Not gonna lie, I’ve got a thing for breakfast foods.

I could eat breakfast for lunch and dinner nearly every day.
Oh, and of course, breakfast.

SAVE THIS PEACH PANCAKES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

There’s just something homey and comforting about breakfast to me.
Maybe it’s the fact that I have fond memories of having my grandmother’s delicious griddle cakes when I was little.

When I was young, I spent my summers at my grandparent’s home in Rhode Island while my parents stayed back at our house just outside of Chicago.
They were pretty wonderful summers except for the many times I spent on the phone just crying because I was homesick.
I’m sure my mom tired of those calls very quickly.

So, with fond memories of Grandma cooking in the kitchen and by adapting her griddle cake recipe, I give to you these wonderful summer pancakes.

Pancakes with Peaches

1. Preheat griddle or skillet to medium.
2. In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder. Add peaches and toss to coat.
3. In a large bowl, beat eggs. Add buttermilk, melted butter, and vanilla. Mix to combine.
4. Add dry ingredients all all once to wet mixture.
5. Mix until just combined.
6. Place just enough butter on the surface of the griddle or skillet to coat it throughout.
7. Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
8. Cook until bubbles appear on the tops of the pancakes and then pop, about 5-7 minutes. The edges should also be somewhat dry/cooked.
9. Using a spatula turner, carefully flip the pancake over to cook for and additional 5-7 minutes.
10. Place onto a serving plate, top with fresh peach slices, if desired. Serve with maple syrup.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

Peach Pancakes

Breakfast is where it’s at, my friend!
Ok, lunch and dinner, too, but the first meal of the day can be pretty gosh darn spectacular.

One of my favorites to eat for breakfast are these Cheese Blintzes with Strawberry Sauce.
Oh, my gosh, SOOOOO good!!
I think you’ll fall in love with them, too!

Easy Breakfast Ideas

Short on time in the morning and want to prep that first meal of the day the night before?
We can do that, too!
With Baked Cinnamon French Toast, Baked Blueberry Cream Cheese French Toast, Chocolate Croissant French Toast, and Almond Berry French Toast Casserole there’s no need to rush the morning routine and worry that your family won’t be eating a good meal.

Baked Blueberry Oatmeal, and a Breakfast Parfait Bar are more great options, too!
When my kids were young, they really enjoyed having a yogurts in the morning with a variety of topping options.
It made breakfast more fun to pick and choose what they wanted.

I even have an Easy Peaches and Cream French Toast Bake Recipe for you peach lovers.
But that’s why you’re even reading this post, right? 😉

Print

Cinnamon Peach Pancakes

Cinnamon Peach Pancakes are fluffy buttermilk pancakes spiced with cinnamon and flavored with fresh peaches. They make a great summer breakfast.

Course Breakfast

Cuisine American

Keyword Cinnamon Peach Pancakes, Pancakes with Peaches, Peach Pancakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 391kcal

Author Lynne Feifer

Equipment

• Medium and Large Mixing Bowls
• Large Skillet or Griddle

Ingredients

• 2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon baking powder
• 2 eggs
• 2 cups buttermilk
• 1 tablespoon melted butter plus additional butter for the grill or skillet
• 1 teaspoon pure vanilla extract
• 1 cup diced fresh peaches about 2 peaches
• fresh peach slices for garnish if desired

Instructions

• In a medium bowl, whisk together flour, sugar, salt, baking soda, cinnamon, and baking powder.
• Add diced peaches and toss gently to coat.
• In a large bowl, beat eggs. Add buttermilk, melted butter, and vanilla. Mix to combine.
• Add dry ingredients all all once to wet mixture.
• Mix until just combined.
• Preheat griddle to medium. You can also use a skillet over medium heat. Place just enough butter on the surface of the griddle to coat it throughout.
• Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
• Cook until bubbles appear on the tops of the pancakes and then pop, about 5 minutes. The edges should also be somewhat dry/cooked.
• With a metal spatula, carefully flip the pancake over to cook for and additional 3-5 minutes.
• Place onto a serving plate, and top with fresh peach slices, if desired. Serve with maple syrup.

Notes

This recipe makes about 16 pancakes using ¼ cup measuring cup.

Nutrition

Serving: 1person | Calories: 391kcal | Carbohydrates: 61g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1042mg | Potassium: 387mg | Fiber: 3g | Sugar: 12g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 4mg

I used to rate everything I make on a scale of 1-4 with 4 being the best and these Cinnamon Peach Pancakes earned 3 1/2 rolling pins.
My daughters both agreed they should be given a 4, but I didn’t think they were the best I’d ever had.

I honestly liked the Berry Buttermilk Pancakes better than these.
It’s good though to add different things to the pancakes.
I’ve only really ever made our pancakes plain.
Yes, I was boring, but now I’m SPICING (literally) things up a bit! Hee Hee

Pancake Recipes

Take a look at these other pancake recipes from my fellow bloggers…
Old Fashioned Whole Wheat Apple Pancakes from Eat It and Say Yum
IHOP Pancakes Copycat from Onion Rings and Things
Cake Batter Funfetti Pancakes from Baking Beauty
Strawberries and Cream Pancakes from The Cookie Writer
Buffet Pancake Dippers from Lady Behind the Curtain

This recipe was originally published on 7/18/16 and has been updated in format and with pictures on 6/1/21.

The post Cinnamon Peach Pancakes appeared first on 365 Days of Baking.

These Lemon Blueberry Cottage Cheese Pancakes packed with protein are the perfect breakfast to send your kids back to school. Made with Shamrock Farms Low-fat Cottage Cheese, blueberries, and fresh lemons, they’re delicious and are a great way to make sure they’ll be full, focused and energized as they head out the door in the morning!

Can you believe summer’s practically over?

*This post contains an affiliate link(s).

I have absolutely NO idea where this summer went.
It’s absolutely flown and now everyone’s heading back to school.
About three weeks ago, I was in the grocery store and saw that it was all decked out with Halloween candy and supplies.
Say what??

THEN, the other night, no word of a lie, I saw a Christmas tree in a neighbor’s window.
All. Lit. Up.
It’s AUGUST, people!!
Can we please just slow things down a bit here?

