5 Fruit Pancake Recipes That Promise to Make Your Breakfast Better

Origin Story- Where did Pancakes Come From?

When the remains of Otzi the Iceman were discovered in 1991, they revealed much about what inhabitants of the New Stone Age consumed. His last meals consisted of red deer, ibex, a few slices of dried, fatty meat from a wild goat, and ground einkorn wheat. The bits of charcoal found in it suggested that it was cooked on an open fire in the form of a pancake. And hence, most experts studying food have come to believe that pancakes were first prepared during the Stone Age, around 30,000 years ago.

In Otzi's meal, there was no sign of sugar. It is a possibility, thus, that if he had a pancake, it was nothing close to the pancakes of today. For those, we'll have to go back to ancient Greece. In ancient Greece, people typically ate simple meals. However, they sometimes craved something sweet. To satisfy this craving, the Greeks created a recipe very close to pancakes, called Itria. Itria was served as a snack during theatre breaks. Small Business owners would surround the theatre to sell them. Itria was typically eaten with honey, sprinkled with sesame. Eventually, Romans took this recipe and called it Alita Dolciasomething sweet.

Pancakes have been enjoyed for centuries and have been an integral part of many cultures. For instance, buckwheat pancakes, known as hoecakes, Johnny cakes, or flapjacks, were a staple food in the American colonies. Amelia Simmons's American Cookery, thought to be the first all-American cookbook, published in 1796, includes two pancake recipes.

Though modern pancakes are different from their ancient counterparts, the practice of making them dates back to the earliest civilizations. Over the years, pancakes have earned several names all over the worldfrom crepe and galette (France), to blini (Russian), latke (Yiddish) and dosa (Indian). Each of them has a fascinating history in their respective cultures. They may have different names, sizes, and flavors across the world, but essentially pancakes are flat cakes made of starchy batter and cooked (often) on a hot griddle or pan.

Pancake Mix Vs. Pancakes From Scratch - What's Better?

Pancakes are such an integral part of our cultural diet that packaged pancake mixes are a staple of every virtually kitchen. But as we start to examine the health benefits of packaged foods, we must ask ourselveswhat makes better batter? Premixes or the homemade stuff? Both options are fine as long as you go with quality ingredients. It's what you do with the batter that makes all the differencethe secret to fluffy pancakes lies in how you make them.

For pancakes made from premixes, one need only add milk and eggs. The pancake mix already contains leavening agents like baking soda. For homemade pancakes, you need to measure out the exact quantity of flour, sugar, salt and baking powder, and then add milk and eggs. To reduce their Food Waste, some folks replace flour with leftover bread or oatmeal.

The only benefit to the premix box is convenience. But you can have that with homemade pancakes too. All you have to do is prep. Simply keep a mix of all your dry ingredients in an eco-friendly storage bag in the fridge, so you only have to add eggs and milk when you decide to make your pancakes. Perfect for that hectic morning (and healthy and pocket friendly too!)

Your Classic Pancake Recipe

In the realm of sweet breakfasts, pancakes and French Toast are the undisputed champions. Let's talk about how to make pancakes today.

Whether you are in a celebratory mood or just relaxing on a lazy Sunday morning, nothing beats the taste of a good pancake. With the right recipe and an excellent non-stick pan, you can easily make the best pancakes in town and impress everyone at the table!

Ingredients-
One and a half cups of all-purpose flour (approx 140 g), three and a half teaspoons of baking powder, one-fourth teaspoon of salt (or more to taste), one tablespoon of white sugar, one and a quarter cups of milk, one farm fresh egg, three tablespoons of butter (melted).

Instructions-
1. In a large bowl, combine the flour, salt and sugar and baking powder.
2. Put the flour in a mixing bowl. Make a well in the center. Pour the milk, egg, and butter into the pan. Stir until smooth. Don't let lumps appear.
3. Over a medium-high flame, heat a lightly oiled frying pan or griddle.
4. Use approximately one-fourth cup of batter for each pancake. Pour the batter onto the griddle, browning both sides. Slide the pancake out of the pan onto a plate. Cook the remaining pancakes, one by one, in the same way.
5. If you plan to prepare the pancakes in advance, cook and stack them. When it's time to serve, reheat in the microwave for about two minutes at a medium temperature. Alternatively, wrap the pancakes in foil and warm them in the oven for 10 minutes at 320 F.

Gluten-free, Buckwheat-Banana Pancakes

This recipe relies on mashed bananas in the batter to add a sweet richness. And the delicious buckwheat adds a light and tender texture with a delicate, nutty flavor. Versatile, nutrient-rich buckwheat groats are high in fiber and gluten-free. When ground into flour, they make a dark, richly flavored powder that can be used in place of traditional wheat flour to make pancakes, muffins, or even Banana Bread. These pancakes are great for your health because they are high in fiber and complex carbohydrates, leaving you feeling full longer than a simple carb-rich meal.

