Perfect Fall Recipes

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From apples to pumpkins to dark leafy greens, fall is everyone’s favorite time to cook, so I’m sharing more than 20 Perfect Fall Recipes!

From apples to pumpkins to dark leafy greens, fall is everyone's favorite time to cook, so I'm sharing more than 20 Perfect Fall Recipes!

We all do it. What’s that, you ask? We all wait for the time of year when everything is pumpkin spice. Don’t try to deny it. Even if you think things like pumpkin spice breakfast sausage and pumpkin spice pasta sounds nauseating (no argument there), I dare you to argue with the fact that by the time pumpkin spice completely dominates everything around us, we’re ready for the cold weather, the holidays, and all of the cooking that goes along with it. We may not all like to eat all pumpkin, all the time, but fall is such an extraordinary time to breakout the crockpot, let those soups, stews, and chilis simmer, create freezer meals and casseroles, and make goodies with pumpkin.  I’ve rounded up a ton of fall recipes to give you some inspiration in the kitchen. Enjoy!

Pumpkin Chocolate Chip Pancakes by Dinners, Dishes, and Desserts

Pumpkin Chocolate Chip Pancakes - super light and fluffy pumpkin pancakes full with lots of chocolate chips and topped with maple syrup.

Pumpkin Spice Sugar Cookies by A Dash of Sanity

Pumpkin Spice Sugar Cookies {A Dash of Sanity}

Caramel Pecan Blondies by White Lights on Wednesday

Caramel Pecan Blondies {White Lights on Wednesday}

Pumpkin Cranberry Bites by My Suburban Kitchen

Pumpkin Cranberry Bites {My Suburban Kitchen}

Pumpkin Peanut Butter Yogurt Dip by Wishes & Dishes

Pumpkin Peanut Butter Yogurt Dip {Wishes & Dishes}

Fall M&M Cookies by Kleinworth & Co.

