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Quick, easy, but good pancake recipe?

Posted by on Oct. 4, 2012 at 5:28 PM
  • 19 Replies

Got one?

I have one form allrecipes, but it's kind of eggy to me. I'd like to find smething else... I don't want ten million ingredients, or ingredients that no person would have in their kitchen, lol.













by on Oct. 4, 2012 at 5:28 PM
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Replies (1-10):
nngmommy83
by on Oct. 4, 2012 at 5:31 PM
I just use bisquick but add fruit like blueberries, bananas or sometimes chocolate chips. I'm gonna try pumpkin this season
Posted on CafeMom Mobile
ForeverInLove
by Patsy on Oct. 4, 2012 at 5:37 PM


Quoting nngmommy83:

I just use bisquick but add fruit like blueberries, bananas or sometimes chocolate chips. I'm gonna try pumpkin this season

I don't keep that stuff around, lol. I prefer to make them from scratch. It's cheaper, and I can control the ingredients in it :)













flowerfunleah
by Leah on Oct. 4, 2012 at 7:18 PM

Cake batter pancakes!

CAKE BATTER PANCAKES
Found recipe on: How Sweet It Is
makes about 12 pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milkassorted sprinkles 

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. 
Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed.  *You may need to have small taste test to see if the pancakes are flavored enough, if not, add a little more yellow cake mix until desired flavor is reached**
Preheat a skillet on medium heat (or an electric grilled and turn it to 250 degrees). 
Fold desired amount of sprinkles into batter. 
Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. 

saraface5383
by Sara on Oct. 4, 2012 at 7:21 PM
Omg

Quoting flowerfunleah:

Cake batter pancakes!

CAKE BATTER PANCAKES
Found recipe on: How Sweet It Is
makes about 12 pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milkassorted sprinkles 

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. 
Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed.  *You may need to have small taste test to see if the pancakes are flavored enough, if not, add a little more yellow cake mix until desired flavor is reached**
Preheat a skillet on medium heat (or an electric grilled and turn it to 250 degrees). 
Fold desired amount of sprinkles into batter. 
Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. 

Posted on CafeMom Mobile
flowerfunleah
by Leah on Oct. 4, 2012 at 7:21 PM

Cinnamon Roll Pancakes

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.


saraface5383
by Sara on Oct. 4, 2012 at 7:22 PM
What are you doing to me!

Quoting flowerfunleah:

Cinnamon Roll Pancakes

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.


Posted on CafeMom Mobile
flowerfunleah
by Leah on Oct. 4, 2012 at 7:22 PM

They're sooooooo good. I put a whole cup of cake batter in mine!

Quoting saraface5383:

Omg

Quoting flowerfunleah:

Cake batter pancakes!


CAKE BATTER PANCAKES
Found recipe on: How Sweet It Is
makes about 12 pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milkassorted sprinkles 

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. 
Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed.  *You may need to have small taste test to see if the pancakes are flavored enough, if not, add a little more yellow cake mix until desired flavor is reached**
Preheat a skillet on medium heat (or an electric grilled and turn it to 250 degrees). 
Fold desired amount of sprinkles into batter. 
Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. 


flowerfunleah
by Leah on Oct. 4, 2012 at 7:23 PM

bacon and corn griddle cakes

Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.

3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

ForeverInLove
by Patsy on Oct. 4, 2012 at 7:24 PM

While this one sounds super nummy, it's not quick and easy, lol

Quoting flowerfunleah:

Cinnamon Roll Pancakes


Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.















ForeverInLove
by Patsy on Oct. 4, 2012 at 7:25 PM

grosssssss! lol. I can't stand bacon, lol. I find it repulsive. 

Quoting flowerfunleah:


bacon and corn griddle cakes


Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.

3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.














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