pancakes

🌼 Celebrate Easter Sunday with a delightful brunch spread! 🌼 Whether you’re hosting a gathering or simply enjoying a cozy morning with family and friends, these easy and festive pancake recipes are sure to brighten your day. So gather ’round the table, savor these delightful treats, and make this Easter Sunday a memorable one! 🌸🐰🌷

1. Lemon Blueberry Pancakes:

Start your Easter morning with a burst of freshness by making these delightful lemon blueberry pancakes.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter
• Zest of 1 lemon
• 1 cup fresh blueberries
• Additional butter for cooking

Instructions:

1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, and melted butter. Add the lemon zest to this wet mixture.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until smooth.
4. Gently fold in the blueberries.
5. Heat a lightly buttered griddle or frying pan over medium-high heat.
6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
7. Cook until pancakes are golden brown on both sides. Serve hot with your favorite syrup.

2. Cinnamon Roll Pancakes:

If you’re a fan of cinnamon rolls, then you’ll love these cinnamon roll pancakes.

Ingredients:

For the Pancakes:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten

For the Cinnamon Filling:

• 3 Tablespoons unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1 Tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 Tablespoons unsalted butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Cinnamon Filling: In a medium bowl, mix melted butter, brown sugar, and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
2. Prepare the Pancake Batter: In another medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, oil, and egg just until the batter is moistened.
3. Cook the Pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use a 1/3 cup measure to add the batter to the pan. Use the bottom of the scoop to spread the batter into a circle.
4. Add the Cinnamon Filling: Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
5. Cook the Pancake Through: Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin spatula underneath the pancake and gently flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.
6. Prepare the Cream Cheese Glaze: While the pancakes are cooking, prepare the glaze. In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract.

3. Banana Nut Pancakes:

For a classic flavor with a twist, try these banana nut pancakes.

Ingredients:

1. 1 1/2 cups all-purpose flour
2. 3 1/2 teaspoons baking powder
3. 1 teaspoon salt
4. 1 tablespoon white sugar
5. 1 1/4 cups milk
6. 1 egg
7. 3 tablespoons butter, melted
8. 1 ripe banana, mashed
9. 1/2 cup chopped walnuts

Instructions:

1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
2. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
3. Fold in the mashed bananas and chopped walnuts.
4. Heat a lightly oiled griddle or frying pan over medium-high heat.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

4. Red Velvet Pancakes:

Give your Easter breakfast a touch of elegance with these red velvet pancakes.

Ingredients:

1. 2 cups all-purpose flour
2. 3 tablespoons cocoa powder
3. 2 teaspoons baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 2 cups buttermilk
7. 2 large eggs
8. 1/2 cup granulated sugar
9. 2 tablespoons unsalted butter, melted
10. 2 teaspoons vanilla extract
11. 1 1/2 tablespoons red food coloring
12. Cream cheese glaze (optional)

Instructions:

1. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, eggs, sugar, melted butter, vanilla extract, and red food coloring.
3. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
4. Preheat a griddle or non-stick pan over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side.
6. If desired, top with cream cheese glaze or your favorite syrup.

5. Coconut Pancakes:

If you’re longing for a tropical twist, these coconut pancakes will transport you to a sunny beach.

Ingredients:

1. 1 cup all-purpose flour
2. 1 tablespoon sugar
3. 2 teaspoons baking powder
4. 1/4 teaspoon salt
5. 1 egg, beaten
6. 1 cup coconut milk
7. 2 tablespoons vegetable oil
8. 1/2 cup shredded coconut

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the beaten egg, coconut milk, and vegetable oil.
3. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
4. Stir in the shredded coconut.
5. Preheat a griddle or non-stick pan over medium heat and lightly grease it.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side.

6. Carrot Cake Pancakes:

Since Easter is all about carrots, why not incorporate them into your pancakes?

Ingredients:

1. 1 1/2 cups all-purpose flour
2. 2 tablespoons brown sugar
3. 1 1/2 teaspoons baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 1/2 teaspoon ground cinnamon
7. 1/4 teaspoon ground nutmeg
8. 1/8 teaspoon ground cloves
9. 2 large eggs
10. 1 1/4 cups buttermilk
11. 3 tablespoons unsalted butter, melted
12. 1/2 teaspoon pure vanilla extract
13. 1 1/2 cups finely grated carrots
14. Cream cheese glaze (optional)

Instructions:

1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
4. Stir in the finely grated carrots.
5. Preheat a griddle or non-stick pan over medium heat and lightly grease it.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side.
7. If desired, top with cream cheese glaze or your favorite syrup.

7. Raspberry Swirl Pancakes:

Bring a burst of vibrant color to your Easter breakfast with these raspberry swirl pancakes.

