Pancakes
Birthday Overload Pancakes
May 4, 2013 | 
Author Did you really think I would leave off for my birthday weekend with my post yesterday, lacking cake batter, peanut butter, and cookie dough? Yes it was a most splendid ice cream, but I refuse to spend my birthday without at least one of those 3 things! So I went ahead and made breakfast using all three…
Peanut butter pancakes.
Eggless chocolate chip cookie dough.
Funfetti “syrup”.
Put the three together and you get an overload of some of my most favorite things about the dessert world… but for breakfast! And since it’s my birthday it’s completely acceptable to eat this first thing in the morning.
And since today is also star wars day (may the fourth be with you), I had originally made these pancakes with star wars vehicle pancake molds, but they didn’t come out right so I ended up just making the rest regular. So you’ll have to just imagine these as cool Millenium Falcons and X wings and Tie Fighters.
One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)
Two years ago: Peanut Butter Cup S’mores Ice Cream
BIRTHDAY OVERLOAD PANCAKES
Makes about 1.5 dozen
Ingredients:
COOKIE DOUGH
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1-1/4 cups all-purpose flour
1/8 tsp salt
1/4 cup mini semisweet chocolate chips
PANCAKES
1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1 egg
1 Tbsp sugar
1/4 creamy peanut butter
1/4 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
CAKE BATTER “SYRUP”
1/2 cup dry white cake mix
1/4 cup water
2 Tbsp sprinkles, plus more for garnish
Directions:
- To make the cookie dough, in a large bowl, beat butter and sugars with an electric mixer on medium until light and fluffy. Mix in milk and vanilla.
- Stir in flour and salt and mix on low until incorporated. Fold in chocolate chips. Set aside.
- To make pancakes, in a large bowl, sift together the flour, baking powder, and salt.
- In a medium bowl, combine the milk, egg, sugar, peanut butter, and Greek yogurt. Beat with an electric mixer on low until smooth. Add mixture to the dry ingredients, and mix until just combined.
- Heat a large griddle over medium heat. Ladle the batter onto the griddle and cook until golden brown on both sides, about 2-3 minutes per side.
- Keep pancakes warm by placing on a oven-proof tray in an oven preheated to 200 degrees.
- To make the “syrup”, whisk together the cake mix and water until smooth. Fold in sprinkles.
- To serve, layer pancakes alternating with crumbled bits of cookie dough, topped with a drizzle of cake batter “syrup”. Add extra sprinkles if desired.
Source: Cookie Dough from The Cookie Dough Lover’s Cookbook. Pancakes adapted from The Peanut Butter & Co. Cookbook. Cake Batter “Syrup” adapted slightly from Little Bitty Bakes.
Posted in Breakfast, Pancakes | 
Tags: cake mix, chocolate, Funfetti, Greek yogurt, peanut butter, sprinkles | 
15 Comments »
Baked Peanut Butter Cup Banana Pancakes
In the past I’ve salvaged pancakes that stick to the skillet by cooking the remaining batter in either a doughnut or muffin-top pan. But my dad and step mom gave me a griddle for Christmas so I haven’t had to get creative with my pancakes in awhile. However, I now find myself purposely baking my pancakes sometimes when I don’t want to stand over the griddle watching and flipping until all the batter is gone. When they are baked you just pop them in the oven and walk away until the timer goes off, which is exactly what I did for these peanut butter cup banana pancakes. Of course you can cook these on a griddle as well, but I was feeling lazy.
Side note: For those of you wondering about my health, I am nearly 100% recovered! Still keeping the tissues around but hopefully will be able to detach myself from them in the next couple of days.
One year ago: Cake Batter Puppy Chow
Two years ago: Homemade Olive Garden Salad and Dressing
BAKED PEANUT BUTTER CUP BANANA PANCAKES
Serves 4-5
Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1-1/4 tsp baking powder
1 tsp brown sugar
1/4 tsp salt
1 medium very ripe banana, mashed
1/4 cup creamy peanut butter
1-1/2 cups milk
1/4 tsp vanilla extract
1/2 cup chopped peanut butter cups (I used minis)
Directions:
- Preheat oven to 400 degrees. Coat holes in a muffin-top pan with non-stick cooking spray, set aside.
- Use a hand mixer to whisk together the banana and peanut butter.
- Mix in the baking powder, brown sugar, salt, and vanilla.
- Mix in the flour and the milk. Fold in the peanut butter cups with a spatula.
- Spoon 1/4 cup of batter into the pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan. Repeat with remaining batter.
- Serve with syrup of favorite pancake toppings.
