Looking for a new take on everyone’s favorite breakfast item? A cozy food anytime, pancakes are also budget-friendly.

We know lots of families who cook more than they need and freeze the leftovers for busy mornings or even a quick afternoon snack. Whether you’re looking for sweet or savory, we’ve got you covered for your next pancake adventure! Read on to discover some creative, fun, and delicious pancake recipes to try.

Whole Grain Strawberry Pancakes [1]

Ingredients:

• 1 1/2 cups whole wheat flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 container vanilla low-fat yogurt (6 oz)
• 3/4 cup water
• 3 tablespoons canola oil
• 1 3/4 cups sliced fresh strawberries
• 1 container strawberry low-fat yogurt (6 oz)

Instructions:

1. Wash hands and clean food preparation area.
2. Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
3. In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside.
4. In medium bowl, beat eggs, vanilla yogurt, water and oil with egg beater or wire whisk until well blended.
5. Pour egg mixture all at once into flour mixture; stir until moistened.
6. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other side 1 to 2 minutes or until golden brown.
7. Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.

Perfect Pumpkin Pancakes [2]

Ingredients:

• 2 cups flour (we like half all-purpose, half whole wheat)
• 6 teaspoons brown sugar
• 1 tablespoon baking powder
• 1 1/4 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 egg
• 1/2 cup pumpkin (canned)
• 1 3/4 cups milk, low-fat
• 2 tablespoons vegetable oil

Instructions:

1. Wash hands and clean food preparation area.
2. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.
3. In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well.
4. Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
5. Lightly coat a griddle or skillet with cooking spray and heat on medium.
6. Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter. Makes about 1 dozen 3 1/2 inch pancakes.

Sweet Potato Pancakes [3]

Ingredients:

• 1 cup complete pancake & waffle mix (or 1 8-ounce package)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 3 teaspoons brown sugar (1 Tablespoon, packed)
• 1/2 cup mashed sweet potatoes (or winter squash, or pumpkin (baked or canned))
• 3/4 cup water
• chopped nuts (1/4 cup, optional)

Instructions:

1. Wash hands and clean food preparation area.
2. Combine all ingredients and stir just until large lumps disappear. Over-stirring will cause tough pancakes.
3. Pour slightly less than 1/4 cup batter for each pancake onto skillet or electric griddle at 350°F-375°F.
4. When pancakes bubble around edges and towards center, sprinkle with chopped nuts (if you choose) and flip pancakes.
5. Pancake is done when bottoms are golden brown.
6. Serve with applesauce or syrup.

Applesauce Pancakes [4]

Ingredients:

• 1 cup applesauce
• 1/4 cup dry milk powder, non-fat instant
• 1 cup water
• 2 eggs
• 1 tablespoon canola oil
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder

Instructions:

1. Wash hands and clean food preparation area.
2. In a medium mixing bowl, combine applesauce, dry milk powder, water, eggs, and oil.
3. Add flour, sugar, cinnamon, and baking powder.
4. Stir until mixture has only small lumps.
5. Place large skillet on medium-high heat.
6. Spray skillet with non-stick cooking spray.
7. Pour 1/2 cup batter onto skillet.
8. Turn pancake when bubbles form on top of batter.
9. Cook the other side for about 1 minute or until golden brown.

Zucchini Pancakes [5]

Ingredients:

• 2 cups grated zucchini
• 1 tablespoon finely chopped onion
• 1 egg, beaten
• 1 1/2 tablespoons flour
• 1 tablespoon Parmesan cheese
• 1/4 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt and pepper (to taste, optional)
• 1 tablespoon olive oil (or cooking spray)

Instructions:

1. Wash hands and clean food preparation area.
2. Mix all ingredients except for oil. Blend well.
3. Form the mixture into patties 3-4 inches in diameter.
4. Heat the oil. Cook pancakes for 3-4 minutes per side. Remove and drain on paper towels.

Light as a Feather Whole Wheat Pancakes [6]

Ingredients:

• 1 1/3 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, large
• 1 tablespoon packed brown sugar
• 1 1/3 cups buttermilk, 1%
• 1 tablespoon oil

Instructions:

1. Wash hands and clean food preparation area.
2. Preheat griddle. In medium bowl, stir or sift dry ingredients together.
3. In a separate bowl, beat egg, brown sugar, buttermilk, and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.
4. Pour 1/4 cup batter for each pancake onto sprayed or seasoned hot griddle.
5. Flip the pancake when bubbles appear on surface; turn only once.

 

Get creative and make these recipes your own. You can add delicious mix-ins to any pancake batter! Some of our favorites are blueberries, sliced bananas, chopped nuts, dried coconut, raspberries, and sliced strawberries. Happy eating!

 

Written by Darci Bell, RDN, LD | Edited by Laurel Sanville, MS, RDN, LD

References:

[1] Whole Grain Strawberry Pancakes

[2] Perfect Pumpkin Pancakes

[3] Sweet Potato Pancakes

[4] Applesauce Pancakes

[5] Zucchini Pancakes

[6] Light as a Feather Whole Wheat Pancakes

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