Homemade Pancakes 101

This is my go-to, fail-proof, always delicious Pancake Recipe. Pancakes are some of the simplest things you can make, but so many recipes online get it wrong. I like mine slightly sweet with just the right amount of leavening so it doesn’t taste bitter. I also prefer a batter slightly on the thicker side so I can pour and shape my pancakes into circles and have them puff up and be the fluffy pancake clouds that I’ve come to love every Saturday morning. Here are a few tips that I hope you find helpful.

Use a nonstick skillet. The easiest way to cook these pancakes is by frying them up in a nonstick skillet. You can start out buttering it well, but after a few pancakes have been fried, use the hot, dry pan to get even golden pancakes. (See photos in this post for examples of what this should look like.)

Use butter. If you don’t care for that even, golden color, be sure to use lots of butter for frying. That buttery crust on a pancake just cannot be beaten!

Moderate the heat. Depending on your burner, you’ll want to keep the pan consistently over medium-low to medium heat. Not too hot so they burn and don’t cook in the center and not too cold that they never get any color. Every stove is different so if you’ve never made pancakes before, it might take a few tries to get the temperature where you want it, but medium-low to medium is about right.

For more pancake recipes, try these: Apple Pancakes with Warm Caramel Sauce, Banana Pancakes with Chocolate Chips & Walnuts, Lemon Ricotta Pancakes and Pumpkin Chocolate Chip Pancakes.

My Pancake Secret Ingredient

While the ingredients within my pancake recipe will look completely familiar, I share with you my secret ingredient: dry milk powder.

I know that seems like an unnecessary ingredient, especially if you’d prefer to just use plain old liquid milk, but I’m telling you…instant dry milk powder is the magical ingredient that makes these pancakes taste better than all the rest. It adds a smoothness or almost a richness you just don’t get otherwise.

How to Make Homemade Pancakes

You are only 15 minutes and a few simple steps away from some seriously tasty pancakes! For full recipe directions and ingredient measurements see the printable recipe card below.

Make the Pancake Batter

In a large bowl, whisk flour, dry milk powder, baking powder, baking soda, sugar and salt together until well combined. Create a well in the center and add in the egg, butter, and water. Whisk really well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour. 

Fry your Pancakes!

Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides. Pancakes should be flipped only ONCE! You’ll know it’s time when you see lots of bubbles.

Serve Warm

Serve with butter and maple syrup. Enjoy!

How many pancakes will this recipe make?

This recipe will yield about twelve 4-inch pancakes. Depending on how thick or thin you make the batter, this number will vary slightly. I use a 1/4 cup measure for consistency.

Jazz Up Your Pancakes

If you want to take your breakfast game to the next level, try some extra add-ins.

• For chocolate chip pancakes: My kids love pancakes on the weekend and chocolate chip pancakes are great for special occasions. I like to sprinkle 5-6 chocolate chips onto each pancake once I’ve poured it onto the pan before I flip.
• For blueberry pancakes: For a fruity twist, try the classic blueberry pancakes! Again, I use the same method as the chocolate chips and add the blueberries in once I’ve poured each individual pancake onto the hot pan.
• For banana pancakes: Mash 1 very ripe banana plus 1 teaspoon vanilla to listed pancake recipe and fold into the pancake batter before frying. Add chocolate chips for an extra sweet surprise.
• For citrus pancakes: Add in 1-2 teaspoons of orange or lemon zest to the pancake batter and fry as listed within the recipe card. Perfect addition for brunch.
• For buttermilk pancakes: Substitute the dried milk powder for buttermilk powder (found in most baking aisles across the country) or online.

If you’d like to have the dry mix prepared pancake mix on hand to make this process even quicker, see the pancake recipe here for direction.

Storing Leftover Pancakes

Pancakes in general need to be stored in an airtight container in the fridge for up to 5 days. You can store them on the counter, but I find they last much longer in the fridge. Reheat in the microwave and add syrup when you’re ready to serve.

Freezing Instructions

Or freeze in a freezer-safe bag for up to 3 months. You can thaw in the fridge overnight then warm up in the microwave in the morning or alternately, you can pop two frozen pancakes into the toaster to reheat (but not make toasty…unless you like that).

More Breakfast Recipes to Try!

• Cinnamon Roll Pancake Syrup
• Easy Blackberry Syrup
• How to Cook Bacon in the Oven
• Easy Homemade Breakfast Sausage
• The Best Crepe Recipe

Make sure to save this recipe for future pancake-making mornings! Printable recipe card is below.

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Homemade Pancake Recipe

A simple and easy Homemade Pancake Recipe that gives you soft and fluffy pancakes every time! You only need a few pantry ingredients and about 15 minutes. Get your brunch on with this amazing pancake recipe.

Course Breakfast

Cuisine American

Keyword how to make pancakes, pancake recipe, pancakes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 pancakes

Calories 97kcal

Author Kristin Augustus

Ingredients

• 1 1/2 cups all purpose flour unbleached
• 1/3 cup instant dry milk powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoon melted butter or canola oil
• 1 1/4 cups cold water

US Customary – Metric

Instructions

• In a large bowl, whisk all dry ingredients together until well combined. Create a well in the center and add in the egg, butter, and water. Whisk well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour. 
• Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides. 
• Serve with butter and maple syrup.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 137mg | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.8mg

The post Homemade Pancake Recipe appeared first on Lauren's Latest.

But First, what is French toast?

French Toast is a super easy and versatile sweet (and sometimes savory) breakfast food. It is made from soaking bread in an egg-milk mixture then frying in a hot pan with butter.

This recipe is a variation made with Cinnamon Toast Crunch cereal. I’ll be showing you how to make French Toast using this variation.

How to Make Cinnamon Toast Crunch French Toast

Grab some older, dryer bread and let’s do this! I found this yummy loaf of ciabatta bread from a local bakery. SO good! Regular sandwich bread or challah bread would be good too. For full recipe details, see the printable recipe card down below.

