Fake Ginger

pancakes

Chocolate Chip Pancakes

Chocolate Chip Pancakes – the perfect weekend breakfast! Fluffy buttermilk pancakes filled with mini chocolate chips.

Chocolate Chip Pancakes - the perfect weekend breakfast! Fluffy buttermilk pancakes filled with mini chocolate chips.

Originally published December 29, 2009. Updated January 30, 2020. 

Is there anything better than chocolate for breakfast?! 

These chocolate chip pancakes are a staple in my house. Everyone loves them and I love that I can make a big batch and the kids can just reheat them as needed. They are light and fluffy and just perfect for chocolate lovers!  

I have a bunch of other breakfast recipes if you are looking for other ideas! 

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Blueberry Sour Cream Pancakes

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasySqueezy #CollectiveBias

Blueberry Sour Cream Pancakes – the fluffiest, most delicious blueberry pancake recipe! 

Blueberry Sour Cream Pancakes - the fluffiest, most delicious blueberry pancake recipe!

I know I’ve mentioned that during summer, I kind of stop cooking.

It’s especially bad right now because the kids are gone so the fridge is empty.

I think there’s a watermelon radish and a half gallon of milk in there right now.

But when the kids are here, breakfast for dinner has become a staple.

And today I’m sharing one of my current obsessions: Blueberry Sour Cream Pancakes!
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Pecan Oat Pancakes

Pecan Oat Pancakes – fluffy pancakes filled with pecans and oats! Delicious, hearty breakfast recipe! 

Hi guys, I made pancakes.

I don’t make pancakes. I haaaaate making pancakes.

I can’t make a decent pancake to save my life.

I would rather stand at the waffle maker all morning, making one waffle at a time, than even attempt to make pancakes.

But you guys, look at my pancakes!

Aren’t they beautiful?!

I made so many batches of pancakes last weekend and I think I’ve finally got it down.

This all started because I took my kids to IHOP last week when it wouldn’t stop raining and it was super depressing and the best way to eat your feelings is with a funny face pancake. I’ve had pancakes on the brain since then.
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Peanut Butter Banana Pancakes

Peanut Butter Banana Pancakes – fluffy pancakes filled with creamy peanut butter and diced banana. Perfect for a relaxing weekend morning or prepping ahead for easy breakfasts all week!

Peanut Butter Banana Pancakes - fluffy pancakes filled with creamy peanut butter and diced banana. Perfect for a relaxing weekend morning or prepping ahead for easy breakfasts all week!

Happy Monday!

How’s the time change treating you?

Won’t lie, I slept until 9:42 yesterday morning.

Can we talk about how awesome it is to have kids that can pour their own cereal and entertain themselves for a little while? I feel for all of you with tiny ones.

It was also really nice to have daylight for so long! It was almost 8 by the time the sun finally faded. You know what that means?

Food bloggers are no longer cooking dinner at 2 pm! Yay sunlight!

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S’mores Pancakes

S'mores Pancakes! Graham cracker pancakes with marshmallow creme and chocolate in the middle!

HAPPY MONDAY!

And yes, it is a happy Monday because it’s the start of S’mores Week!

Nicole and I did a s’mores week a couple years ago and decided to do it again. Because you can never have enough s’mores in your life!

S'mores week!

Let’s start the week with pancakes!

Guys. These are seriously the first pancakes I’ve made in years. Years. I had the world’s worst stove in Colorado so pancakes would either be pale and raw in the center or completely black.

I can make pancakes again!

And these S’mores Pancakes are killer!

Regular pancakes (I used Bisquick because I love Bisquick but you can use any mix you like or a homemade batter) with graham cracker crumbs sprinkled on top while cooking. And then you spread marshmallow creme over the warm pancake and sprinkle chocolate on top of that and then you top it off with another pancakes.

Maple syrup not required!

Nicole made S’mores Rice Krispie Treats! Make sure you stop by and check those out. They’re the perfect treat for this stupid hot weather we’re having since you don’t have to turn the oven on!

S'mores Pancakes! Graham cracker pancakes with marshmallow creme and chocolate in the middle!