Source: Adapted from Something Swanky.
Meyer Lemon Greek Yogurt Pancakes
In addition to my Meyer lemon craze I have had a serious appetite for breakfast foods. I’ve had breakfast for breakfast AND dinner some days as a result and I am perfectly okay with the situation. Of course this meant the combination my two current obsessions in today’s post, with an added bonus of Greek yogurt. I even topped it with Meyer lemon curd! Oh yea, curd is now for breakfast.
One year ago: Green Monster Spinach Smoothie
MEYER LEMON GREEK YOGURT PANCAKES
Makes 12 pancakes
Ingredients:
4 egg whites
4 egg yolks
12 oz. (1-1/3 cup) plain Greek yogurt (I used Chobani 0%)
1-1/2 Tbsp sugar
1-1/2 Tbsp Meyer lemon zest, freshly grated
6 oz. (1-1/4 cup) whole wheat pastry flour
Directions:
- In a mixer, on medium high speed, whip the egg whites until stiff peaks form. Remove egg whites to a separate bowl.
- In the now empty stand mixer bowl, whisk together the egg yolks, Greek yogurt, sugar, and lemon zest. Mix in the flour and whisk to combine.
- Whisk in about 1/4th of the egg whites into the yolk/yogurt mixture. Fold in the remaining egg whites. Batter will be thick; continue to find in egg whites until batter is consistent throughout.
- Heat a skillet over medium heat, spray with cooking spray, and cook pancakes (Note: you will need to use the back of a spoon to spread batter — it will be too thick to spread itself). Or, cook pancakes on an electric griddle. Serve topped with Meyer lemon curd and blueberries, or toppings of choice.
Source: Adapted slightly from Prevention RD.
Applesauce-Sweet Potato Pancakes
Pregret: the feeling of regretting something you’re about to do anyway. Example: I knew wearing my favorite yoga pants to spin class was a bad idea but did it anyway. The result: The ankle of the left leg got caught, wrapped around the pedal and ripped into my skin as well as ripped the pant leg of my favorite yoga pants. Hence pregret fulfilled. The even more annoying part was that while on the bike I considered folding up the pant legs, in fear of that exact thing occurring, yet I still did not act on it.
Ever since learning this term on Urban Dictionary, it has impacted my life. When I acknowledge a pregret, I try to act on it then instead of awaiting the inevitable. But sometimes I fall into it’s trap anyway every now and then. Most of the time it saves me from doing something stupid, so I felt the need to share this knowledge with you. My poor yoga pants, they were the comfiest pair I owned!
Alas, let’s talk about pancakes cause there’s nothing to pregret about those. I made pumpkin pancakes with this same recipe in the past. You can really substitute those 2 cups of moisture for any of your favorite purees of the same consistency. I tend to like applesauce personally, although I have neglected to share that version yet. But for now, I wanted to reveal a fun duo version combining both applesauce and sweet potato.
Don’t forget to enter any of my 3 giveaways currently going on! You could win a 3 month subscription to eMeals, my 2nd blogiversary box-o-fun, or a Swerve all-natural sweetener baking kit.
One year ago: Crème Brulee
Two years ago: Big, Fat Chewy Multichip Cookies
APPLESAUCE-SWEET POTATO PANCAKES
Serves 6
Ingredients:
1 egg, beaten
1 cup milk
1 cup applesauce
1 cup mashed sweet potato
2 Tbsp butter, melted
2 cups Bisquick
1/2 cup corn meal
2 Tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Directions:
- In a large bowl, mix together the egg, milk, applesauce, sweet potato and butter.
- In a separate bowl, combine the Bisquick, cornmeal, brown sugar, cinnamon, nutmeg and allspice, stir into the sweet potato mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, brown on both sides and serve hot.
Source: Adapted from my Dad
Apple Cinnamon Greek Yogurt Pancakes
I wore boots for the first time over the weekend! I was so stinking excited to see a high only in the 60s I actually had a difficult time decided which pair was going to get the honor of being the first worn of the season.Once that dilemma of the day was solved I went onto the next - what to make for breakfast on such a fine fall morning? This was answered for me by the sight of a container of apple cinnamon Chobani when I opened the fridge to take inventory.
My mom was visiting over the weekend and even though she isn’t a big fan of fruit (apparently both my brother and I inherited our obsession with fruit in all things from our dad), she really enjoyed these pancakes. She even ate all of the apples before finishing her pancakes! Maybe it was cruel of me to not make something with chocolate for her chocoholic self (something I did not inherit), or maybe I was just looking out for her health by making sure she ate fruit? Either way, I made fruity pancakes for a non-fruity person and it was still a hit.
