I’ll confess: I’m not usually the pancake maker in our house. It’s usually Mark. He runs the kitchen in the morning.
Breakfast for dinner, though, it my domain – and one of my favorites.
Whether you’re doing breakfast for dinner or breakfast for breakfast, this basic recipe is a great one to have in your arsenal. It’s fast, delicious, and uses ingredients you probably have on hand right now.
Continue readingMy kids’ current favorite meal? Breakfast. And one of their most requested items – of course – is pancakes. I love that this version is easy enough for them to help with!
These pancakes mix up in the blender and then are baked in a sheet pan – which makes them super quick, and super easy – and, as a bonus, the whole family can sit down to warm pancakes at the same time!
Continue readingCan we talk for a second about how parenthood is a marathon? I swear it’s always something. I really thought we were on the upswing this week: everyone’s been healthy, we’re doing better with school anxiety… and then Jake fell out of bed Tuesday night. Hard enough that it warranted a trip to the ER. For real.
It’s seasons like this that I’m so grateful for prep-ahead recipes – like these kid-approved PB&J Stuffed Pancakes.
Sheet pan pancakes are my new favorite thing.
My three year old is completely obsessed with pancakes and requests them nearly every other day. We’ve been obliging him – but the thing that drives me mad is the timing of them.
He is, of course, starving so he’ll get the first pancakes out of the pan. By the time I’m done cooking up the batter, he’s polished off his plate and is itching to go play. The genius of sheet pan pancakes is that everyone’s pancakes are done at the same time so we can all actually sit down and eat together. It’s kind of awesome.
And since it’s National Peanut Butter Day, I thought I’d share this peanut butter-y version (with compliments to PB’s bff, chocolate). Need some more peanut butter inspiration to help you celebrate today? I’m linking up with some other bloggers to bring you lots of fun options!
Peanut Butter Chocolate Chip Sheet Pan Pancakes
(adapted from Recipe Girl)
Serves 10-12
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2/3 cup creamy peanut butter
2 large eggs
2 tsp. vanilla extract
3/4 cup mini chocolate chips
Preheat the oven to 425 degrees. Line a half-sheet baking sheet with baking parchment, using enough that it hangs over the edges slightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a larger bowl, whisk together the buttermilk, peanut butter, eggs, and vanilla until it is well combined and the peanut butter is all incorporated. Stir in dry ingredients until just moistened.
Pour the batter into the prepared pan, spreading it out to fill the pan. Sprinkle with chocolate chips.
Bake 12-15 minutes, until puffy and cooked through.
Remove from the pan using the sides of the parchment to lift. Cut into squares and serve with syrup, if desired.
I love pancakes. And my toddler has inherited that love. They used to be something I only made occasionally – on a lazy weekend morning or special occasion – but with Jake requesting them they’ve been in the rotation much more frequently. And, of course, my favorite recipe includes a heavy dose of sugar – and then I slather them in syrup.
Perfect candidate for a recipe makeover!
Instead of sugar, this version is packed with protein – eggs and Greek yogurt make these a great, filling option for the morning. Instead of being slathered with syrup, they’re topped with a compote of fresh strawberries and basil – and just a little honey.
The result is a fresh, filling breakfast that satisfies the pancake cravings in a much healthier fashion.
Strawberry Basil Pancakes
(adapted from Better Homes and Gardens)
Serves 4
3 cups sliced strawberries
1 Tbsp. honey
1 Tbsp. fresh basil, chopped
1 cup whole wheat flour
1 1/2 tsp. baking powder
Pinch of salt
4 eggs, lightly beaten
1 cup plain Greek yogurt
In a bowl, combine strawberries and honey. Let sit for 30 minutes, stirring occasionally, until the strawberries start to give up their juice. Stir in the basil just before serving.
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the eggs and yogurt. Mix the wet ingredients into the dry until all moistened.
Drop batter by 2 Tbsp. heaps into a lightly-greased frying pan and spread out a bit. Cook until the edges are dry and flip, cooking an additional minute or so.
Serve pancakes warm, topped with the strawberry basil compote.
The last two weeks have been quite busy around here. Yesterday, I was celebrating being done and having some room to breathe. I got up and made these pancakes as a hooray-we-made-it-to-Friday celebration.
And then realized as I was setting the table it was Thursday. Only Thursday.
On the up side, these pancakes were a delicious consolation – and you guys get one more #Choctoberfest recipe than I was planning on blogging!
Chocolate Chocolate Chip Pancakes
(adapted from Give Recipe)
Serves 3
1 egg
3 Tbsp. sugar
1 cup milk
1/4 cup vegetable oil
1 1/3 cups flour
4 Tbsp. cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/4 cup semi-sweet chocolate chips
2 tsp. butter
Whipped cream, optional
Fresh raspberries, optional
In a bowl, whisk together the egg and sugar until creamy. Whisk in milk and vegetable oil until well combined and set aside.
In another bowl, whisk together the flour, cocoa powder, baking powder and salt. Whisk the dry ingredients into the wet until well combined. Fold in the chocolate chips.
In a frying pan over medium heat, melt the butter. Cook the pancakes in batches. Serve with whipped cream and fresh raspberries.