Let’s just enjoy today, shall we?
And tomorrow we’ll start the day off by having a stack of these Lemon Blueberry Cottage Cheese Pancakes.
That’s something I could definitely get into.

SAVE THIS LEMON BLUEBERRY COTTAGE CHEESE PANCAKES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

People, these homemade pancakes are seriously a game changer.
Since I discovered how to make pancakes with Shamrock Farms Low-fat Cottage Cheese, it’s now the ONLY way I make my homemade pancakes.
Get in my belly!!

I love the taste.
I love that they have 19 grams of protein per serving!
And I love that they’re the easiest pancake recipe I’ve ever made.

Ingredients You Need to Make Lemon Blueberry Cottage Cheese Pancakes –

• Shamrock Farms Low-Fat Cottage Cheese – a great source of protein, so be sure to look for the new green lid in your dairy case!
  • you can also substitute Shamrock Farms Traditional Cottage Cheese if you’d like, too.
• Rolled oats, but you can use quick oats as well without any problem
• Large eggs. You’ll need 6 of those babies – another ingredient to give you even more protein
• Honey for a touch of sweetness
• 2 medium lemons – you’ll want the zest and juice of both those babies
• Fresh blueberries, about 6 -8 per pancake.
  • You can use frozen blueberries, just make sure they’re completely thawed before you add them. Nothing like biting into a cold blueberry in the middle of a warm pancake.
  • I’ve used both the plump and wild blueberries which are smaller. I personally prefer the smaller blueberries. I think they have just a bit more flavor and because they’re smaller, the pancake cooks a bit more evenly after it’s flipped. You can read my note in the recipe.
• Butter for cooking

And speaking of back to school…

These Lemon Blueberry Cottage Cheese pancakes are a great breakfast to ensure your kids are full, focused, and energized before they head out the door for school.
With a full day of sitting in class, homework, after school activities and more every day, it’s super important they get started on the right foot in the morning and that starts with breakfast.

Shamrock Farms Low-Fat Cottage Cheese has 13 grams of protein and 110 mg of calcium per serving!
That means you and your kids are going to have more energy energy and focus, and you’ll feel full longer. It can help to maintain your bone health and can help provide you with more lean muscle.
So, why not keep this container stocked in your fridge?

Can I tell you a secret?
Many mornings, I’ll start my day with a bowl of a cup of cottage cheese, and a 1/2 cup or so of frozen blueberries drizzled with a little bit of honey.
It’s a great way for me to start the day instead of having a bowl of cereal.
It’s also a delicious snack in the afternoon, too!

How to make Homemade Cottage Cheese Pancakes –

• Into a food processor or a blender to put the Shamrock Farms Low-Fat Cottage Cheese, oats, eggs, honey, lemon juice and lemon zest.
  Mix well.
• Preheat a non-stick skillet or griddle to medium-high heat. Place a some butter on the skillet to melt.
• Using a 1/4 cup of batter, gently pour it onto the skillet.
• Add 6 – 8 blueberries to each pancake and cook for 1-2 minutes, until bubbles start to appear.
• Using a rubber spatula, gently flip the pancake over to cook on the other side for about two minutes.
• Serve with additional blueberries and maple syrup

I’ve been using Shamrock Farms products for years.
All of the milk they use in their items is locally sourced in Arizona at their family farm, which means it can go from farm to your local store in as little as two days!

Shamrock Farms also has happy cows, 10,000 of them in fact!
And we all know that happy cows make great quality milk.
They never use growth hormones like rBST, they are well taken care of, eat healthy diets, and have excellent medical care.
So you can be sure that when you choose to add a Shamrock Farm ingredient in one of your recipes as I have that you’ll be passing on that goodness and high quality to those you love.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER DOWN BELOW!

JOIN THE 365 DAYS OF BAKING AND MORE
FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE
OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

With so many delicious products, it’s easy to incorporate them into your favorite family recipes and make sure your fridge is well stocked!
I’ve used Shamrock Farms Cottage Cheese in these Spinach and Cheese Manicotti. They’re an old family recipe.
With plenty of Game Days on the horizon, you can be sure that your hungry crowds will be happy when you serve them this warm Chicken Taco Dip and this Jalapeño Ranch Dip. Just be sure to have plenty of chips and things to dip on hand – you wouldn’t want to run out!
You can treat the kids to this Lime Cheesecake Dip when they come home from school. With an assortment of fruit and cookies to dip, you can be sure that it won’t last long.

There are plenty of Shamrock Farms items to choose from to help out with breakfast as well.
This Apple Oatmeal is sure to warm everyone up on a chilly day before heading out the door.
Imagine the smiles when they walk into the kitchen to grab a warm Apple Streusel Muffin? The smell of them baking in the kitchen is heavenly.
I’ve always loved smoothies, but there are times when a smoothie bowl is just as good. This easy Banana Mocha Smoothie Bowl is a good way to jumpstart those extra sleepy mornings.

For more news and updates about Shamrock Farms, visit them here. You can also visit them on Facebook, and on Instagram @shamrockfarmsmilk.

Print

Lemon Blueberry Cottage Cheese Pancakes

Lemon Blueberry Cottage Cheese Pancakes are an easy pancake recipe, and a great breakfast to ensure your family is full, focused, and energized for the day!

Course Breakfast

Cuisine American

Keyword Blueberry Cottage Cheese Pancakes, Cottage Cheese Pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 309kcal

Author Lynne Feifer

Equipment

• Food processor or blender
• non-stick skillet or griddle

Ingredients

• 1 cup Shamrock Farms Lowfat Cottage Cheese
• 1 cup old fashioned oats
• 6 eggs
• 2 medium lemons - for zest and juice about 3 tablespoons lemon juice
• 2 teaspoons honey
• 1 cup fresh blueberries
• 2-3 tablespoons butter for cooking

Instructions

• In a food processor or blender, combine the Shamrock Farms Lowfat Cottage Cheese, oats, eggs, lemon zest, lemon juice, and honey. Blend on high for 30 seconds until batter is completely smooth.
• Preheat a non-stick skillet or griddle on medium-high and add a pat of butter (about ½ to 1 tablespoon) to the pan or griddle.
• Gently pour ¼ cup of batter into the pan. Add 6-8 blueberries per pancake. Cook until bubbles begin to appear, about 1-2 minutes. With a rubber spatula, gently flip the pancake over. Some blueberries may escape for their lives, but you can just enjoy those little buggers separately.
• Cook for an additional two minutes. Note: depending on the size of your blueberries, they may prevent the batter from touching the pan after you flip, and each pancake may take a little longer to cook.
• Add additional butter to the skillet or griddle as necessary and serve with maple syrup

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 29g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 263mg | Sodium: 371mg | Potassium: 320mg | Fiber: 4g | Sugar: 10g | Vitamin A: 586IU | Vitamin C: 32mg | Calcium: 100mg | Iron: 3mg

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Lemon Blueberry Cottage Cheese Pancakes appeared first on 365 Days of Baking.

