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We’ve waited all year for September 26, National Pancake Day—an excuse par excellence to gorge ourselves on the most delectable of breakfast foods. In honor of this terrific holiday, we’ve searched far and wide to bring you weirdest, coolest and tastiest pancake recipes we could find. So up and at ‘em—it’s time to make the glazed donut pancakes!

Glazed Donut Pancakes

Combining two of America’s favorite breakfast foods? Which genius came up with that idea? Get two-for-one with this glazed treat.

Ingredients
Yield: 10 pancakes

Pancakes

  • 2 1/2 cups all-purpose flour
  • 3 1/2 t. baking powder
  • 1/2 t. salt
  • 1 1/3 cups milk
  • 2 large eggs
  • 2 T. vegetable oil
  • 2 T. applesauce
  • 3 T. granulated sugar
  • 1/4 cup vegetable oil, for brushing griddle 

Doughnut Glaze Syrup

  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1/8 t. salt
  • 1/2 cup milk
  • 1/2 t. baking soda
  • 1/2 t. vanilla extract

Directions

  1. Preheat an non-stick electric griddle to 375 degrees.
  2. In a mixing bowl, whisk together flour, baking powder and salt.
  3. In a large mixing bowl, whisk together milk, eggs, 2 Tbsp vegetable oil, applesauce and granulated sugar until well blended.
  4. Add in dry ingredients and mix until combine.
  5. Pour half of the batter into a sandwich-size Ziploc bag and seal bag.
  6. Brush preheated griddle generously with vegetable oil.
  7. Cut about a 1 inch corner off the Ziploc bag, then carefully pipe doughnut shapes onto oiled griddle.
  8. Cook pancake until golden on bottom, then lift pancake with a spatula and brush griddle again with vegetable oil then carefully flip to opposite side. Cook opposite side until golden.
  9. Doughnut Glaze Syrup: Melt butter in a medium saucepan over medium heat. Once butter has melted, stir in powdered sugar, salt and milk. Whisk until sugar has dissolved completely then stir in baking soda and whisk for about 30 seconds until frothy. Remove from heat and stir in vanilla. Serve warm over Doughnut Pancakes. 

Sour Cream Cinnamon Roll Pancakes

Cinnamon is a lifestyle and these sweet delicacies will have you craving pancakes morning, noon and night. Crisped golden brown to perfection, prepare your palate for the perfect fall breakfast!

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Image: Shutterstock

Ingredients
Yield: 10 pancakes

Pancakes

  • 1 cup all-purpose flour
  • 3 T. sugar
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. kosher salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 4 T. melted butter
  • 1 egg, lightly beaten 

Cinnamon Sugar Filling

  • 4 t. melted butter
  • 1/4 cup dark brown sugar
  • 2 T. sugar
  • 1 t. cinnamon

Directions

  1. Melt 4 tablespoons of butter in the microwave and add to mixing bowl. Then add 1/4 cup of dark brown sugar, 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon and stir together. Fold a quart size plastic baggie over a small cup, that way you can easily pour the cinnamon sugar mixture into the baggie. Close the baggie well and set aside to cool.
  2. To make the pancake batter, add flour, sugar, baking soda, baking powder and salt to a large mixing bowl, and whisk to combine dry ingredients.
  3. Add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together.
  4. Add batter to the hot griddle.
  5. Let the pancakes set up on the griddle for about 2 minutes. Snip a corner of your cinnamon sugar baggie.
  6. Push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter.
  7. Use a spatula and turn the pancakes when the underside is cooked.
  8. Once the pancakes are cooked remove them with a spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up.

Double-Stuffed Oreo Pancakes

These crazy decadent treats will have you drooling over your plate. Get ready to be stuffed with sinfully delicious chocolate-y and creamy goodness! There’s no going wrong with Oreos!

Ingredients
Yield: 10 pancakes

Pancakes

  • 1 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1/2 cup crushed Oreos
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1/2 cup whole milk
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 3 1/2 T. vegetable oil
  • 1 t. vanilla extract

Oreo Cream

  • 1 1/2 cups cold heavy cream
  • 3 T. confectioners’ sugar
  • 1/2 t. vanilla extract
  • 1 cup crushed Oreos

Directions

  1. In a large bowl, combine flour, cocoa powder, both sugars, crushed Oreos, baking powder, baking soda, and salt. Whisk to combine.
  2. In a medium bowl, combine milk, buttermilk, eggs, vegetable oil, and vanilla extract. Whisk together well.
  3. Pour wet ingredients into dry and stir just until combined.
  4. Heat a griddle pan or large nonstick skillet over medium heat. Lightly butter or oil griddle before pouring pancake batter. Pour about 1/4 cup batter for each pancake. Cook until set on the bottom, flip and cook until set all the way through. If they start to get too brown, turn the heat down a touch.
  5. To make Oreo cream, place heavy cream in a mixing bowl. Using an electric mixer fitted with the whisk attachment, beat cream and gradually add in confectioners’ sugar. Add vanilla. Once cream gets nice and thick, remove bowl from mixer and stir in crushed Oreos.
  6. To serve, spread Oreo Cream between pancakes and on top.

Bacon Pancakes

Need I say anything more? These savory favorites from Martha Stewart combine two of the best breakfast foods into one tasty treat.

Ingredients
Yield: 10 pancakes

Pancakes

  • 1 cup all-purpose flour
  • 2 T. sugar
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. coarse salt
  • 1 1/4 cups buttermilk
  • 2 T. unsalted butter, melted
  • 1 large egg
  • 10 slices bacon

Directions

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together buttermilk, melted butter, and egg.
  3. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
  4. In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side.
  5. Flip and cook until golden and crisp on underside.
  6. Drain bacon on paper towels.
  7. Heat skillet over medium.
  8. Pour 1/4-cupfulls batter into skillet and top each with a bacon slice.
  9. Cook; with a spatula, carefully flip pancakes and cook until browned on underside.
  10. Transfer to a plate, bacon side up.

Tell us about some of your own quirky creations, or try these out and let us know how they turn out! Happy breakfast!

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