat in this recipe is key to getting the right texture and fabulous flavor!
Sour Cream: adds a little more fat to develop the rich flavor
Eggs: use large eggs
Sugar: You can totally control the sweetness of these pancakes here. Use the full amount listed for sweeter pancakes or scale down to as little as 2 teaspoons for less sweet pancakes.
Butter: I prefer to use unsalted butter and you’re going to want the butter the be melted.
Salt: enhances all the flavors
The measurements for each ingredients are available in the recipe card at the end of this post. This is just meant to be an overview of the ingredients needed.
How to Make Swedish Pancakes
Mix: Add all the ingredients to a bowl and whisk everything together to create the batter.
PRO TIP: You could also add all the ingredients to a blender and give them a few good pulses until just combined if you prefer!
Cook: Butter a crepe pan or nonstick skillet and pour a little batter into the pan.
Flip: When bubbles start to form on the top of the pancake, flip the pancake over and brush with melted butter.
Serve: Flip the pancake onto a plate, brush the other side with butter and sprinkle with sugar and squeeze a little fresh lemon juice on it. Roll it up and eat!
All of these instructions are included in the recipe card down below so keep scrolling for all the recipe details.
How to Serve Swedish Pancakes
Traditional Swedish pancakes are topped with just a little sugar and lemon juice and served with lingonberries. Well, lingonberries are a little hard to find here in Utah (unless I have a trip to IKEA planned!), so we like to top ours with diced strawberries.
I’ve also hear of people using whipped cream, powdered sugar, maple syrup, or other fresh fruit as toppings. It all sounds fabulous to me! Our buttermilk syrup (aka syrup of the gods) would also be a delicious topping. You can keep it simple or load it up a much as you want!
Are Swedish Pancakes Healthy?
Wellllllll, can you call any pancakes healthy really? But honestly, Swedish pancakes aren’t horrible. Let me break down the nutrition for you comparing these pancakes with a few others:
Swedish Pancakes (per pancake): Calories – 108; Fat – 6g; Protein – 3g; Carbs – 11g
So you can judge for yourself if that is healthy or not depending on what type of diet you might be following. If you’re following the diet of eating a delicious breakfast, then this is a recipe for you!
Storage Tips
Storing: Swedish pancakes store extremely well in a ziploc bag in the refrigerator. Let them cool completely before storing them. They will keep for 4-5 days.
Reheating: When you’re ready to eat them, warm them up in the microwave for 20 seconds or on the stove top in a skillet.
Freezing: These pancakes also freeze very well. If you have leftovers after cooking them, allow them to cool completely and then layer them in a ziploc bag with parchment paper in between them. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them thaw in the fridge overnight.
In all my research for the best Swedish pancake recipe, they always used full fat or cream for the milk and I have to say, that this is the key to tastiest Swedish pancake! We cannot get enough of these pancakes in our house! They are a new Saturday morning tradition!
More Pancake Recipes:
Servings: 20-24 pancakes
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Swedish Pancakes are a cross between a crepe and a pancake. They have a delicate texture and my gosh, they are delicious!
Prevent your screen from going dark
In a bowl, whisk together the all the ingredients.
It’s the dutch baby pancake that brings all the family to the table. Throw on whipped cream and beautiful berries and they might not ever leave!
I honestly don’t know why we differentiate between German Pancakes and Dutch Baby Pancakes. It’s pretty much the same thing but one is in a pan and the other a skillet.
Am I right?
When I met Cade, his roommates in college would make these pancakes on the weekend and I love that a bunch of boys had some random cooking tradition together. Isn’t that the cutest?
What is a Dutch Baby Pancake?
A dutch baby pancake is a fluffy pancake that bakes in the oven and puffs up around the edges and leaves the bottom custardy and delicious. Like I mentioned, it’s pretty much the same thing as a German pancake except it is baked in a cast iron skillet instead of a casserole dish.
It’s basically a combination of a pancake, crepe and popover that is usually served for breakfast and can be sweet or savory. I’ve always gone sweet with mine, but they would be delicious topped with ham, cheese and chives! I’m totally doing that next time.
It also makes a big enough pancake to feed the whole family at the same time. No waiting for pancakes to be done or getting a cold pancake that has been sitting a while.