Are you in love with crepes as much as I am?

Seriously, I cannot get enough! And don’t tell anyone, especially my son Cameron – BUT since he left for his hike of the Pacific Crest Trail two weeks ago, I’ve made this Easy Crepe Recipe at least three times. It’s his favorite.
(I’ll be posting about his trip, all of the emotions this momma has gone through and how he’s doing in a post this week.)

AND I may or may not have eaten them all. by. myself.

Yeah, that.

SAVE THESE LEMON CREPES TO YOUR FAVORITE PINTEREST BOARD!

I actually made this recipe before Cameron left for his trip so that he could taste-test them for me and he literally devoured them. He really likes his crepes or anything they’re filled with. haha

Crepes are much easier to make than you might actually think. If you haven’t tried making them yet, please do so. I really believe that once you add them to your repertoire (of course, I had to add that French word! haha) that you’ll just continue to make them.
AND the more you make them, the better you’ll get!

Tips for Making Lemon Crepes

• Use a combination of mascarpone cheese and cottage cheese in the lemon crepe filling. I’ve used just cottage cheese in my Cheese Blintzes with Strawberry Sauce and that’s delicious, but the addition of the mascarpone gives it a rich creaminess.
  (And I’ll be adding those blintzes to the blog here soon!)
• I know that many crepe fillings use ricotta, but using low-fat cottage cheese is a great way to cut down on calories.
• If you’re pressed for time, lemon curd can be purchased at your local grocer, but as always, anything homemade is well worth every single bite.
• Serve each lemon crepe with a dollop of lemon curd on top. You can use a piping bag to make the dollop more decorative. Dust the plated crepes with powdered sugar to make them even prettier!

You may be saying to yourself, “Self, I like this Lemon Crepes recipe, but it may just be a little too much – too sweet, too complex for me to make, too time-consuming.” I get that and certainly don’t fault you for it. That’s why there are SO many wonderful crepe recipes around the web.

Like these Avocado Crepes with Lemon Tahini Filling. Don’t they look delightful? I’ve been on an avocado kick lately, so these savory crepes are something I’d surely like to add to our menu!

If you’re feeling really adventurous, make this Lemon Meringue Crepe Cake. How beautiful would this be to serve the lemon lover in your life on their next birthday?

Looking for a low carb and gluten-free crepe recipe? Make these Coconut Flour Crepes with Lemon Ricotta and Blackberries. Heck, even if you aren’t low carb and gluten-free make them anyway because they look pretty darn delicious!

Aren’t they gorgeous? The golden color of the crepes, the bright lemon color of the curd – it all just screams Spring to me!

This Lemon Crepe recipe may look complicated, but it’s not really. There are just three important components to it and instead of sending you to the Easy Crepe Recipe and the Lemon Curd I’ve added them both here. It’s one full recipe for your printing pleasure!

Don’t be intimidated. You can do this AND you can even lookup videos on how to make crepes should you run into trouble.

As with any recipe, it is very IMPORTANT that you read it in its’ entirety before you begin. I would hate for you make the crepes and the lemon curd only to find out that you now need an additional 3 hours before you can even start making the filling.
Soooo, since the cottage cheese will take a minimum of three hours to drain, it is best, to begin with that step. During this time, you can make the lemon curd and give that time to cool.

The crepes can also be made the day ahead. Just store them in between layers of wax paper, place them into a gallon-size storage bag and refrigerate. Voila!

Print

Lemon Crepes

Looking for the perfect Springtime dessert? This Lemon Crepes recipe might just be it! These thin, light pancakes with a lemon mascarpone-cottage cheese filling are topped with a homemade lemon curd for a sweet taste of citrus in every bite. It’s a delicious recipe for a Mother’s Day brunch or any day.

Course Dessert

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Drain Cottage Cheese 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 crepes

Author Lynne Feifer

Ingredients

Lemon Curd

• 2 large eggs
• 4 tablespoons unsalted butter
• 3 tablespoons fresh lemon juice
• zest one lemon
• ½ cup sugar

Crepes

• 2 large eggs
• 1 cup milk
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, melted divided

Lemon Filling

• 3 cups low-fat cottage cheese 16-ounces + 1 cup
• 2 ounces mascarpone cheese room temperature
• 1 teaspoon fresh lemon juice
• zest one lemon
• 1 teaspoon pure vanilla extract
• ¼ cup sugar
• 3-4 tablespoons milk add one tablespoon at a time
• powdered sugar for dusting

Instructions

Lemon Filling

• Place a colander over a bowl and line it with 2 layers of dampened cheesecloth.
• Place the cottage cheese into the colander and cover with plastic wrap. Place a heavy object on to the cottage cheese and let stand for 3 hours.
  (I use a bowl filled with water)
  
  

Lemon Curd

• In a small bowl, beat the eggs.
• Place a medium bowl over a pot of simmering water or use a double-broiler. Do NOT allow the water to come to a boil. Keep it at a simmer.
• Put the butter, lemon juice, zest, and sugar into the bowl and stir until butter is melted and sugar is completely dissolved. The mixture will no longer feel gritty when rubbed between two fingers.
• Whisking constantly, slowly ladle a little bit of the lemon mixture into the eggs.
• Slowly add the egg mixture to the lemon mixture while whisking continually.
• Continue to whisk and cook until lemon curd is thick, up to 20 minutes or more.
• Remove from heat and allow to cool.

