Scream if you love pancakes!
Now scream louder if you want the Top Tour Pancake Recipes (Ever!) to dazzle your friends and family with.
It’s the Holidays – so let’s shake it up and jazz up your breakfast.
We’ve also included a great basic recipe for pancakes (regular and buttermilk) – you can use that for two of the recipes below .
And maple syrup is not optional – use it!
And we’re not kidding about that.
Ready – Set – Pancake!
Basic Pancake Recipe: Makes about 12 pancakes.
1 cup of white flour (or 1/2 cup whole wheat and 1/2 cup white flour)
1 tbsp of baking powder
1 tsp of salt
1/4 cup of sugar
1/4 cup of melted butter
Maple syrup/whipped cream
Whisk together the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry and fold together (do not over mix).
For buttermilk pancakes, use the same recipe, but substitute 1 ½ cups of buttermilk for the milk and increase the eggs to 2.
Over medium heat melt a tablespoon (or two) of butter in a large skillet. Pour pancakes into skillet using ¼ cup measure. Cook until bubbles appear and then flip. Remove from skillet when golden brown.
Use the maple syrup and/or whipped cream as a topping.
1. Strawberry Shortcake Pancakes: Makes about 12 pancakes using the basic pancake recipe above (regular or buttermilk).
This is the easiest recipe of all. The picture tells the story. Make the basic pancakes (regular or buttermilk). Stack them as high as you dare, with sliced strawberries between each layer, and top with whipped cream. Go crazy with the maple syrup, and then … yeah, baby!
2. Pumpkin Cinnamon Roll Pancakes: Makes about 16 pancakes.
Cinnamon – pumpkin – pancakes. We can see you drooling already, so don’t pretend you don’t want them.
These babies taste even better than they look – and depending on your skills with the piping bag, they look darn good.
Hint – if you have a real piping bag (or the disposable ones), then you’re awesome. Go for it. If not, don’t despair. Just use a plastic baggie and snip off one of the corners (keep the hole small). Works just as well.
2 cups of all-purpose flour
3 tbsp firmly-packed dark brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1½ cups of milk
1 cup of canned 100% pure pumpkin
2 tbsp melted butter (let cool to room temperature)
2 tbsp apple cider vinegar
Cinnamon Swirl Mixture:
½ cup butter (softened to room temperature)
½ cup of dark brown sugar
2 teaspoons of cinnamon
Prepare the cinnamon swirl mixture by stirring together softened butter, dark brown sugar, and cinnamon. Transfer to piping bag (or plastic baggie and snip off a corner). Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together. In a medium bowl, combine milk, pumpkin, egg, melted butter, and vinegar. Add wet ingredients to dry and stir until combined (don’t over stir). Cook over medium heat in a well-buttered skillet. Use ¼ cup measure for each pancake.
Let the pancakes cook for about one minute (they will start to set slightly). With the piping bag, gently swirl the cinnamon mixture into the pancakes starting in the middle and drawing increasingly larger circles. Make sure you push the tip of the bag into the batter so the cinnamon mixture gets into the batter and does not just rest on top. Also, keep the swirl close to the center of the batter so the mixture doesn’t fall off.
After about five minutes, or when the edges start to look done, use a spatula to flip the pancakes. Cook about three to five more minutes and then serve with maple syrup or berries.
3. Red Velvet Pancakes: Makes about 20 pancakes
This looks like work, but it’s really simple. Maybe 20 minutes. Cream cheese, cocoa powder, sour cream, and red food colouring transform a pancake into a red velvet pancake. Don’t do this unless you make seconds or your family will turn on you; and we’d recommend thirds just to be safe.
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tbsp whole milk
2 tbsp confectioners’ sugar
2 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled unsalted butter
2 tsp food coloring
1 tsp pure vanilla extract
1 tsp apple cider vinegar
Maple syrup, for serving
Combine with whisk the cream cheese, sour cream, milk and confectioners’ sugar until smooth. Set aside for the topping.
Combine flour (sifted if possible), cocoa powder, baking soda, baking powder, and ½ teaspoon of salt into a bowl. Beat the eggs and granulated sugar in a separate bowl, and then add in buttermilk, melted butter, food colouring, vanilla, and vinegar. Add egg mixture to flour mixture and fold together.
Cook pancakes (1/4 cup of batter per pancake) in a buttered skillet, medium heat. Flip when first side bubbles. Cook 3-4 more minutes – serve – and accept the standing ovation. Top with whipped cream.
4. Nutella Banana Pancake Sandwiches: Makes about 20 – 24 sandwiches
Another easy one – look at the picture – and just do it! Use the basic (milk or buttermilk) pancake recipe from above. Smear a pancake with Nutella, put a piece of banana on top, put another Nutella-smeared pancake on top of that, cut as you like, serve – and you’re a hero for delivering an awesomely different pancake.
Don’t be shy – go for it. You’ll love them all – and you’ll be loved for making them. Don’t forget to let us know how it went. We love to hear from you.
BOOM Breakfast & Co. has four locations in the GTA and Vaughan, open from 7 to 4. When you’re in the mood to be spoiled come on in and let us prepare some pancakes for you and your friends and family; and yes, we have real maple syrup; and yet, we have real Orange Juice; and yes, we use real fruit in our Smoothies; and, – I think you get the idea.