Crush Cinnamon Toast Crunch Cereal

Place cereal into a large plastic food storage bag. Crush cereal with a rolling pin into fine crumbs. Pour onto a plate and set aside.

Make Egg Mixture

In a large shallow dish, crack eggs and whisk together with milk. Dip one slice of bread into egg mixture, flip it over and coat both sides. Then coat both sides the best you can in cereal crumbs.

Cook until Golden Brown + Serve

In a large frying pan or skillet, cook over medium heat in 1 teaspoon butter until browned on either side. Remove from pan and serve with more butter and warm maple syrup.

What to Serve with French Toast

Since this is a sweet breakfast, here are a few savory breakfast options that would be delicious to serve with this Cinnamon Toast Crunch French Toast:

• Pan Fried Potatoes
• Oven Bacon (the easiest way to make bacon!)
• Homemade Breakfast Sausage
• Egg Muffins
• Bacon & Egg Cups

Storing Leftovers

French Toast can last up to four days stored in the fridge in an airtight container. If you aren’t going to eat those leftovers within those four days I recommend freezing them!

Or it can be stored in the freezer for about three months for an easy make-ahead breakfast. Perfect for those busy mornings!

Simply reheat in the microwave 30 seconds or until hot.

More French Toast Recipes to Love!

• French Toast Pigs in a Blanket
• How to Make French Toast
• Lemon Cream French Toast
• Caramelized Banana & Cream Cheese Filled French Toast
• Brioche French Toast
• Perfect French Toast Casserole

Give these a whirl for breakfast real soon! You won’t be sorry. Have great day, friends!

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Cinnamon Toast Crunch French Toast

Cinnamon French Toast Crunch is the perfect combination for a sweet, crunchy and delicious breakfast!

Course Breakfast

Cuisine American

Keyword Cinnamon Toast Crunch, french toast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 5 pieces

Calories 175kcal

Author Lauren’s Latest

Ingredients

• 2 cups Cinnamon Toast Crunch Cereal
• 3 large eggs
• 1/4 cup milk
• 5 slices day-old bread any kind you have on hand
• butter for frying + more for smearing
• maple syrup

US Customary – Metric

Instructions

• Place cereal into a large plastic food storage bag. Crush cereal with a rolling pin into fine crumbs. Pour onto a plate and set aside.
• In a large shallow dish, crack eggs and whisk together with milk. Dip one slice of bread into egg mixture and then coat in cereal crumbs.
• Cook over medium heat in 1 teaspoon butter until browned on either side. Remove from pan and serve with more butter and warm maple syrup.

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 99mg | Sodium: 269mg | Potassium: 142mg | Fiber: 1g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 3.2mg | Calcium: 120mg | Iron: 3.9mg

The post Cinnamon Toast Crunch French Toast appeared first on Lauren's Latest.

So, First of All, What is Brioche French Toast?

Buttery brioche bread is the fancier, French (read: more delicious) cousin of American white bread. If you can find it, snag a few loaves! It is worth every calorie.

Like I mentioned above, Brioche Bread is a highly enriched French loaf, filled with plenty of butter and eggs, giving it a more luxurious, pastry-type feel in the mouth. It’s fabulous on its own.

But Brioche French Toast is just as it seems: brioche bread turned into french toast. Dipped in a milk and egg mixture and fried in a pan. It has turned into a popular “fancy” restaurant dish that is so SO simple to make at home.

Where Can I Find Brioche Bread?

The loaf of brioche bread I use for this recipe is found at Trader Joes. It was the most cost effective way to buy several loaves at a time that was already sliced perfectly into 1-inch pieces. I would highly recommend this brand if you can find it.

If you don’t have a Trader Joes nearby, try Whole Foods. On occasion, I’ve seen it at Costco, your local grocery store or a french bakery.

How to Make Brioche French Toast

Just like regular french toast, this brioche french toast recipe has the same steps, just using thicker brioche. Start to finish this should take 30 minutes or less 🙂

Make the Custard

Whisk eggs, milk, vanilla and cinnamon together in a large, shallow dish.

Soak Brioche Bread in Custard + Cook

Soak the brioche bread in the custard for about 3 seconds per side.

Transfer the soaked bread to a hot, buttered nonstick skillet to fry until golden in color on each side; 30 seconds to 1 minute per side.

Serve Warm With Desired Toppings

Serve warm with maple syrup, powdered sugar, strawberries, whipped cream or anything your little heart desires.

Best Way to Keep French Toast Warm

Line a baking sheet with parchment paper or foil and transfer the fried french toast pieces to the pan and then directly into a 200-degree oven. This will keep your french toast warm while you’re frying up the remaining batches. This allows you to serve everything together, all nice and toasty.

French Toast should stay warm for up to 45 minutes before it starts to get a little dried out. If it does appear to get a little dry around the edges, simply brush with a little melted butter. Butter makes everything better!

Perfect Toppings for Brioche French Toast

I’m a bit of a purist and love real maple syrup on my pancakes, french toast and even oatmeal. But the sky is the limit when it comes to different toppings!

• strawberries
• blueberries
• raspberries
• whipped cream
• lemon curd
• powdered sugar
• lemon juice
• cinnamon sugar
• cinnamon roll syrup
• real maple syrup

What to Serve with French Toast

When I’m serving something sweet, I love a good savory element that will balance the breakfast out. For this particular recipe I happened to make the oven baked bacon, listed below, but any of these options are delicious!

• Oven Baked Bacon (seriously, the easiest method ever!)
• Homemade Breakfast Sausage
• Best Pan Fried Potatoes
• Fried Eggs with Sweet Potato Hash

How to Store French Toast

Place any leftover French toast in an airtight container or bag. Store in the fridge for 2-3 days. Any longer than that, will result in dried out French toast.

Can I Freeze French Toast?