Crepes

• In a blender, combine the crepe ingredients – eggs, milk, salt, flour, vanilla, sugar and only ONE tablespoon of melted butter.
• Blend until completely combined. Scrape the sides down the sides of the blender, removed from the base as needed.
• Cover and let sit for at least 30 minutes.
• Heat a crepe pan or 8-inch skillet over medium heat. Brush lightly with melted butter.
• Using a scant 1/4 cup of batter, pour into the center of the pan. Gently and quickly swirl the pan to evenly coat the bottom.
• Cook for about 1 minute before circling the edges with a hard spatula to loosen. The edges will be a light golden.
• Guide the spatula under the crepe and flip to cook on the other side for about 30 seconds or more until cooked through and golden.
  Place on to a plate until ready to assemble.

Lemon Filling – continued

• Place the drained cottage cheese, mascarpone, cheese, lemon juice and zest, vanilla, sugar, and one tablespoon of milk into a blender. 
• Mix until smooth and well combined, adding additional milk one tablespoon at a time if necessary. 

Assembly

• On a plate or clean work surface, place about 3 tablespoons of lemon filling down the middle of one crepe. Fold the two edges over and turn the crepe right side up. Gently flatten so that the filling is evenly distributed throughout the crepe.
• Add a dollop of lemon curd with a piping bag. or with a spoon.
• Dust with powdered sugar and serve.

I think you’ll like these Lemon Crepes. We certainly did! They will be perfect for Mother’s Day, a special birthday dinner or even next Easter!

Need help finding other recipes that do the trick? Here are some that will win you food bingo! 

3-Ingredient Strawberry Sauce

Baking Bacon

No-Bake Peanut Butter Pie

You can always omit the curd, too and just top them with some powdered sugar. They’ll be delicious like that as well. However, that homemade lemon curd does add something special.
Hope you enjoy them!

The post Lemon Crepes appeared first on 365 Days of Baking.

My favorite way to eat these crepes is warmed with some pure maple syrup, but they’re delicious with all kinds of fillings, too! Read on to find out how easy it is to make crepes at home.

I have loved crepes ever since I was a little girl. The crepe recipe I’ve made for years is easy as it is delicious.  Surprisingly, I hadn’t added the recipe here on the blog until now.

THIS POST CONTAINS AN AFFILIATE LINK(S).**

Crepes

When I was little, we lived in Lombard, Illinois. There was a restaurant called the Magic Pan at the Oakbrook Mall, if I remember correctly. This restaurant is where my love of all kinds of crepes began.

The Magic Pan was a chain restaurant and there were a few of them all across the country. After we moved back to Rhode Island, my mother would take me to the one located in Faneuil Hall when we’d go shopping in Boston

I was absolutely heartbroken when that chain went out of business. We didn’t go often, but when we did it was a super special treat and I absolutely LOVED it.

It’s been years and years but I still think about some of my favorite dishes from that restaurant. I’m not sure if it’s because they really were that spectacular, or if its the childhood nostalgia, or both. Either way, the food lives on in my memory.

SAVE THIS CREPE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Easy Crepe Recipe

To this day I can still remember how delicious the cheese fritters from that restaurant were! Ironically, I can’t remember any of the desserts. You would think those would be at the forefront of my mind, right?

Instead, those fritters or cheese balls or whatever the heck they called them rocked my world. And that mustard dipping sauce they served with it, YUM!

Years later, I came across a recipe from Bon Appetit for Cheese Blintzes that I’ve been making for my family ever since. Of all the recipes I’ve ever made, they are our absolute favorite!

They remind me so much of the cheese fritters I loved. Those cheese blintzes will be added to the blog soon as well, so be sure to watch for them.

But my favorite thing on the menu at The Magic Pan was simple: plain crepes. Without fail, every single time we went I ordered the same exact thing: plain crepes with maple syrup. Man, were they good!

So, whenever mom made this easy crepe recipe for her manicotti (which I’ll soon be adding to the blog) she’d always make a double or triple batch, saving some for me to enjoy just the way I loved them: dusted with powdered sugar and absolutely smothered in maple syrup.

How to Make Crepes

People often ask, “How do I make a French crepe?” They assume it’s difficult to make these thin French pancakes.

I’m happy to learn that making homemade crepes is easy to learn. It just takes a little bit of practice, and of course, the more you do it the better you’ll be!

Be careful, though. Once you learn how to make crepes, everyone will be asking you to make them all the time!

How to Make this Quick Easy Crepe Recipe

• I’ve used both a mixing bowl and a blender to make crepes. I find it easiest to use the blender, but a mixing bowl is sufficient.
• A note when using a bowl: Mix the dry ingredients together and slowly add the milk while whisking to prevent any lumps from forming in the batter.
• This recipe says to let the batter rest for a half an hour before using. Again, I’ve done both, allowed it to rest and not. I’ve had better results with it resting. Fewer bubbles are created when the crepe cooks which leads to fewer holes in the final product.
• I’ve found that the perfect amount of batter to pour into the pan is a scant 1/4 cup. If using a blender for mixing, you can pour it directly into the pan, but I tend to pour not enough or too much. So, a scant 1/4 cup full has been the perfect amount. “Scant”  means to pour the batter into the measuring cup so that it is about 2-3 millimeters under the rim of the cup.
• I use this crepe pan, and my son uses a small 8-inch skillet when we make them together. Both work equally well, but I prefer the crepe pan as I’ve used it for so many years and it’s just easier for me.
• Pour the batter into the center of the pan and then gently swirl the pan to coat the whole bottom evenly.
• Once the batter sets for about 30 seconds, I’ll go around to loosen the edges with a spatula because it has rounded edges and is less likely to put a hole into the crepe.

Savory Crepes

To make savory crepes, simply omit the sugar from the recipe and add your favorite fillings. This Monte Cristo Crepe Recipe is stuffed with cheese, ham, and turkey and would be perfect for a brunch.

I’m dying to make these Chickpea-Rosemary Crepes with Sweet Potatoes and Goat Cheese. I absolutely love all of those ingredients and can’t wait to make them for an upcoming brunch. We also love the way crepes filled with this Spinach and Cheese Manicotti taste.

If you’re looking for crepes without white flour, try these Buckwheat Crepes that are naturally gluten-free. I love that Rebecca put a fried egg in the middle. So yummy!

If you like breakfast for dinner (and who doesn’t) this basic crepe recipe would be an excellent choice, stuffed with just about anything you like.