Ingredients:

• 1 cup cake flour (all-purpose flour works too)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp sugar
• A pinch of salt
• 1 large egg
• 1 cup buttermilk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Butter (for cooking)

Instructions:

1. Make the Raspberry Compote:
   • Simmer fresh raspberries, sugar, and water until thickened.
   • Add a touch of balsamic vinegar for flavor.
2. Prepare the Pancake Batter:
   • Mix dry ingredients (flour, baking powder, baking soda, sugar, salt).
   • Combine wet ingredients (egg, buttermilk, melted butter, vanilla).
   • Fold in raspberries.
3. Cook the Pancakes:
   • Heat a non-stick pan, add butter.
   • Pour batter, swirl in raspberry compote.
   • Flip when bubbles form.

8. Lemon Ricotta Pancakes:

Try these Lemon Ricotta Pancakes, delightful blend of zesty lemon flavor and creamy ricotta cheese.

Ingredients:

• ¾ cup cold water or milk
• ½ tsp baking soda
• ½ cup ricotta cheese
• 1 large egg
• 1 tbsp grated lemon zest
• 1 tbsp vegetable oil
• 1 tbsp sugar
• ⅛ tsp vanilla extract
• 1 cup self-rising flour
• 2 tbsp melted butter
• 1 tbsp lemon juice
• Butter (for cooking)

Instructions:

1. Make the Pancake Batter:
   • Whisk cold water (or milk) with baking soda.
   • Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla. Mix until smooth.
   • Gradually add self-rising flour, melted butter, and lemon juice. Let the batter rest for 15 minutes.
2. Cook the Pancakes:
   • Heat a lightly oiled griddle or non-stick pan.
   • Drop spoonfuls of batter onto the hot surface. Cook until bubbles form on top.
   • Flip and cook the other side until golden brown.
3. Serve and Enjoy:
   • Stack pancakes, add butter, extra lemon zest, and maple syrup.
   • Try with whipped cream or powdered sugar.

9. Strawberry Shortcake Pancakes:

Enjoy a delightful breakfast treat with these strawberry shortcake pancakes.

Ingredients 

• Strawberry Syrup:
  • 2 cups strawberries (quartered)
  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon water (optional, for thickening)
• Buttermilk Pancakes:
  • 1 egg
  • 3 tablespoons melted butter
  • 1 ½ cups buttermilk
  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
• Butter and whipped cream (optional)

Instructions:

1. Make the Strawberry Syrup:
   • In a saucepan over medium heat, combine the quartered strawberries, water, and sugar.
   • Stir until combined and bring to a boil. Simmer for 10 minutes.
   • If the syrup is too thin, mix cornstarch and water, and add it to the strawberries. Cook until thickened (about 5 minutes). Set aside.
2. Prepare the Buttermilk Pancakes:
   • Mix wet ingredients in a medium bowl and dry ingredients in a large bowl.
   • Slowly add wet ingredients to dry and gently mix until just incorporated (do not overmix).
   • Heat butter on a skillet over medium heat. Add ½ cup of batter and cook until bubbles form on the surface. Flip and set aside.

10. Orange Chocolate Pancakes Cranberry Syrup:

Start your day off right with these Orange Chocolate Pancakes. They’re loaded with semi-sweet chocolate chips and taste just like a Mocha Valencia!

Cranberry Syrup

Ingredients:

• 2 ¼ cups fresh cranberries (or frozen cranberries)
• 1 cup granulated sugar
• 1 cup water

Instructions:

1. Combine Ingredients:
   • In a saucepan, simmer 1 cup of sugar and 1 cup of water.
   • Add cranberries and cook until they darken slightly.
2. Choose Consistency:
   • For thin syrup (for drinks or sauces), cook for 1-2 minutes.
   • For thicker syrup (for pancakes or waffles), let cranberries break down and cool before straining.

Pancakes:

• 1 egg
• 1 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 tablespoon brown sugar
• ¼ teaspoon sea salt
• 2 tablespoons melted butter or oil
• 1 tablespoon cocoa powder
• 1 teaspoon orange zest
• 1 cup orange juice
• ½ cup semi-sweet chocolate chips

Prepare the Buttermilk Pancakes:

• Mix wet ingredients in a medium-sized bowl and dry ingredients in a large bowl.
• Slowly add wet ingredients to dry and gently mix until just incorporated (do not overmix).
• Heat butter on a skillet over medium heat. Add ½ cup of batter and cook until bubbles form on the surface. Flip and set aside.

These 10 pancake recipes are sure to make your Easter breakfast memorable one. Whether you choose a classic flavor or opt for something more adventurous, these pancakes are bound to delight your family and friends. So, get your spatula ready and start flipping those pancakes!

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