Are Dutch Baby and German Pancakes the Same?
I mean, the Dutch Baby pancake is basically the same thing as a German Pancake but you’ll see a small difference between the two recipes.
What Ingredients are Needed for Dutch Baby Pancakes?
All you need is 6 simple ingredients to make dutch babies and you’ll probably have most, if not all, of them already on hand. That makes them perfect for a Saturday morning or for a last minute breakfast for dinner.
Flour
Milk
Lemon Zest
Salt
Eggs
Butter
The exact measurements for each ingredient can be found in the recipe card below.
How to Make Dutch Baby Pancakes
This is one of my daughter’s favorite recipes to make. It is easy enough for a child to make and delicious enough for everyone to devour. Here are the basic steps:
Preheat oven.
Put all the ingredients except the butter in a blender and pulse until combined.
Place the butter in the cast iron skillet and stick the pan in the oven until the butter is melted.
Remove the skillet from the oven and pour the batter into it.
Return it to the oven and bake.
Remove from the oven and top with your favorite pancake toppings.
The detailed instructions can be found in the recipe card below.
What to Serve with a Dutch Baby?
These are a few of our favorite toppings for a sweet dutch baby pancake:
I always like to have a little something savory with my pancakes, so a side of bacon is a must!
Recommended Tools
Do I Have to Have a Cast Iron Skillet?
No, if you don’t have a cast iron skillet, it can be baked in any oven safe baking dish. Use a 9×9 square pan for best results.
Do I Have to Use a Blender?
No, that’s just what I found is the easiest. You can mix it in a bowl by hand, use a hand mixer, or put it in a stand mixer.
Can Dutch Baby Pancakes Be Made Ahead?
Yes, you can make the batter ahead of time and keep it in airtight container in the fridge until ready to bake. I wouldn’t recommend making the pancake ahead of time. They are best eaten fresh straight out of the oven!
How Long Will Pancakes Keep?
These pancakes will keep in the fridge for up to 5 days in an airtight container or ziploc bag. We have never once had leftovers, they are so good!
How to Reheat Dutch Baby Pancakes?
The microwave is the easiest way to heat these up, but can be done in the oven if you are anti-microwave.
Make this weekend extra special with a dutch baby pancake fest! What toppings will you choose? Tag us on social media with your perfect dutch baby creation!
More Sweet Breakfast Options:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Description
A light and buttery pancake that puffs up in a skillet in the oven and then gets piled up with creamy whipped cream and berries!
Prevent your screen from going dark
Heat the oven to 425.
Mix the first 5 ingredients by pulsing in a blender. (code OHSWEETBASIL20 at Blendtec if you need one).
1 Cup Flour, 1 Cup Milk, 1/4 teaspoon Lemon Zest, 1 Pinch Kosher Salt, 6 Eggs
Place the butter in a 10″ cast iron skillet and place in the oven until the butter is melted and bubbling.
4 Tablespoons Butter
Remove from oven and pour batter in.
Place back in oven and bake for 20 min.
The edges should rise up like a bowl when done.
Remove dutch baby from the oven and fill with whipped cream, berries and sprinkle with a heavy dousing of powdered sugar.
Course: 300 + Back to School Recipes Every Kid Loves
Cuisine: American
Recommended Products
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!
The BEST Buttermilk Pancake Recipe
It’s finally here!!!! After testing, and testing, and testing all sorts of buttermilk pancake recipes, we’ve finally come up with what Cade and the girls say is finally the award winning, melt in your mouth buttermilk pancakes recipe!!
Woop there it is!
This recipe for buttermilk pancakes truly took us months of testing, but I just know you’ll love it too so it was worth every disaster and every re-do.
We tried all sorts of different techniques, like adding oil instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring, baking powder, both baking powder and baking soda and blah blah blah.
Everyone swears by the egg white method, but we actually found that not only did it take too much time, but the pancakes were surprisingly too airy for us. We wanted a light pancake but we still wanted it to melt in our mouths, which means we had to ditch the egg white and change up our baking soda and baking powder method.
