Tag: breakfast

FLUFFY PUMPKIN PANCAKES

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!

If you love pumpkin as I do, you will love these delicious pancakes! They are incredibly fluffy and so full of flavor! They come together in about 30 minutes for a breakfast that will win over your entire family.

This recipe has one unusual ingredient you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Have you ever made an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar and baking soda are often included in cake and cookie batters to give those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar. Just enough vinegar is used to create a reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

Like many baking recipes, you mix the wet ingredients together, then in a separate bowl, combine the dry ingredients together. Mixing the dry ingredients by themselves means you will evenly disperse the rising agents, spices, sugar, etc., throughout, which is essential for an “even” batter.

Why is this important? Over-mixing the batter will toughen and strengthen the gluten in the flour. Doing this to the gluten will yield tougher baked goods and not a light and fluffy end result like you want. Mixing the dry ingredients together first, then doing the same with the wet ingredients, means that you will have less mixing to do once you combine the two. The less you mix the flour, the less chance the gluten has to develop, meaning you end up with a fluffier and lighter end-product.

A perfect example is pancake batter. It is so very important that you don’t over-mix pancake batter. You want those light, fluffy pancakes, right? Then resist the urge to keep mixing until you have all the lumps out.  A few small lumps are ok. They will work themselves out while the batter rests, so don’t worry about them.

After mixing all the ingredients together, it’s important to let your pancake batter rest for 5 to 10 minutes. Resting allows the vinegar time to begin reacting with the baking soda. You should see bubbles start to form in your batter, which means it’s working. You can preheat your griddle while the batter is resting.

Cook your pancakes until they are golden brown. Flip and repeat on the other side. Serve while warm with butter, toasted pecans, and maple syrup.

The Perfect Griddle for the Perfect Pancakes: 

I’ve used this griddle for years. And having a good griddle makes it incredibly easy to get perfectly cooked, golden-brown pancakes every time.  I also love the fact that I can cook up to eight pancakes at a time!

Fluffy Pumpkin Pancakes

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!
5 from 4 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 cup canned pumpkin puree
  • 1 ½ cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Toppings (optional)

  • chopped toasted pecans

Instructions
 

  • In a medium bowl, add the pumpkin, milk, egg, vegetable oil, vinegar, and vanilla. Mix well to combine
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
  • Add the dry ingredients to the pumpkin mixture, stirring to combine. Let the batter rest for 5 to 10 minutes. You should start to see bubbles forming, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F.
    If you're using a stovetop, lightly butter the pan, start with your burner on medium, and adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the batter to cook for about 1 ½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.
  • Serve warm with butter and maple syrup. Add chopped toasted pecans to complete the dish.
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THE BEST FRENCH TOAST

This recipe calls for French bread dipped in a batter flavored with brown sugar and cinnamon. This makes for a thick, indulgent French toast that keeps you reaching for more! Perfect to kick-start your day!

French toast is such a classic morning breakfast treat. And there is good French toast, and there is great French toast. This is definitely great french toast! What makes it so great? I think it’s that I use thick real French bread. There is a lot of bread to soak up the yummy, flavorful egg batter, and you end up with a super soft, super moist, delectable French toast.

Do you have to use French bread?

Honestly, no! I’ve used this same recipe with a standard loaf of store-bought bread, and guess what? It’s still great! I’ve also used brioche, which is bread made with lots of eggs, milk, and butter, so it’s a very rich and hearty bread but makes great French toast.

The recipe amounts and instructions are for a loaf of French bread, so if you are using regular bread or even brioche, you might not need as much egg batter. You could always cut the recipe in half, and being so quick and easy, you could whip up a little more batter should you need more. If you are using regular bread or brioche, you do not need to soak the bread, just dip it in the batter bowl, flip it over a few times, and put it on the griddle.

I cut the bread into 1-inch thick slices and place the pieces of bread in a 9 x 13 pan or a large baking sheet with edges. If you use a 9 x 13 pan, you may need to soak the bread in batches. If that is the case, only pour half of the egg mixture into the pan at a time.

Whip up the egg mixture by adding all the ingredients to a medium-size bowl and mix with a whisk or hand-held mixer. Once the egg batter is mixed well (it should be foamy), pour it evenly over the bread.

Allow it to soak for a few minutes, then flip the bread over. I usually soak it for about 10 minutes. Your bread should be saturated with the egg batter, and the crust softened.

While the bread is soaking, preheat the griddle to 325°F. If you are using a pan on the stovetop, heat on medium with a bit of butter in the pan. The bread will be heavy, and I find sometimes it’s easier to transfer the bread from the baking dish to the griddle with a spatula (the same one I’ll be flipping the bread with). Cook the French bread for 1 1/2 to 2 minutes or until golden brown; flip, and cook on the other side until golden brown. Make sure you are cooking it long enough that the egg in the center of the bread is cooked.

Serve warm with butter, syrup, and fresh fruit. Enjoy!

This is my favorite breakfast griddle:

If you have extra egg batter, don’t toss it!