Sweet Crepes

I’ll often serve the crepes with this 3-Ingredient Strawberry Sauce. It’s super easy and absolutely delicious. We love it on our ice cream as well.Add a little stabilized whipped cream and top with fresh strawberries and you’ve got a perfect meal, in my book.

One of my favorite sweet easy crepe recipes is this one for Lemon Crepes. Tangy lemon curds plus delicious mascarpone and cottage cheese filling makes for a fun and fancy breakfast, brunch or even dessert!

Sometimes I enjoy them as simply as I can–with a bit of fresh lemon juice and powdered sugar. I love OXO’s Dusting Wand because it sprinkles just the right amount of confectioners’ sugar every single time. That way, we don’t have to worry about inhaling and choking on powdered sugar as we nosh on our delicious crepes.

Crepes are delicious with some Nutella, fresh berries or cheese fillings. They can also be filled with  Strawberry Jam, peanut butter or marshmallow fluff. The possibilities are truly endless!

Of course, at the end of the day, I’ll always remember my very favorite crepes as the ones from my childhood, sweet and drizzled in maple syrup.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

 Crepes are impressive and easy to make but if you’ve never made them before, check out these tips I’ve gathered over the years! 

Can crepes be made ahead of time?
Yes!

• Crepes can be made up to THREE days ahead. Put them in between layers of wax paper and place them flat into a gallon-sized sealed plastic bag. Store in the refrigerator, or freeze up to two months.

Can crepes be frozen?
Yes!

• As when you’re refrigerating them, put them in between layers of wax paper and place them flat into a gallon-sized sealed plastic bag. Store in the refrigerator or freeze up to two months.

Pancake Recipes

Are you looking for a recipe more like a classic American pancake? I’ve got you covered. We love all kinds of pancakes in this kitchen, not just crepes.

These Lemon Blueberry Cottage Cheese Pancakes are perfect for a summer morning. The combination of tart lemon and sweet blueberry is out-of-this-world delicious.

Cranberry and orange are at their best in these Cranberry Pancakes with Orange Cream Cheese Drizzle. They’re great to serve around Christmas time but I enjoy them any time of the year.

And if you’re a fan of cinnamon, you MUST make these Cinnamon Peach Pancakes. Apples usually get all the cinnamon love when it comes to pancake but peach and cinnamon together are just as good (if not better). These pancakes are sweet with just a hint of spice.

If you can make a pancake, you can make a crepe! I’m so excited to share this beloved recipe with you today–and can’t wait to hear how you like it. These are truly the easiest and tastiest basic crepes you can make.

Print

Easy Crepe Recipe

My family absolutely loves this Easy Crepe Recipe and yours will, too. Simply made with flour, eggs, milk and a little sugar, these thin French crepes or pancakes can be enjoyed a variety of ways. My favorite way to eat them is warmed with some pure maple syrup, but they're delicious with fillings, too!

Course Dessert

Cuisine French

Prep Time 35 minutes minutes

Cook Time 3 minutes minutes

Total Time 38 minutes minutes

Servings 12 crepes

Author Lynne Feifer

Ingredients

• 2 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 2 tablespoons unsalted butter melted

Instructions

• Place all ingredients plus ONLY one tablespoon of melted butter in a blender and mix until well combined, scraping the sides to incorporate all flour.
  
• Cover and let batter rest for a minimum of 30 minutes.
• Heat a crepe pan or 8-inch non-stick skillet over medium heat and lightly brush with the remaining melted butter.
• Using a scant 1/4 cup of batter, pour into the pan. Use a tilt and swirl method to evenly cover the entire bottom of the pan.
• Cook for about 1 minute before circling the pan with a rounded-edge hard spatula to loosen the browning edges. It will be ready to flip soon after that.
• Gently guide the spatula under the crepe and flip. Cook for an additional 30 seconds - 1 minute until completely cooked through and slightly golden.

Interested in some other great recipes? Make these along with your crepes!

3-Ingredient Strawberry Sauce

This is probably one of the crepe toppings I make most frequently. It’s also incredible over pancakes, waffles and ice cream!

Lemon Crepes

Lemon crepes are favorite spin on the simple crepe that are filled with a rich cream cheese center and topped with lemon curds.

No-Bake Blueberry Pie

We love making one of these pies whenever I have blueberries around. It has all the classic taste of a blueberry pie but with no time in the oven at all!

French Breakfast Puffs

These adorable breakfast baked goods are a sweet and simple way to start the day. Great for eating on the go or munching with a cup of coffee!

Blueberry Bagel Breakfast Bake 

This breakfast bake is everything I love about french toast but made with bagels, blueberries and pecans, then baked. It’s a unique and completely delicious treat perfect for breakfast or brunch.

The post Easy Crepe Recipe appeared first on 365 Days of Baking.

My daughter and I are in the process of returning back to civilization.

Cue the tears.

Going on a 10-day cruise to 5 different countries is tough work, let me tell you! What’s even more difficult is the re-entry process! We arrived home at 3:15 pm yesterday, stopped somewhere to pick up food and I was in bed by 5:30 to take a nap.

Guess I needed more than just a couple hours because when Kurt attempted to sweetly wake me by rubbing my head, I barely moved so there he left me. Fully clothed and with my contacts still in, I woke up around 7 am this morning.

SAVE THIS TO YOUR FAVORITE PINTEREST BOARD!

I was exhausted because of our fun late nights and early mornings, but also because on Tuesday, I came down with a cold. I’ve been feeling pretty yucky the past few days, but after last night’s great sleep, I finally feel like I’m kicking it.

HOORAY!!!

No more time to be sick. I’ve got taxes to finish, posts to do, recipes to make, and LIVE videos to do with you all! Ain’t no more downtime allowed! My first post about cruising will be going up this week, so be on the lookout for it. You definitely want to consider taking a cruise if you haven’t already been. They are pretty stinking incredible.

A huge thank you if you joined me for any of the live videos while we were exploring the Caribbean Sea and various ports. I know the reception was not too reliable at times, but it was a lot of fun sharing all of them with you, especially Wilma dancing up a storm. She was wonderful!

If you missed them, you can still check them out on my Facebook page in the video section.

