Best 7 Pancakes On The Go Recipes
Pancakes are a classic breakfast food that can be enjoyed by people of all ages. However, making pancakes from scratch can be a time-consuming process, especially if you are short on time in the morning. Fortunately, there are a number of recipes for pancakes on the go that can be made in just a few minutes. These recipes are perfect for busy professionals, students, and parents who want to enjoy a delicious breakfast without spending a lot of time in the kitchen. Whether you prefer your pancakes fluffy, thin, or somewhere in between, there is a recipe out there that is sure to satisfy your cravings.
Here are our top 7 tried and tested recipes!
ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, eggs, milk, maple syrup, butter, chocolate chips, raspberries, blueberry, banana
Provided by Camille Bergerson
Categories Bakery Goods
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF (190ºC).
- In a large bowl, combine flour, baking powder, and salt.
- Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
- Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
PANCAKES ON THE GO
Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats. -Karen Ann Bland Gove, Kansas
Provided by Taste of Home
Time 40m
Yield about 9 pancakes.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk and oil; gradually stir into dry ingredients and mix well. , Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
Nutrition Facts : Calories 269 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 450mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 3g fiber), Protein 8g protein.
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
PANCAKES ON THE GO
These pancakes are so flavorful and delicious, as well as healthy! They're called on the go because they don't even need syrup! Enjoy.
Provided by Brim05005
Categories Breakfast
Time 10m
Yield 9 Panckaes
Number Of Ingredients 9
Steps:
- Combine all the dry ingredients in a mixing bowl.
- In another bowl beat egg, buttermilk, and oil.
- Stir into dry ingredients and mix well.
- Pour batter by 1/3 cupfulls onto a lightly greased, hot griddle. Turn when bubbles form on the tops of the pancakes. Cook until other side is golden brown.
- Serve lightly buttered, or with syrup, or just plain!
PANCAKES ON THE GO
Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats. --Karen Ann Bland Gove, Kansas
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the first six ingredients. In another bowl, beat eggs, buttermilk and oil; stir into dry ingredients and mix well. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 53.4 g, Cholesterol 49.8 mg, Fat 10 g, Fiber 3.5 g, Protein 9.6 g, SaturatedFat 2.1 g, Sodium 510.8 mg, Sugar 22 g
PANCAKES ON THE GO
Is your family tired of the same old breakfast pancakes? If so, try this recipe! Brown sugar wakes up your taste buds while oats add stick-to-your-ribs texture to carry you through lunchtime. These pancakes are so nicely sweet they don't need syrup...and they're a fun way to get kids to eat oats. --Karen Ann Bland Gove, Kansas
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the first six ingredients. In another bowl, beat eggs, buttermilk and oil; stir into dry ingredients and mix well. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 53.4 g, Cholesterol 49.8 mg, Fat 10 g, Fiber 3.5 g, Protein 9.6 g, SaturatedFat 2.1 g, Sodium 510.8 mg, Sugar 22 g
PANCAKES ON-THE-GO
My family loved these! I don't know why I've only made them once! I cannot remember how many the recipe makes, so have guessed.
Provided by Petunia
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat the eggs, oil and milk together.
- Mix in all dry ingredients well.
- Pour by 1/3 cupfuls onto a lightly oiled, hot griddle.
- When tops look bubbly, flip and cook until done.
- These are to be eaten by hand.
Nutrition Facts : Calories 269.3, Fat 8.9, SaturatedFat 2.1, Cholesterol 42.8, Sodium 342.7, Carbohydrate 40.5, Fiber 3.2, Sugar 11.9, Protein 8
Tips:
- Use ripe bananas: Ripened bananas are sweeter and have a creamier texture, making them ideal for pancakes.
- Whisk dry ingredients together: This helps to ensure even distribution and prevents lumps in the batter.
- Mix wet and dry ingredients separately: This helps to prevent over-beating the batter, which can make the pancakes tough.
- Use a non-stick skillet or griddle: This will help to prevent the pancakes from sticking.
- Cook over medium heat: This will help to prevent the pancakes from burning.
- Flip the pancakes only once: Flipping the pancakes too often can make them tough.
- Serve immediately: Pancakes are best served warm with your favorite toppings.
Conclusion:
With these tips in mind, you'll be able to make delicious pancakes on the go that are perfect for a quick breakfast or snack. Just remember to use ripe bananas, whisk the dry ingredients together, mix the wet and dry ingredients separately, use a non-stick skillet or griddle, cook over medium heat, flip the pancakes only once, and serve immediately. With a little practice, you'll be able to make perfect pancakes every time!
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