Applesauce Pancakes With Apple Cider Syrup

Applesauce Pancakes With Apple Cider Syrup

INGREDIENTS

For the Pancakes

1 ½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional but recommended)
1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar, rest 5 minutes)
1 cup unsweetened applesauce
2 large eggs
3 tablespoons melted butter (or neutral oil)
1 teaspoon vanilla extract

For the Apple Cider Syrup

1 cup apple cider
½ cup brown sugar
2 tablespoons butter
½ teaspoon cinnamon
Pinch of salt
1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

INSTRUCTIONS

Make the Apple Cider Syrup

In a small saucepan, combine apple cider, brown sugar, butter, cinnamon, and salt.
Bring to a boil over medium heat.
Stir in the cornstarch slurry.
Reduce heat and simmer 3–5 minutes, stirring often, until the syrup thickens and becomes glossy.
Keep warm on the lowest heat or reheat gently before serving.

Make the Pancakes

Mix dry ingredients: In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In another bowl whisk buttermilk, applesauce, eggs, melted butter, and vanilla until smooth.
Combine: Pour wet ingredients into the dry. Stir gently until just combined—do not overmix. The batter should be thick and slightly lumpy.
Cook:
- Heat a lightly oiled or buttered skillet/griddle over medium heat.
- Drop ¼-cup scoops of batter onto the hot surface.
- Cook until bubbles form on top and edges look set, 2–3 minutes.
- Flip and cook 1–2 minutes more.
Keep warm in a 200°F/95°C oven if cooking in batches.

SERVING

Stack warm pancakes, drizzle generously with apple cider syrup, and top with:

Sliced apples
A pat of butter
Toasted pecans or walnuts
A sprinkle of cinnamon

TIPS & VARIATIONS

Extra fluffy: Add 1 additional egg white, whipped to soft peaks, and fold in gently.
Chunky apple version: Fold in ½ cup finely diced apples.
Healthier option: Replace ½ the flour with whole wheat and increase applesauce to 1¼ cups.
Festive twist: Add a splash of rum or maple extract to the syrup.

OTHER RECIPES

A nice pancake recipe to try !
Pancake Ingredients:

* ***Apple Cider Syrup***
* 1 tablespoon butter
* 2 cups apple cider
* 1 cup brown sugar
* 2 cinnamon sticks
* ***Applesauce Pancakes***
* 2 cups all-purpose flour
* 1/4 cup dark brown sugar
* 2 tablespoons baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup applesauce
* 1/4 cup melted butter

Pancake Recipe INSTRUCTIONS

Apple Cider Syrup: In a heavy saucepan over medium heat, melt butter. When butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks. Bring to a boil, stirring.

Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1 1/4 cups. This will take about 15 minutes. The syrup will thicken as it cools. Remove cinnamon sticks and serve with pancakes.

Applesauce Pancakes: In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well. Pour about 1/3 cup of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm while making the remaining pancakes. The pancake recipe is ready to serve...enjoy it !
american-pancake-mix-recipe

VIDEO:

Fluffy Pecan Pancakes

🥞 Fluffy Pecan Pancakes

Ingredients (Makes 8–10 pancakes)

1 ½ cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk (or milk + 1 Tbsp vinegar)
2 large eggs
3 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract
¾ cup chopped pecans, lightly toasted
Optional: extra pecans + maple syrup for serving

Instructions

1. Prepare the Dry Ingredients

In a bowl, whisk together:
flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients

In another bowl, whisk:
buttermilk, eggs, melted butter, and vanilla until smooth.

3. Combine

Pour the wet ingredients into the dry.
Gently stir until just combined—a few lumps are perfect.
Fold in the pecans.

4. Cook the Pancakes

Heat a skillet or griddle over medium.
Add a small pat of butter or oil.
Pour ¼ cup batter for each pancake.
Cook until bubbles form on top and edges look set (2–3 mins).
Flip and cook another 1–2 minutes.

5. Serve

Stack them warm with:

Maple syrup
Extra toasted pecans
A dusting of powdered sugar (optional)
A dollop of butter or whipped cream (optional)

⭐ Tips for Extra Fluffiness

Don’t overmix the batter.
Let batter rest 5 minutes before cooking.
Use buttermilk—its acidity boosts fluff.
Toast pecans ahead of time for more flavor.