APPLE CINNAMON GREEK YOGURT PANCAKES
Serves 2
Ingredients:
PANCAKES
6 oz. container of Chobani Apple Cinnamon Greek yogurt
1 egg
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp apple pie seasoning
APPLE TOPPING
1 Tbsp unsalted butter
1 large apple, peeled, cored and sliced 1/4-inch thick
1/2 tsp cornstarch
2 Tbsp cold water
2 Tbsp brown sugar
1/8 tsp cinnamon
Directions:
- Mix yogurt and egg in a medium bowl until blended and smooth. Add flour, baking soda and seasoning and stir until the dry ingredients are mixed in. The batter will be thick.
- Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter.
- Meanwhile, in a small skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm over pancakes.
Source: Pancakes adapted from Recipe Girl. Topping adapted from Allrecipes.
Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze
I’ve been enjoying having a backyard full of wildlife during my stay in Knoxville. I’m reminded how many pretty and bright colored birds there are, and have even seen a few hummingbirds and wild turkeys! But the best part of all was spying on some baby bluebirds.
They are almost ready to start flying! I hope I get to see them test out their wings, but with my luck I will be at work when they decide to fly away from home. In the meantime, they are the mascots today for this post because just like these little bluebirds, the berries in these pancakes have something in common – blue-ness! Yes I just blew your mind relating bluebirds to pancakes.
Before I talk about blueberries though, allow to me rant about buttermilk. It is annoying because most recipes don’t even use up the smallest containers, leaving you with a random amount to figure out a purpose. Which typically results in a purpose-less journey down the drain (I have the same problem with heavy cream). So I decided to skip out on the buttermilk in these pancakes and use a combination of 0% blueberry Chobani Greek yogurt and milk. It is Chobani week after all!
The addition of the blueberry Greek yogurt not only added more blueberry flavor, but created very fluffy pancakes. And in case that isn’t good enough for you, how about a vanilla maple glaze on top? I think these pancakes might tempt those little birds to start flying sooner so that they can dig their beaks into them.
Don’t forget to enter my Chobani giveaway HERE!
BLUEBERRY WALNUT OATMEAL PANCAKES WITH VANILLA MAPLE GLAZE
Serves 4-6
Ingredients:
1 cup old fashioned oats
2/3 cup 0% Blueberry Chobani Greek yogurt (vanilla or plain works too)
2/3 cup milk, divided
2 eggs + 2 egg whites
1 tsp vanilla extract
2 Tbsp sugar
1 tsp molasses
1 cup flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups blueberries
3/4 cup walnuts, chopped
2 Tbsp canola oil
Directions:
- Pour the oats into a medium bowl and stir together with the yogurt and 1/3 cup milk. Let this sit for at least 1 hour or overnight, if you can, to let the oats soften.
- In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy.
- Add the milk, vanilla, sugar, and molasses to the eggs and mix together for a minute.
- Whisk the flour, baking powder, baking soda, and salt into the egg mixture.
- Pour the oat and yogurt mix into the egg and flour mix and gently stir.
- Dump the blueberries and walnuts into the batter and fold them in gently, so you don’t burst any berries.
- Stir in the oil.
- Heat a griddle or large skillet over medium-high heat.
- Scoop 1/3 cup of batter for each pancake and cook 2-3 minutes on each side or until they’re golden brown.
- Serve warm with butter and vanilla maple glaze.
VANILLA MAPLE GLAZE
Makes about 1 cup
Ingredients:
1/2 cup maple syrup
1 cup powdered sugar
1 tsp vanilla bean paste (or extract)
Splash of milk
Directions:
- In a medium bowl, mix the maple syrup and powdered sugar together.
- Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or another spoonful of powdered sugar to thicken it up until you have the texture you want.
- Drizzle over your pancakes before serving.
Source: Adapted slightly from Bran Appetit.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
Posted in Breakfast, Pancakes | Tags: blueberries, Greek yogurt, maple syrup, oats, powdered sugar, walnuts | 10 Comments »
Strawberry Malted Pancakes
Today I am guest posting on Rachel Cooks as part of her month-long pancake party! I’m excited to share my creation in such a great roundup of recipes.
STRAWBERRY MALTED PANCAKES
Source: Adapted from King Arthur Flour.
Check out all the other contributors to the pancake party as well. It’s been going on all July so there as tons of great pancakes to drool over.
