Best 9 Favorite Pancakes Recipes

MARTHA'S FAVORITE POTATO PANCAKES

Steps:

• Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
• Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
• Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
• Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
• Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

TEST KITCHEN'S FAVORITE BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
• Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
• Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.

FAVORITE SWEET MILK PANCAKES

Steps:

• In a medium bowl, beat the egg well with a fork or whisk.
• Whisk in milk and oil
• Add sugar and salt; whisk until well combined.
• Sift flour and baking powder* together and add to milk mixture, stirring just untill smooth. (A few lumps are fine.).
• Heat a heavy griddle or flat skillet over medium heat. Coat lightly with oil. (Using a brush or a paper towel will avoid over-greasing.) Test the temperature with a few drops of water. They should dance around the pan. (You can also make a "test" 'cake, using a very small amount of batter, just to be sure.).
• Pour about 1/4 cup of batter onto hot griddle. (I use a 1/3-cup dry measuring cup. A little batter will always stay behind in the cup.).
• As soon as the pancake is puffed up and starting to show bubbles, turn and brown the other side, making sure that it's browned on the bottom. (It's okay to peek.).
• Serve immediately or keep warm, covered, in a very low oven until ready to serve.
• *Note: If batter has to stand a long time, add a little extra baking powder.

FAVORITE OATMEAL PANCAKES

Steps:

• In large bowl, combine flour, oats, baking powder and salt; mix well.
• In separate medium bowl, combine milk, egg and oil; blend well.
• Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
• Add one of the stir-in options, if desired; mix gently.
• Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375 degrees F). Lightly grease skillet.
• For each pancake, pour 1/4 cup batter into hot skillet.
• Turn when tops are covered with bubbles and edges look cooked. Turn only once.
• Serve & enjoy!

FAVORITE EVERYDAY PANCAKES

Steps:

• Sift together dry ingredients.
• Combine liquid ingredients in separate bowl; add to the dry ingredients, stirring only until they're just combined. (Batter will be slightly lumpy.).
• Surely you know what to do with the pancake batter from this point, right?

MY KIDS' FAVORITE BANANA PANCAKES

Steps:

• In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
• In a small bowl, mix the flour, sugar, baking soda, and salt together.
• Add the dry ingredients to the wet ingredients, stirring until just combined - don't worry if there are a few lumps. Stir in the bananas and pecans.
• Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
• Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.

FAMILY FAVORITE PANCAKES

Steps:

• 1. In a blender add all of the ingredients (except the syrup and non-stick spray) in order of appearance.
• 2. Blend for 8-10 seconds. If mixture is too thick, you can add a drop of non-fat or soy milk.
• 3. Preheat a non-stick frying pan or spray with a non-stick cooking spray. On Medium heat, pour 4 in. by 4 in. pancake.
• 4. Flip when you see air bubbles on the top. Cook on the second side uncovered until bottom is golden brown.
• 5. Serve and top with a sugar free syrup such as Cozy Cottage.

MOM'S FAVORITE PANCAKES

Steps:

• 1. In a large mixing bowl, sift together your dry ingredients.
• 2. Make a well in the center of your mixture, then add in your egg, butter, & milk. Mix until smooth.
• 3. Pour batter (about a 1/4 cup size per cake) over a preheated, greased pan or griddle (medium heat). If you find your pancakes to be a little thin, pour a spoon sized amount of batter in the center of your cake prior to flipping!
• 4. Once your edges are just golden - flip your pancake over. Cook on the remaining side until golden brown.

MY FAVORITE PANCAKES

Steps:

• 1. Sift together dry ingredients.
• 2. Combine egg,milk and salad oil, add to dry ingredients, stirring just till moistened.
• 3. Bake on hot griddle. Makes about 12 dollar-size, or eight 4-inch pancakes. *Note for thinner pancakes, add 2 tablespoons milk to batter*
• 4. For blueberry pancakes: when undersides of pancakes are nicely browned, sprinkle about 2 tablespoons drained blueberries on each cake. Turn, brown other side.
• 5. For buttermilk pancakes: Substitute buttermilk or sour milk for sweet milk, add 1/2 teaspoon soda and reduce baking powder to 2 teaspoons. Bake on hot griddle.