OTHER RECIPES

A great pancake recipe to try !

Pancake Recipe Ingredients:

* 2 cups flour
* 2 tablespoons brown sugar
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 cup finely chopped pecans, toasted if desired
* 1 cup buttermilk
* 3/4 cup milk
* 2 large eggs, separated
* 1/4 cup melted butter
* vegetable oil
* pecan halves or fruit for garnish, optional

Pancake Recipe INSTRUCTIONS:
In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired. The pancake recipe is ready to serve...enjoy it !
Basic-pancakes-recipe

VIDEO:

Old Fashioned Pancakes

🥞 OLD-FASHIONED PANCAKES RECIPE

These pancakes are slightly thicker, richer, and more flavorful than basic pancakes because they use buttermilk, melted butter, and a classic ratio of dry-to-wet ingredients that creates a nostalgic, diner-style texture.

🧈 INGREDIENTS (Makes 8–10 pancakes)

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar; rest 5 minutes)
1 large egg
2 tablespoons melted butter (plus extra for the pan)
½ teaspoon vanilla extract (optional, but adds warmth)

🔪 INSTRUCTIONS

1. Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Sugar
Baking powder
Baking soda
Salt

This ensures even rising and fluffy pancakes.

2. Mix the Wet Ingredients

In a separate bowl, whisk:

Buttermilk
Egg
Melted butter
Vanilla (if using)

Make sure the melted butter is slightly cooled so it doesn’t cook the egg.

3. Combine Wet + Dry

Pour the wet mixture into the dry bowl.

Gently stir using a spatula.
Stop mixing when the batter is just combined.
It should be slightly lumpy—this makes pancakes light and tender.

Let the batter rest 5 minutes (optional but recommended).

4. Heat the Pan

Warm a nonstick pan or griddle over medium heat.
Brush lightly with butter for that old-fashioned flavor.

5. Cook the Pancakes

Scoop ¼ cup batter onto the hot surface.
Cook until bubbles appear and edges begin to set—about 1–2 minutes.
Flip carefully and cook the other side for 1–2 minutes, until golden brown.

Repeat, buttering the pan lightly between batches.

🍽️ SERVE

Serve warm with:

Soft butter
Maple syrup
Honey
Powdered sugar
Fresh berries

Old-fashioned pancakes pair beautifully with crispy bacon or sausage.

⭐ TIPS FOR PERFECT OLD-FASHIONED PANCAKES

Don’t overmix the batter—this is the #1 cause of flat pancakes.
Buttermilk creates the classic old-style tang and tenderness.
Cook on medium, not high; they brown too fast otherwise.
Let the batter rest briefly for extra fluffiness.

-----

OTHER INGREDIENTS

* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted

INSTRUCTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and the pancake recipe is ready serve hot.
banana-nut-pancakes-recipe.

VIDEO:

Basic Pancakes Recipe

🥞 BASIC PANCAKES RECIPE

Ingredients (Makes 8–10 pancakes)

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter (or vegetable oil)
½ teaspoon vanilla extract (optional)

Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Sugar
Baking powder
Salt

Make sure everything is evenly combined.

2. Mix the Wet Ingredients

In another bowl, whisk together:

Milk
Egg
Melted butter
Vanilla (optional)

Whisk until smooth.

3. Combine Wet & Dry

Pour the wet mixture into the dry bowl.
Gently stir until just combined—do NOT overmix.
A few small lumps are normal and make the pancakes fluffy.

4. Heat the Pan

Heat a nonstick skillet or griddle over medium heat.
Lightly brush with butter or oil.

5. Cook the Pancakes

Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on top and edges look set (1–2 minutes).
Flip and cook another 1–2 minutes until golden brown.

6. Serve

Serve warm with:

Butter
Maple syrup
Honey
Fresh fruit
Whipped cream

Optional Add-ins

Chocolate chips
Blueberries
Banana slices
Cinnamon

------

ANOTHER RECIPES

...try this one !

