Tag Archives: pancakes

Banana Pancakes

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Banana Pancakes

I bought these bananas to let them rot. Well, not just these two—I bought sixteen bananas to let them rot. While that’s not something I do with most produce, it’s almost always the predetermined destiny of bananas, as as letting them get a little gross is the secret to every good banana thing there is: bread, milkshakes, sweet rolls, cookies, and the subject of today’s post, Banana Pancakes.

Banana Pancakes

These are a simple riff on my go-to Buttermilk Pancakes. They’re just as tall and fluffy, but have plenty of banana flavor and a good hit of cinnamon. These are the things of my Saturday morning dreams.

As with my other pancakes, the mixing here is easy—whisk together wet and dry ingredients—but their perfect height and texture hinges on a quick rest. Just five or ten minutes are all the time your batter needs to thicken up for perfect griddling. I like to heat my pan during this time so I’m ready to go the second that rest is up. No time to waste when there are Banana Pancakes to be had!

Banana Pancakes

Every pancake maker has their secrets. I’ve revealed all mine at this point, but they bear repeating. For golden tops, cook your pancakes somewhat-slowly over medium heat in almost no oil; just the barest swipe is all you need here. Let them cook until bubbles form on one side, then gently wedge a spatula underneath to flip and finish. Perfect results every time!

Banana Pancakes

I like to serve banana pancakes with more sliced banana, chopped pecans and maple syrup, but feel free to keep it classic with just butter and maple. Instead of varying toppings, you can experiment with the batter itself—add blueberries or chocolate chips for a fun twist! As far as I’m concerned though, Banana Pancakes are perfect just how they are.

Banana Pancakes
Banana Pancakes
Banana Pancakes
makes 18 pancakes

1 2/3 cups all-purpose flour
2 tablespoons light or dark brown sugar, packed
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 cup mashed banana (from about 3 very ripe medium bananas)
1 cup milk or buttermilk, room temperature
1/4 cup (1/2 stick) unsalted butter, melted
2 large eggs
2 teaspoons pure vanilla extract
canola or vegetable oil, for cooking

For serving:
pats of butter
sliced bananas
chopped nuts
maple syrup

Preheat oven to 200F. Line a rimmed sheet pan with parchment. Set aside.

In a large mixing bowl, whisk together flour, brown sugar, cinnamon, baking powder, baking soda and salt.

In a medium mixing bowl or large measuring cup, whisk together mashed banana, milk (or buttermilk), melted butter, eggs and vanilla. Add wet ingredients to dry and whisk until no streaks of flour remain—there will still be some lumps. Let batter rest 5-10 minutes.

Heat your pan or griddle over medium heat for a few minutes, until heated through. Brush with oil (or grease lightly), then wipe excess out with a folded paper towel or dish towel.

Stir rested batter one or two strokes. Pour 1/4 cup increments of batter on greased pan. Let cook 2-3 minutes, until bubbles are forming and they are turning golden. Flip with a spatula and cook for 2 minutes, or until the bottom is turning golden. Remove to prepared baking sheet and keep warm in the oven until serving.

Continue making pancakes with remaining batter, greasing the pan only as necessary.

Serve immediately with butter, sliced banana, chopped nuts and/or maple syrup, if desired.

Leftover pancakes may be stacked in threes, triple-wrapped in plastic wrap and frozen for a couple of months. Discard plastic and microwave 2.5 to 3 minutes before serving.

Banana Pancakes
Banana Pancakes
Banana Pancakes

Friday Favorites: Weekend Breakfast

I have always been a sucker for weekend breakfasts, and that goes double now that brunch in public is a high-risk activity. I wake up on Saturday mornings excited to ransack my pantry and fridge to see what I can slap together and enjoy in my pajamas in front of the TV. Whether I’m making eggs on toast with a big side salad, or something extra-carby like waffles or biscuits, this ritual is an act of self-care that sets the tone for my weekend. In COVID times, this is about as luxurious as things get around here.

Below are a dozen fourteen of my favorite weekend breakfast items from the archives. Please believe me when I tell you that this *is* the narrowed down version of the list. I just really like breakfast, y’all.

Friday Favorites: Weekend BreakfastPuff Pancake {Dutch Baby}

My mom made Puff Pancakes for my sister and me when we were growing up, and they are still my favorite weekend breakfast of all time. You wouldn’t know it by their golden bowl shape or custardy centers, but these oven pancakes are absurdly easy to make and require just five ingredients. The best part? You can easily customize them for one serving or up to four.

