Big fluffy pancakes always are a BIG hit in my household… especially when they are light and delicious.  The special ingredient for these pancakes is the delicious eggnog mixed inside.  Even for those who are not a fan of eggnog these pancakes are sure to change your mind.  It’s a great way to start your Christmas morning… because I made these the day before Christmas my family will be waking up to homemade cinnamon rolls Christmas morning… recipe to follow I promise!

Hope you enjoy! Happy Christmas Eve…

Eggnog Pancakes

Ingredients

2 tablespoons butter, unsalted

1 1/2 cups all-purpose flour

2 heaping teaspoons baking powder

1 teaspoon granulated sugar

1 teaspoon cinnamon

Pinch salt

1 1/3 cups Eggnog

2 eggs, large

Butter, for frying pancakes

Directions

Melt the butter and set aside to cool slightly.

In a large bowl, measure out the flour, baking powder, sugar and salt. Stir to combine.

In another cup, measure the Eggnog, beat in the eggs and then the slightly cooled butter.

Add the liquid ingredients into the dry ingredients, whisking as you do so.

Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I use a 1/4-cup measure if for each pancake. When you see bubbles forming on the surface, flip the pancakes over and cook for a couple of minutes.

Stack pancakes onto plate, pour maple syrup all over and enjoy!

Do you ever walk into the kitchen wanting to make breakfast for the family but see that the fridge and cupborads are bare.  I fell into that the other weekend.  I asked the kids that morning what they wanted for breakfast and first they both responded in unison “A Big breakfast Mommy!”  A big breakfast in my house means scrambled egs, pancakes, sausage or bacon.  I know your probably asking yourself what is this a buffet… lol.  Well they sometimes are able to get away with it especially on Sundays, because it usually is the one day out of the whole week I am home and able to make them their BIG breakfast.

So back to the story…

I walked into the kitchen and found that I only had three eggs and pretty much sausage was the only thing left in the fridge.  So I decided to make easy cinnamon pancakes with sausage and eggs…. and guess what the kiddies were happy!

This simple easy cinnamon pancake recipe allowed me to whip em up in minutes and with the way these kids were hollering for food that was the best kind!

Hope you decide to whip up some easy cinnamon pancakes this weekend!

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

Then whisk in the milk…

the eggs…

the butter…

… and lastly the vanilla.

Once that is all mixed together…

add the cinnamon.

Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

Enjoy!

Easy Cinnamon Pancakes

Ingredients

1 1/2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

1/2 stick butter, melted

2 large eggs

1 teaspoon of vanilla

1 teaspoon of cinnamon

Directions

In a large mixing bowl, whisk the flour, sugar, baking powder and salt. Then whisk in the milk, melted butter, eggs, and vanilla.  Lastly once that is all combined add the cinnamon.  Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

Enjoy!

My kids were out of school for spring break this past week and even though they went out of town with my husband to sunny Miami knew I wanted to make something special for their return home breakfast… that’s when I knew Chocolate Pancakes were it! These babies were gobbled up in seconds and enjoyed by all…

The good thing about these pancakes are that they are not entirely sweet by themselves… but when powdered sugars dusted on top and maple syrup is poured on top its sweetest pancake ever can be.

Hope you make them enjoy as much as mine did!

Gather your ingredients.

In a small bowl, combine milk, egg, vanilla and butter.

Whisk until blended.

In another bowl, combine flour, cocoa powder, sugar, baking soda and salt.

Mix well.

Add milk mixture; whisk just until dry ingredients are moistened.

Batter will be still lumpy… fold in chocolate chips.

Heat skillet over medium heat until hot.  You can always check to see if the skillet is ready by sprinkilng water and watching it evaporate… if it does then its ready.

For each pancake, pour a 1/4 cup batter onto skillet.  Cook 1-2 minutes or until batter is set around edges.   Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.  Repeat with remaining batter.

Sprinkle pancakes with powdered sugar; serve warm.

Chocolate Pancakes

(Adapted from Recipezaar)

Ingredients

1 cup milk
1 egg
2 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon vanilla extract
powdered sugar for dusting

In a small bowl, combine milk, egg and butter; whisk until blended.  In another bowl, combine flour, cocoa powder, sugar, baking soda and salt; mix well.

Add milk mixture; whisk just until dry ingredients are moistened.