Ingredients:

* 2 cups all-purpose flour, stirred or sifted before measuring
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, slightly beaten
* 1 1/2 cups milk
* 2 tablespoons melted butter

INSTRUCTIONS:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth.

Blend in melted butter.

Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.

Cook until brown on one side and around edge; turn and brown the other side.

The pancake recipe is ready to serve...enjoy the pancake...!
old-fashioned-pancakes.

VIDEO:

Potato Pancakes Recipe

So straightforward, yet incredibly delicious, these Classic Potato Pancakes are a must-try! Adhere to my straightforward instructions and prepare this delightful treat today!

I firmly believe that this is one of those recipes that every household should possess. This Potato Pancakes recipe requires merely a handful of common ingredients, and I have yet to encounter anyone who dislikes them. Children absolutely adore these! They can be served with sour cream for breakfast or lavishly topped with this Creamy Mushroom Sauce to create a delectable vegetarian dinner.

Why I appreciate this recipe

I have prepared these potato pancakes probably over a thousand times throughout my life, and they are consistently delightful. This recipe is:

TESTED. I make it at least once a week.

QUICK. Ready in under 30 minutes!

SIMPLE. Requires only 5 ingredients.

FILLING. It will keep you satisfied.

TASTY. Indeed! It is very flavorful.

What type of potatoes are ideal?

I suggest using russet potatoes for this recipe as they are the most effective due to their high starch content. If russets are unavailable, Yukon Gold or Katahdin can be used instead. For further information, refer to this Guide To Every Type Of Potato You Need To Know. Traditionally, the potatoes must be grated, but nowadays, a food processor can accomplish the same task, saving you both time and effort. The decision is yours. 🙂

Can you prepare potato pancakes in advance?

While the optimal way to enjoy these potato pancakes is directly from the frying pan, when they are fresh and wonderfully crispy, they can be successfully frozen.

Simply cook the potato pancakes thoroughly and allow them to cool completely.

Once cooled, arrange them in a single layer on a baking sheet and freeze for a minimum of 2 hours or until they are solid.

Move the frozen pancakes to freezer storage bags.

When you are ready to serve, preheat the oven to 450 F.

Place the frozen latkes on baking sheets in a single layer and bake for approximately 15 minutes.

What distinguishes potato pancakes from latkes?

Potato Latkes and Potato Pancakes are quite alike. They are essentially potato fritters that are fried in oil.

Both latkes and pancakes primarily consist of potatoes and eggs. However, latkes also incorporate baking powder, matzo meal, and occasionally milk. In contrast, potato pancakes typically do not contain these additional ingredients. They can be prepared using either raw or cooked mashed potatoes.

This Easy Potato Pancakes recipe is among the first that my mother taught me, and I make it at least once a month. Therefore, you can trust me when I say these are incredibly delicious! Now that I have persuaded you to try them, there is just one thing left to say: LET'S START COOKING!

Potato Pancakes stacked on top of each other

HOW TO MAKE POTATO PANCAKES (LATKES):

1. If you are using a food processor: peel and cube the potatoes and onion. Place the vegetables in the food processor and process for approximately 2 minutes, until the potatoes appear "grated" and no lumps remain.If you are using a grater: peel the potatoes and onion and grate them.

2. Transfer the potato mixture into a fine strainer or kitchen towel and attempt to squeeze out nearly all of the liquid into a mixing bowl.

squeezing the liquid out of potato puree

3. Discard the liquid. You will observe white powder at the bottom of the bowl after pouring out the liquid. This is potato starch, which contributes texture to the pancakes, so it should be retained.

4. Return the potato mixture to the bowl and incorporate eggs, flour, along with some salt and pepper.

5. Combine all the ingredients thoroughly.

6. Heat some vegetable oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown.

What to Serve with Potato Pancakes

Traditionally, we (the Ukrainians) accompany it with sour cream on the side. Many individuals enjoy pairing applesauce or yogurt with these pancakes.

Did you try this recipe?

Please, inform me of your experience! Share your photos on Instagram using #cooktoria. I am always delighted to see your creations.

Notes

What to Serve with Potato Pancakes

Traditionally, we (the Ukrainians) accompany it with sour cream on the side. Many individuals enjoy pairing applesauce or yogurt with these pancakes.