Yes you can! One way to freeze French toast is to allow to cook completely. Place on a baking sheet in a single layer and freeze 1-2 hours. After toast is frozen solid, place in a freezer safe bag, and back into the freezer. Use within 1-2 months for best tasting quality.

More Recipes to Love!

• Lemon Cream French Toast
• How to Make French Toast (basic recipe)
• Cinnamon Toast Encrusted French Toast
• French Toast Pigs in a Blanket (a family favorite!)
• Perfect French Toast Casserole
• Caramelized Banana and Cream Cheese Filled French Toast

Be sure to save, print or bookmark this recipe to come back to again and again. Enjoy, friends! 🙂

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Brioche French Toast

The best breakfast ever is Brioche French Toast! Thick slices of brioche bread, dipped in a vanilla cinnamon custard and fried in butter. SO dreamy with maple syrup. 

Course Breakfast

Cuisine American

Keyword Brioche French Toast

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12 pieces

Calories 183kcal

Author Lauren’s Latest

Ingredients

• 1 loaf brioche bread from Trader Joes
• 3/4 cup cold milk
• 4 whole eggs
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons butter
• powdered sugar optional
• maple syrup optional

Instructions

• Remove thick slices brioche bread from bag and peel away any paper, if applicable. Set aside. (The Trader Joe's brioche bread has paper you need to peel from each slice.)
• Preheat large, nonstick skillet over medium low to medium heat.
• In a large, shallow dish, whisk milk, eggs, cinnamon and vanilla together until well combined.
• Melt 1 tablespoon butter onto pan. Soak two slices of brioche bread in egg and milk mixture, 3 seconds per side, and transfer directly to hot pan. Fry each side 30 seconds to 1 minute or until evenly golden in color. Remove from pan to a baking sheet. Keep cooked brioche french toast pieces warm in a 200 degree oven.
• Continue this method until all slices of brioche bread have been fried.
• Serve warm brioche french toast with powdered sugar, strawberries, whipped cream, maple syrup or any other desired toppings.

Nutrition

Calories: 183kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 187mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Calcium: 35mg | Iron: 0.3mg

The post Brioche French Toast appeared first on Lauren's Latest.

But First, what is French Toast?

French Toast is a super easy and versatile sweet (and sometimes savory) breakfast food. It is made by soaking bread in an egg-milk mixture and then frying it in a hot pan.

French Toast is the perfect Sunday morning breakfast or weekend brunch staple. Whether it’s served sweet or savory, it is oh so delicious no matter the time of year. There are a ton of recipes out there for french toast but today I am giving you the basic recipe that you can customize how you like. Simple, easy, and delicious, just in time for breakfast.

Best Bread for French Toast

While you could use sandwich bread for this recipe, you’ll end up with thin sad-looking soggy French Toast. The best bread to use for French Toast is day-old Thick-Sliced Texas Toast. This stuff is twice as thick as regular bread and holds the batter really well. What you’re left with is a soft interior with a crispy outside. Just what you want!

Other great options are challah bread, brioche, and Italian or French loaf bread. For thicker and hardier bread, the soaking time in the batter will increase.

Flavoring the Batter

A basic French Toast batter consists of milk, eggs, cinnamon, and vanilla. Using this traditional combination will give you great results. However, you could also flavor the batter with different ingredients to give your French Toast a little more flavor. Here are some suggestions:

• Orange or Lemon Zest
• Pumpkin Spice
• Coconut Shreds or extract
• Crushed Cinnamon Toast Crunch

How to Make French Toast

Only four simple steps to french toast heaven! From start to finish this should take 30 minutes or less Be sure to scroll down to the printable recipe card for the more detailed ingredients list and directions.

Make Batter

Whisk eggs, milk, vanilla, and cinnamon together in a large, shallow dish.

Soak Bread

Melt 1 tablespoon of butter onto the pan. Soak two slices of bread in egg and milk mixture, for 3 seconds per side, and transfer directly to the hot pan.

Fry and Repeat

Fry each side for 30 seconds to 1 minute or until evenly golden in color. Remove from pan to a baking sheet. Keep cooked french toast pieces warm in a 200-degree oven.

Continue this method until all slices of bread have been fried.

Serve

Serve warm with maple syrup, powdered sugar, strawberries, whipped cream, or anything your little heart desires.

Favorite Toppings

Keep the toppings simple or experiment to make the perfect french toast for your family! For all of my syrups and spreads, <– see here!

Here are some of my favorites:

• Strawberries, raspberries, blueberries, etc.
• Powdered Sugar
• Butter and Syrup
• Cooked Cinnamon Apple
• Homemade Whipped Cream
• Chocolate Chips
• Chocolate Spread
• Bananas
• Lemon Curd
• Honey Butter

Storing Directions

French Toast can last up to four days stored in the fridge in an airtight container. If you aren’t going to eat those leftovers within those four days I recommend freezing them!

Or it can be stored in the freezer for about three months for an easy make-ahead breakfast. Perfect for those busy mornings!

Simply reheat in the microwave 30 seconds or until hot.

More French Toast Recipes to Try!

Now that you’ve got basic french toast mastered, try these other variations of french toast!

• Cinnamon Roll French Toast
• Classic French Toast Casserole
• Brioche French Toast
• Cinnamon Toast Crunch Encrusted French Toast
• Lemon French Toast
• Cream Cheese Stuffed French Toast
• Macro Friendly French Toast Casserole

Save, pin, print, or bookmark this recipe! It’s such a good classic to have on hand.

The printable recipe card is down below, enjoy

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Classic French Toast Recipe

Thick slices of bread, dipped in a vanilla cinnamon custard then fried in butter. This French Toast Recipe is so dreamy and ridiculously easy!