If you use 100% buckwheat flour to make pancakes, the texture will be drier with an overpowering nutty flavor. On the other hand, the 50-50 blend of buckwheat flour and all-purpose flour makes fluffy and moist pancakes with a delicate nutty flavor with the richness of bananas; but they won't be gluten-free.

Ingredients-
Buckwheat flour (one and a half cups, approx 150 g), one and a quarter cups of milk (dairy or dairy-free, as per preference), one sizeable farm-fresh egg, two overripe mashed bananas, four tablespoons unsalted butter (melted), one tablespoon of brown sugar (optional as bananas would add sweetness), one teaspoon of baking powder (get a certified gluten-free leavener), a pinch of salt, half teaspoon of cinnamon powder.

Instructions-
1. Combine the milk, egg and mashed bananas. Stir to blend.
2. Add the buckwheat flour. Stir well to avoid lump formation. Next, add baking powder, cinnamon powder, brown sugar (if you prefer), and salt, and mix well.
3. Heat a pan over medium-high heat. Add some butter. Add another pat of butter each time you flip the pancakes to avoid sticking.
4. Top with sliced bananas, maple syrup, and some nuts.

Buttermilk-Pumpkin Pancakes

These pumpkin-buttermilk pancakes are too good to pass on a crisp fall morning. They're quick to make and a great way to warm up. Light and fluffy, they have just enough spice to make them flavorful without being overpowering. Buttermilk gives the pancakes a soft, smooth texture, and the pumpkin puree adds natural sweetness and moisture. Top it up with a spoonful of whipped cream or a sprinkle of cinnamon sugar.

Ingredients-
All-purpose flour (one and a half cups or 192 g), one and a half cups of buttermilk, three-fourth cup pumpkin puree, one and a half teaspoons of baking powder, three-fourth teaspoon of baking soda, two tablespoons of sugar, a pinch of salt, two eggs, three tablespoons of melted butter, additional to grease the pan, one teaspoon of vanilla extract, one and a half teaspoons of ground cinnamon, one teaspoon of ground ginger, a pinch of nutmeg powder.

Instructions-
1. Put all the dry ingredients in a bowl. Then mix them well.
2. In another bowl, combine the pumpkin puree, eggs, buttermilk, melted butter and vanilla extract. Stir it well.
3. Combine both, the wet and the dry mixture with a gentle stir.
4. To make pancakes, heat a griddle (lightly greased) or nonstick pan over medium to low heat. Pour the batter by quarter cup measures into the pan and cook until bubbles form at the edges and the bottom is browned. Carefully flip each pancake over. Cook for a minute or two till the pancake is thoroughly golden. Repeat with the remaining batter. Serve immediately or keep warm by setting it on a baking sheet in a 250 F oven.

Sweet Crepes With Summer Fruits

First off, the difference between pancakes and crepes. Pancakes and crepes are both made from a flour-based batter enriched with milk, eggs and other ingredients. However, American pancakes are thick and fluffy, while French crepes are thin and delicate. Here's the difference- pancake batter contains baking powder or baking soda as a raising agent, allowing it to rise more than the crepe batter. If you are looking for a summer breakfast that's not too heavy, nothing's better than crepes with a fruity punch. Light and flavorful, these sweet crepes are filled with lemon-flavored whipped cream, blueberries, and strawberries.

Ingredients-
For crepe batter- Two eggs, a pinch of salt, a cup of all-purpose flour (approx 150 g), a cup of milk (preferably low fat), two teaspoons of sugar, two teaspoons of melted butter and one teaspoon of vanilla extract.
For the filling- Strawberries (100 g, quartered), blueberries (100 g), cherries (100 g), a pinch of cinnamon powder, a teaspoon of fresh lemon juice, whipped cream, and maple syrup (optional).

Instructions-
1. Sift together the flour and sugar in a large bowl. Make a crater in the center. Then, add the eggs, milk, vanilla extract and melted butter.
2. Place a small frying pan over medium heat. Melt one tablespoon of butter into it. Add one-fourth cup of batter and tilt the pan to cover it evenly. Allow each crepe to cook for one to two minutes. Flip the crepe. Continue to cook for another minute. Remove cooked crepes from heat until all are cooked; then transfer them to an oven set at shallow heat so that they stay warm while you finish preparing the rest of the crepes.
3. Fill each crepe with the fruits; top with whipped cream or lemon juice.