Batter will be still lumpy… fold in chocolate chips.

Heat skillet over medium heat until hot.  You can always check to see if the skillet is ready by sprinkilng water and watching it evaporate… if it does then its ready.

For each pancake, pour a 1/4 cup batter onto skillet.  Cook 1-2 minutes or until batter is set around edges.   Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.  Repeat with remaining batter.

Sprinkle pancakes with powdered sugar; serve warm.

Enjoy!

Nothing beats starting the morning of with the tastiest, lightest, fluffiest piping hot buttermilk pancakes for breakfast.  These spongey babies are wonderfully think but yet still light with a hint of tanginess that is offset with its sweet flavor.  The best thing about these pancakes is that they are so easy to make at home and definitely taste better than anything you’ll find out of a box.  SO gather up all your ingredients and start whisking away…. you can even double, triple, quadruple the recipe… that simple!

Enjoy!

Gather your ingredients: Butter, Flour, Eggs, Sugar, Buttermilk, Baking Powder, Baking Soda, Salt, and Vegetable Oil.

Heat the oven to 200°F.  Melt the butter in a small butter in a small bowl in the microwave and set aside to cool.

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

In a medium bowl, combine the buttermilk and eggs.

Whisk the buttermilk and eggs.

Pour in the wet ingredients into the dry ingredients.

Whisk gently until the dry ingredients are almost incorporated.

Add the cooled melted butter into the combined batter.

Mix the butter into the batter mix just until the batter is evenly moistened.  There will still be lumps inside the batter.

Let the batter rest while you heat a large skillet or griddle.

Heat a griddle to 375°F or a large skillet over medium heat.  Lightly oil the skillet.

Working in batches, pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart 1 inch apart.

Allow the pancakes to cook undisturbed until bubbles rise to the the surface and brown around the edges.  This process should take about 2 minutes.

Once the pancake has browned flip, and repeat with other side.  Transfer the pancakes to a baking sheet and keep warm in the oven while you finish up with remainder batter.

Don’t they look lovely…

Now it’s time to add maple syrup…

more syrup…

a lil more…

watch how the syrup drips down the side…

Perfect.

Lastly add butter.

Buttermilk Pancakes

Ingredients

3 tablespoons unsalted butter, melted

2 cups all-purpose flour

1/4 cup granulated sugar

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups buttermilk

2 large eggs

Vegetable oil for the skillet

Pure maple syrup

Heat the oven to 200°F.  Melt the butter in a small butter in a small bowl in the microwave and set aside to cool.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.  In a medium bowl, whisk the buttermilk and eggs.

Pour in the wet ingredients into the dry ingredients.  Whisk gently until the dry ingredients are almost incorporated.

Add the cooled melted butter into the combined batter.  Mix the butter into the batter mix just until the batter is evenly moistened.

There will still be lumps inside the batter.  Let the batter rest while you heat a large skillet or griddle.

Heat a griddle to 375°F or a large skillet over medium heat.  Lightly oil the skillet.  Working in batches, pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart 1 inch apart.

Allow the pancakes to cook undisturbed until bubbles rise to the the surface and brown around the edges.  This process should take about 2 minutes.

Once the pancake has browned flip, and repeat with other side.  Transfer the pancakes to a baking sheet and keep warm in the oven while you finish up with remainder batter.

Serve with butter and maple syrup.

Enjoy!

Have you ever wanted a simple recipe that you can just put together and be done baking in less than 30 minutes.  These mini pancake muffins were inspired by none other Bakerella herself.  Instead of sitting over a frying pan waiting ti flip pancakes all you have to do is pour them in mini muffin tins… and voila Mini Maple CHocolate Chip Pancake Muffins.

You can dip them in maple syrup or just gobble them up alone…. either way there a tasty treat!

Enjoy!

Gather and sift your dry ingredients: flour, baking powder, baking soda, salt, and sugar.

Next, stir together buttermilk, melted butter, egg, and maple syrup.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips.  Make sure to reserve a few to sprinkle on the tops.

Bake for 8-9 minutes.

Let cool slightly then remove from pan.

Serve immediately with warmed butter, maple syrup or just alone.

Mini Maple Chocolate Chip Pancake Muffins

(adapted from Bakerella)

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.

Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter if you like or even just with maple syrup.