Course Breakfast

Cuisine American

Keyword french toast, french toast recipe, how to make french toast

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12 pieces

Calories 215kcal

Ingredients

• 1 loaf thick sliced bread a few days old, ideally
• 3/4 cup cold milk
• 4 whole eggs
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons butter
• powdered sugar optional
• maple syrup optional

Instructions

• Preheat large, nonstick skillet over medium low to medium heat.
• In a large, shallow dish, whisk milk, eggs, cinnamon and vanilla together until well combined.
• Melt 1 tablespoon butter onto pan. Soak two slices of bread in egg and milk mixture, 3 seconds per side, and transfer directly to hot pan. Fry each side 30 seconds to 1 minute or until evenly golden in color. Remove from pan to a baking sheet. Keep cooked french toast pieces warm in a 200 degree oven.
• Continue this method until all slices of bread have been fried.
• Serve warm french toast with powdered sugar, strawberries, whipped cream, maple syrup or any other desired toppings.

Notes

• Bread: Use anything from Texas Toast, Challah, Brioche, French Bread, or even a sliced Baguette. Be sure that the bread is a couple of days old and note that soaking times will vary based on the thickness and hardiness of the bread.
• Batter: Flavor your batter with things like orange zest, pumpkin spice, or shredded coconut.

Nutrition

Calories: 215kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 351mg | Potassium: 123mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

The post How to Make French Toast appeared first on Lauren's Latest.

French Toast Made in a Waffle Iron!

While I love a classic french toast, brioche french toast and even some french toast casserole, this gorgeous and sweet Cinnamon Roll French Toast is the bomb! Made in a similar fashion to regular french toast, cinnamon bread is dipped in an egg and milk mixture, then cooked in a hot and buttered waffle iron. After you have finished frying it, you top it with icing (just like a cinnamon roll) and enjoy. Really delicious and a new take on a sweet breakfast treat.

How To Make Cinnamon Roll French Toast

Start out with some cinnamon bread…not to be confused with cinnamon raisin bread…unless raisins don’t bother you. The definitely bother me and are the main reasons I have trust issues. I prefer to use Cinnabon brand bread because I think it’s as close to a fresh loaf of bread as I can get, without actually making it myself.

Make French Toast Batter

In a shallow dish, whisk eggs, milk, vanilla and cinnamon together until combined. Dip cinnamon bread into egg mixture to coat.

Fry French Toast in Waffle Iron

Brush hot waffle iron with plenty of melted butter and place egg coated cinnamon bread on. Close iron and cook according to directions OR until bread is cooked completely and browned.

Make Icing and Serve Warm

While french toast is cooking, mix powdered sugar, vanilla and milk together to create glaze. Add as much milk as desired to get the consistency you like.

Top with a little icing {and maybe a little extra butter} and that’s it! A super yummy and buttery breakfast for any morning. If you want to take this french toast over the top, try serving with my Cinnamon Roll Pancake & Waffle Syrup. It’s SO good. Obviously, some maple syrup would work too.

Storing Leftover French Toast

Store leftovers in the fridge for up to 5 days in an airtight container.

To Reheat– place a couple pieces at a time on a plate and microwave for 30 seconds.

Do I Have to Use a Waffle Iron?

No! Not at all. You are welcome to make a true french toast and fry this cinnamon bread in a nonstick skillet. While I love the look of these french toast ‘waffles’, you get the same taste from a frying pan. Don’t forget the butter. It’s *almost* the best part.

What to Serve With Cinnamon Roll French Toast

Since this is a sweet and decadent breakfast, here are a few savory breakfast options that would be delicious to serve with this Cinnamon Roll French Toast:

• Pan Fried Potatoes
• Oven Bacon (the easiest way to make bacon!)
• Homemade Breakfast Sausage
• Egg Muffins
• Bacon & Egg Cups
• Classic Breakfast Casserole

Have a great day, friends!

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Cinnamon Roll French Toast

Cinnamon Roll French Toast is so delicious and easy to make when you start with a loaf of fresh cinnamon bread and cook this tasty breakfast in the waffle iron!

Course Breakfast

Cuisine American

Keyword Cinnamon Roll French Toast

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8 pieces

Calories 163kcal

Author Lauren’s Latest

Ingredients

• 8 slices cinnamon bread such as cinnabon
• 3 large eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• melted butter

for the icing:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 small splash milk to get it to the consistency you like

US Customary – Metric

Instructions

• Preheat waffle maker.
• In a shallow dish, whisk eggs, milk, vanilla and cinnamon together until combined. Dip cinnamon bread into egg mixture to coat. Brush hot waffle iron with plenty of melted butter and place egg coated cinnamon bread on. Close iron and cook according to directions OR until bread is cooked completely and browned.
• While french toast is cooking, mix powdered sugar, vanilla and milk together to create glaze. Add as much milk as desired to get the consistency you like.
• Once french toast is done cooking, drizzle with glaze and serve warm. Feel free to melt extra butter on top as well.

Nutrition

Calories: 163kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 121mg | Potassium: 95mg | Fiber: 1g | Sugar: 17g | Vitamin A: 114IU | Calcium: 36mg | Iron: 1mg

The post Cinnamon Roll French Toast appeared first on Lauren's Latest.

Only Pantry Ingredients Required!

I know crepes (especially nutella crepes) are a fancier breakfast or dessert, but believe it or not, they are easier to make than you think! Only made with a handful of common, everyday ingredients, you will be making these again and again! Here’s what you need:

• Dry Ingredients: All Purpose Flour, Granulated Sugar, Salt
• Wet Ingredients: Milk, Eggs, Melted Butter
• Fillings & Toppings: Nutella and Strawberries (but really anything can work..whatever you prefer!)

How to Make Nutella Crepes

Crepes are made with a simple mixture of ingredients that you probably already have on hand! Take these steps one at a time. It’s easier than you think! And don’t get frustrated if your first crepe doesn’t turn out. It’s the sacrificial crepe that makes the rest of them turn out perfectly.