Friday Favorites: Weekend BreakfastButtermilk Pancakes

Oh man, I am so proud of these fluffy, buttery pancakes. I made many, many test batches as the beginning of quarantine to get them juuuust right. I am here to tell you that I succeeded.

Friday Favorites: Weekend BreakfastWhole Wheat Pancakes for One

Are you a single human like me? Or maybe someone who hates sharing? Well then, this recipe for exactly three pancakes is for you! I have a regular all-purpose flour version too, so take your pick.

Friday Favorites: Weekend BreakfastSour Cream Waffles

These are the best waffles I’ve ever had, period. They’re fluffy, crispy and oh-so easy (no whipped egg whites!). Make a double batch and keep some in your freezer. You won’t regret it.

Friday Favorites: Weekend BreakfastOatmeal Waffles {Vegan & Gluten-Free}

All that said, I posted these Oatmeal Waffles a few weeks ago and am crazy about them! From the blender batter to their crispy exteriors to the fact that they’re vegan and gluten-free, these are a win all around.

Friday Favorites: Weekend BreakfastOvernight Yeast-Raised Doughnuts

I won’t lie to you, yeast-raised doughnuts are a “project” breakfast, but they’re well worth the effort and forethought. Also, do you see that glossy chocolate dip? Because that should be all the convincing you need.

Friday Favorites: Weekend BreakfastPineapple Kolaches

Kolaches are a variety of Czech pastry that is very popular in my home state of Texas. I’ve got many varieties in my archives, but this jammy pineapple version is calling my name right now.

Friday Favorites: Weekend BreakfastCream Biscuit Pecan Sticky Buns

These are sticky buns made simpler. Where sweet rolls are traditionally made with yeast doughs, these buns rely on my trusty Cream Biscuit dough. Oh, and a lake of sticky pecan stuff.

Friday Favorites: Weekend BreakfastBrown Butter Nutella Swirl Muffins

I posted these muffins right before lockdown began, so they understandably got a little lost in the mix, but they are *really* good and you need to know about them. I mean, they’re made with brown butter and swirled with Nutella, so how could they be anything but wonderful?

Friday Favorites: Weekend BreakfastBaguette French Toast

I know this recipe has baguette in the title, but please know that you can make it with any good crusty bread you like. This is just a really solid basic French toast recipe–we all need one in our culinary arsenal.

Friday Favorites: Weekend BreakfastButtermilk Biscuits & Chocolate Gravy

My grandmother used to make biscuits & chocolate gravy for us on Sunday mornings. Her recipes died with her, but mine is pretty dang close to the real deal. Sweet, savory and deeply southern, this is one of my favorite things.

Friday Favorites: Weekend BreakfastBacon, Cheddar & Scallion Scones

These savory scones are great any time of day, but I’d be remiss if I didn’t suggest you use them to make an egg and tomato sandwich for breakfast tomorrow.

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend BreakfastHow to Make Eggs 5 Ways

And speaking of eggs, my first post of 2020 detailed how to make eggs five ways: scrambled, poached, fried, hard-boiled and soft-boiled. If you can master these, you can put an egg on toast or dang near anything else.

Friday Favorites: Weekend BreakfastMason Jar Cold Brew Coffee

For me, no breakfast (weekend, weekday, whatever) is complete without a small bucket of coffee. This small batch cold brew is a summer staple for me, and far more manageable than most of the methods out there. Just shake it together at night and swap the mason jar lid for cheesecloth in the morning. Perfect cold brew every time.

Have you made any of these or any of my other weekend breakfasts? Let me know in the comments or on social media!

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend Breakfast

Buttermilk Pancakes

Buttermilk PancakesI want you to know that these took me a while—like 24 test batches, and also years of making subpar pancakes and wondering if there was something wrong with me or if I should give in to a lifetime of Bisquick.