One year ago: Peanut Butter Sandwich Bread
Baked Banana Almond Pancakes
What prompted me to attempt baking these was the fact that I had problems with them super-sticking to the pan when cooking the traditional way for pancakes. I have been known to bake pancakes in the past and they have always been a success so I was very pleased when this recipe also cooperated. They turned out to have slightly crispy edges with moist, but not under-done, centers. And the flavors of almond and banana together were a big hit for my taste buds.
These pancakes are also pretty filling and could serve two people. Or one really hungry person (like me).
Also from Without Adornment, I would love to try the Strawberry Cheesecake Raw Vegan Cake Pops.
BAKED BANANA ALMOND PANCAKES
Serves 2
Ingredients:
1 banana, sliced
1 tsp egg replacer with 1 Tbsp + 1 tsp almond milk, mixed until frothy
2 Tbsp water
1 tsp vanilla extract
1/2 cup almond flour
1/4 tsp baking soda
1 Tbsp tapioca starch
Pinch salt
Directions:
- Preheat oven to 375 degrees. Coat 4 holes in a muffin-top pan with non-stick cooking spray, set aside.
- In a blender (I used my magic bullet), mix together the banana, egg replacer, water and vanilla extract for about a minute until well mixed.
- Add the dry ingredients and blend until well mixed.
- Divide batter equally into the four pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan.
- Top with fruit and enjoy.
Source: Adapted from Without Adornment.
Pineapple Pancakes with Honey Greek Yogurt Topping
What a very lazy weekend I had. Such weekends are a rarity which meant lying on the couch for hours at a time was pure bliss. I still did plenty that required energy, such as assembling my new TV stand, a little lab work, hanging new shelves for my ever-growing root beer collection, and even spent time in the kitchen making things such as these pancakes.
These were the result of my pondering what I could use in place of applesauce in one of my favorite pancake recipes (apple sauce pancakes – which oddly I have yet to share on here). For some reason I was feeling very tropical and went with crushed pineapple. Then got a little crazy and mixed honey with Greek yogurt and plopped it on top. It was a great idea.
PINEAPPLE PANCAKES WITH HONEY GREEK YOGURT TOPPING
Makes approximately 16 pancakes
Ingredients:
PANCAKES
1 cup milk
1-16 oz. can crushed pineapple
1 egg, beaten
2 Tbsp melted butter
2 cups Bisquick
1/2 cup corn meal
2 Tbsp sugar
TOPPING
1 cup nonfat plain Greek yogurt
1/4 cup honey, plus more to taste
Directions:
- In a small bowl, combine the topping ingredients. Set aside.
- In a large bowl, mix together the milk, pineapple, egg and butter.
- In a separate bowl, combine the Bisquick, cornmeal and sugar, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, brown on both sides and serve hot with yogurt topping.
Source: Adapted from my Dad’s Applesauce Pancakes
Maple, Walnut, and Flaxseed Pancake Doughnuts
I discovered something magnificent. You can pour pancake (or waffle) batter into a doughnut pan and make pancake-doughnuts! The world of doughnut-making possibilities just expanded right in front of your eyes, didn’t it? Pancakes now can be baked into the shape of doughnuts. Heart-shaped ones in this case thanks to the post-Valentine’s Day sale at Target.
These pancake-doughnuts are even good for you. A healthy doughnut – the world just paused for a second in disbelief. Full of whole wheat and flaxseed they are a great way to start your day. And I really enjoyed the tiny crunches of walnut pieces.
For a moment I contemplated making a maple syrup-glaze to enhance their doughnut-likeness but decided to stick to pouring regular syrup over the top and eating with a fork. And don’t forget the berries!
One year ago: Spicy Cheetos Crusted Chicken
MAPLE, WALNUT, AND FLAXSEED PANCAKE DOUGHNUTS
Serves 4-5 (makes approximately 18-20)
Ingredients:
1/2 cup cake flour*
1/2 cup 100% whole wheat flour*
1/4 cup ground flaxseed
1/4 cup walnuts, finely chopped
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups reduced-fat buttermilk
1/4 cup pure maple syrup
1 large egg
*Or use 1 cup whole wheat pastry flour
Directions:
- Preheat oven to 425 degrees. Grease doughnut pan; set aside.
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Pour scant 1/4 cupfuls into the prepared doughnut pans**. Bake for 6 minutes. Allow to cool for a minute before inverting the pans to release doughnuts. Serve with syrup and raspberries.
**Batter can also be cooked pancake or waffle-style.
Source: Adapted slightly from Prevention RD, originally from Bon Appetit.
Posted in Breakfast, Pancakes, Pastries | Tags: buttermilk, flaxseed, maple syrup, whole wheat | 17 Comments »