Make the Batter

Place ingredients into a blender and blitz until smooth. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate for at least an hour…ideally 2 hours.

Does Crepe Batter Need to Rest?

For tender and soft crepes, it is highly recommended to let the crepe batter rest in the fridge for about 2 hours before frying. This allows the flour to get absorbed completely and lets the gluten relax, yielding a softer crepe. That’s not to say they aren’t good when fried fresh from the blender without that rest; they just give you a more tender crepe. In a perfect world, yes, let them rest. But in the real world, you’ll still get a good crepe straight from the blender.

Heat Pan + Melt Butter

Preheat a nonstick pan or cast iron skillet on the stove. Melt a little butter or oil in the bottom of the pan and swirl to coat.

Pour a Very Thin Layer of Batter into the Hot Pan

Slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.

Fry for 10-15 Seconds Per Side

Fry crepes for 10-15 seconds per side or until the crepe batter doesn’t look shiny anymore; it should appear more matte and the bottom should be lightly browned. Flip crepe and cook another 10 seconds or so. Remove from pan.

Repeat this process until no more batter remains.

This recipe is simple and the method for pouring the batter into the pan takes some practice, but honestly, after a few tries, you’ll get it down and become a pro!

Fill Crepes With Nutella

Using a butter knife, the back of a spoon or an offset spatula (what I used in the photo above), spread 2-3 tablespoons of nutella onto your crepe. If they are warm, the nutella will start to melt and become easier to spread. Roll or fold up and top with powdered sugar.

Pro Tips for Making Nutella Crepes

I’ve taught a handful of people how to make crepes and the secret is a hot pan and swirling the batter around to get an even and super thin layer across the bottom of your pan for an extra thin and tender crepe. It takes some practice, but I promise you will get there!

• Every stove is different and frying crepes takes a pretty high temperature, but you’ll have to experiment to see what is best for you. Anywhere between medium and medium high should be your sweet spot!
• Add butter or oil to the hot pan and swirl to coat the bottom. Add your batter in and swirl it around to coat the bottom in a thin layer. After 10-15 seconds, you should be ready to flip. If it takes 30-45 seconds before that batter starts to cook, you either have too much batter in your pan or the pan isn’t hot enough. The batter should sizzle and make noise when it hits the pan. If it doesn’t, you need a hotter pan.
• When your crepe is done, pull it out of the pan and add more crepe batter to the pan. No need to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a nonstick pan!)

Love Nutella Crepes? Try These Other Sweet Breakfasts:

• German Pancakes
• Homemade Glazed Donuts
• Apple Fritters
• French Crullers
• Chewy Cinnamon Rolls
• Buttery Monkey Bread

Anyways, I hope you love these Nutella Crepes as much as me and my family did! They are decadent, sweet and certainly fit for any holiday or special occasion. Be sure to save, pin, print, bookmark and share this recipe. It’s a good one! Have a great day, friends!

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Nutella Crepes

These Nutella Crepes are a decadent breakfast or dessert! Made on the stovetop fried in butter, then filled with plenty of Nutella, you will fall in love with these sweet French treats. Perfect for the holidays or special occasions.

Course Breakfast, Dessert

Cuisine French

Keyword Crepe Recipe, Crepes, Nutella Crepes

Prep Time 2 hours

Cook Time 20 minutes

Total Time 2 hours 20 minutes

Servings 16 crepes, depending on pan size

Calories 225kcal

Ingredients

• 4 large eggs
• 2 1/4 cups milk
• 2 cups all purpose flour
• 1 tablespoon sugar
• 1/4 cup butter melted (or canola oil)
• pinch salt
• 1 cup nutella
• powdered sugar, strawberries for garnish (optional)

US Customary – Metric

Instructions

• Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
• Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
• After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
• Using a butter knife or offset spatula, spread 2-3 tablespoons nutella into each crepe. Fold or roll up and top with powdered sugar. Serve with sliced fresh strawberries.

Nutrition

Calories: 225kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 66mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin A: 212IU | Calcium: 69mg | Iron: 2mg

The post Nutella Crepes appeared first on Lauren's Latest.

What Are German Pancakes?

So, here’s the deal: German Pancakes are not like a traditional American pancake that you pan fry, even though ‘pancake’ is in the title. The batter is similar to a crepe batter: more milk and eggs then flour, giving you a thin batter that you pour into a hot pan with plenty of melted butter.

Traditionally, it is served hot and fresh from the oven once it has puffed up and gotten golden brown. It will immediately start to deflate (which is totally normal!) and is served with powdered sugar, lemon juice and butter.

Pro Tips Before You Begin

If you are hesitant to even attempt this recipe, read this first! I promise its easier to make than you think and a lot of things you might be nervous about are generally pretty normal.

1. Any kind of baking dish can work. In the directions, I state that you can use a glass 9×9 baking dish, and round cast iron skillet or a heavier bottomed casserole dish. As long as its on the smaller side (not a 9×13), then you should be fine!
2. Preheat the oven with the pan IN the oven. You want a big, puffy german pancake and you get that with a piping hot pan. Don’t pour the batter into a cold pan because you won’t get the results you’re looking for.
3. Brush the butter across the bottom and up the sides. This helps prevent sticking and helps give that brown and crispy edge. Between the melted butter in the batter and in the pan, these are awfully tasty.
4. Serve Immediately. Just like a souffle will fall after baking, so will a German Pancake! This is totally normal, so make sure you are serving it immediately with any toppings you’d like for maximum impact.

Doubling this Recipe

While one batch of these German Pancakes will feed about four comfortably, it can easily be doubled. The only thing you need to do is adjust your baking pan accordingly. The easiest way to do that is use a 9×13 pan, glass preferred. The metal pans can give you much darker edges in a shorter cooking time which isn’t necessarily a bad thing, but something you need to be aware of.

How to Make German Pancakes

While this may seem like a fancier kind of breakfast, rest assured it couldn’t be easier! Lots of simple ingredients with a hot bake in the oven.