How difficult could pancakes from scratch possibly be? Well, not difficult at all, it turns out. I just had to stop nitpicking and get out of my own damn way. Very good, very easy Buttermilk Pancakes happen when I stop nitpicking and get out of my own damn way.Buttermilk Pancakes These Buttermilk Pancakes are on the thick and fluffy side of things—perfect for piling high with butter and maple syrup. They are so soft and tender that I can’t get enough, which is a very good thing considering that I have 24 batches-worth triple-wrapped in plastic and stacked into columns in my freezer. I’d invite you all over for pancakes and Sahadi coffee if inviting blog friends over to eat reheated leftovers weren’t extra weird. Also, the whole pandemic thing.Buttermilk PancakesAnyway…I didn’t reinvent the wheel here. Flour, sugar, baking powder & soda, salt, buttermilk, melted butter, eggs, and vanilla—those are the ingredients you’ll find in most buttermilk pancakes, including mine. You’ll notice that the volume of wet ingredients far surpasses the dry, so these are fluffy but not heavy or rubbery.Buttermilk PancakesI don’t have any magical tips for you except to rest the batter for a few minutes (it will change dramatically as the gluten develops), make sure your surface isn’t too hot, and don’t cook your batter in too much fat. That last bit of advice seems to be the secret to evenly-browned pancakes, at least when it comes to this recipe. I brush the pan with oil and then wipe out any excess with a paper towel before pouring batter.Buttermilk PancakesThese are buttermilk pancakes, so I tested them primarily with full- and low-fat buttermilk. If you don’t have buttermilk on hand, you can use a vinegar/lemon juice + milk substitute. Your pancakes will be a little thinner than mine, but they will still be delicious. I also had pancake success with a mixture of 1 cup sour cream and 1 cup milk. Yogurt and milk would probably work just fine, too. We’re making pancakes, not doing rocket science–work with what you have.

Oh, and don’t worry about whisking out every last lump in your batter. In fact, you absolutely shouldn’t do that. Normally we’d want those bits of unincorporated flour and leaveners gone, but here they keep the gluten from overdeveloping and the baking powder and soda from all reacting at once. All of that is a very long way of saying that a few lumps keep our pancakes tender and fluffy instead of tough and chewy.Buttermilk PancakesYou may think this batter is particularly thick, or at least I do (maybe from my lifetime of Bisquick?), but it’s still pourable. I find that rotating my wrist/the measuring cup 90 degrees while pouring batter onto the pan helps to develop a good round shape…not that I’ve ever discriminated against a pancake based on its shape. Pancake positivity all the way.Buttermilk PancakesAs for when to make and eat Buttermilk Pancakes, I know the weekend is traditional, but days are just days now, and there’s never really a bad time for pancakes, now is there? Maybe, just this once, be like me–Stop nitpicking and get out of your own damn way. Very good, very easy pancakes happen when you stop nitpicking and get out of your own damn way.Buttermilk Pancakes

Buttermilk Pancakes
makes about 18 pancakes

1 2/3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
2 cups buttermilk, room temperature*
1/4 cup (1/2 stick) unsalted butter, melted
2 large eggs, cold or room temperature (both work)
1 teaspoon pure vanilla extract
canola or vegetable oil, for cooking

For serving:
pats of butter
maple syrup

Preheat oven to 200F. Line a rimmed sheet pan with parchment. Set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium mixing bowl or large measuring cup, whisk together buttermilk, melted butter, eggs and vanilla. Add wet ingredients to dry and whisk until no streaks of flour remain—there will still be some lumps. Let batter rest 5-10 minutes.

Heat your griddle or pan (I used anodized non-stick and cast iron) over medium heat for a few minutes, until heated through. Brush with oil (or grease lightly), then wipe excess out with a folded paper towel or dish towel.

Stir rested batter one or two strokes. Pour 1/4 cup increments of batter on greased pan. Let cook 2-3 minutes, until bubbles are forming and they are turning golden. Flip with a spatula and cook for 2 minutes, or until the bottom is turning golden. Remove to prepared baking sheet and keep warm in the oven until serving.

Continue making pancakes with remaining batter, greasing the pan only as necessary.

Serve immediately with pats of butter and maple syrup.

Leftover pancakes may be stacked in threes, triple-wrapped in plastic wrap and frozen for a couple of months. Discard plastic and microwave 2.5 to 3 minutes before serving.

Note:

I take the chill off my buttermilk by microwaving it for 35-45 seconds and giving it a stir with a fork before using.Buttermilk Pancakes Buttermilk PancakesButtermilk Pancakes

Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Sometimes I fall in love with an ingredient or a recipe and I just can’t help but blog about it twice in rapid succession.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Exhibit A: that time I posted two layer cakes in a week.
Exhibit B: when I made cinnamon rolls and monkey bread in the same week with the same dough.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}This time (Exhibit C?), I’ve gone a little nuts about old-fashioned oats. I’ve waxed on and on (and on and on and on and on) about how much I love making and eating granola, but even I need a little variety in my repertoire. I mean, who eats their regular everyday breakfast on the weekend?!

Oatmeal Blender Pancakes {Vegan & Gluten-Free}I have lots of weekend breakfasts (or brunches or company breakfasts or holiday breakfasts or whatever you want to call them) in the archives. The one I make most often is a Puff Pancake, but I think that’s about to change because I can’t get enough of these Oatmeal Blender Pancakes.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}I’ve made these easy-peasy pancakes four times since I got back from Christmas vacation and I don’t see any end in sight. I mean, what’s not to love about a stack of pancakes that’s completely whole grain, comes together in the blender, uses ingredients you probably already have, is vegan and gluten-free, and is still soft and fluffy?!