In the meantime, enjoy this delicious Lemon Poppy Seed Dutch Baby. It’s so light and fluffy. It will be perfect for Mother’s Day and you just might to make two in case she’s really hungry. 😉

Dutch Baby Pancake

This recipe is a variation on the German Pancake (aka Dutch Baby) I made in the early days of this blog. I love German Pancakes because it’s so easy to just toss the pancake batter in the oven and go about your life while it bakes. Sometimes you just don’t want to stand over a stove flipping each pancake one by one.

German Pancake also has a puff factor that can’t be overstated. The eggy batter bakes up so light and puffy that taking a bite feels like biting into a delicious sweet lemony cloud.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

German Pancake Recipe

You can call this a “Dutch Baby” (isn’t that adorable) if you like or just stick with “German Pancake” if the idea of serving something called a “baby” weird you out. Whatever you call it it will be delicious.

This version is dotted with poppy seeds and full of bright and tangy lemon flavor. Served on its own or topped with fresh fruit, it’s impossible not to LOVE this baked German Pancake!

How to Make Dutch Baby Pancake

This recipe starts with an eggy batter flavored by lemon zest and poppy seeds. Powdered sugar and lemon juice sprinkled on top complete this delicious breakfast.

1. Beat 3 eggs in a bowl, then mix in milk and vanilla extract.
2. Sift flour, sugar and salt together over a square of wax paper. Make a well in the center and add the lemon zest and poppy seeds.
3. Pick up the sides of the paper with both hands and slowly transfer the flour mixture into the egg mixture. Whisk as you go to incorporate the flour well.
4. Pour the pancake batter into a buttered oven safe skillet and bake at 425 F for 15 minutes.
5. Remove the pan from the oven, sprinkle with sifted confectioner’s sugar and fresh lemon juice.

Serve while hot and puffy! When I make this, I love to top it with fresh sliced strawberries and blueberries. It would also be delicious with your favorite jam or a dollop of Vanilla Bean Whipped Cream.

More Pancake Recipes . . .

Can’t get enough pancakes? Me either! Give these other delicious recipes a try next time you have breakfast guests.

• Cinnamon Peach Pancakes
• Banana Peanut Butter Chip Pancakes
• Lemon Blueberry Cottage Cheese Pancakes
• Zucchini Pancakes
• Cranberry Pancakes with Orange Cream Cheese Drizzle
• Baked Apple Cinnamon Pancake
• Whole Wheat Pumpkin Pancakes
• Lemon Ricotta Pancakes with Blueberry Compote
• Patriotic Buttermilk Pancakes with Blueberries and Strawberries
• The Fluffiest Blueberry Lemon Pancakes

Lemon Poppy Seed Dutch Baby

A fluffy and puffy baked pancake full of lemon flavor and delicious poppy seeds, Dutch Baby is a welcome side on any breakfast or brunch table.

Print

Lemon Poppy Seed Dutch Baby

This Lemon Poppy Seed Dutch Baby, otherwise known as a German pancake, is a light and fluffy pancake baked in the oven. With a light lemon flavor, it's a perfect breakfast treat for the weekend.

Course Breakfast

Cuisine American

Keyword Dutch Baby

Prep Time 15 minutes minutes

15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 186kcal

Author Lynne Feifer

Ingredients

• 3 eggs room temperature
• ½ cup milk
• ½ teaspoon pure vanilla extract
• ½ cup flour
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons unsalted butter melted
• 1 ½ teaspoons poppy seeds
• 1 teaspoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• confectioners’ sugar
• fresh fruit if desired

Instructions

• Preheat oven to 425 degrees F.
• Prepare a 10-inch oven proof skillet by greasing it with butter.
• In a medium bowl, beat the eggs. Add the milk and vanilla extract and mix well.
• Onto a square of wax paper, sift the flour, sugar and salt.
• Make a small well in the center of the flour and add the poppy seeds and lemon zest.
• While whisking, slowly pour the flour into the bowl, by folding the edges of the wax paper together. Mix until fully incorporated.
• Pour batter into prepared skillet and bake for 15 minutes.
• Reduce oven temperature to 350 degrees and bake for an additional 10 minutes when puffed, golden and set in the middle.
• Remove from oven sprinkle the top with lemon juice and confectioners’ sugar.
• Serve with fresh fruit, if desired.

Nutrition

Serving: 1g | Calories: 186kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 352mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg

Not in the mood for pancakes today? Check out these other great weekend breakfast recipes! 

• Peaches and Cream Baked French Toast
• Baked Cinnamon French Toast
• Dairy-Free Lemon Poppy Seed Waffles
• Baked Strawberry Waffles
• Baked Blueberry Waffles

Even more delicious sweet breakfasts. . . 

Peaches and Cream Baked French Toast

 Chocolate Croissant Baked French Toast

Shamrock Farms Cold Brew Coffee and Milk and Apple Oatmeal

The post Lemon Poppy Seed Dutch Baby (aka German Pancake) appeared first on 365 Days of Baking.

Hi again, friends! This is Leia from Eat It & Say Yum. 🙂

Has anyone else had a crazy busy summer? I feel like I just can’t get caught up. Luckily the kids go back to school next week. We will have a schedule again, and I will be able to breathe a big sigh of relief. Ahhhh…

Anyway, while it is still summer, we are still enjoying some summer produce. Like zucchini. Big, MONSTER zucchinis that a friend gave us. It’s been awesome. One way that we have been using a lot of our zucchini is in these yummy Zucchini Pancakes. My kids were skeptical at first, but they quickly learned that these taste delicious – even with those veggies in there. Any excuse to work more veggies into our diet and I say ‘that’s a good thing!’

Pancakes are a staple in my house. We eat them in all sorts of varieties. And we ALWAYS have to have buttermilk syrup. We just love it. And to make these pancakes even yummier and a bit more like zucchini bread, we sprinkled some chocolate chips on top. The warmth of the pancakes instantly starts to soften the chips, and we love melty chocolate chips. Don’t you?!

This made enough pancakes for my family of 6. (Even though I did have to tell my 5 year old to stop after his 5th pancake!)  But really I just love having another use for all the delicious zucchini. I hate to see fresh produce go to waste.

