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Whole Wheat Vanilla Yogurt Pancakes

Whole Wheat Vanilla Yogurt Pancakes

Posted on Saturday, January 11, 2014 in Veggie Dishes Everyone Loves

Our picky toddler is back to loving pancakes (and, more accurately, the maple syrup that goes along with them) – and so I am back to making them. Far be it from me to stick with basic pancakes – not that there’s not plenty to love about those. I just like to fiddle.

And so fiddling brings us to today’s recipe, Whole Wheat Vanilla Yogurt Pancakes. Let me first say: I LOVE THESE VANILLA PANCAKES! I know that’s not terribly profound or descriptive, but darn it, I do.

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Chocolate Chip Pancakes

Chocolate Chip Pancakes

Posted on Friday, June 14, 2013 in Veggie Dishes Everyone Loves

Even though our daughter is still pretty young, she’s started helping in the kitchen. Sure, “help” involves my holding her up to the counter while she flips ingredients out of bowls and “blesses” flour and sugar and baking powder with a poke of the finger before I pour them in. And then when I have to put her down, “help” involves clinging to my legs until I give her a set of measuring spoons or a whisk and a plastic bowl to keep her occupied while I quickly finish (and, yeah, clean).

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Fluffy Banana Pancakes

Fluffy Banana Pancakes

Posted on Monday, April 22, 2013 in Popular, Veggie Dishes Everyone Loves

I love pancakes. A little too much, probably. They’re easy, my toddler will eat them, they lend themselves to all kinds of delicious fruity mix-ins, and, when you’re really going for it, you can soak them with rich butter and sinfully-sweet pure maple syrup.

Oh, but hey! These have bananas. So these fluffy banana pancakes are totally healthy.

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Homemade Whole-Wheat Pancake Mix

Homemade Whole-Wheat Pancake Mix

Posted on Monday, January 21, 2013 in Veggie Dishes Everyone Loves

For the past several months, I’ve had a dear friend greet me in the kitchen nearly every morning. And around here, mornings come early. Like, 4 a.m. early with our morning-person toddler. But I digress.

Is the dear friend coffee, you ask? Well, yes, I also have a dear friend in coffee, and copious amounts of it. But there’s also another best friend in the picture: this pancake mix. Super easy homemade pancake mix.

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Leftover Cranberry Sauce Pancakes with Pecans

Leftover Cranberry Sauce Pancakes with Pecans

Posted on Friday, November 23, 2012 in Veggie Dishes Everyone Loves

Ahhhhhh. It’s the morning after. The kitchen is clean, the stampede of family and friends have departed, and leftovers from the big feast are all boxed up and in the fridge.

I know it’s a little early to start brainstorming ideas for how to make use of all those leftovers, so I’ll make this one easy for you: dig out that container of cranberry sauce and make these leftover cranberry sauce pancakes for your day-after breakfast.

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Whole Wheat Buttermilk Silver Dollar Pancakes

Whole Wheat Buttermilk Silver Dollar Pancakes

Posted on Friday, October 12, 2012 in Veggie Dishes Everyone Loves

Now that our baby has been eating solids for a couple of months, we’re able to more confidently give her a hunk of bagel, a big broccoli floret, or a section of pancake to munch on all on by herself. So when my guy suggested whipping up a couple of pint-sized pancakes especially for her at breakfast time, it immediately took me back to my own childhood. As a kid, I thought silver dollar pancakes - little 2-inch pancakes named such because their diminutive size resembles that of a silver dollar – were the most awesomely freakin’ cool breakfast pretty much ever.

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Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts

Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts

Posted on Saturday, November 20, 2010 in Breakfast, Food, Vegetarian, Veggie Dishes Everyone Loves

Pumpkin frickin’ pancakes. I’ve been trying to perfect the recipe for years.

Last year, I probably made ‘em a dozen times – they were decent, even good, but none were the perfect pumpkin pancake.

This year, I thought I’d be starting the process all over again, when lo and behold – the very first version I concocted were fabulous! So either I completely lucked out, or my standards have lowered greatly.

