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Easy, peasy pancakes recipe

Easy, peasy pancakes recipe


  • Recipes
  • Dish type
  • Pancakes
  • American pancakes

I saw this recipe on a Jamie Oliver programme and found this a really easy way to make pancakes! I think the best part about the recipe is that you select a mug or cup of your choice and use this to measure the three ingredients!


Carmarthenshire, Wales, UK

39 people made this

IngredientsMakes: 6 Depending on size

  • 1 mug self-raising flour
  • 1 mug milk
  • 1 mug caster sugar
  • 1 pinch salt
  • 1 egg
  • oil or butter for frying

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Add the flour, milk, sugar and salt into a bowl.
  2. Add the egg and whisk until you have a smooth batter.
  3. Using a large frying pan, ladling small dollops of mixture and when the pancake start to bubble, flip over.

Serving suggestion

Nutella!

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Reviews & ratingsAverage global rating:(5)

Reviews in English (2)

What a ridiculous amount of sugar in this recipe. My 11 year old made these pancakes and then struggled with flipping the pancakes as they were just a sticky mess.-13 Nov 2015

A nice simple recipe but I cut the amount of sugar. They would be far too sweet otherwise.-02 Mar 2014


Sheet Pan Pancakes Recipe | Genius Breakfast Hack

Preheat oven to 425 degrees. Prep a 12x16 inch rimmed sheet pan with a sheet of parchment paper, and spray with non-stick oil.

To a mixing bowl, add pancake mix, milk, eggs, and vanilla extract. Whisk ingredients together until batter is smooth.

Pour batter onto a sheet pan and smooth out evenly until it covers the entire pan.

Top sheet pan with sliced banana and chocolate chips on one side, and berries on the other side. Bake for about 5-15 minutes or until cooked and slightly browned (cooking times will vary). Serve by cutting into squares.

Does your family love pancakes? 🥞

My kids love them for breakfast and even as a quick snack, too. I&rsquom always looking for small ways to make my life easier, and baking pancakes in a sheet pan is such a simple way to make a huge batch of pancakes all at once!

The result is a sheet pan of beautifully baked pancakes you can cut into squares and serve with your favorite syrup. I&rsquom calling that a major mom win! 🙌

No more standing in front of the stove flipping pancakes.

Whether you&rsquore having overnight guests or just prepping for a busy weekday, this recipe allows you to serve pancakes without hovering over the griddle. Just pop the pan into the oven and enjoy time with your family or get ready for the busy day ahead!

Even better, every pancake will be warm at the same time when they come out of the oven! You can even divide the add-ins for two different tastes per sheet pan. This is perfect if your kids prefer different pancake flavors!


Method

Combine pancake mixture

Place the flour and sugar in a large bowl and set aside.

In a separate bowl, mix together milk and 2 whole eggs, before pouring over flour mixture. Stir to combine.

Melt butter and vanilla

Then carefully fold through the 2 beaten egg whites until the mixture is combined and fluffy.

Cook the pancakes

Heat a small amount of butter or oil in a pan and cook pancakes slowly for 3-4 minutes on each side.


Easy Peasy Shaker Cup Pancakes Recipe

Using Tupperware's shaker cup, these easy-peasy pancakes are a snap. Jazz up with thinly sliced banana or apple, placed directly in the wet batter on the pan.

  • pancake
  • vanilla
  • easy
  • simple
  • neat
  • grill
  • nothing specific
  • pancake
  • vanilla
  • easy
  • simple
  • neat
  • grill
  • nothing specific

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 cup water
  • 1 egg
  • 2 tablespoons powdered milk (optional)
  • 1 tablespoon oil
  • 1 tablespoon raw sugar
  • 1 cup flour (any combination of white and whole wheat. Mine has 2 tablespoons of oatmeal thrown in)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon vanilla
  • 1 tablespoon oil for pan

Ingredients

  • 1 cup watershopping list
  • 1 eggshopping list
  • 2 tablespoons powdered milk (optional) shopping list
  • 1 tablespoon oilshopping list
  • 1 tablespoon raw sugarshopping list
  • 1 cup flour (any combination of white and whole wheat. Mine has 2 tablespoons of oatmeal thrown in) shopping list
  • 1/4 teaspoon saltshopping list
  • 2 teaspoons baking powdershopping list
  • 1/4 teaspoon vanillashopping list
  • 1 tablespoon oil for pan shopping list

How to make it

  • Measure one cup water into the Tupperware shaker cup. See Photo
  • Add egg, powdered milk, oil, and raw sugar. Slip on blades, seal lid, and shake vigorously. See Photo
  • Add the rest of the ingredients, slip on blades and seal lid, and shake vigorously.
  • Pour another tablespoon oil on a heated frying pan or grill, and pour a portion of the batter on the grill.
  • Wait until bubbles form and flip See Photo. Check when done, and transfer to a plate. See Photo
  • Note: Do not close lid to the shaker cup once all ingredients are mixed. The expanding baking powder will pop the lid.