Can you prepare potato pancakes in advance?

While the optimal way to savor these potato pancakes is directly from the frying pan, when they are fresh and exceptionally crispy, you can successfully freeze them. Simply cook the potato pancakes thoroughly and allow them to cool completely.

Once cooled, arrange them in a single layer on a baking sheet and freeze for a minimum of 2 hours or until they are solid.

Move the frozen pancakes to freezer storage bags.

When you are ready to serve, preheat the oven to 450 F.

Place the frozen latkes on baking sheets in a single layer and bake for approximately 15 minutes.

OTHER RECIPES

Pancake Recipe Ingredients

5 pounds potatoes, peeled
1 onion
3 eggs, beaten
2 1/2 cups dry pancake mix
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil

Pancake Recipe Instructions

In a food processor grate potatoes and onion.

In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.

Heat oil in a large skillet over medium heat.

Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Cool. Enjoy the Potato Pancakes Recipe !!!

Potato Pancakes Recipe Video :

Buttermilk Pancakes Recipe II

Today, I am taking care of breakfast with my traditional Buttermilk Pancakes recipe — prepared entirely from scratch (including tips for making them without buttermilk, if necessary)! I will demonstrate how to create thick, fluffy pancakes that can be ready in less than 15 minutes!

The Ultimate Pancake Recipe

Buttermilk pancakes are a quintessential American breakfast dish, yet despite their straightforward ingredient list, many individuals resort to using box mixes because it seems more convenient. Numerous home bakers have faced challenges with pancakes that are dense, flat, or rubbery, or those that have burnt outsides, uncooked centers, or simply lack flavor. Today, we will address these issues with my favorite, foolproof buttermilk pancake recipe.

While it is rare to find a truly complex buttermilk pancake recipe, many unfortunately omit crucial tips and techniques that can significantly impact your breakfast. Are you aware of the optimal moment to flip? The ideal heat setting for your stovetop? Which substitutions are permissible and which are not? How can you prepare buttermilk pancakes if you do not have buttermilk on hand?

My recipe has been meticulously refined to produce thick, fluffy, and exceptionally flavorful pancakes (akin to my delicate crepes), and I will also be addressing all of these inquiries while sharing my straightforward tips and techniques so that you will never need to reach for that box mix again.

Prepare your (preferably non-stick) skillet and get set for flawless, golden pancakes every time. Let’s get started.

Ingredients Required for Perfect Pancakes

This recipe is simple and utilizes pantry essentials, but let us discuss a few of the ingredients before we begin:

Buttermilk: When mixed with baking soda, this ingredient provides the pancakes with a delightful lift, resulting in a thick and fluffy texture. Its role is not solely chemical; it also imparts a wonderful flavor with a classic yet subtle tang. Refer to my FAQ section below for instructions on how to make this recipe if you do not have buttermilk.

Eggs. Ideally, these should be at room temperature. It is best for all your ingredients to be at this temperature so that the batter mixes easily; however, I understand that most individuals are unlikely to wake up two hours early to allow their buttermilk to reach room temperature, and I would never request you to do something I do not practice myself. Fortunately, this recipe is quite forgiving.

Butter. This should be melted. It is advisable to do this first so that it has time to cool slightly before being added to your buttermilk.

Baking powder and baking soda. The combination of these two leavening agents provides the pancakes with the ideal fluffiness and lift.

Flour. I suggest using all-purpose flour. You may experiment with replacing some of the flour with whole wheat flour; however, since whole wheat flour absorbs more moisture, you might need to add a little extra buttermilk to prevent the batter from becoming too thick. Self-rising flour is not recommended, as the baking powder and salt are already included.

This is merely an overview of the ingredients I utilized and their purposes. For the complete recipe, please scroll down to the end of the post!

How to Make Buttermilk Pancakes

Combine flour, sugar, baking powder, baking soda, and salt in a bowl.

In a separate bowl, whisk together buttermilk, egg, and vanilla, then drizzle the melted butter into this mixture while whisking. Add this to the dry ingredients.

Gently fold the wet and dry ingredients together until they are nearly combined. Avoid overmixing, as this will result in pancakes that are flat and dense instead of fluffy.