Preheat Oven and Baking Dish

Preheat your oven to 400 degrees F with a 9×9 glass dish, smaller casserole dish or 9-inch cast iron skillet IN the oven to get hot. You are preheating both. Having a hot dish to pour your batter is what gives you that puffy German Pancake.

Make the German Pancake Batter

In a large bowl or blender, whisk milk, eggs, vanilla and melted butter together until well combined. Whisk in the flour and salt until batter is mostly smooth (a few small lumps are fine!). Set aside until oven is preheated.

Pour Batter into Hot Pan and Bake

Once your oven and hot pan is preheated, remove hot pan and melt 2 tablespoons of butter. Work quickly to brush the butter across the bottom of the pan and up the sides. Pour in the prepared German Pancake Batter and return to the oven. Bake 20 minutes or until puffed and the edges are deeply golden brown.

Remove From Oven and Serve

Immediately once finished baking, remove your German Pancake from the oven, top with butter, powdered sugar, lemon juice and any other toppings you’d like. Cut into pieces and serve. See notes below about different topping options.

Favorite Toppings

Just like a traditional pancake or crepe, you can serve just about anything on top of a fresh German Pancake. Here are a few of my favorites:

• fresh raspberries
• sliced strawberries and homemade whipped cream
• nutella
• maple syrup and butter
• sugar and lemon juice
• lemon curd and blueberries
• fruit salad and whipped cream

Making German Pancakes Ahead

While I don’t recommend making this recipe in its entirety ahead of time, you absolutely can make the batter up to 24 hours in advance. Simply store in the refrigerator and whisk again briefly before pouring into your hot pan.

Love German Pancakes? Try these Other Sweet Breakfast Ideas:

• Cinnamon Rolls
• Crepes
• Buttery Monkey Bread
• Pumpkin Pull Apart Bread
• Homemade Glazed Donuts
• Apple Fritters

Anyways, I hope you love this recipe as much as me and my family have loved this recipe! It’s a good one that is easier than you think. Have a great day!

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German Pancakes (Dutch Baby)

German Pancakes (or sometimes called Dutch Babies) are a simple and delicious oven baked classic, perfect for special occasions or holidays.

Course Breakfast

Cuisine American

Keyword german pancakes, pancake recipe

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 servings

Calories 143kcal

Ingredients

• 3/4 cup milk
• 2 whole eggs
• 1/2 teaspoon vanilla
• 1 1/2 teaspoons sugar
• 1/2 cup all purpose flour
• pinch salt
• 2 tablespoons butter

Instructions

• Preheat oven to 400 degrees. Add 9×9 glass baking dish, 9 inch cast iron skillet or smaller rectangular baking dish to the hot oven to preheat.
• In a blender or large bowl, stir together milk, eggs, vanilla, sugar, salt and flour until smooth.
• Melt butter in hot cast iron skillet and brush to cover bottom and sides, working quickly.

  Pour in batter to hot pan and bake 20 minutes or until puffed and golden.
• Serve immediately with any desired toppings: powdered sugar, raspberries, syrup, etc..

Notes

Doubling the Recipe: While one batch of these German Pancakes will feed about four comfortably, it can easily be doubled. The only thing you need to do is adjust your baking pan accordingly. The easiest way to do that is use a 9×13 pan, glass preferred. The metal pans can give you much darker edges in a shorter cooking time which isn’t necessarily a bad thing, but something you need to be aware of.

Nutrition

Calories: 143kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 252IU | Calcium: 56mg | Iron: 1mg

The post German Pancakes (Dutch Baby) appeared first on Lauren's Latest.

What is a Crepe?

A Crepe is a version of a thin pancake that originated in France. Usually, people eat crepes in two ways, savory or sweet. The savory kind is filled with a variety of things including but not limited to: bacon, ham, cheese, and/or mushrooms. The sweet can be filled with fresh fruit, Nutella, and topped with powdered sugar, whipped cream, or even ice cream.

Here’s a variety of crepes to help inspire your crepe filling needs: Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes, Lemon Cream-filled Crepes with Strawberries & Pumpkin Cream Cheese Filled Crepes.

Is Crepe Mix the Same As Pancake Mix?

While I know there are people out there thinking crepes are just thin pancakes, they are not! Crepes and Pancakes are two totally different beasts and are not considered equal! Pancakes are thick and fluffy thanks to their thicker batter and baking powder. The combination of the thicker batter plus the leavening gives pancakes that big rise. (See my fluffy pancake recipe here.)

Crepes have a much thinner batter made with mostly eggs and milk with no leavening added. Pancakes are primarily and traditionally served warm with butter and maple syrup but Crepes are larger, paper-thin, and filled with just about anything from Nutella to fresh fruit and cream to simple sugar and lemon juice. While I can understand explaining crepes as ‘thin pancakes’, they are not the same.

How to Make My Crepe Recipe

Crepes are made with a simple mixture of ingredients that you probably already have on hand! Take these steps one at a time. It’s easier than you think! And don’t get frustrated if your first crepe doesn’t turn out. It’s the sacrificial crepe that makes the rest of them turn out perfectly. If you are looking for a gluten-free crepe try using your favorite gluten-free and gum-free multi-purpose flour.

Make the Batter

Place ingredients into a blender and blitz until smooth. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate for at least an hour…ideally 2 hours.

Does Crepe Batter Need to Rest?

For tender and soft crepes, it is highly recommended to let the crepe batter rest in the fridge for about 2 hours before frying. This allows the flour to get absorbed completely and lets the gluten relax, yielding a softer crepe. That’s not to say they aren’t good when fried fresh from the blender without that rest; they just give you a more tender crepe. In a perfect world, yes, let them rest. But in the real world, you’ll still get a good crepe straight from the blender.