Fall M&M Cookies {Kleinworth & Co.}

Sweet Potato Pie by Big Bears Wife

Sweet Potato Pie {Big Bears Wife}

One Pot Cheesy Pumpkin Pasta by Domestic Superhero

One Pot Cheesy Pumpkin Pasta {Domestic Superhero}

Pumpkin Waffles by Fake Ginger

Pumpkin Waffles by Fake Ginger

Pumpkin Sugar Cookies by Wine & Glue

Pumpkin Sugar Cookies {Wine & Glue}

Pumpkin Spice Meringue Pumpkins by 365 Days of Baking

Pumpkin Spice Meringue Pumpkins {365 Days of Baking}

Pumpkin Swirl Brownies by Self Proclaimed Foodie

Pumpkin Swirl Brownies {Self Proclaimed Foodie}

No Bake Pumpkin Spice Cheesecakes by Love Bakes Good Cakes

No Bake Pumpkin Spice Cheesecake {Love Bakes Good Cakes}

Easy Pumpkin Muffins by Yummy Healthy Easy

Easy Pumpkin Muffins {Yummy Healthy Easy}

Slow Cooker Pumpkin Soup with Cashew Cream by Cooking and Beer

Slow Cooker Spicy Pumpkin Soup with Cashew Cream {Cooking and Beer}

Pumpkin Caramel Pecan Naked Cake by The Recipe Rebel

Pumpkin Caramel Pecan Naked Cake {The Recipe Rebel}

Pumpkin Cheesecake Flourless Chocolate Cake Roll by Cupcakes & Kale Chips

Pumpkin Cheesecake Flourless Chocolate Cake Roll {Cupcakes & Kale Chips}

Spicy Pumpkin Pasta by Lemons for Lulu

Spicy Pumpkin Pasta {Lemons for Lulu}

Twice Baked Sweet Potatoes by Dinner at the Zoo

Twice Baked Sweet Potatoes {Dinner at the Zoo}

30 Minute Tomato Basil Soup by Culinary Ginger

30 Minute Tomato Basil Soup {Culinary Ginger}

Caramel Topped Pumpkin Cheesecake by That Skinny Chick Can Bake

Caramel Topped Pumpkin Cheesecake {That Skinny Chick Can Bake}

Easy Apple Fritter Pull Apart Bread by Let’s Dish

Easy Apple Fritter Pull Apart Bread {Let's Dish}

Oatmeal Chocolate Chip Pumpkin Cookies by Mandy’s Recipe Box

Oatmeal Chocolate Chip Pumpkin Cookies {Mandy's Recipe Box}

Cranberry Orange Shortbread Cookies by Mom on Timeout

Cranberry Orange Shortbread Cookies {Mom on Timeout}

 

From apples to pumpkins to dark leafy greens, fall is everyone's favorite time to cook, so I'm sharing more than 20 Perfect Fall Recipes!

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Sweet Potato Pancakes

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Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.

Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.

We are a pancake-loving family. Don’t get me wrong – we probably use a mix about half the time purely out of convenience because we’re too lazy to dirty a measuring cup (I always just “eyeball” the measurements when using a mix”). But if you’ve never tried your own homemade pancake made but buttermilk – a must in my opinion – and other delicious ingredients, you are missing out.

Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.

This time of year, I’m one of those pumpkin spice addicts. I like the inside of my body to experience fall just as much as the outside, so I never shy away from adding a sprinkle of pumpkin spices any chance I can get. I’ve made pumpkin pancakes before and loved them, so it was only natural that I didn’t leave the sweet potato out of the fun. After all, sweet potato is the new kale (and kale was the new spinach).

Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.

You can cook the sweet potatoes however you like – steam, microwave, bury them in the ground with hot rocks – doesn’t matter. As long as you get them mashable. I think sweet potatoes and pecans go together like peanut butter and jelly, so be sure to throw a handful in for a wonderful crunch. Simply top with warm maple syrup or go the extra mile and make a delicious pear bacon topper – YUM!

Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Sweet Potato Pancakes
 
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Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.
Author:
Recipe type: breakfast
Yields: 12 pancakes
Ingredients
  • 3/4 pound (about 2 1/2 - 3 cups cut up or 2 small whole) sweet potatoes
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (leave as is or process into flour into blender)
  • 1/4 cup raw pecan pieces
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon vanilla
Instructions
  1. Place sweet potatoes in a medium saucepan of boiling water covered with a lid. Cook until tender, about 15 minutes. Drain and remove skins once cool enough to handle. Mash with a fork or masher.
  2. In a medium bowl, sift together flour, oats, pecans, baking powder, pumpkin pie spice, and salt. Mix cooled mashed sweet potatoes, eggs, buttermilk, butter, and vanilla in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  3. Preheat a lightly greased griddle over medium heat. Drop batter mixture onto the prepared griddle and cook until golden brown, turning once with a spatula when the surface begins to bubble. Smaller pancakes are easier to handle.
  4. Serve with real maple syrup and candied pecans.
Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.
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Pumpkin Buttermilk Pancakes

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This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They’re really easy to make, so you’ll love them too!

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!

We are a pancake loving family. Much like brownies, I used to only make pancakes from a mix. And, to the same point, much like brownies… I had no idea that a from scratch recipe would be just as easy yet taste a million times better. If you’ve never had homemade buttermilk pancakes, then you are truly missing out. The buttermilk makes them so incredibly light and fluffy that it will change the way you think about pancakes.

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!

Adding pumpkin to any recipe just makes it more moist and delicious, which is why these pancakes are downright perfect for fall. They taste oh so good with the fall flavors of pumpkin and cinnamon, but they are also very filling. I love adding some nuts or sweetened pumpkin seeds for that added crunch too!

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!

Pumpkin Buttermilk Pancakes
 
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This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!
Author:
Recipe type: breakfast
Yields: 12 pancakes
Ingredients
  • 1 1/2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 tablespoons butter, melted
Instructions
  1. Sift all dry ingredients together in a large bowl.
  2. Whisk together wet ingredients in a separate bowl.
  3. Pour wet ingredients over dry and stir gently to combine, taking care not to over mix. Batter should be a bit lumpy.
  4. Using a buttered large griddle over medium low heat, place 1/4 cup dollops of batter and allow to cook for 5-8 minutes per side, until golden brown. Flip and repeat.
  5. Serve warm with maple syrup and pumpkin spice pumpkin seeds or nuts. YUM!