Cook on medium heat until each side is golden brown. Avoid increasing the heat, as this will produce pancakes with burnt exteriors and raw centers, which is quite unfortunate 🙁

SAM’S TIP: You can determine when your buttermilk pancakes are ready to flip when the edges start to appear set and the bubbles in the batter begin to pop. At this stage, you should be able to easily slide a spatula underneath to gently lift an edge and check: look for a golden brown hue!

Frequently Asked Questions

Can I halve the recipe?

Certainly! Zach and I frequently prepare a half batch of buttermilk pancakes for breakfast; it divides easily and the results remain consistent! For the buttermilk, you would require 1 cup plus 2 tablespoons.

What if I lack buttermilk?

You may utilize my buttermilk substitute recipe instead (which only requires milk and vinegar or lemon juice). Pour 2 tablespoons plus ¾ teaspoon of white vinegar or lemon juice into a large measuring cup, then add milk until you reach the 2 ¼ cups specified. Stir well.

However, it is important to note that “homemade” buttermilk is thinner than the authentic version. You might not need to use the entire 2 ¼ cups called for, as it could render your batter runny and your pancakes too thin. If using the substitute, reserve about ½ cup of your buttermilk (thus only using 1 ½ cups) and follow the recipe as directed. If the batter appears too thick, gradually incorporate more of the buttermilk substitute as necessary.

Why did my buttermilk pancakes turn out flat/not fluffy?

This is most likely due to over-mixing the batter, which can result in flat, dense, or even rubbery pancakes. It is crucial not to over-mix your pancake batter — I cannot emphasize this enough. When combining your wet and dry ingredients, gently fold them together with a spoon or spatula until just combined. Leaving a few flour streaks in the batter is actually beneficial!

Can I incorporate blueberries/chocolate chips/etc. into my buttermilk pancakes?

Absolutely! You can add up to a cup of mix-ins to your buttermilk pancake batter. To avoid over-mixing, it is advisable to fold these in when your flour is about halfway incorporated, rather than waiting until you have mostly combined your wet and dry ingredients.

You may also choose to forgo the mix-ins and instead top your pancakes with whipped cream or blueberry sauce. Alternatively, you can use both mix-ins and elaborate toppings; I have no objections!

Can I use this pancake batter to prepare waffles?

Absolutely, you can! Although I possess a waffle recipe that I cherish and would highly recommend, my buttermilk pancake batter also produces delightful waffles.

What toppings complement buttermilk pancakes well?

These pancakes are excellent with just butter and syrup, but at times, I prefer to elevate the experience by adding whipped cream, strawberry sauce, blueberry sauce, caramel sauce, chocolate gravy, or hot fudge sauce!

Have you ever experienced a pancake sundae with ice cream and toppings? It may not be health food, but it is incredibly delicious!

Other Breakfast Recipes You May Enjoy:

French Toast or French Toast Casserole
Blueberry Muffins or Banana Muffins
Scones
Cinnamon Rolls

Notes

¹If you do not have buttermilk available, you can attempt to use my simple buttermilk substitute; however, several individuals have indicated that the batter becomes excessively thin for them (which is understandable since homemade buttermilk is less viscous than the authentic version).

While I have successfully utilized the full amount specified with the buttermilk substitute, due to the experiences of others, I suggest gradually adding the milk until you achieve the desired consistency as demonstrated in the photos and video.

OTHER RECIPES

Pancake Recipe Ingredients

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

Pancake Recipe Instructions

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, beat together buttermilk, milk, eggs and melted butter.

Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat.

You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

Stir until it's just blended together.

Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake.

Brown on both sides and serve hot.

VIDEO:

Blueberry Flax Pancakes

These Blueberry Flax Pancakes are a delicious way to start the day with extra fiber, omega-3s, and antioxidants—without sacrificing flavor or fluffiness. Juicy blueberries burst into the batter while ground flaxseed adds a subtle nutty taste and wholesome texture.

Perfect for health-conscious breakfasts, family brunches, or meal prep, these pancakes are satisfying, comforting, and naturally nourishing.

Why Add Flaxseed to Pancakes?