“I make pancakes a lot, but tried this recipe this morning for the first time and the kids deemed them the BEST PANCAKES EVER! “
– OSB Reader
Buttermilk Syrup
When you make these buttermilk pancakes, be sure to try these melt in your mouth buttermilk pancakes with our Buttermilk Syrup — the combination is ridiculously amazing and delicious!
If you don’t often cook with buttermilk, you may not understand why it’s an essential ingredient in these pancakes, or even what it is.
Real buttermilk is the fat-free, flavorful liquid that’s left over after you’ve churned a batch of homemade butter (have any of you churned your own butter before?). Buttermilk is full of natural cultures and is slightly tangy, which makes it great for tenderizing meat and adding to baked goods.
Can I Substitute Powdered Buttermilk?
You can use buttermilk powder, however I HIGHLY recommend sticking with the liquid as it is absolutely better, thicker and fluffier. If you need to use powdered, I suggest our Homemade Pancake Mix.
Buttermilk Pancake Ingredients
Making buttermilk pancakes from scratch only takes basic ingredients:
Flour: just regular all purpose flour works great
Eggs: slightly whisk them before adding the batter
Buttermilk: adds flavor and fluffiness to the pancakes
Salt: enhances all the ingredient flavors
Leavener: you’ll need baking soda and baking powder
Sugar: adds a little touch of sweetness
Butter: melted butter to be exact
The measurements for all the ingredients can be found in the recipe card at the end of the post.
Oh Sweet Basil Secret to the BEST Pancakes
The key to making the best pancakes isn’t the ingredients, but rather the method. If you follow this homemade pancake recipe exactly as it’s written, your buttermilk pancakes will turn out beautifully!
Should the Batter be this Thick?
Yes! Your batter should be so crazy thick you have to spread it a little on the pan with the back of your spoon. Don’t worry, they will melt in your mouth and not taste thick and dense at all.
What Milk for Pancakes?
I guess it depends on what kind of pancakes you’re making, but we prefer thick buttermilk as it brings about a lighter, fluffier and tastier pancake.
If you only have regular milk, it would still be best to use a richer milk like whole or 2%.
How to Make Pancakes {Buttermilk Pancakes}
In a large bowl, whisk together the dry ingredients.
In a separate bowl, whisk together the eggs and buttermilk.
Make a well in the center of the dry ingredients and add in the wet ingredients. Stir everything together until just combined using only a wooden spoon or spatula.
Once the flour is almost incorporated add the butter and fold together.
Butter the griddle after heating to medium or 350 and pour on the pancake batter, spreading a little bit. Flip the pancakes once air bubbles begin forming.
This buttermilk pancake batter should be very, very thick. That means you made it right!
How Do You Know When Pancakes Are Done?
Well, it takes practice, but definitely start with the bubbles popping on the batter side of the pancakes, at which point you should flip the pancakes. After that, I gently press on the top or gently push the top from side to side and watch for batter to press out or the middle to sink in. If that doesn’t happen, then the pancake should be done!
Why Did My Pancakes Come Out Flat?
Over-mixing pancake batter develops the gluten, which will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour.
Can I Use a Buttermilk Substitute?
I know a lot of you, much like ourselves, don’t keep buttermilk on hand so you may be wondering how to substitute buttermilk in pancakes, but this is one of the few times I’ll plead with you to use the real stuff.
A homemade buttermilk substitute
1 cup of milk to 1 teaspoon of vinegar or lemon juice.
However, while the vinegar gives the milk a similar tang, it doesn’t make it thick and creamy like true buttermilk. So use the real stuff please!
Our Favorite Pancake Toppings
I’ve already mentioned our all-time favorite pancake topping: buttermilk syrup. But we like to switch things up on the weekends. A few of our other favorite pancake toppings are:
Or just keep things simple with pure maple syrup and butter! It’s a classic combo for a reason, after all.
Pancake Add-Ins to Try
Once you’ve made these classic buttermilk pancakes a few times, you may want to play around with different flavor combinations and add-ins. Although we love these homemade buttermilk pancakes as is, we sometimes like to add in the following, just because:
Chocolate chips (white, dark, or milk!)