 

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!
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Banana Mac Pancakes with Coconut Syrup

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Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love.

Pretend you’re eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love.

Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love. 

We were fortunate enough to take our family vacation in Hawaii this past May. The last time we went, the kids were only 2 and 4. They’re a few years older now and, my, what a difference that makes. No more fighting naps and no more worrying they’re going to drown (as much). Because my kids are half mine, they share my love of food. On our first morning, we were without food in our condo because we got in so late the night before. Because my biggest concern when I travel  (errr, well, at all times) is what/when we will eat, I had already planned that our first breakfast would be at The Gazebo. There, we enjoyed a monster sized banana mac pancake along with all sorts of other delicious food.Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love. 

I did all my grocery shopping at Costco later that day because the smaller grocery stores are just too darn expensive, plus Costco is loaded with all sorts of locally produced food. I walked away with a bag of Hawaii’s perfect nut: the macadamia. That means that I’ll have more delicious macadamia recipes on the way, so keep your eyes peeled.Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love. 

These pancakes taste outstanding with pure maple syrup, but I wanted to go the extra mile and make my own coconut syrup.Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love. 

Served up with some additional sliced banana and chopped macadamia nuts along with some toasted coconut flakes, this recipe takes my taste buds back to paradise. Unfortunately, I opened my eyes after I was done savoring my breakfast only to see a pile of laundry on the couch and a to do list a mile long.Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Banana Mac Pancakes with Coconut Syrup
 
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Pretend you're eating breakfast on a gorgeous tropical island when you make these Banana Mac Pancakes with Coconut Syrup that your entire family will love.
Author:
Recipe type: breakfast
Yields: 12 pancakes
Ingredients
Coconut Syrup
  • 1 (14 ounce) can coconut milk
  • 1/2 cup granulated sugar
  • 1 teaspoon corn starch
  • 1/2 teaspoon vanilla extract
Banana Mac Pancakes:
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • 3 tablespoons butter, melted (can substitute with coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 bananas, mashed
  • 1/2 cup macadamia nuts, chopped
Garnish:
  • toasted sweetened coconut flakes
  • chopped macadamia nuts
  • banana slices
Instructions
Coconut syrup:
  1. In a small saucepan over medium high heat, whisk together the coconut milk, sugar, corn starch, and vanilla. Bring to a boil, then reduce heat to as low as it will go and simmer for about 15 minutes, stirring occasionally to ensure everything stays smooth. Syrup will thicken more as it cools.
Banana Macadamia Nut Pancakes:
  1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla, and mashed banana. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the nuts. Batter will be slightly lumpy.
  3. Heat a griddle to medium low heat and grease with butter. Cook the pancakes until they are golden brown on each side, flipping only once (do not flatten with spatula).
  4. Serve the pancakes with coconut syrup and chopped macadamia nuts, sliced banana, and toasted coconut flakes.

 

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Whole Wheat Buttermilk Pancakes

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Homemade Whole Wheat Buttermilk Pancakes from scratch are the best way to sneak a little extra whole grain and fiber into your favorite pancake breakfast.

 Homemade Whole Wheat Buttermilk Pancakes from scratch are the best way to sneak a little extra whole grain and fiber into your favorite pancake breakfast.

We are a pancake loving family. My husband likes to get creative with his pancakes by throwing any kind of weird secret ingredient into the mix that he can find and the kids have to guess what surprise is in their breakfast. I like to mix things up by creating completely different pancakes all together. Some of my favorites were my lemon blueberry buttermilk pancakes, gluten free carrot coconut pancakes, heart beet pancakes made from roasted beets and cocoa powder, blue corn pancakes, and my pumpkin hazelnut pancakes – all quite delicious but all very different as well.