Either way, I think you’ll love these delicious-spiced pumpkin pancakes that taste just like Fall is supposed to – with just plain old maple syrup, or made truly decadent with Buttermilk Caramel Syrup and toasted hazelnuts.

Please pass the Stairmaster.

Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts
 
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Looking for the perfect pumpkin pancake recipe? I was, too. I tried about a gazillion versions before I came up with this one of my own. They’re so good; even better topped with caramel syrup and hazelnuts toasted to perfection.
Author:
Recipe type: Breakfast
Yield: 10 4-inch pancakes
Ingredients
Pancakes:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (can substitute another cup of all-purpose flour)
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • -or-
  • 1 teaspoon pumpkin pie spice
  • 1¼ cups milk
  • 2 eggs
  • ⅔ cup pumpkin puree (canned or homemade)
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
Instructions
  1. Spread the hazelnuts on a cookie sheet, and toast at 350 degrees for about 10 minutes, or until fragrant and toasty brown. Set aside.
  2. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Microplane zester + whole nutmeg. Add these to your Christmas list now – you need them in your life.
  4. In a medium bowl, whisk together the milk, eggs, pumpkin, vanilla, and melted butter.
  5. Whisk the wet ingredients into the dry ingredients. Mix just until incorporated, being careful not to overmix.
  6. Make the pancakes! Using a ⅓ cup measure, pour the batter onto a buttered griddle or into a large frying pan. They’re ready to flip when they start to look a little dry around the edges, and the edges are starting to form little bubbles. Cook on both sides until cooked through.
  7. Top with butter and Buttermilk Caramel Syrup, then sprinkle with ten or so hazelnuts per serving.

Originally published on The Hazel Bloom November 20, 2010. Updated and posted on Kitchen Treaty November 5, 2012. More about this

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Applesauce Pancakes with Apple Cider Syrup

Applesauce Pancakes with Apple Cider Syrup

Posted on Sunday, November 7, 2010 in Fruit, Gruntworthy for Guys, Kid Friendly, Sauces, Jams, and Condiments, Veggie Dishes Everyone Loves

Other than my most recent pumpkin seeds recipe, it’s been a little while since my guy’s given any of my kitchen creations a grunt, let alone two. I know he tends to be a bit stingy with his grunts – they’re reserved for only what his dude-ly palate finds the best of the best. Still, I was starting to get a little pouty – give something a grunt already, man!

So when he gave Applesauce Pancakes with Apple Cider Syrup not just one, but two grunts up, I felt like I’d won a little prize.

Hey, it’s the little things.

These surprisingly fluffy little pancakes have a nice subtle apple flavor enhanced by cinnamon, vanilla, and nutmeg. The syrup, on the other hand, packs a serious apple wallop with caramel-like overtones. Together: Apple breakfast nirvana, worth a coveted Two Grunts Up. Victory is mine, and I didn’t even have to put bacon in it!

Applesauce Pancakes with Apple Cider Syrup
 
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Applesauce Pancakes? Oh yeah. Apple Cider Syrup? Oooooooh yeah. Kid-friendly and gruntworthy, this Applesauce Pancake recipe is easy to whip up, and is absolutely delicious, especially topped with the also-easy Apple Cider Syrup.
Author:
Recipe type: Breakfast
Yield: 15 4-inch pancakes
Ingredients
  • Syrup
  • 1 cup brown sugar
  • 2 cups apple cider
  • 1 or 2 cinnamon sticks
  • Pancakes
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (substitute another cup of all-purpose flour if you want)
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon (or a hefty pinch) ground nutmeg
  • 1¼ cups milk
  • 2 eggs
  • ⅔ cup applesauce
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted unsalted butter
Instructions
  1. Make the syrup. Over medium heat in a medium saucepan, combine the cider and brown sugar, then add the cinnamon stick. Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for about 30 minutes until the mixture is reduced by about ⅔. Remove from heat and let cool (it will thicken as it cools).
  2. Make the pancakes. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
  4. Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
  5. Pour batter by ¼ cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
  6. Serve with Apple Cider Syrup.

Originally published on The Hazel Bloom November 7, 2010. Updated and posted on Kitchen Treaty November 5, 2012. More about this

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