✔ High in omega-3 fatty acids
✔ Rich in fiber
✔ Adds light nutty flavor
✔ Helps create tender texture
✔ Supports heart & digestive health

Tip: Always use ground flaxseed (flax meal)—whole flax seeds won’t digest properly.

Blueberry Flax Pancakes Recipe

Ingredients

1¼ cups all-purpose flour (or whole wheat flour)
¼ cup ground flaxseed (flax meal)
2 tablespoons granulated sugar or maple sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups milk (dairy or plant-based)
1 large egg (or flax egg for vegan)
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
¾ cup fresh or frozen blueberries

Instructions

In a large bowl, whisk together flour, ground flaxseed, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and stir gently until just combined.
Fold in blueberries.
Let the batter rest for 5–10 minutes to allow flax to hydrate.
Heat a lightly greased skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake.
Cook until bubbles form and edges look set (about 2–3 minutes).
Flip and cook another 1–2 minutes until golden.
Serve warm.

Tips for Perfect Blueberry Flax Pancakes

Resting the batter is essential for texture
Toss blueberries lightly in flour to prevent sinking
Use medium heat to avoid burning
Flip gently—these pancakes are tender

Flavor & Diet Variations

Vegan Blueberry Flax Pancakes

Use a flax egg (1 tbsp ground flax + 2½ tbsp water) and plant milk.

Gluten-Free Version

Use a 1:1 gluten-free flour blend with xanthan gum.

Lemon Blueberry Flax Pancakes

Add 1 teaspoon lemon zest for brightness.

Extra-Protein Version

Add 1 tablespoon hemp seeds or chia seeds.

Best Toppings

Maple syrup
Fresh blueberries
Greek yogurt or coconut yogurt
Almond butter
Honey or agave

Make-Ahead & Freezing Tips

Freeze cooked pancakes up to 2 months
Store in parchment-lined stacks
Reheat in toaster or skillet for best texture

Nutrition (Per Pancake – Approximate)

Calories: 165
Carbohydrates: 23g
Protein: 5g
Fat: 6g
Fiber: 3g

Final Thoughts

These Blueberry Flax Pancakes strike the perfect balance between wholesome nutrition and comforting breakfast flavor. With juicy berries and the subtle nuttiness of flaxseed, they’re a feel-good recipe you’ll come back to again and again.

OTHER RECIPES

Pancake Recipe Ingredients

1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries

Pancake Recipe Instructions

Set a nonstick skillet over medium heat. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs.

Pour the liquid into the dry ingredients, and stir just until moistened.

Spoon 1/4 cupfuls of batter onto the hot skillet.

Sprinkle with as many blueberries as desired.

Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

Cool. Enjoy the Blueberry Flax Pancakes recipe !!!

Blueberry Flax Pancakes Video :

Vegan Pancakes Recipe

(Fluffy, Dairy-Free & Egg-Free)

These vegan pancakes are light, fluffy, and golden—made without eggs or dairy, yet just as satisfying as classic pancakes. Perfect for plant-based eaters or anyone looking for a simple, wholesome breakfast, this recipe uses basic pantry ingredients and comes together in minutes.

Whether it’s a relaxed weekend brunch or a quick weekday breakfast, these pancakes prove you don’t need animal products to enjoy a comforting stack of homemade goodness.

Why You’ll Love These Vegan Pancakes

✔ Completely dairy-free and egg-free
✔ Soft, fluffy texture
✔ Simple, affordable ingredients
✔ Easy to customize
✔ Freezer-friendly

Best Plant Milk for Vegan Pancakes

Almond milk – light and neutral
Oat milk – extra creamy
Soy milk – higher protein, great structure
Coconut milk (carton) – subtle sweetness

Vegan Pancakes Recipe

Ingredients

1½ cups all-purpose flour
2 tablespoons sugar (white, cane, or coconut sugar)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups plant-based milk
2 tablespoons vegetable oil or melted coconut oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk plant milk, oil, vinegar, and vanilla.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Let the batter rest for 5 minutes to activate the leavening.
Heat a lightly greased non-stick skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake.
Cook until bubbles appear and edges look set (about 2 minutes).
Flip and cook another 1–2 minutes until golden.
Serve warm.