Pancake Cereal is the Ultimate Recipe Hack Yet & It’s Incredibly Easy to Make!

Make pancake batter by either using your favorite recipe or boxed mix.

Pour pancake batter into a plastic bag and cut a tiny hole in one of the bottom corners.

Pipe small drops onto a heated griddle (325°) or a pan over medium heat, leaving space in between so the batter doesn't run together. Non-stick works best to prevent sticking, and you may also want to grease or butter the pan.

Flip pancakes with a spatula once air bubbles start to appear. Brown the other side (about 1-2 minutes) and transfer to a bowl.

Add toppings to your bowl of pancakes and enjoy!

Pancake cereal is a thing!

With many people working from home and various closures across the entire country, we&rsquore finding new ways to fend for ourselves in the kitchen&hellip and this new breakfast craze definitely caught our eye.

Mini pancake cereal is the new life hack that turns ordinary pancakes into teeny tiny pancakes that are spoonable (or forkable). Yum!

Turns out that getting more time in the kitchen is actually the best thing ever because people are hacking recipes left and right (like waffle maker grilled cheese, whipped coffee, and 3-ingredient whipped strawberry milk) &mdash it&rsquos no wonder they&rsquore all going viral and we&rsquore all getting hungry. 😍

Pancake cereal is no different, 🤤 and we all know that pancakes are always, YES!

Watch the video below to see Stetson in action making his own pancake cereal to enjoy!

No matter the time of day, season, or meal, pancakes always hit the spot and the process to have delicious mini pancake cereal is actually quite simple. You&rsquoll just need some of your favorite pancake mix (or make your own), one Ziploc bag, maple syrup, your favorite pancake toppings, and a bowl to put it all in.

Speaking of toppings, here are some ideas for your pancake cereal:

    • Fresh berries (strawberries, blueberries, etc.)
    • Honey or Agave (instead of syrup)
    • Nutella
    • Chocolate chips
    • M&Ms
    • Bananas
    • Nuts
    • Chopped bacon (because why not?)

    Hip Tip: Psst&hellip are you Keto?! We have the best keto pancake recipe over on our sister site, Hip2Keto, so you can hop on the pancake cereal train, too. 😉

    After you&rsquove whipped up your pancake batter, you&rsquoll pour it all into your bag. Then you&rsquoll cut a small hole in one of the bottom corners so it&rsquos easy to pipe the mini pancakes onto your pan. Better yet, if you have a large pancake griddle, you could most likely get all of your mini pancakes done in one fell swoop. 🙌

    Just like traditional pancakes, you&rsquoll flip them over once they start to bubble. Remember that since these are teeny tiny pancakes, cooking them won&rsquot take long at all so don&rsquot go changing the laundry while these babies are cooking.

    Did you also know that you can make pancakes in a sheet pan? They&rsquore a team favorite around here and they&rsquore one of the easiest hacks ever!

    Now your mini pancakes are ready to enjoy!

    To butter them up, you could toss them around for a few seconds in a pan with butter or just enjoy them plain! Then pour them in your cereal bowl and add your favorite toppings &ndash the more the merrier. Although we&rsquod recommend holding the milk for this cereal, anything is game during quarantine, so have at it, friends. 😉


    15 Best Quick and Easy Breakfast Recipes

    Breakfast is the most important meal of the day so why skip it? With the help of these super-easy no-fuss recipes, you’ll have freezer-friendly recipes on stand-by for you in those busy mornings. Plus, there’s a few healthy smoothies here that you can literally whip up in just 5 minutes!

    1. Freezer Breakfast Sandwiches – Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go. Ready in just 2 minutes. [GET THE RECIPE.]

    2. Baked Blueberry Lemon French Toast – Amazingly sweet and scrumptious make-ahead french toast using a secret ingredient – sweet and fluffy Hawaiian bread. [GET THE RECIPE.]

    3. Berry Green Smoothie – Make-ahead freezer friendly smoothies that are healthy, nutritious and so refreshing for your mornings. [GET THE RECIPE.]