Seriously, y’all. I’m in love.Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}
makes 12-14 small pancakes

5 teaspoons apple cider vinegar
~1 2/3 cups milk of choice (I used unsweetened vanilla almond milk)
2 1/4 cups old-fashioned oats (use certified gluten-free oats for gluten-free pancakes)
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
3 tablespoons pure maple syrup
3 tablespoons neutral-flavored oil (I like canola), plus more for cooking

For Serving:
pure maple syrup
butter or vegan margarine
fresh fruit

Place apple cider vinegar in a liquid measuring cup. Pour in milk of choice until it reaches the 1 2/3 cups mark. Let sit 5 minutes or until curdled.

Combine remaining ingredients in a high-powered blender. Add milk mixture. Blend until smooth, about 40-60 seconds. Scrape down the inside of the blender as necessary. Let mixture rest for 5 minutes; it will thicken slightly.

Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat. Add batter to the pan in 1/4 cup increments, leaving space between pancakes. Let cook until bubbles form on the surface, about 2 minutes. Flip pancakes and cook an additional 1-2 minutes. Remove to a plate. Repeat process with all remaining batter, adding oil to the pan as necessary.

Divide pancakes among serving plates. Top with butter, maple syrup, and/or fresh fruit. Serve immediately.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Friday Favorites: Holiday Breakfasts

How was your Thanksgiving? My family spent ours at my godparents’ ranch. The food and company were great and there were five dogs, so it was basically the best day ever.

Friday Favorites: Holiday BreakfastsBefore I start with the Christmas cookies, let’s talk about breakfast. It may be the most important meal of the day, but that doesn’t mean it has to be boring.

Today, I’m bringing you seven show-stopping recipes guaranteed to make your family and friends feel at home for the holidays.

Friday Favorites: Holiday BreakfastsMonkey Bread

Monkey Bread is basically cinnamon rolls, deconstructed. The sweet dough is cut into small pieces, dipped in butter, rolled in cinnamon-sugar, and baked in a tube pan. I like to finish it off with warm homemade caramel sauce.

Friday Favorites: Holiday BreakfastsScratch Biscuit Monkey Bread

Canned biscuits are a popular alternative to making Monkey Bread from scratch. If you’d like to cut down on time and skip the yeast without sacrificing flavor, this is the recipe for you. It’s made with a simple cream biscuit dough and can be ready in 90 minutes or less.

Friday Favorites: Holiday BreakfastsMarzipan Cinnamon Rolls

Cinnamon rolls are a popular Christmas morning breakfast for a reason. Swirls of buttery cinnamon-sugar goodness, fluffy rolls, and sweet glaze are hard to beat! But if you add in a can of marzipan, some almond extract, and some toasted slivered almonds, you might come close.

Friday Favorites: Holiday BreakfastsPuff Pancake {Dutch Baby}

Puff Pancakes were a common weekend breakfast in my house and remain a favorite to this day. The batter comes together in the food processor and is super easy to scale up and down to feed any number of guests! Everyone will love seeing you pull a big, puffy pancake out of the oven, and the crispy edges and custard-like center will have them coming back for seconds.

Friday Favorites: Holiday BreakfastsCaramel Apple Puff Pancake {Dutch Baby}

Puff Pancakes are a classic for a reason, but this time of year, I go for this Caramel Apple version. Sliced apples and pie spices are tossed together and baked into the pancake batter. When it comes out of the oven, it gets a drizzle of homemade caramel sauce–totally impossible to resist.

Friday Favorites: Holiday BreakfastsApple Cider Coffee Cake

Speaking of apples, I cannot say enough good things about this Apple Cider Coffee Cake. It’s super moist from an apple cider reduction, sour cream and tart apples, and it has two layers of that crunchy coffee cake crumb we all love!

Friday Favorites: Holiday BreakfastsOvernight Yeast-Raised Doughnuts

If there were ever a time to pull out all the stops and make homemade doughnuts, the holidays are it. This recipe is formulated so that you can make the dough one day and cut and fry doughnuts the next. Give them a dip in a simple chocolate glaze and shower them with sprinkles (or crushed candy canes!) before serving. These are the best doughnuts I have ever had, and I know you’ll love them too.Friday Favorites: Holiday Breakfasts

Did you make any of my recipes for Thanksgiving? Let me know in the comments or on social media using #e2bakes 💗