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Mini Sausage Pancake Muffins

 

Mini Sausage Pancake Muffins – easy, make-ahead breakfast idea. Only 3 ingredients! Sweet and savory and delicious!

 Mini Sausage Pancake Muffins - easy, make-ahead breakfast idea. Only 3 ingredients! Sweet and savory and delicious!

My seven year old is on Spring Break this week which I thought was going to be pretty awful because, omg, what am I supposed to do with 3 kids for an entire week when it’s 20 degrees outside? But it turns out that there are good things about it.

Like, I don’t have to yell “YOU HAVE EXACTLY 22 MINUTES UNTIL WE HAVE TO LEAVE! HURRY UP!” up the stairs every morning. Or we don’t have to sneak into the neighbor’s garage at 6:30 am to look for shoes we left over there last night. 

Plus, instead of shoving cereal down his throat while also trying to put makeup on, get his brothers dressed, and make sure the dogs get ouside, I have time to make fun breakfasts.

Like these Mini Sausage Pancake Muffins!

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Fluffy Pancakes

 

Pancakes are a dinnertime staple around here these days. I’m enjoying it while it lasts because once the husband comes home, pancakes will no longer fly. Unless they’re accompanied by bacon, biscuits, eggs, and possibly a cinnamon roll or 2. Yeah, you know how everyone says breakfast for dinner is an inexpensive meal? Not with my husband.

These are my go-to pancakes and have been for quite some time. It’s easy, quick, and the ingredient list is short enough that I don’t even have to look it up anymore. And they puff up unlike any other pancakes I’ve made.

If you prefer, you can use buttermilk instead of the milk and vinegar but don’t try to round the amount up to a cup or you’ll get really runny batter. This batter is great for mix-ins so go ahead and throw a handful of chocolate chips, pecans, diced banana, whatever you want in!

Last thing: I am working on changing the blog around. I really didn’t think anyone would notice but I’m so excited that you guys have noticed and are liking it. I change at least one thing everyday so don’t be surprised if it looks completely different next week. I just can’t seem to figure out what I want. But thank you for all the feedback so far and if there’s anything you want to see, please let me know!

I hope your Monday is off to a fantastic start!

One year ago: Lentil Stuffed Cabbage
Two years ago: Baked Hushpuppies

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Fluffy Pancakes
adapted from AllRecipes
Ingredients
  • ¾ cup milk
  • 2 tablespoons white vinegar or fresh lemon juice
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg whisked lightly
  • 2 tablespoons vegetable oil
  • cooking spray
Instructions
  1. In a small measuring cup, whisk together milk and lemon juice. Set aside for 5 minutes to allow milk to sour.
  2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add sour milk, egg, and vegetable oil; mix until no lumps remain.
  3. Heat a skillet over medium heat; spray with cooking spray. Use a ¼ cup measure to pour batter onto the hot skillet. Cook until bubble form on top of the pancake; flip and cook until golden brown. Serve hot.

Red Velvet Pancakes

My husband has been out in the field for awhile now. I’m not really sure what goes on out there (not because he doesn’t tell me but because I stop listening after I hear things like (engage the enemy) but I like to imagine that they blow a lot of stuff up. Because that’s what I’d want to do if I had to live in the woods for a few weeks.

But anyway, when he first told me he would be leaving for the field, my initial reaction was what I imagine to be the exact opposite reaction of every other wife out there: “Yaaaay! I get to cook whatever I want for 2 whole weeks!” But then I got sick. And the baby got sick. And then the other baby got sick. You know how it goes. The only thing I’ve cooked since he left is frozen chicken nuggets and boxed mac & cheese.

Yesterday was the first day we all felt like doing anything so we took a trip to the zoo and then had these pancakes for an afternoon snack. The pancakes were awesome. They were slightly chocolate-y thanks to the cocoa powder and you really can’t go wrong with bright red pancakes. The best part was the little pockets of dark chocolate from the chips.

