Best 6 Special Pancakes Batter Cakes Recipes

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Indulge in a delightful culinary journey with our versatile pancake batter, a culinary canvas for a symphony of flavors and textures. Whether you crave classic buttermilk pancakes, the hearty embrace of whole wheat pancakes, the fluffy delight of gluten-free pancakes, or the vegan symphony of plant-based pancakes, this batter is your culinary compass. From the comforting aroma of traditional pancakes wafting through your kitchen to the creative flair of savory pancake variations, this batter is your culinary muse. Bon appétit!

Here are our top 6 tried and tested recipes!

CLASSIC PANCAKES



Classic Pancakes image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g

CAKE BATTER PANCAKES



Cake Batter Pancakes image

Who says you can't eat cake for breakfast? These birthday cake pancakes take two amazing sweets and turn them into one celebration-worthy treat that you can enjoy any time of the day. The secret to these soft and pillowy beauties? Combining Bisquick™ mix and Betty Crocker™ Super Moist™ yellow cake mix together to create an extra-fluffy pancake. Bright colored sprinkles and a homemade powdered sugar glaze are the icing on these festive cake batter pancakes!

Provided by By Jessica Walker

Categories     Breakfast

Time 20m

Yield 10

Number Of Ingredients 10

1 cup Original Bisquick™ mix
1 cup Betty Crocker™ Super Moist™ yellow cake mix
3 tablespoons candy sprinkles
1 cup milk
1 teaspoon vanilla
2 eggs
2 1/2 cups powdered sugar
3 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
Additional candy sprinkles

Steps:

  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
  • In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
  • To serve, top each serving with glaze and additional candy sprinkles.

Nutrition Facts : ServingSize 1 Serving

SPECIAL PANCAKES (BATTER CAKES)



Special Pancakes (Batter Cakes) image

These are the best of the best in old-fashioned pancakes. (Thank you, Halifax Liz for letting me know that your grandmother was making these in Northern Ireland 70 years ago.) It's no wonder a recipe like this has such staying power, they're super easy & make use of on-hand ingredients. The secret to their firm but fluffy texture is using tiny cubes of white bread to support the batter. But you'll never know they're in there! I've been making this recipe for about 10 years now & I like to serve these pancakes with jams, maple syrup & my homemade syrup from Recipe #22066. I also usually double the recipe if there is more than just the 3 of us eating. The recipe was found in "Pancakes A to Z", one of the three books in my favorite cookbook series by Marie Simmons and there titled "Rux's Family's Favorite Pancakes". My family simply dubbed them "Special Pancakes" and even though it doesn't take a special day to make them, they make ANY day feel special.

Provided by Tinkerbell

Categories     Breakfast

Time 13m

Yield 14 3-inch pancakes, 4 serving(s)

Number Of Ingredients 8

6 slices firm white bread (I use whatever type I have on hand)
1/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 cup milk
2 large eggs
4 tablespoons salted butter, melted
2 tablespoons vegetable oil (maybe less, for griddle or skillet)

Steps:

  • Using a serrated knife, trim the crusts off the bread & then cut the bread into 1/2 inch cubes.
  • In a large bowl, combine the bread cubes, flour, sugar and baking powder.
  • In a separate bowl, whisk together the milk & eggs, then stir in the melted butter. Add to dry ingredients, stirring to blend.
  • Let mixture stand for 5 minutes.
  • Stir mixture well, breaking up some of the cubes.
  • Heat large non-stick griddle or skillet over medium heat (I use 300-350° on my old electric griddle).
  • Lightly brush the griddle with vegetable oil (I use a paper towel folded several times to spread the oil evenly onto the griddle.) Non-stick cooking spray can be substituted but I have found we prefer to use the light film of oil because it really adds to the outer color & texture of the pancake.
  • Pour a scant 1/4 cup batter onto the griddle. Adjust the heat to medium-low and cook until the bottoms are lightly browned.
  • With a large spatula, carefully flip the pancakes over to brown the other side. Repeat til all the batter is used up. Serve with syrups or jams of your choice.

Nutrition Facts : Calories 368.2, Fat 23.7, SaturatedFat 10.3, Cholesterol 129.9, Sodium 487.3, Carbohydrate 30.8, Fiber 1.1, Sugar 4.9, Protein 8.4

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

MOMMA'S SPECIAL PANCAKES



Momma's Special Pancakes image

I gave my pancakes a makeover and added a special ingredient: Sprite. Sounds unusual, but once you try it, you won't make pancakes the regular way any more.

Provided by luvinmykids

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 eggs
1 cup milk
1/2 cup Sprite (can use any type lemon-lime flavored carbonated beverage)
2 1/2 tablespoons vegetable oil
1 3/4 cups self-rising flour
2 1/2 tablespoons sugar

Steps:

  • Preheat a lightly greased non-stick griddle to 300°.
  • Beat eggs with a wire whisk and add milk, Sprite and oil. Whisk until frothy.
  • Add flour and sugar and whisk until completely mixed. (There will be small lumps.).
  • Pour by 1/3 cupfuls onto hot griddle and cook about 1 minute or until golden brown on underside. Flip and cook 45 seconds or until golden brown on other side.
  • Serve with favorite toppings.

Nutrition Facts : Calories 258.2, Fat 9.2, SaturatedFat 2.2, Cholesterol 76.2, Sodium 508.1, Carbohydrate 36.4, Fiber 1, Sugar 7.3, Protein 7

EASY BASIC PANCAKES



Easy Basic Pancakes image

Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!

Provided by Martha Stewart

Categories     Pancake Recipes

Time 20m

Number Of Ingredients 9

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Steps:

  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Tips:

  • Use buttermilk or yogurt for a tangy flavor and tender texture. Both buttermilk and yogurt add moisture and acidity to the batter, which helps to create a light and fluffy pancake. If you don't have buttermilk or yogurt on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Don't overmix the batter. Overmixing the batter will develop the gluten in the flour, which will make the pancakes tough. Mix the batter just until the ingredients are combined and there are no more lumps.
  • Let the batter rest for a few minutes before cooking. This will allow the gluten to relax and will help to create a more tender pancake.
  • Cook the pancakes over medium heat. Cooking the pancakes over too high heat will cause them to burn on the outside before they are cooked through on the inside. Medium heat will allow the pancakes to cook evenly throughout.
  • Flip the pancakes only once. Flipping the pancakes too often will make them tough. Flip the pancakes only once, when bubbles start to form around the edges and the bottom is golden brown.
  • Serve the pancakes immediately with your favorite toppings. Pancakes are best served hot and fresh. Some popular toppings include butter, syrup, fruit, whipped cream, and powdered sugar.

Conclusion:

With a few simple tips, you can make delicious pancakes at home that are sure to please everyone at the table. Whether you like your pancakes fluffy, thin, or somewhere in between, there's a recipe in this article that's perfect for you. So next time you're in the mood for pancakes, give one of these recipes a try and enjoy a delicious breakfast or brunch.

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