Chopped nuts (pecans and walnuts work really well in pancakes)
Frozen or fresh fruit
Lemon zest
Chopped dried fruit
Nut butters
Most pancake add-ins can be individually sprinkled atop the pancakes right after you’ve poured the batter onto a hot griddle. Nut butter can be gently swirled into the pancakes (you may need to warm it in the microwave first to make it easier to swirl), or just spread it on top afterward.
How to Freeze Pancakes
Freezing pancakes is incredibly easy. If you love having pancakes in the morning but don’t often have time to whip up a new batch, frozen pancakes are the way to go.
To freeze these homemade buttermilk pancakes (or any pancake, for that matter!), let them cool to room temperature on a wire rack and then place them on a baking sheet to freeze. Once they’re hard enough, remove the frozen pancakes from the baking sheet and stack them in a freezer bag. This will prevent the pancakes from getting squished when they’re first stored in the freezer.
They will keep in the freezer for 2-3 months.
How to Reheat Pancakes
When you’re ready to eat the frozen pancakes, pop them into the toaster oven, microwave, or a warm oven. You don’t need to thaw them first, they can be reheated immediately after they’re taken out of the freezer.
Your search for the best buttermilk pancakes recipe ends here! Just ask John Legend! We got a shout out from the music icon once upon a time! Whoop whoop! But seriously, these pancakes are fluffy and melt in your mouth!
More Easy PANCAKES Recipes:
Watch How These Pancakes are Made…
Servings: 8-12 pancakes
Prep Time: 5 minutesmins
Cook Time: 3 minutesmins
Total Time: 8 minutesmins
Description
The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!
Prevent your screen from going dark
Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
Course: 300 + Back to School Recipes Every Kid Loves, Over 200 Favorite Easy Breakfast Recipes
Recommended Products
This is our hands down, number one most favorite syrup recipe ever!
Have you ever mixed peanut butter with maple syrup? It is fantastic!!
Or if you are in the mood for something other than pancakes, try this French toast! Another one of our favorite breakfast for dinner options is poached eggs!
Authentic Finnish pancakes are a popular traditional dish eaten during Midsummer’s Eve or Christmas. Learn how to make traditional Finnish pancakes with this recipe.
Bon Appétit describes Finnish pancakes as somewhere between “crepes, pancakes and heaven” and I couldn’t agree more. These are light and tender and ready to top with your favorite pancake toppings.
If you have been joining us on our tour of pancakes around the world, then welcome to Finland! I have never been there, but it is definitely on my list of places to visit! Now don’t get confused, there are two types of pancakes that are popular in Finland, a baked oven pancake (pannukakku) and a pan fried pancake (lettu or lätty). This version is the pan fried, crepe-like pancake, and they are fabulous!
My Tie to Finland
We lived by the most amazing mother-daughter-duo for quite a few years in Lehi, Utah, Alison and her mother, Marty. Marty is a spunky explosion of happiness in my life and the lives of my family members. She and her daughter welcomed us into their lives in a way that can be nothing other than a spiritual gift from heaven. We felt like family and will always love them like family.
These two women have witnessed more heartache than most, especially with the loss of loved ones and I am living my life differently because of how deeply they love, mourn and continue on faithful regardless of their trials. They live sweet, happy lives. They cherish the people around them and are always spinning new paths on metaphorical spider webs of family. I love them. And I love that they love where they come from, Finland.
Not just Finland, but the people and stories around their lives matter. So, I have no reason to have made Finnish Pancakes other than to think of them and try to be more like them because no one does family like they do.
What Do I Need to Make Finnish Pancakes?
The ingredients for Finnish pancakes are items that you’ll probably have in your pantry or fridge so they are a great option to make spur of the moment (same story for our more traditional buttermilk pancakes if you want to go with an old reliable pancake)! If you want to try something new, the kids will be over the moon for these Finnish pancakes! Here is what you will need:
Eggs: You want the eggs well beaten so I usually just use a blender for mixing all the ingredients.
Milk: For the best flavor and texture, use whole milk.
Flour: just regular all purpose flour works great
Vanilla: adds flavor
Salt: enhances all the flavors
Sugar: You can totally control the sweetness here. Add as little as 3 tablespoons for mild sweetness up to 6 tablespoons for maximum sweetness.