    4. Coffee Cake Muffins – The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping. [GET THE RECIPE.]

    5. Brie and Blueberry Waffle Grilled Cheese – Two crisp buttermilk waffles sandwiching a blueberry compote with melted brie – the perfect grilled cheese for breakfast. [GET THE RECIPE.]

    6. Corn Flakes French Toast Sticks – These make for the perfect, quick and easy breakfast for everyone in the family. [GET THE RECIPE.]

    7. Raspberry Sunrise Smoothie – 4-ingredient raspberry mango smoothie. So easy and amazingly refreshing. [GET THE RECIPE.]

    8. Baked Pumpkin Cream Cheese French Toast – Easy peasy with the most amazing cream cheese filling. Prep the night before and bake right before serving. [GET THE RECIPE.]

    9. Blueberry Vanilla Muffins – These light and airy muffins are loaded with juicy blueberries and extra vanilla goodness. [GET THE RECIPE.]

    10. Breakfast Taquitos – You’ll have these freezer-friendly breakfast taquitos ready in just 2 minutes. Done and done. [GET THE RECIPE.]

    11. Blueberry French Toast Roll Ups – A fun twist on French toast stuffed with cream cheese and blueberries, tossed in cinnamon sugar. [GET THE RECIPE.]

    12. Coffee Cake with Crumble Topping and Brown Sugar Glaze – A coffee cake with a mile-high crumb topping that everyone will love. [GET THE RECIPE.]

    13. Blueberry Breakfast Quinoa – Start your day off right with this protein-packed breakfast bowl. [GET THE RECIPE.]

    14. Easiest Overnight French Toast Bake – You can easily prep this the night before in only 10 min. Then just pop it in the oven right before serving. So easy. [GET THE RECIPE.]

    15. Cheesy Breakfast Casserole – The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness. [GET THE RECIPE.]


    Many Paleo pancake recipes use gluten-free flours, but in this very tasty variation we’re not going to include any flour at all. We’ll be relying on the emulsifying properties of the eggs combined with the rich, gloopy thickness of the nut butter to bind everything together, and I think you’ll be pleasantly surprised by how well these pancakes hold up.


    Curry Roasted Carrot Pancakes (Two ingredients)

    Hello all of you mamas and papas out there with a new eater (or two) in the house! I created these curried roasted carrot pancakes with you all in mind. They’re only two(ish) ingredients. If you don’t count the curry powder and butter you only need carrots and eggs. Easy, peasy! And if you don’t already own an immersion blender, I highly recommend getting one to help make mealtime easier when you’re preparing food for you babes. They are such a small investment for all that they accomplish and they don’t take up any room in your kitchen. I swear, if there is only one thing to purchase when you have a baby on the way it’s an immersion blender. Whatever you’re making the family for dinner set a portion aside for the babe, blend it, and add an egg or two and make a pancake out of it. Seriously, that’s it! I’ve made pancakes out of the most random things. Leftover meatballs and tomato sauce, split pea soup, roasted broccoli, and salmon. They taste great and are a wonderful way to pack a lot of nutrition into an easy to chew and swallow pancake.

    Anyhow, back to this recipe. These are a lovely way to introduce some spice into your little ones diet along with carrots which are roasted to bring out their natural sweetness to help balance out a little of the heat. We have been making these a lot lately because the carrots at the farm are cranking and Pepper is too young to eat raw carrots so this is a great way to introduce this nutritious root veggie into her diet. And please don’t be scared of the curry powder. These are not overly spiced and the carrots themselves end up becoming really sweet once roasted. I’ve been giving Pepper spicy food since the beginning and she doesn’t bat an eye, but if your little one isn’t a fan of spice just dial back the curry. And of course, just like all these recipes, have fun with the spices. These would be equally as good with cinnamon and nutmeg for a sweet warming treat in the morning. I eat these right along with Pepper and love them.

    I hope you and your little ones love these as much as we do.

    Happy baby food making everyone!

    Curry Carrot Pancakes

    Prep Time: 10 minutes Cook Time: 40 minutes Serves: 12 pancakes

    • 1 medium bundle of carrots --washed, scrubbed and cut into 1 inch pieces (about 8 carrots)
    • 2 Tablespoons melted butter, ghee or coconut oil
    • 2 teaspoons curry powder
    • pinch of salt and pepper
    • 2 eggs
    1. Preheat the oven to 350F.
    2. Place carrots on a baking sheet and drizzle with the melted butter. Toss with the curry, salt and pepper. Roast in the oven for about 35 minutes or until the carrots are tender. Remove from the heat.
    3. With an immersion blender or food processor puree the carrots. Taste for seasonings and adjust as needed (I usually add a touch more curry here)
    4. Measure out 1 cup of carrot puree and add that to a bowl. Whisk together the eggs and add it to the pureed carrots.
    5. Heat a cast iron skillet over medium-high heat. Add some butter to the pan and once melted spoon about 2 tablespoons worth of batter into the pan. Cook for about 2 minutes per side.
    6. Serve with yogurt and chives.