Heat Pan + Melt Butter

Preheat a nonstick pan or cast-iron skillet on the stove. Melt a little butter or oil in the bottom of the pan and swirl to coat.

Pour a Very Thin Layer of Batter into the Hot Pan

Slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.

Fry for 10-15 Seconds Per Side

Fry crepes for 10-15 seconds per side or until the crepe batter doesn’t look shiny anymore; it should appear more matte and the bottom should be lightly browned. Flip crepe and cook another 10 seconds or so. Remove from pan.

Repeat this process until no more batter remains.

This recipe is simple and the method for pouring the batter into the pan takes some practice, but honestly, after a few tries, you’ll get it down and become a pro!

Tips for Frying Crepes

I think the most important thing to remember about making this crepe recipe at home is you don’t need any special equipment to do it! Growing up, my mom simply used two frying pans alternating pouring and flipping between the two! This is the pan I’ve come to use and love for frying crepes. It’s not too heavy, is nonstick, holds its heat pretty well, and is a perfect 10 inches across. Here are a few more tips:

• Every stove is different and frying crepes takes a pretty high temperature, but you’ll have to experiment to see what is best for you. Anywhere between medium and medium high should be your sweet spot!
• Add butter or oil to the hot pan and swirl to coat the bottom. Add your batter in and swirl it around to coat the bottom in a thin layer. After 10-15 seconds, you should be ready to flip.
• When your crepe is done, pull it out of the pan and add more crepe batter to the pan. No need to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a nonstick pan!)

I pile my crepes into a pie plate or dinner plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

Can You Make the Batter Ahead?

This recipe is perfect to make ahead the night before. For best results, refrigerate your batter no more than 2 days before you make them. If you notice it starting to get discolored (starting to look a little grey) in the fridge, it’s bad and you should throw it out and make a fresh batch. Fry as directed in the recipe card below.

Storing Leftovers

I usually stack leftover crepes in an airtight container or ziplock bag and keep them in the fridge for up to 5 days.

Can I Freeze Crepes?

Yes, you can freeze crepes! Fully cook them, then stack them in between wax paper and store them in an airtight container. Freeze for up to two months!

To reheat, thaw crepes in the fridge and then reheat them in the microwave for 15-20 seconds (depending on how many crepes you’re reheating time may vary). I do not recommend freezing the batter.

Toppings and Filling Ideas for Crepes

After reading a ton of comments about what you all like with your crepes, I decided to publish some of them in this post. So here are some sweet topping and filling ideas from readers like you!

• Homemade Whipped Cream and Strawberries- a classic choice great for the holidays!
• Jam – strawberry, raspberry, plum, apricot, whatever your heart desires.
• Cream Cheese and Fresh Strawberries – I love the sweet-tart flavor idea!
• Fresh Blueberries and Pineapple – whatever is in season, pile your fresh fruit high!
• Palacsinta: Ricotta, Nutmeg, and Lemon Filling – a sweet holiday family tradition.
• Nutella – probably my favorite filling ever!
• Dulce de Leche – a drool-worthy addition.
• Homemade Blackberry Syrup – incase you can get your hands on some fresh blackberries this summer, this is downright delicious! Frozen also works well.
• Lemon Juice and Sugar – simple and delicate filling, yet so so tasty!
• Lemon Curd – store bought or homemade is perfect!

Love Crepes? Try These Other Sweet Treats:

• Banana Nut Bread Recipe
• Pancake Mix Recipe
• Cinnamon Streusel Coffee Cake Recipe
• Fluffy Pancake Recipe
• Cinnamon Swirl Donut Bread
• Nutella Crepes

I’ve written out all the tips I can think of to ensure success for this recipe in the printable version below. If you end up making these, I would love to hear about it in the comments below.

Anyways, I hope you enjoy this crepe recipe as much we do! It’s a tasty one

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Easy Crepe Recipe

Making Crepes is faster, simpler and way easier than you think! Made with only 6 ingredients, this Crepe Recipe is even better than the ones you'd find in Paris!

Course Breakfast, Dessert

Cuisine French

Keyword Crepe Recipe, Crepes, How to Make Crepes

Prep Time 2 hours

Cook Time 20 minutes

Total Time 2 hours 20 minutes

Servings 16 crepes, depending on pan size

Calories 127kcal

Author Lauren Brennan

Ingredients

• 4 large eggs
• 2 1/4 cups milk
• 2 cups all purpose flour
• 1 tablespoon sugar
• 1/4 cup melted butter or canola oil
• good pinch of salt

US Customary – Metric

Instructions

• Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
• Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
• After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
• I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

Video

Notes

– A few notes about making crepes: The first one usually doesn’t work perfectly. I don’t know why. Just eat this one as a quick snack and continue on. No one needs to know

– You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flipping perfectly, although adding it every time certainly isn’t a bad thing!

– Practice makes perfect.*The medium to medium-high heat is an approximation because all stovetops are different. If your crepes are cooking in about 30 seconds total, you are at the right temperature.

Nutrition

Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 30mg | Potassium: 77mg | Sugar: 2g | Vitamin A: 115IU | Calcium: 47mg | Iron: 0.9mg

The post The Best Crepe Recipe appeared first on Lauren's Latest.

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French Toast Casserole (MF)

A sweet and delicious baked breakfast casserole that is high in protein, lower in fat and so so delicious! Sweet enough to enjoy with a touch of powdered sugar or enjoy with sugar free syrup.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Servings 8 servings

Calories 251kcal

Ingredients

• 2 cups nonfat Fairlife Milk protein milk
• 3/4 cup fat free half & half
• 10 egg whites
• 1/3 cup truvia or other preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup collagen peptides 2 scoops vital proteins
• 14 oz french bread 1 loaf, cut into 1-inch cubes (I used walmart brand)

Optional Topping

• 2 tablespoons butter
• 2 tablespoons truvia
• 1/4 teaspoon cinnamon
• powdered sugar for garnish, optional

Instructions

• Preheat oven to 350 degrees. Spray a 9×13 dish (glass preferred) with nonstick cooking spray and set aside.
• Blend milk, half & half, egg whites, truvia, vanilla, cinnamon, nutmeg, salt and collagen peptides until smooth.
• Add pieces of french bread into a large bowl and pour milk and egg mixture over top. Stir to coat all the bread in the egg mixture. Pour entire contents into prepared baking pan.
• For the optional topping: dot the top with butter. Stir truvia and cinnamon together and sprinkle overtop of the french toast casserole. Bake 45-50 minutes or until set, golden and puffed.
• Top with powdered sugar (if desired) and cut into 8 large pieces. Serve warm with sugar free syrup, though this is plenty sweet on its own.