Butter: adds richness and flavor and helps the pancakes get golden brown
This is just meant to be an overview of the ingredients and what their purpose is. For all the details and measurements, keep scrolling down to the recipe card below.
How to Make Finnish Pancakes
The ingredients are simple and the instructions for making Finnish pancakes are even easier! Here are the steps:
Blend: add all ingredients for the batter together in a blender and pulse until mixed thoroughly
Cook: Preheat a large cast iron pan over medium heat and melt some butter in the pan. Pour some batter in a circle and tilt the pan around to move the batter around until the pancake is nice and thin. Let it cook until the batter loses it’s shine and starts to brown and then flip.
Serve: When the other side is golden, flip the pancake out onto a plate and sprinkle with sugar.
PRO TIP: This is where you can get creative with the toppings. I like to bring everything out and let everyone customize their own pancakes. You can use applesauce (or apple butter), fresh berries, diced fruit, peanut butter, Nutella, jam, syrups, berry sauces, whipped cream, etc. Our kids love them dusted with powdered sugar as well!
The instructions can be found in the recipe card down below in complete detail.
Now Watch These Pancakes Be Made…
What are Blood Pancakes??
Ok, as I was researching and trying to figure out what you would want to know about a Finnish pancakes recipe, and about half the things I found had to do with blood pancakes. What does this mean? What are they? Do they come from Finland? I had to know!
It turns out, blood pancakes are believed to have originated in Finland and are enjoyed by all the Scandinavian countries. They are exactly what they sound like…pancakes made with blood (from a cow, sheep, or pig usually). My mind is reeling! Blood is used as an egg substitute to bind the milk and flour together and to add protein and iron. They are dark in color, dense and savory tasting.
It’s going to be a pass from me, but now we are all educated on blood pancakes! There is absolutely no blood in this Finnish pancake recipe. You’re welcome.
How to Serve Finnish Pancakes
Back to these light, buttery and sweet pancakes! We love to roll them up and pour a berry sauce or syrup on top. Maple syrup is always a hit, and we rarely serve a sweet breakfast without our buttermilk syrup. You can also never go wrong with a dollop of whipped cream on top!
The toppings are really up to you! You can go as loaded or a simple as you want!
Storage Tips
Storing: Finnish pancakes store very well in an airtight container or ziploc bag in the refrigerator. They need to cool completely before storing them, and they will keep for 4-5 days.
Reheating: When you’re ready to eat them, warm them up in the microwave for 20 seconds or on the stove top in a skillet.
Freezing: These pancakes also freeze very well. If you have leftovers after cooking them, allow them to cool completely and then layer them in a ziploc bag with parchment paper in between each pancake. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them thaw in the fridge overnight then warm them as described above.
Gather the family around the table (just like Alison and Marty would do…man, I miss those ladies!) and make memories together around a plate stacked high with these Finnish pancakes! They are light, tender and eggy and such an easy breakfast recipe that the whole family will love!
More Pancake Recipes:
Servings: 12pancakes
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Finnish pancakes are light, buttery and sweet pancakes! We love to roll them up and pour a berry sauce or syrup on top.
Prevent your screen from going dark
Blend all ingredients together.
4 Eggs, 1 Cup Milk, 1 Cup Flour, 1 teaspoon Vanilla, 1 teaspoon Salt, 3-6 Tablespoons Sugar, 2 Tablespoons Butter
Preheat a large cast iron pan over medium heat. Melt 1 tablespoon butter in pan, then pour in a circle of the pancake mixture, tilting the pan with its handle to create a thin, circular coating on the bottom of the pan.
Cook only until mixture loses it’s glossy sheen and begins to brown, then turn and cook the other side.
Sprinkle with sugar or applesauce, or roll up and serve with a fresh berry sauce or jam. Our kids love them dusted with powdered sugar as well!
![Swedish Pancakes [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/the-best-swedish-pancakes-recipe-8-scaled.jpg)
![Melt in Your Mouth Buttermilk Pancakes [+ Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/2014/06/homemade-buttermilk-pancake-recipe-ohsweetbasil.com_.jpg)
![Authentic Finnish Pancakes Recipe [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/authentic-finnish-pancakes-recipe-6-scaled.jpg)