    *Use this recipe as a guide and adjust measurements and ingredients as necessary.


    4 Easy Pancake Recipes Without Milk That are Terribly Delicious

    What do you do when you have run out of milk OR someone in the family is allergic to milk OR does not like anything made with milk OR is lactose-intolerant, and you still wish to make pancakes? Well, milk is not the only liquid ingredient that can be used for pancakes. Let your creativity spill over so that you tweak your recipe with some available substitutes.

    What do you do when you have run out of milk OR someone in the family is allergic to milk OR does not like anything made with milk OR is lactose-intolerant, and you still wish to make pancakes? Well, milk is not the only liquid ingredient that can be used for pancakes. Let your creativity spill over so that you tweak your recipe with some available substitutes.

    For anytime quick meal, Pancakes are a good deal
    Easy to make and delicious to eat, Pancakes can be savory and sweet
    When milk cannot be used, substitutes can be fused
    Pancakes can still be better made, when the recipe gets your creative aid!

    Pancakes originated in England in 1430. Gradually the recipe spread across the world to Asia, Africa, Australia, and the US and wherever it went, it became the favored dish of many. People of course added some of their own special ingredients and modified pancakes to make it even better. Today they are called by different names, such as ‘Dosa/Appam/Uttapam/Neer Dosa’ in India, ‘Apom Balik’ in Malaysia and in Singapore, ‘Chataamari’ in Nepal, ‘Jeon/Pajeon’ in Korea, Hotcakes/Griddle Cakes/Flapjacks in USA and Canada, and so on.

    But whatever the case is, when we first hear the term pancake, the picture that comes to our mind is that of a stack of flat, round, thin cakes on a plate, with maple syrup (lots of it), chocolate syrup, or honey, ready to be eaten. The three main ingredients for pancakes are flour, eggs, and milk. But, milk or no milk, pancakes can be tried and tested with a variety of milk substitutes that work!

    Constraints with the use of certain ingredients can sometimes facilitate the chance to use better substitutes for your recipe. Here are some interesting recipes, minus the milk.

    Time Required: 20 minutes, Servings: 2, Calories: Approximately 517

    • All-purpose flour, sifted – 1 cup
    • Beer – 1 cup
    • White sugar – ¼ cup
    • Butter, melted – 2 tbsp.
    • Vegetable oil/cooking spray – 2 tsp.
    • Baking powder – ¾ tsp.
    • Salt – ½ tsp.
    • Egg, beaten – 1

    Method:
    – Stir the flour, sugar, baking powder, and salt together in a large bowl.
    – Add beer, egg, and melted butter to this mixture and beat it well together.
    – In the meanwhile, heat a skillet or griddle and coat its center with the vegetable oil or cooking spray.
    – Pour about ¼ cup batter for each pancake on the hot surface.
    – When bubbles start appearing on the top surface, flip it upside down and cook until the other side turns golden-brown. Pancakes are ready to be served.

    How does beer work in pancakes?
    Beer adds a malty flavor, carbonation in the beer adds air to the batter making it lighter and fluffy, and if it is a live beer you are using, the yeast will add more flavor. Use mild Porter or Stout for good results.

    Time Required: 25 minutes, Servings: 8-10, Calories: Approximately 182.3

    • Water, warm – 2 cups
    • Flour – 1¾ cups
    • Sugar – ½ cup
    • Powdered coffee creamer – ½ cup
    • Baking soda – 1 tbsp.
    • White vinegar – 1 tbsp.
    • Vegetable oil/cooking spray – 2 tsp.
    • Baking powder – 1 tsp.
    • Vanilla essence – 1 tsp.
    • Salt – ¼ tsp.
    • Cinnamon – 2 dashes
    • Nutmeg – 1 dash

    Method:
    – Mix flour, sugar, powdered coffee creamer, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
    – Now add warm water to this mixture and stir well.
    – Add white vinegar and vanilla essence to this.
    – In the meanwhile, heat the skillet on medium heat and coat it with vegetable oil or cooking spray.
    – Pour some batter on the heated surface to make a 5-inch pancake.
    – When the edges start turning brown and bubbles start appearing at the center of the top surface, flip it to the other side, and cook until it turns golden-brown.
    – Serve with toppings of your choice.