Tips for Perfect Vegan Pancakes

Let the batter rest for fluffier pancakes
Use medium heat for even cooking
Do not overmix the batter
Flip gently and only once

Vegan Pancake Variations

Banana Vegan Pancakes

Add 1 mashed ripe banana and reduce plant milk by 2 tablespoons.

Blueberry Vegan Pancakes

Fold in ½ cup fresh or frozen blueberries.

Whole Wheat Vegan Pancakes

Replace half the flour with whole wheat flour.

Gluten-Free Vegan Pancakes

Use a 1:1 gluten-free flour blend with xanthan gum.

Topping Ideas (All Vegan)

Maple syrup
Fresh fruit
Vegan butter
Nut butter
Coconut whipped cream

Make-Ahead & Freezing Tips

Freeze cooked pancakes up to 2 months
Reheat in toaster or skillet
Store batter (covered) in fridge up to 24 hours

Nutrition (Per Pancake – Approximate)

Calories: 150
Carbohydrates: 23g
Protein: 4g
Fat: 5g
Sugar: 4g

Final Thoughts

This Vegan Pancakes recipe is proof that plant-based breakfasts can be just as fluffy, comforting, and delicious as traditional ones. Simple ingredients, no special equipment, and perfect results every time.

OTHER RECIPES

Pancakes Ingredients

1 1/4 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon oil

Pancakes Directions

Sift the flour, sugar, baking powder, and salt into a large bowl.

Whisk the water and oil together in a small bowl.

Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.

Heat a lightly oiled griddle over medium-high heat.

Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry.

Flip, and cook until browned on the other side.

Repeat with remaining batter. Cool. Enjoy the Vegan Pancakes Recipe !!!

Vegan Pancakes Recipe Video :

Fluffy Pancakes

Fluffy Pancakes Recipe

If you’ve been chasing that extra-fluffy pancake—the kind that’s thick, tender, and rises beautifully on the griddle—this is the recipe you’ve been looking for. These Fluffy Pancakes are light yet satisfying, with a soft interior and golden edges, just like your favorite breakfast café.

Made with simple ingredients and a few proven techniques, this recipe delivers tall, airy pancakes every single time.

Why These Pancakes Are Extra Fluffy

✔ Balanced leavening (baking powder + baking soda)
✔ Rested batter for better rise
✔ Gentle mixing to keep air bubbles intact
✔ Medium heat cooking for even lift

Fluffy Pancakes Recipe

Ingredients

1½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups milk
1 large egg
3 tablespoons melted butter (or neutral oil)
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and gently stir until just combined. Small lumps are ideal.
Let the batter rest for 5–10 minutes.
Heat a lightly greased skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake.
Cook until bubbles form on the surface and edges look set (about 2 minutes).
Flip once and cook another 1–2 minutes until tall and golden.
Serve immediately.

Pro Tips for Ultra-Fluffy Pancakes

Do not overmix—overworking the batter removes air
Let batter rest to activate leavening
Use fresh baking powder
Flip only once
Keep heat medium, not high

Fluffy Pancake Variations

Buttermilk Fluffy Pancakes

Replace milk with buttermilk for extra tenderness and height.

Soufflé-Style Pancakes

Separate the egg. Whip the egg white until soft peaks and fold gently into batter.

Blueberry Fluffy Pancakes

Add ½ cup blueberries just before cooking.

Chocolate Chip Pancakes

Fold in ⅓ cup chocolate chips.

Best Toppings for Fluffy Pancakes

Maple syrup and butter
Fresh berries
Whipped cream
Honey or agave
Powdered sugar

Make-Ahead & Storage Tips

Pancakes freeze well up to 2 months
Store cooked pancakes with parchment between layers
Reheat in toaster or skillet for best texture

Nutrition (Per Pancake – Approximate)

Calories: 170
Carbohydrates: 24g
Protein: 4g
Fat: 7g
Sugar: 4g

Final Thoughts

This Fluffy Pancakes recipe delivers exactly what it promises—thick, airy pancakes with a soft crumb that feels indulgent yet comforting. Whether for lazy weekends or special breakfasts, this recipe will become your go-to.