Occasionally I have extra egg batter leftover. Instead of wasting it, I scrabble it. When I am done making my french toast, I pour whatever batter is left onto my griddle and scramble the egg batter. It makes the softest, sweetest, most scrumptious scrambled eggs! Give it try!

The Best French Toast

This recipe calls for french bread dipped in a batter flavored with brown sugar and cinnamon. This makes for a thick, indulgent french toast that keeps you reaching for more! Perfect to kick-start your day!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast
Servings 6 people

Ingredients
 

  • 1 loaf of French bread
  • 6 eggs
  • 3/4 teaspoon salt
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla
  • 1 ½ cups milk

Instructions
 

  • Whisk all of your French toast ingredients together until completely blended and foamy.
  • Slice the French bread into 1-inch thick slices.
  • Lay bread in a shallow baking dish (9x13 pan or large baking sheet). Pour batter over bread. Let bread sit for about 10 minutes, flipping once or twice. The bread should be saturated, and the tough crust should begin to soften.
  • Preheat a griddle to 325°. (If you are using a pan and stovetop, see notes.)
  • When the bread is ready, carefully move to preheated griddle or pan. The bread will be heavy and will tear if you're not careful.
  • Cook for 1 ½ or 2 minutes (until golden brown), and flip. Cook on the other side for 1 ½ to 2 minutes or until golden. Be sure to cook it long enough that the egg in the middle of the bread is cooked. You can flip several times to give the egg in the middle of the bread more time to cook. Just be careful not to burn the bread. (If using thinner bread, the cooking time will be shorter).
  • Serve warm with butter, syrup, and fresh fruit (optional).

Notes

  1. The number of people this recipe will serve depends on the bread you use and how thick you cut your bread. If you are using regular sliced bread, the recipe will make A LOT more French toast. Adjust accordingly. If in doubt, make less egg batter. It is very easy to whip up a little more if you need. 
  2. If using regular bread, DO NOT soak. It will not hold up. Instead, simply dip the bread, flipping it a few times, and then place it on the griddle.
  3. If you are using French bread, you want the bread to be saturated.  
  4. Stove Top: Melt a little butter in your pan over medium heat. Add the bread, (don't overcrowd), cook until golden brown (1 1/2 - 2 minutes), flip, and cook the other side. 
  5. If you have extra egg batter, don't throw it out; scrabble it. When you are done making the french toast, pour whatever batter is left onto the griddle and scramble the egg batter. It makes the softest, sweetest, most scrumptious scrambled eggs! 
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FLUFFY BANANA PANCAKES

Start the day off right with fluffy, warm, scrumptious pancakes. These banana pancakes pair perfectly with a cup of piping hot coffee for a satisfying breakfast. Just remember to share!

My kids often ask for pancakes in the morning. Of course, if they ask before I’ve had at least one cup of coffee, they might get a frown and something along the lines of, “just pour yourself a bowl of cereal!” But, if I’m caffeinated up, I’ll gladly whip up one of my “go-to” pancake recipes! And this is one of them, especially if bananas are sitting on my counter, nearing their expiration date. That’s a “win-win”! Kids get fed, and I feel good about not throwing food out!

This recipe has one unusual ingredient that you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Did you ever make an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar is often included in cakes and cookie batters, and as it reacts with the baking soda, it gives those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar; only enough is used to create a reaction without leaving the sharp taste vinegar is known for.

Making Banana Pancakes:

  • Start by mashing the bananas with either a potato masher or a fork. Leave some small lumps for texture. Then add the milk, egg, vegetable oil, vinegar, and vanilla.
  • In a separate bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Then add the dry ingredients to the wet ingredients and stir just until combined.
  • Let the batter rest for 5 to 10 minutes. This gives the vinegar and baking soda time to react. You should see bubbles forming in the batter.
  • While the batter is resting, heat the griddle to 325°F.
  • Use a 1/3 cup measuring cup and scoop the batter onto the griddle. Allow the batter to cook for about 1½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.

Check out my other delicious pancake recipes:

The Perfect Griddle for the Perfect Pancakes: 

I’ve used this griddle for years. And it makes it incredibly easy to get perfectly cooked, golden-brown pancakes every time.  I also love that I can cook up to eight pancakes at a time!

Fluffy Banana Pancakes

Start the day off right with fluffy, warm, scrumptious pancakes. These banana pancakes pair perfectly with a cup of piping hot coffee for a satisfying breakfast. Just remember to share!
No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 cup mashed bananas
  • 1 ½ cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Toppings (optional)

  • chopped toasted pecans

Instructions
 

  • In a medium bowl, mash enough bananas to equal 1 cup.
  • Add to the mashed bananas; milk, egg, vegetable oil, vinegar, and vanilla. Mix well to combine
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  • Add the dry ingredients to the banana mixture, stirring to combine. Let the batter rest for 5 to 10 minutes. You should start to see bubbles forming as the vinegar reacts to the baking soda.
  • Meanwhile, preheat the griddle to 325° F.
    **If you're using a stovetop, lightly butter the pan, start with your burner on medium, and adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the batter to cook for about 1 ½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.
  • Serve warm with butter and maple syrup. Add chopped walnuts to complete the dish.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!