Did you know that today is Pancake Day?
It is an entire day devoted to one of my favorite breakfast foods. Maybe it is the nostalgia that comes with cooking a big pancake breakfast on a Sunday morning or the fact that I am basically eating a dessert for breakfast, but pancakes are one of my favorite things to eat. Add a casserole and you practically have brunch!
My kids love them too. Most days, they want a frozen pancake or two for breakfast. We don’t bother with butter or syrup either. That is typically more mess than I want to clean up and really isn’t necessary given how sweet pancakes are to start. Just heat and go.
There are lots of ways to make a good pancake. I am here to share a few of our favorite pancake recipes with you. From box mixes to homemade to “healthy” to variations of the traditional pancake, we have a recipe for you.
Box Mixes – I’ll start here because these are the easiest to make, and you can find a variety of premade mixes to meet your needs. One of our family favorites is Bruce’s Sweet Potato Pancake Mix. It is filling, has a great flavor, and all you have to do is add water. Trader Joe’s makes a Pumpkin Pancake & Waffle Mix that is to die for. It comes in a gluten-free version as well.
If you want to add a little protein to your breakfast but still enjoy a helping of pancakes, try Kodiak Cakes Power Cakes Flapjack & Waffle Mix. These are available in dark chocolate flavor as well. Finally, Krusteaz Buttermilk Pancakes are good and reasonably priced. You can probably find this option in your local grocery store. I am overseas so Amazon it is!
Don’t forget to spruce up your box mix with sliced bananas, chocolate chips, toasted walnuts, brown sugar, cinnamon, whipped cream, etc.
Healthy Greek Yogurt Pancakes – My kids ask me to make these almost every morning, and the recipe is so easy that I actually say yes a couple of times per week. They would celebrate Pancake Day every day if I let them. These pancakes are naturally sweet making them easy to eat on their own. I find them very filling as well. The recipe makes 12 pancakes that are 3” in diameter. I have three kids and we typically split them in the morning but you can probably freeze and reheat as well. The most high maintenance part of this recipe is putting the oats in a blender. If that is a deterrent for you in the morning, blend a couple of cups ahead of time to simplify the process.
Crepe-like pancakes – All you need for this pancake recipe are banana and eggs. Combine at a ratio of one banana to two eggs and mix in a blender. Cook on a well-greased pan. These crepe cakes are lower in carbs and sugar so you don’t feel like you need a nap after your meal.
Cottage Cheese Pancakes – Don’t leave me yet, I promise these are amazing. These are also sort of crepe-like and avoid the carb/sugar coma. To make this recipe, add 4 eggs, ½ cup flour, and 2 tablespoons butter to a bowl and beat until well combined. Fold in 1 cup cottage cheese. Cook on a well-greased pan. Serve with fruit.
Corncakes – Again, not really pancakes but these are so good and really filling. Why not celebrate pancake day with corncakes? Before I had kids, I would make them after a long run. Now, we make them frequently for dinner. They can be savory or sweet depending on the topping. Try Greek yogurt and salsa or pesto for a savory meal; yogurt with honey, syrup, or even applesauce for a sweeter treat. In full disclosure, this recipe came from a magazine about 10 years ago, but I am not sure which magazine. However, the article says the recipe is from Pam Anderson, author of Perfect One-Dish Dinners.
- 1 can creamed corn
- 1 cup yellow cornmeal, divided in half
- 1/2 cup water
- 2 tablespoons olive oil, plus extra for the griddle
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- Heat creamed corn in a medium saucepan over medium heat. Stir in 1/2 cup cornmeal. Whisk in the water, then oil, then egg. In a bowl, mix remaining 1/2 cup cornmeal with flour, salt, and baking powder. Stir wet ingredients into dry ingredients until just combined. Heat a griddle over medium heat; brush lightly with oil. Working in batches, drop batter in generous 1/4 cup portions onto a hot griddle. Cook, turning once, until golden brown on both sides, about five minutes. Makes 12 cakes.