Print

Zucchini Pancakes

Author Lynne Feifer

Ingredients

• 1 ⅔ cups buttermilk
• 1 tsp baking soda
• 3 eggs- whites separated
• 1 ½ cups flour wheat flour can be substituted for all-purpose
• 1 tsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp all-spice
• ½ tsp nutmeg
• ½ cup oil
• 1 cup grated zucchini
• chocolate chips- for sprinkling over pancakes
• syrup- I recommend buttermilk syrup

Instructions

• In a large mixing bowl, stir the buttermilk and baking soda together. Add the egg yolks to the buttermill, place the egg whites in a separate, medium mixing bowl. With clean beaters on an electric hand mixer, beat the egg whites until stiff peaks form. Set aside.
• In a small bowl, about 2 cup size, add the flour, salt, sugar, cinnamon, baking powder, nutmeg, and all-spice. Stir.
• Add the dry ingredients to the buttermilk and mix with the electric hand mixer, just until the flour is combined. Add the oil and grated zucchini and mix again, briefly. Use a rubber scraper to gently fold the egg whites into the batter.
• Grease a hot griddle (about 350 degrees) and pour the batter on in the size of pancakes you want. I use a 1/4 cup measurer, and heap it slightly with batter. This makes a good size pancake, about 5 inches across. Cook for about a minute and a half, until the pancake batter has bubbled and is cooked around the edges. Flip the pancakes and cook the other side. Only flip once to maintain the fluffiness of the pancakes.
• Serve immediately. Sprinkle the top pancake with chocolate chips and drizzle with syrup.

Click here to see my other posts on 365 Days of Baking and More.

~FOLLOW LEIA~

FACEBOOK  ~TWITTER ~ PINTEREST ~ INSTAGRAM

More recipes from Eat It & Say Yum:

 Oh, as you all know, I have an weak spot for anything associated with breakfast and I can’t wait to give these pancakes a try. Thanks so much for this week’s recipe Leia – they look great!
I give you BIG baking hugs and muffins!! ~Lynne

The post Zucchini Pancakes appeared first on 365 Days of Baking.

Breakfast.

Although I know this looks more like a dessert, but sometimes it’s ok to really treat yourself – even at breakfast. You’ve got the rest of the day to work it off, right? 😉

Besides, with that holiday known as Valentine’s Day coming up  Saturday, imagine the look on their face when you serve your loved one breakfast in bed with THIS?!?!
It’s sure to score you some points!

Mr. 365 and I don’t typically celebrate Valentine’s Day. We like to keep the romance alive throughout the year by going on dates and having fun instead of focusing on one night when restaurants are overcrowded and everyone has the same idea.

Yeah, the day is romantic and all, but I want to know that we’re both in it for the long haul and not be extra nice and fake it just for society’s sake. I mean, heck, we’ve been married for 25 years (oh my goodness) in August, so we must be doing something right!

SAVE THIS PANCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

So, you don’t even need the excuse to make these for Valentine’s. I give you permission to make them ANY day that you want. Special day or no special day – the choice is yours.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Print

Chocolate Cherry Pancakes

Author Lynne Feifer

Ingredients

• 2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 2 eggs
• 2 cups buttermilk*
• 1 tablespoon melted butter plus additional butter for the grill or skillet
• 1 10- ounce jar Maraschino cherries drained and chopped (set some aside for topping, if desired
• ¾ cup mini semi-sweet chocolate chips
• Canned cherry pie filling chocolate syrup and whipped cream for topping

Instructions

• Preheat griddle to medium. You can also use a skillet over medium heat.
• In a medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
• Add chocolate chips and mix thoroughly.
• In a large bowl, beat eggs. Add buttermilk and melted butter. Mix to combine.
• Mix in cherries.
• Add wet ingredients all all once to dry mixture and mix until just combined.
• Place just enough butter on the surface of the griddle to coat it throughout.
• Using a 1/4 cup measuring cup, pour batter onto griddle.
• Cook until bubbles appear on the tops of the pancakes and then pop, about 5-7 minutes. The edges should also be somewhat dry/cooked.
• With a metal spatula, carefully flip the pancake over to cook for and additional 5-7 minutes.
• Top with cherry pie filling, chocolate syrup, whipped cream and that extra cherry!

Notes

*I had no buttermilk on hand, so I placed 2 cups of whole milk into a measuring cup and mixed it with 2 tablespoons of white vinegar, letting it sit on the counter for 15 minutes.

I rate everything I make on a scale of 1 -4 and these Chocolate Cherry Pancakes earned 4 rolling pins. OMG!!!!
They were out-of-this-world delicious, especially with the extras on top.
I didn’t eat that whole stack – I only had a couple. Oh, and now I want some more…

I shared these pancakes over at Tidy Mom’s I’m Lovin’ It Link party this week! Be sore to check out all of the other fantastic submissions – there are LOTS to see!

If you like these then you’ll LOVE…

Cinnamon Peach Pancakes

Lemon Ricotta Pancakes with Blueberry Compote

Banana Peanut Butter Chip Pancakes

The post Chocolate Cherry Pancakes appeared first on 365 Days of Baking.

If you’re a regular here at 365, then you know I’m a breakfast fan.

This conversation is sponsored by Silk. The opinions and text are all mine.

I mean HUGE breakfast fan. Like, I could eat breakfast food morning, noon and night. And quite often, I’ll serve it for dinner!
It’s just wonderful comfort food. Breakfast IS comfort food. Plain and simple. And these pancakes have a special ingredient, something I haven’t tried before. It’s the new Silk Cashewmilk!

SAVE THIS CRANBERRY PANCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

You’ve heard about soy milk, rice milk, and almond milk and now, there’s this!
I’m going to be honest. I was hesitant to try it. I’ve never been a big drinker of regular milk in the first place. I just like to have it with cereal or dunk my cookies in it.

When our kids were little, our best friends’ kids were drinking rice milk. I tried it and wasn’t nuts about it. Yet, for a very short moment, I think I bought one-half gallon in an attempt to maybe eliminate whole milk from our diet. Yup, that lasted all of about ten seconds.

Old habits die hard I suppose, and since I was probably the most opposed to it, I didn’t really try that hard to encourage the family to continue with it.
So, there stands my reasoning for being hesitant to try cashew milk.

I have to tell you though, that this stuff I will drink. From a glass, by itself even!
It’s not as thick as whole milk. But it has a great creamy taste from the cashews which makes it perfect for drinking straight out of the carton, using it over cereals or in recipes.