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Red Velvet Pancakes
adapted from Baking Bites
Ingredients
  • 1 cup flour
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 heaping tablespoon sugar
  • pinch of salt
  • 1 egg
  • 1 cup buttermilk
  • 1 tablespoon vegetable oil or melted butter
  • 1 teaspoon vanilla
  • 1 teaspoon red food coloring gel is best!
  • ½ cup dark chocolate chips
Instructions
  1. In a mixing bowl, whisk together all the dry ingredients, getting out any lumps. In a separate bowl, beat the egg, buttermilk, vegetable oil (or butter) and vanilla. Pour the wet mixture over the dry and add the foot coloring; stir until combined. Fold in dark chocolate chips.
  2. Heat a nonstick pan or griddle over medium heat. Once heated, add batter to the pan 1/3 cup at a time. Cook until bubbles form on the top, then flip; cook another minute or 2, just until the pancake is cooked through. Serve immediately with lots of butter and syrup.

Cinnamon Roll Pancakes

My husband comes home for breakfast every morning so I’ve been making a real effort to have a hot breakfast ready for him. But that means coming up with something new everyday because the man just can’t handle Bisquick waffles everyday. He was so excited to see these pancakes and was even more excited when he tried them. The cinnamon sugar mixture becomes almost crunchy when it hits the pan and added something really fun to the pancake.

I know they don’t look simple but trust me, they are! You just make your batter as usual and after you put some in your pan, you draw a little swirl with the cinnamon sugar mix over top, then finish cooking as normal. I used a squirt bottle (that you can get really cheap just about anywhere) but a pastry bag would work as well.

I’ve made these twice within the past week. That should tell you how good they are.

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Cinnamon Roll Pancakes
Ingredients
  • 1 batch of your favorite pancake batter ready to be cooked
  • 1 stick of butter softened almost to the point of being melted
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
Instructions
  1. Mix butter, brown sugar, and cinnamon together, heating it up in the microwave to get it pourable consistency if you need to. You don’t want the butter completely melted or it will come out of your squirt bottle (or pastry bag) too quickly and you won’t get a pretty swirl.
  2. Add pancake batter to your pan as normal and quickly make a swirl of the cinnamon sugar mixture. Cook the pancake until bubbles form on top and then flip.

 

Orange Ricotta Pancakes

One of my New Years Resolutions (who am I kidding, my only resolution) was to make breakfast more often. It really doesn’t take as long as most us think and it’s so nice to start your day with something hot and yummy. So when Sargento cheese reached out to me recently to see if I was interested in featuring one of their recipes, these ricotta pancakes jumped out at me immediately. Ricotta? In pancakes? YES.

The pancakes are fantastic! The ricotta made them so fluffy and rich tasting. Who knew, right? The orange was bright and delicious but not overpowering. I think the pancakes are just flavorful enough to not require any syrup or other topping.

Easy peasy breakfast – from start to finish it took me less than 30 minutes and this breakfast was so much nicer than a bowl of microwaved oatmeal or a Poptart.

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Orange Ricotta Pancakes
Ingredients
  • 3 eggs separated
  • grated rind of 1 orange
  • 1/4 cup orange juice
  • 1 cup ricotta cheese
  • 1/2 cup all-purpose flour
  • 1/4 cup milk
  • 2 tablespoon butter or margarine melted
  • 1/4 teaspoon salt
  • Honey or maple syrup optional
Instructions
  1. Combine egg yolks, orange rind, juice, Ricotta cheese, flour, milk, butter and salt in large bowl.
  2. Beat whites with electric mixer until soft peaks form. Fold egg whites into batter.
  3. Drop batter by heaping tablespoons onto greased, preheated 375F griddle or skillet. Cook pancakes 2 minutes each side or until golden brown. Serve hot with honey or syrup, if desired.

I was compensated for the time I spent on this but the opinions are all mine and these pancakes are exceptional.

Buckwheat Pancakes

My 3 year old loves pancakes. I mean, he really loves them. He requests them every time he spends the night with my parents and every time he tells me about his SheeShee’s pancakes I feel a little twinge of guilt since I never make them for him. The other day I found myself awake before him for the first time in quite awhile and decided to surprise him with his favorite breakfast treat.