OTHER RECIPES

A great pancake recipe to try !

Pancakes Ingredients:

* 2 cups flour

* 2 tablespoons granulated sugar

* 1/2 teaspoon salt

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1 cup buttermilk

* 3/4 cup milk

* 2 large eggs, separated

* 1/4 cup melted butter

* vegetable oil

Pancakes INSTRUCTIONS

In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda.

In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter.

Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form.

Fold into the batter until well incorporated.

Heat a small amount of oil in a large skillet over medium heat.

When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.

When edges of pancake are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve pancake hot with butter and syrup. Enjoy it !

basic-pancakes-recipe

Fluffy Pancakes Video :

Sunday Morning Lemon Poppy Seed Pancakes

Sunday Morning Lemon Poppy Seed Pancakes

(Bright, Fluffy & Bakery-Style)

There’s something special about Sunday morning pancakes—the slower pace, the sunlight through the kitchen window, and the comforting sound of batter hitting a warm griddle. These Lemon Poppy Seed Pancakes bring a fresh, bakery-style twist to a classic breakfast, combining bright citrus flavor with a delicate crunch in every bite.

Light, fluffy, and lightly sweet, they taste like your favorite lemon poppy seed muffin—only better, because they’re pancakes.

Why You’ll Love These Pancakes

✔ Fresh, vibrant lemon flavor
✔ Soft, fluffy interior with crisp edges
✔ Delicate poppy seed crunch
✔ Perfect for brunch or special mornings
✔ Freezer-friendly

Key Ingredients That Make Them Special

Fresh lemon zest – provides bold citrus aroma
Lemon juice – adds brightness without overpowering
Poppy seeds – classic texture and flavor pairing
Vanilla – balances the tartness

Lemon Poppy Seed Pancakes Recipe

Ingredients

1½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon poppy seeds
Zest of 1 large lemon
1 cup milk
1 large egg
2 tablespoons melted butter or neutral oil
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
In a separate bowl, whisk milk, egg, melted butter, lemon juice, and vanilla.
Add wet ingredients to dry ingredients and gently stir until just combined. Do not overmix.
Let the batter rest for 5 minutes.
Heat a lightly greased skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake.
Cook until bubbles form and edges look set (about 2 minutes).
Flip and cook another 1–2 minutes until golden.
Serve warm.

Tips for Perfect Lemon Poppy Seed Pancakes

Use fresh lemon zest, not bottled
Don’t overmix—lumps are fine
Let batter rest for extra fluffiness
Cook on medium heat for even browning

Optional Lemon Glaze (Highly Recommended)

Ingredients

½ cup powdered sugar
1–2 tablespoons fresh lemon juice

Instructions

Whisk until smooth and drizzle over warm pancakes.

Delicious Variations

Blueberry Lemon Poppy Seed Pancakes

Fold ½ cup blueberries into the batter.

Healthier Version

Replace half the flour with whole wheat flour and reduce sugar to 1 tablespoon.

Dairy-Free Option

Use almond or oat milk and oil instead of butter.

Extra-Lemon Lovers

Add an additional ½ teaspoon lemon zest.

Serving Suggestions

Lemon glaze or maple syrup
Fresh berries
Whipped cream
Greek yogurt with honey
Powdered sugar

Make-Ahead & Freezing Tips

Freeze cooked pancakes up to 2 months
Reheat in toaster or skillet
Store batter (covered) in fridge up to 24 hours

Nutrition (Per Pancake – Approximate)

Calories: 170
Carbohydrates: 25g
Protein: 4g
Fat: 6g
Sugar: 4g

Final Thoughts

These Sunday Morning Lemon Poppy Seed Pancakes are bright, comforting, and just a little indulgent—the kind of breakfast that turns an ordinary morning into something memorable. Perfect for brunch guests, holidays, or any day that deserves a fresh, citrusy start.

OTHER RECIPES

Ingredients

1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest cooking spray

Directions

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle.

Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined.

Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray.

Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.

Flip the pancakes over with a spatula and brown the other side, about 2 more minutes. Enjoy it !

VIDEO: