Pancakes are a breakfast staple, but plain flapjacks can become boring after a while. This base recipe can be used with a variety of mix-ins to make each meal unique. This recipe serves 8 and can be easily doubled or even tripled. Next time you use your griddle, try one of these delicious variations.
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- Powdered sugar and maple syrup (optional)
- Oil for griddle
- Your favorite nut butter and jelly
- Banana and walnuts
- Apples and cinnamon
- Carrots, cinnamon, ginger, nutmeg, and vanilla extract
- Orange zest, orange juice, and chopped cranberries
- Lemon and poppy seeds
- In a large bowl, sift together all-purpose flour, baking soda, salt, and sugar. Set aside.
- In a medium bowl, combine milk, egg, and melted butter. Mix.
- Add wet ingredients to dry ingredients and mix well until the batter is smooth.
- Add your mix-ins.
- PB&J: Fold nut butter and jelly into the pancake batter.
- Banana Walnut: Mash one banana and cop walnuts. Fold into the pancake batter.
- Apple Cinnamon: Core and finely dice one apple. Fold into the pancake batter. Add 1 teaspoon of cinnamon and mix.
- Carrot Cake: Shred one large carrot. Fold into the pancake batter. Add ½ teaspoon of cinnamon, 1 teaspoon of vanilla extract, and ¼ teaspoon each of nutmeg and ginger.
- Orange Cranberry: Add the zest and juice of one large orange to the pancake batter. Chop a handful of fresh or dried cranberries and add to the batter. Mix well.
- Lemon Poppy Seed: Add the zest and juice of one large lemon to the pancake batter. Fold 2 teaspoons of poppy seeds into the pancake batter.
- Lightly oil griddle and heat over medium-high heat. Scoop batter onto the griddle, using about ¼ cup of batter per pancake. Brown on both sides.
- Remove pancakes from the griddle and top with powdered sugar or maple syrup if desired.
For more recipes like this and to learn about American Griddle, contact us.