It’s an excellent source of vitamin D and get this, it contains 50% more calcium than dairy milk! The Silk Original Cashewmilk that I used in the pancakes has only 60 calories per serving which is 25% less than skim milk.*

*Silk Original Cashewmilk: 60 cal/serv; skim dairy milk: 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk.

I only wish it had been around 20 years ago when I was pregnant because then I wouldn’t have had to choke down those icky Tums. And I just couldn’t for the life of me, drink any regular milk.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

Print

Cranberry Pancakes with Orange Cream Cheese Frosting

Author Lynne Feifer

Ingredients

Pancakes

• 2 cups flour
• ¼ cup cornstarch
• 1 tablespoon sugar
• 1 teaspoon salt
• ¾ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon nutmeg
• 1 cup whole cranberries chopped in food processor or blender
• 2 cups Silk Cashewmilk
• 2 eggs
• 1 tablespoon unsalted butter melted

Orange Cream Cheese Frosting

• 4 ounces Cream Cheese softened
• ¼ cup unsalted butter melted
• ¼ teaspoon pure vanilla extract
• juice of 1 orange
• ½ teaspoon orange zest
• 2 cups confectioners' sugar

Instructions

Pancakes

• In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda and nutmeg. Add the chopped cranberries and mix to coat. This will help keep the cranberries suspended in the batter.
• In a medium bowl, beat the egg. Add the Silk Cashewmilk, and melted butter.
• Whisk the wet ingredients into the flour mixture until well combined.
• Spray a griddle or skillet with cooking spray and heat to medium-high heat. Turn down heat if necessary during cooking.
• Using slightly less than 1/4 cup of batter, pour gently onto griddle.
• When the batter starts to bubble and turns slightly dry, gently flip the pancake over with a spatula.
• Allow pancake to remain on the griddle for another minute or two until completely cooked through.
• Repeat with remaining batter, spraying the griddle or skillet with cooking spray between each batch, if needed.

Orange Cream Frosting

• In a mixing bowl, combine cream cheese, unsalted butter, vanilla extract, fresh orange juice, and zest, and beat till well combined.
• Gradually add confectioners’ sugar and thoroughly mix.
• Serve with over the cranberry pancakes.

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Cranberry Pancakes with Orange Cream Cheese Drizzle earned 3 1/2 rolling pins!
I’ve always loved the flavors of cranberries and oranges and they go so well together for breakfast.
You know, I didn’t even tell my men that I’d substituted the milk in the pancakes with the Cashewmilk and they were none the wiser.

They ate every last bite. It added a great, slightly nutty flavor to them. which was different than our regular pancakes.
I think these will be a delicious and festive breakfast this holiday season!

Head on over to Silk to sign up for their newsletter to receive the latest news and get yourself a coupon, so you can try it out for yourself!

Have you tried Silk Cashewmilk? Leave us a comment below and be sure to head over to the Silk Facebook page to let them know what you think. They’d love to hear from you!!

Comments submitted may be displayed on other websites owned by the sponsoring brand.

If you like these Cranberry Pancakes with Orange Cream Cheese Drizzle, then you’ll love…

Banana Peanut Butter Chip Pancakes

Lemon Ricotta Pancakes with Blueberry Compote

Cinnamon Peach Pancakes

This conversation is sponsored by Silk. The opinions and text are all mine.

The post Cranberry Pancakes with Orange Cream Cheese Drizzle appeared first on 365 Days of Baking.

Pancakes for dinner.

Here at the 365 homestead, we have breakfast for dinner at least once a week, but probably not more than that.
Breakfast is one of our favorite meals, so why not have it for a meal besides in the morning? Think out of the box! Life is exciting and meant to be lived!

These pancakes aren’t going to be the fluffiest you’ll ever make, but they’re so doggone delicious that that won’t even matter.

SAVE THIS PANCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I wasn’t too sure if I was going to like these because I have this thing about bananas.

It’s not that I don’t like them because I love them. Ok, well maybe not love them.
I like to eat one in the morning on the way to work.
I’ll eat them in Banana Bread, like this Quinoa Banana Bread or Chai Banana Bread.

However, I can’t stand them in drinks or smoothies. My daughters make fun of me because of it. They say I’m weird.
Ok, so I suppose I am.
But I can definitely eat them in these pancakes!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Print

Banana Peanut Butter Chip Pancakes

Author Lynne Feifer

Ingredients

• 2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• ¾ teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups milk
• 1 egg
• 1 tablespoon unsalted butter melted
• ½ cup mashed banana
• 1 cup Reese's Peanut Butter Chips
• additional butter for spreading on the griddle
• banana slices and maple syrup for serving

Instructions

• In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
• In a medium bowl, beat the egg. Mix in the milk, and melted butter.
• Whisk the wet ingredients into the flour mixture until well combined.
• Mix in the mashed banana.
• Heat a griddle on medium-high heat. It will be hot enough when butter spread onto it starts to bubble.
• Using slightly less than 1/4 cup of batter, pour gently onto griddle.
• Scatter some peanut butter chips throughout the batter of each pancake.
• When the batter starts to bubble and turns slightly dry, gently flip it over with a spatula.
• Allow pancake to remain on the griddle for another minute or two until completely cooked through.
• Serve with maple syrup and banana slices.

Oh, believe me when I say you need these in your life. Elvis would have loved them!
I think you will, too.

I rate everything on a scale of 1 -4 and these Banana Peanut Butter Chip Pancakes earned 4 rolling pins!!
WOO HOO!!

I started eating them right as I took the first one off the griddle and man, oh man! I was pleasantly surprised that I liked it as much as I did.

I’m so excited – I can eat a banana in my pancakes!!! And those peanut butter chips…
Who says you just have to use them in cookies or desserts? Not me!
It’s the little things in life. haha

If you like these then you’ll love…

Cinnamon Peach Pancakes

Lemon Ricotta Pancakes with Blueberry Compote

The post Banana Peanut Butter Chip Pancakes appeared first on 365 Days of Baking.

  

It’s THAT time of the month!!
Yesiree, folks, it is the third Monday of the month and that can only mean ONE thing…..

The post Secret Recipe Club – The Fluffiest Blueberry Lemon Pancakes appeared first on 365 Days of Baking.