Best 3 Giant Sunday Pancakes Recipes
Indulge in the ultimate breakfast or brunch experience with our giant Sunday pancakes, a culinary masterpiece that will tantalize your taste buds and leave you feeling satisfied all day long. These colossal pancakes are not just larger versions of your everyday pancakes; they're an explosion of flavors and textures, each bite a delightful journey. The original recipe offers a classic buttermilk pancake batter that's fluffy and golden brown, topped with butter and maple syrup. For those seeking a sweet and tangy twist, the lemon ricotta pancakes are a must-try, featuring a luscious lemon ricotta filling that bursts with citrusy goodness. If you prefer a hearty and savory option, the bacon cheddar pancakes are calling your name, loaded with crispy bacon and melted cheddar cheese for a savory sensation. And for those with a sweet tooth, the blueberry pancakes are a delightful treat, filled with plump, juicy blueberries that burst with flavor in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
GIANT SUPER FLUFFY PANCAKES
If you're in need of impressive pancakes for a crowd, you can't go wrong with this tower of extra-fluffy, delicate pancakes. Pop them in the oven to cook and you won't spend your morning flipping flapjacks on the griddle.
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
- Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
- Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.
GIANT SUNDAY PANCAKES
Provided by Galit Stevens
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Father's Day Spring Pan-Fry Bon Appétit North Carolina Small Plates
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
- Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.
GIANT INSTANT POT PANCAKES
Make and share this Giant Instant Pot Pancakes recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 45m
Yield 1 pancake
Number Of Ingredients 7
Steps:
- Heavily coat the inside of the Instant Pot with non stick cooking spray.
- In a large bowl whisk together the flour, sugar, baking powder and salt. Next whisk in milk, eggs and vanilla extract until the batter is smooth. Pour the batter into the prepared Instant Pot.
- Seal the lid on top and cook on Manual for 40 minutes using the Low setting. The pancake is cooked when a toothpick inserted into the middle comes out clean.
- Use a rubber spatula to gently loosen the pancake from the sides of the pot and invert on a plate. Serve with your favorite pancake toppings.
Tips:
- Make sure all ingredients are at room temperature. This will help the batter mix more evenly and create a smoother pancake.
- Don't overmix the batter. Overmixing can result in tough, rubbery pancakes. Mix just until the ingredients are combined.
- Use a hot, well-oiled griddle or pan. This will help the pancakes cook evenly and prevent them from sticking.
- Cook the pancakes over medium heat. Cooking them over too high heat will brown them too quickly and make them dry.
- Flip the pancakes only once. Flipping them too often can make them tough.
- Serve the pancakes immediately with your favorite toppings. Butter, syrup, fruit, or whipped cream are all classic choices.
Conclusion:
Giant Sunday pancakes are a delicious and easy way to feed a crowd. With a few simple tips, you can make perfect pancakes every time. So next time you're looking for a special breakfast or brunch recipe, give these giant pancakes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
