3 Pancake Recipes to Suit Every Breakfast Mood
3 Pancake Recipes for a Creative Breakfast
Sarah Carey gathers together her three favorite pancake recipes in one video, a No-Whisk Dutch Baby Pancake, decadent Bacon Pancakes, and a healthy pancake made with cinnamon and hearty Oats.
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Dutch Baby Pancake
Martha’s Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
1/3 cup all-purpose flour
½ cup whole milk
2 large eggs, lightly beaten
Pinch of freshly grated nutmeg
Pinch of coarse salt
4 tablespoons unsalted butter
2 tablespoons confectioners’ sugar
Juice of ½ lemon
Jelly, jam, or marmalade, for serving
1. Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
2. Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
3. Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
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Bacon Pancakes
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast on Saturday or Sunday morning.
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
1 ¼ cups buttermilk
2 tablespoons unsalted butter, melted
1 large egg
8 slices bacon
Pure maple syrup, (optional)
1. Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
2. In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
3. Heat skillet over medium. Pour ¼-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup if desired.
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Oatmeal Pancakes with Cinnamon
Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered sugar and bananas.
2 cups all-purpose flour, (spooned and leveled)
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
¼ cup vegetable oil, plus more for skillet
1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
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