Pineapple Upside Down Pancakes

A pineapple pancake makes a delightful brunch or dessert. The pancakes are moist, sweetened with pineapple and topped with caramelized syrup. Serve it with vanilla ice cream or pineapple syrup, and you'll have one of the best pancakes you've ever made.

Ingredients-
Two cups of all-purpose flour(approx 200 g), one and a half cups of milk (300ml), baking powder (two teaspoons), baking soda (one and a half teaspoons), a pinch of salt, a quarter cup of sugar(50 g), half teaspoon vanilla extract, half cup butter (100 g) (a quarter cup melted, plus additional for frying), a quarter cup of brown sugar (50 g), 500 g canned pineapple rings with juice (approx 600 ml), two tablespoons of rum (optional), a handful of cherries (optional)

Instructions-
1. Combine the dry ingredientsflour, baking soda, baking powder, salt, and sugarin a large bowl. Mix well.
2. In the middle of the dry ingredients, make a well. Add milk, half the pineapple juice, melted butter, and vanilla extract. Stir gently until all ingredients blend to form a lumpy batter.
3. Place a small saucepan over medium heat for the pineapple syrup. Add the remaining butter and brown sugar, stirring until melted. Add the remaining pineapple juice and rum (if using) and bring to a boil. Allow the mixture to boil until smooth and syrupy, for about five minutes. Remove from heat. Set aside to cool.
4. In a frying pan, melt the butter over low to medium heat. Then, add a slice of pineapple and cook until lightly caramelized on one side, for about two minutes. Flip the pineapple ring and fill the core with cherries. Pour pancake batter over and cook until edges set and the top begins to bubble, for about two minutes. Flip the pancake to reveal the pineapple underneath, then cook for an additional ninety seconds to two minutes until ready.
5. To keep pancakes warm until ready to serve, store them in a 200F oven. Serve the pancakes with the reserved pineapple syrup or vanilla ice cream.

Blueberry Oatmeal Pancakes

This pancake recipe contains oats, wholewheat flour and blueberries. Oats contain a high amount of fiber, which reduces the risk of developing certain forms of cancer. Blueberries are known for their antioxidant properties. This recipe requires more preparation time because the oats must be pre-soaked before making the batter. You won't have fluffy pancakes without this step.

Ingredients-
Two cups of rolled oats (uncooked), two cups of buttermilk, wholewheat flour (one cup), two large eggs, melted butter (two tablespoons), baking powder (two teaspoons), baking soda (half teaspoon), a pinch of salt, maple syrup, vanilla extract (one teaspoon), one cup of fresh blueberries (frozen, if fresh not available).

Instructions-
1. To soak the oats, combine oats and buttermilk in a medium bowl and set aside for 30 minutes.
2. Make the pancake batter by combining the wet ingredients with the oats in a bowl, whisking until well combined. Combine all dry ingredients in another large bowl, and mix very well.
3. Add the dry mixture to the wet ingredients and fold until combined (use a spatula to mix). If you overmix the batter, the pancakes will turn out dense. Fold in blueberries at this time.
4. Heat a skillet or griddle over low to medium heat. Put melted butter and spread evenly. Spoon about three to four tablespoons of batter onto the hot surface for each pancake. Cook until bubbles appear, then flip and finish until golden. Serve immediately with maple syrup. You can also sprinkle some chocolate chips over the pancake. Follow the process to make more.

Cooking Tips

Pancakes have been made for centuries. With a wet batter on a hot surface, it creates the perfect sweet or savory breakfast. There are some tips you can use to make your pancake fluffy and delicious-

1. Avoid over-mixing your batter. You may have small lumps when you're mixing water with the readymade mix or mixing buttermilk with the wholewheat and other dry ingredients, but that's totally fine. They will cook out on the frying pan. If you use the whisker unnecessarily, the batter will be too loose, and air will flatten it. That will make your pancakes chewy and flat and not fluffy enough. Stir until ingredients are mixed well enough, and then leave it for 10-15 minutes. The smooth batter does not guarantee the best pancakes.
   
2. To make fluffy pancakes, you should separate the white and the yolk. Start by adding the yolk to the batter. Whip up the egg white to get some air and fold it gently into the batter. All that air in the eggs will be directly injected into the batter and will give you fluffier pancakes.
   
3. Make sure that your recipe has baking powder or baking soda. Consider adding another half teaspoon of baking soda to the batter if the pancakes are not fluffy enough.
   
4. Never press on your pancakes after flicking. Don't use your ladle needlessly, and hold tight for two minutes while the pancake cooks. A little patience will reward you with fluffier, airier pancakes.
   
5. Grease your pan with less butter or oil because excessive greasing will make the pancakes soggy and oily.
   
6. Try to use cast iron pans as they distribute the heat evenly.