pancake recipes

Pancake and Waffle Recipes

Vanilla and Cinnamon Belgian Waffles

Breakfast in bed is a great way to thank Mom. You don’t have to wait for Mother’s Day, either.

Whether eaten in bed, or around the table, nobody complains when you make waffles or pancakes for breakfast. I  assembled some of my favorite waffle and pancake recipes, so you could pick the one just right for Mom.

I also included recipes for some of the fruit toppings and syrups. Some of the recipes call for baking mix, so I included a recipe to make your own.

 

 

Vanilla and Cinnamon Belgian Waffles

2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract

Sliced fresh strawberries, powdered sugar or syrup

In a bowl, combine dry ingredients. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries, powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).

 

Pumpkin Waffles

¾ c. mashed, cooked pumpkin or winter squash
½ c. flour
1 egg, beaten
¾ c. half and half or milk
1 T. melted butter or oil
1 tsp. baking powder
1 t. cinnamon
½ t. nutmeg
½ tsp. salt
Pinch of cloves

Combine all ingredients, mixing until smooth. Cook in prepared waffle iron until golden brown.

Chocolate Therapy Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Bacon Waffles

1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Orange Pecan Waffles

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. pecans. Note: Probably would have been better to chop them up a little. I just tossed them in the batter whole.

Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.

Blueberry Pancakes

2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries

Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.

* Like Bisquick or Jiffy Mix or home made- recipe follows

Biscuit Mix*

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use within 3 months.

Blueberry Syrup

4 c. blueberries
1 c. water
1½ c. sugar

In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens.  Process syrup with an immersion blender or in a blender until smooth.  Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.

 

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

 

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

Red Grape Syrup

  I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup.