7 Ultimate Pancake Recipes for Perfect Breakfast

Are you looking for a simple recipe for delicate and delicious pancakes? On the eve of Maslenitsa, we have selected only the best pancake recipes with milk, water, kefir, and even without eggs.

You can choose the recipe to make the perfect pancake dough. In the end, we will also share the secrets of perfect pancakes and leave a ready-made list of products for pancakes.

Thin pancakes with milk

Cooking time: 25 min

Calories per 100 g: 107 kcal

Ingredients:

1. 100 g wheat flour
2. 2 eggs
3. 300 ml milk
4. 1 tablespoon vegetable oil, plus extra for frying
5. salt

Preparation:

1. Combine 100 g wheat flour and a pinch of salt in a large bowl.
2. Make a depression in the center and break 2 eggs in the middle.
3. Pour in a thin stream about 50 ml of milk and 1 tablespoon of sunflower oil. Do not pour out all the milk at once. The gradual addition of milk will ensure a lump-free dough.
4. Using a whisk, begin to blend all the ingredients from the center, gradually stirring in the flour. Beat the dough until you get the consistency of a thick paste. Add a little more milk if the dough is too thick.
5. Pour in the remaining milk in a continuous stream while beating the dough. You should end up with a buttercream-like batter.
6. Preheat a skillet over medium heat. Then take a napkin and dip it in vegetable oil. Use an oilcloth to wipe the surface of the pan.
7. Pour some dough into the skillet while tilting the skillet to stir the mixture for a thin and even layer. Quickly pour excess batter into a mixing bowl, return skillet to heat.
8. Now you can start making pancakes. Scoop the dough with a spoon, pour into the pan, and then swirl the pan until the dough covers the entire surface in a thin layer. If the pan is well preheated, the pancake underneath will turn golden in about 30 seconds. Then flip over to the other side for about 10 seconds.
9. Transfer the pancake to a plate. Continue frying the pancakes until the dough is finished. You can freeze the pancakes for 1 month by wrapping them in plastic wrap or cooking them the day before.

Russian crepe

Cooking time: 45 min

Calories per 100 g: 151 kcal

Ingredients:

1. 1 cup (200 g) wheat flour
2. 1 teaspoon (3 g) baking powder
3. a pinch of salt
4. 1 tablespoon sugar
5. 1 large egg
6. 2 tablespoons ghee
7. 1 cup (200 ml) water

Preparation:

1. Melt the butter in a skillet or microwave and let cool while you cook the dough. You do not need to grease the pan with oil when cooking pancakes, if the dough burns. Then the pan is already too old or too low heat.
2. Combine flour, baking powder, salt, and sugar in a large bowl.
3. Beat the egg in a separate bowl. Then add 50 ml of room temperature water and ghee. Mix well.
4. Add the egg mixture to the flour and whisk until smooth. Then add the rest of the water and mix well again. The pancake dough should be soft and lump-free.
5. Let the dough stand for at least 30 minutes.
6. Preheat a clean skillet over high heat. Pour the dough into the pan with a spoon, and spread it in a thin layer over the surface. Wait until the top side grabs and small holes appear. Then flip and fry the pancake for about 15 minutes more. Transfer the finished pancake to a plate.
7. Fry the pancakes until the dough is finished. Optionally, you can add a small buttermilk to each pancake. It will give your pancakes a pleasant creamy taste in the water.

American pancakes

Cooking time: 55 min

Calories per 100 g: 356 kcal

Ingredients:

1. 200 g flour
2. 1 ½ tsp baking powder
3. 1 tbsp. l. cane sugar
4. 3 large eggs
5. 25 g ghee
6. 200 ml milk
7. Vegetable oil
8. Maple syrup for serving

Preparation:

1. Combine 200 g flour, 1 ½ teaspoons baking powder, 1 tablespoon cane sugar, and a pinch of salt in a large bowl.
2. Make a depression in the center with the back of a spoon, add 3 large eggs, 25 g melted butter, and 200 ml milk.
3. Whisk until smooth. Alternatively, use a mixer at a low speed.
4. Preheat a skillet and add a small piece of butter, heat to medium. When the butter starts to bubble, pour the dough into the middle of the skillet for a pancake about 8 cm in diameter.
5. Cook the pancakes for about 1-2 minutes until small bubbles appear on the pancake’s surface. Flip the pancake over and cook on the other side for another minute.
6. Arrange ready-made pancakes on plates. Pour maple syrup over the pancakes and garnish with fresh berries.

Vegetarian banana pancakes

Cooking time: 22 min

Calories per 100 g: 94 kcal

Ingredients:

1. 1 large ripe banana (about 150 g)
2. 2 tbsp. sugar
3. salt
4. 2 tbsp. vegetable oil
5. 120 g flour
6. ½ tsp baking powder
7. 150 ml oat, almond, or soy milk
8. Syrup, sliced ​​banana, and berries for serving

Preparation:

1. Use a blender to make the banana puree. Then transfer it to a large bowl.
2. Add sugar, salt, butter, flour, and baking powder to the banana puree. Then mix everything thoroughly.
3. Make a small indentation in the bowl and add milk gradually, stirring constantly. You should get a dough with the consistency of thick sour cream.
4. Preheat a skillet over medium heat. And lay 2 tablespoons of dough each, forming small American-style pancakes. You will be able to make about 4-5 pancakes at a time. Fry the pancakes for 2-3 minutes on each side until golden brown.
5. Divide the banana pancakes into bowls. Then pour over the syrup and garnish with fresh berries or banana wedges.