    How does warm water work for pancakes?
    The warm water will help the vinegar and soda to add air bubbles to the batter and make it lighter and fluffier. However, do not use boiling water. It should be a little above lukewarm.

    Time required: 20 minutes, Servings: 6, Calories: Approximately 155.2

    • White flour – 1 cup
    • Water – ¾ cup
    • White sugar – 3 tbsp.
    • Margarine, melted – 2½ tbsp.
    • Baking powder – 2¼ tsp.
    • Vegetable oil/cooking spray – 2 tsp.
    • Salt – ¼ tsp.
    • Egg, beaten – 1

    Method:
    – Stir together the flour, sugar, salt, and baking powder in a mixing bowl.
    – Pour the melted margarine in a bowl, add water and egg to it, and mix well.
    – Now stir it in to the dry ingredients until they are moistened.
    – In the meanwhile, heat the skillet or griddle and coat it with vegetable oil or cooking spray.
    – Pour this batter onto the heated surface to make about 5-inch rounds and cook on medium-high heat.
    – When the sides turn brown and bubbles appear at the center, flip it and cook until the other side turns golden-brown.
    – Serve the pancakes with the toppings of your choice.

    How does margarine work for pancakes?
    The more you mix or knead the batter, the gluten makes it tighter, making it harder to spread over the pan or griddle. Margarine is a fat, like butter, that covers the flour in the batter and prevents it from absorbing any other liquid among the ingredients, that would otherwise result in the formation of gluten. Margarine also has a shortening effect that makes the pancakes crunchy and soft rather than chewy.

    Time required: 25 minutes, Servings: 8, Calories: Approximately 132

    • Chocolate chips – 14 cups
    • All-purpose flour – 1 cup
    • Chocolate milk – 1 cup
    • Vegetable oil – 2 tbsp.
    • Sugar – 1 tbsp.
    • Vanilla extract – 12 tsp.
    • Baking powder – 2 tsp.
    • Egg – 1

    Method:
    – Stir in flour, sugar, salt, and baking powder in a mixing bowl.
    – Beat the egg in another bowl and add the chocolate milk, vanilla extract, oil, and chocolate chips in it.
    – Now mix this with the dry ingredients that were initially stirred in the mixing bowl.
    – In the meanwhile, heat the griddle or skillet on medium heat and grease it well.
    – Pour ¼ cup full of batter on the heated surface into rounds of about 5 inches and cook on medium heat.
    – When the edges start turning brown and bubbles start appearing on the top surface, flip the side and cook until golden-brown.
    – Serve the pancakes with toppings of your choice.

    How do chocolate chips work for pancakes?
    Chocolate chips add an interesting mix of sweetness with its lumpy goodness with every bite in the pancakes. The amount of chocolate chips that you use will add flavor and sweetness along with the chocolate milk. Reduce the amount of sugar to be used and your satiation levels with each bite will be raised.

    Milk is protein-rich and works as a structural enhancer. However, you can adapt your recipe with liquid or semi-liquid substitutes, like a fruit sauce or purée to enhance the flavor and nutrients of your recipe. Some other substitutes that you can use are: Eggs, Oat milk, Rice milk, Soy milk, and Water.


    It's worth remembering that making your pancakes &ndash of any kind &ndash from scratch will help you avoid the store-bought ones rammed full of sugar and added nasties. And let's be honest, they're not exactly tricky to make. Flour, baking powder, salt, sugar, butter, milk and eggs usually make up the core ingredients. Throw a scoop of protein powder into the mix and you'll be serving them up in no time. If you prefer a more Joe Wicks' approach, grab a banana, two eggs and some whey or vegan protein powder and you're GTG. It literally could not be more simple.

    Looking for stacks of inspiration? We've whipped up the web for 25 sweet protein pancake recipe ideas just for you: including Madeleine Shaw's cinnamon and maple varieties and The Food Medic's blueberry and banana creation. Because there's more to great toppings than a tub of Nutella. From fresh fruit to peanut butter and honey (drool), give yourself some options. Perhaps your first stack has a different topping combo to your second &ndash you're in charge!

    So, if you want to supercharge your protein pancakes, read on. We've got you covered this pancake day!


    Watch the video: BASIC PANCAKE RECIPE by Bluebell Recipes