Notes

If you used my recommended brands, here are the accurate macros: 16g P/44g C/ 3g F, 267 calories per piece (1/8th of pan).

Nutrition

Calories: 251kcal | Carbohydrates: 34g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 557mg | Potassium: 269mg | Fiber: 1g | Sugar: 6g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

The post Macro Friendly French Toast Casserole appeared first on Lauren's Latest.

Simple Substitutions for Pumpkin Pancakes

While this easy pancake recipe calls for a lot of common pantry ingredients (hiiii flour, baking powder, baking soda and salt) you might not have the full list on hand. Here is a list of common substitutions you could use:

• Buttermilk – if you don’t have buttermilk (which is used for moisture) you can use soured milk instead. Simply mix together 1 1/2 cups of milk and 1 1/2 tablespoons of white vinegar or lemon juice. Wait a couple minutes and voila!
• Spices – replace all of the spices in the recipe with 2 1/4 teaspoons of pumpkin pie spice, if desired. Or feel free to add or omit spices you think would be best that would pair best with pumpkin.
• Butter – I like to use melted butter in the batter and for frying. It adds a ton of great flavor, but if you rather, you could also use vegetable or canola oil instead.

100% Pure Pumpkin vs Pumpkin Pie Filling

This recipe for pumpkin pancakes (and actually all of my pumpkin recipes) call for 100% Pure Canned Pumpkin. This is simply cooked and pureed pumpkin that is canned. Pumpkin Pie Filling is also canned but has spices and sweeteners added in. They are commonly mistaken for the same thing. They are not!

How to Make Pumpkin Pancakes

This is a relatively simple recipe. You only need one bowl, 20 minutes and either an electric griddle or nonstick pan. Lets make some homemade pumpkin pancakes:

Make the Batter

Whisk buttermilk, pumpkin, egg, melted butter, and vanilla together until well combined.

Slowly stir in dry ingredients into the wet to create a thick, mostly lump-free batter. (A few small lumps are ok.)

How Thick Should My Pancake Batter Be?

Depending on your measuring technique, you can either get a thicker pancake batter or a thinner pancake batter. This is totally normal! Variations happen. This Pumpkin Pancake Batter should be as thick as school glue would be; One that trails briefly on the surface before falling back into itself. If it is too thick, add a little more buttermilk. If it is too thin, add a little more flour. If you fry a few pancakes up and you notice they are too flat for your liking, stir in a little more flour to create a thicker batter. Typically, the rule is the thicker the batter, the fluffier the pancake.

Optional Mix-Ins

At this point, you can hand mix in ingredients like nuts, chocolate chips, or even dried fruit! You don’t want to overmix these into the batter, just mix until evenly incorporated.

Fry Pancakes

Fry pancakes on a buttered nonstick electric griddle at 300 degrees or a nonstick pan on the stove over medium-low heat until golden brown on both sides. You’ll know they’re ready to flip when the sides and center are bubbly and a spatula can be easily slid underneath.

Serve with Toppings!

The traditional way to enjoy pancakes would be warm with butter and real maple syrup! A classic and delicious choice. If you’re feeling fancy, consider trying homemade Cinnamon Roll Syrup, honey butter and/or whipped cream.

Candied pepitas might be a crunchy and delicious addition as well. Yum!

Favorite Breakfast Sides

While pancakes are a perfectly acceptable breakfast on their own, here are a few other options you might want to consider serving alongside them for a more complete breakfast or brunch.

• Fruit Salad
• Bacon
• Homemade Breakfast Sausage
• Egg Muffins
• Simple Frittatas

Storing + Reheating Pumpkin Pancakes

Any leftover pumpkin pancakes can be stored in the fridge, in an airtight container for up to 5 days. They are better fresh but can be reheated in the microwave or in a toaster oven!

Can I Freeze These?

Yes, you can store pumpkin pancakes in the freezer! Cool all the way, then when stacking separate each layer with parchment paper. Store in an airtight freezer-safe container for up to 3 months. Reheat in the microwave or toaster oven until warmed through.

More Pumpkin Breakfast Recipes to Try!

• Yeasted Pumpkin Waffles
• Bakery-Style Pumpkin Muffins
• Pumpkin Cheesecake Crepes
• Pumpkin Cinnamon Rolls
• Healthy Pumpkin Waffles

The printable recipe card is down below! Make these pumpkin pancakes before the season is over. You won’t regret it

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Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter.

Course Breakfast

Cuisine American

Keyword pumpkin pancakes

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12 pancakes

Calories 130kcal

Author Lauren

Ingredients

• 1 1/2 cups buttermilk
• 1 cup pumpkin puree
• 1 large egg
• 2 tablespoons butter melted or vegetable oil
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice

US Customary – Metric

Instructions

• Whisk buttermilk, pumpkin, egg, melted butter, and vanilla together until well combined.
• Slowly stir in dry ingredients into the wet to create a thick, mostly lump-free batter. (A few small lumps are ok.)
• Fry pancakes on a buttered nonstick electric griddle at 325 degrees or a nonstick pan on the stove over medium-low heat.
• Serve warm with maple syrup.

Nutrition

Calories: 130kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 198mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

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