Souver pancakes

Cooking time: 20 min

Calories per 100 g: 420 kcal

Ingredients:

1. 200 g flour
2. 2 large eggs
3. 500 ml milk
4. Frying oil
5. 130 g ham, cut into small pieces
6. 150 g grated cheddar cheese

Preparation:

1. Combine flour, eggs, milk, and a pinch of salt in a large bowl. Beat everything with a whisk or mixer on low speed until smooth.
2. Preheat a 20 cm skillet over medium heat. Add some cooking oil for frying.
3. Pour some dough into the skillet and spread it in a thin layer over the entire surface. Cook the pancake for 30 seconds, then flip and place some cheese and ham in the center. Wait for the cheese to melt slightly. Then pepper, fold the pancake into an envelope, and transfer to a baking sheet covered with foil. Keep the baking sheet warm while you cook the rest of the pancakes.

Fluffy Japanese pancakes

Cooking time: 1 hour and 30 minutes

Calorie content per 100 g: 174 kcal

Ingredients:

1. 150 g rice flour
2. ½ tsp baking powder
3. 2 tbsp. cane sugar
4. 2 eggs
5. 1 tbsp. sunflower or grape oil
6. 180 ml milk
7. Vanillin
8. Maple syrup, ice cream, crispy bacon, and berries to serve

Preparation:

1. Sift flour into a large bowl. Add sugar and baking powder.
2. Make a depression in the center and add 2 yolks and 1 tbsp. Butter, using a whisk, mix everything until smooth.
3. Add milk gradually, continually stirring to avoid clumping. Add vanillin to taste. You can also use a mixer or blender to beat the dough well.
4. In a separate bowl, beat 2 egg whites with a pinch of salt into firm peaks. Gently transfer the egg whites into a bowl of dough and stir.
5. Place a skillet with high sides over low heat. Place the forming rings with a diameter of 4-5 cm in the pan after greasing the sides with oil. Fill ¾ of the circles with the batter, then cover the pan and cook the pancakes for about 10 minutes over low heat. By this time, the top of the pancake should have risen and be covered with small bubbles.
6. Turn the pancakes over gently. Cook for another 1-2 minutes. Remove the pancakes from the heat and place them in a warm place while cooking the rest of the pancakes.
7. You can garnish the pancakes with maple or chocolate syrup, add berries and fruits, or serve with ice cream.

Healthy matcha pancakes

Cooking time: 30 min

Calories per 100 g: 330 kcal

Ingredients:

1. 2 tsp powder matches
2. 60 g spinach
3. 100 ml milk
4. 200 g rice flour
5. 1 tsp baking powder
6. 2 tsp maple syrup
7. ½ tsp vanillin
8. 3 eggs
9. 25 g butter
10. Mint leaves, green apple or pear, Greek yogurt for serving

Preparation:

1. Mix the matcha powder, spinach, and milk in a blender until smooth.
2. Add flour, baking powder, eggs, butter, maple syrup, and vanilla to the mixture. Mix everything thoroughly until the consistency of a thick paste.
3. Melt some butter in a large nonstick skillet. Start frying pancakes with a diameter of 8 cm. Cook them for 2-3 minutes, then turn over and cook on the reverse side for another 1 minute. You can fry several pancakes at once, depending on the size of your pan.
4. Divide the pancakes into plates and garnish them with green fruits and mint leaves. Use natural yogurt as a topping.

How to bake the perfect pancakes?

We have shared with you the best pancake recipes. And now we want to reveal a few secrets of how to bake the perfect pancakes.

1. If possible, use a 50/50 mixture of water and milk for thin pancakes. Then you will get a lighter and more airy consistency. Soda water is ideal. It will add texture to the dough, and you will have the perfect fishnet pancakes.
2. Add ghee or oil to the batter, not to the pan. Then your pancakes will not be greasy and oily.
3. Buy a separate pancake pan if possible. The optimal diameter of such a frying pan is 24-25cm. It is better to choose models with a non-stick coating.
4. Make sure to start frying pancakes when the pan is boiling. You have a pan, cooking before you start frying. Otherwise, your pancakes will simply fall apart.
5. Use food at room temperature. Let the vegetable oil cool. At first glance, it may seem that this is not important. But in practice, different food temperatures hurt the texture of the pancake dough.
6. Place a paper towel on a plate and then place your pancakes on top of it. The paper towel will absorb excess oil. Remember to cover your pancakes with a paper towel at all times to keep them from drying out.

Follow the link to download a ready-made list of pancake products: https://link.costless.com.ua/K4aWXGEbxeb

Loading shopping list...

Download the Costless app to edit your grocery list based on what food you have in your fridge.