These buckwheat pancakes have no white flour in them – only whole wheat and buckwheat. Buckwheat is probably my favorite flour. It’s such a pretty flour and it has a great nutty taste.

The 3 year old loved them! I was worried because they’re heavier than most pancakes but he had them for breakfast and then stole the remaining pancakes out of the fridge a few hours later! I definitely need to remember this recipe for next time I want to surprise the little boy.

How To Make Buckwheat Pancakes

  • Whisk together buckwheat flour, whole wheat flour, baking powder, baking soda, and salt
  • In a separate bowl, beat together buttermilk, milk, honey, eggs, and oil
  • Stir wet ingredients into dry ingredients, mixing until just combined
  • Use a 1/4 cup measure to put batter onto a hot griddle 
  • Cook until bottom is golden brown and bubbles start forming on the top, about 1 1/2 minutes
  • Flip and cook until other side is golden brown, about 1 1/2 minutes

How Long Are Buckwheat Pancakes Good For?

These pancakes will stay good for up to 3 days in the refrigerator. Cover them tightly to ensure freshness.

Can You Freeze Buckwheat Pancakes?

Yes, these Buckwheat Pancakes freeze beautifully! I like to freeze them in freezer ziploc bags, making sure to squeeze as much air as possible out of the bag. They will stay good for up to 2 months in the freezer.

You can defrost them overnight in the fridge or defrost quickly in the microwave if you are in a hurry. Once defrosted, you can continue heating in the microwave or pop them in the toasted to crisp them up a little bit.

More Pancakes Recipes

Yield: 8 pancakes

Buckwheat Pancakes

Buckwheat Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3/4 cup buckwheat flour
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 3/4 cup nonfat milk
  • 1 tablespoon honey
  • 2 large eggs
  • 2 tablespoons canola oil

Instructions

  1. In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
  2. Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 323mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 6g

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© Amanda Livesay

Buckwheat Pancakes - healthy and delicious pancakes made with buckwheat flour and whole wheat flour. Your kids won't even know they are healthy!

Carrot Cake Pancakes

My kid is a huge pancake fan and requests them just about every morning. Unfortunately, he likes to eat as soon as his feet hit the floor and I need to check my email and have a cup of coffee before I’m ready to stand over the stove for 20 minutes. I do like to give in every once in a while (even if that means he’s grabbing cold hot dogs out of the fridge while I try to cook without coffee).

I have been holding onto this recipe for months. Carrot cake pancakes sound like a good idea until you actually consider making them. Carrot? In pancakes? With lots of spices? I wasn’t too sure but I also knew I’d always wonder about them.

They were fantastic! Straight out of the pan with nothing on them, a little too spicy for me but with some powdered sugar and Greek yogurt on top – the best breakfast I’ve had in a long time. The kid gobbled his up and then a couple hours later he took off with the only pancake that had survived breakfast. Definitely kid approved! Plus he got the added bonus of 1 veggie serving out of the way first thing in the morning!

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Carrot Cake Pancakes
Ingredients
  • 5.6 ounces all-purpose flour about 1 1/4 cups
  • 1/4 cup chopped walnuts toasted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • Dash of ground cloves
  • Dash of ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup low-fat buttermilk
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs lightly beaten
  • 2 cups finely grated carrot about 1 pound
  • Cooking spray
Instructions
  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.

Blueberry Pancakes

I am obsessed with pancakes right now. See, in our apartment I could never make decent pancakes. Our stove was kind of tilted, well the whole apartment was honestly, so the pancakes would slide all over the pan no matter how thick the batter was. I eventually just started buying frozen pancakes to cover any cravings.

But now, I have a stove that sits like it should! And pancakes are turning out well for me for the first time ever. You’re just going to have to forgive me for trying out so many recipes right now.

This recipe was delicious. The pancakes were big and fluffy like I like them and the blueberries were a nice contrast to the fluffiness. These were perfect on their own with no syrup or anything.

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Blueberry Pancakes
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • grated zest of 1 orange
  • 1 cup fat-free milk
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 large egg lightly beaten
  • 1 cup blueberries
Instructions
  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange zest, milk, juice, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
  2. Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.