 Homemade Whole Wheat Buttermilk Pancakes from scratch are the best way to sneak a little extra whole grain and fiber into your favorite pancake breakfast.

This time, I wanted to incorporate whole wheat flour. I’m not a huge fan of cooking with whole wheat flour. I made this truffle arugula flatbread using my pizza dough recipe along with whole wheat flour, and I thought the dough turned out much better using all purpose flour. But, if I can incorporate whole grain into our diets without sacrificing on taste, then I will. And these pancakes really were delicious.

 Homemade Whole Wheat Buttermilk Pancakes from scratch are the best way to sneak a little extra whole grain and fiber into your favorite pancake breakfast.

We love to put all sorts of fruit toppings on our pancakes. For these pancakes, all I did was take some of the marion berries that I picked last summer out of the freezer and warmed them up in a pot. That is all, and they tasted AH-MAZ-ING on these pancakes with a small drizzle of pure maple syrup. They were so satisfying, and a big plate of these pancakes left me feeling full and satisfied, not sick and bloated like a plate full of restaurant pancakes might leave you feeling. Your family will love them!

 Homemade Whole Wheat Buttermilk Pancakes from scratch are the best way to sneak a little extra whole grain and fiber into your favorite pancake breakfast.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Whole Wheat Buttermilk Pancakes
 
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Homemade Whole Wheat Buttermilk Pancakes from scratch are the best way to sneak a little extra whole grain and fiber into your favorite pancake breakfast.
Author:
Recipe type: breakfast
Yields: 12-15 pancakes
Ingredients
  • 2 cups whole wheat flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups buttermilk
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
Instructions
  1. In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
  2. In a separate bowl, mix together eggs, buttermilk, melted butter, and vanilla. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy. Allow batter to rest for 5-10 minutes.
  3. Preheat griddle on medium low heat.
  4. Grease hot grill with butter. Use as much as your heart desires. Place large spoonful of batter onto grill. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
  5. Serve with warm berries and pure maple syrup. YUM!

 

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Gluten Free Carrot Coconut Pancakes

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Enjoy a healthy start to your morning with these easy to make and tasty Gluten Free Carrot Coconut Pancakes that are high in fiber and protein.

Enjoy a healthy start to your morning with these easy to make and tasty Gluten Free Carrot Coconut Pancakes that are high in fiber and protein.

We’re not a gluten free household. We’re extremely fortunate to not have any dietary restrictions in our household, and if you saw the quantity and variety of food our kids inhale on a daily basis, you would see that they eat pretty much anything and everything. Occasionally I do like to experiment with gluten free options because a) I could definitely live with a little less processed flour in my diet and b) one of my best friend’s is gluten intolerant and she has promised me that she’ll come visit soon, so I need to get creative in the kitchen (yes, Malynda, I’m referring to you).  Do you like my carrots?  I buy the organic colorful ones at Trader Joe’s. They make me happy.

Enjoy a healthy start to your morning with these easy to make and tasty Gluten Free Carrot Coconut Pancakes that are high in fiber and protein.

Here’s how my brain works when it comes to recipes like these:  1) Easter is coming soon, I should make something with carrots. Because bunnies eat carrots, and when I think of Easter, I think of bunnies. 2) Oh, I know. I like carrot cake, so I’m sure carrot pancakes would be really good. 3) Look at that big bag of organic coconut flour I’ve never used. Carrot would go really well with coconut. I should use that. 4) Weird, the bag of coconut flour says you can use it for part of the flour in your recipe, but you need some other kind of flour too. Carrot and coconut seem pretty healthy… should I go the healthy route?  5) Yeah, let’s do healthy and dial it up and notch and make them gluten free too by using oats. 6) Why not go the extra mile and give them a little protein push with some greek yogurt.

Enjoy a healthy start to your morning with these easy to make and tasty Gluten Free Carrot Coconut Pancakes that are high in fiber and protein.

So, I have never cooked with coconut flour before. It smells divine. This stuff is super high in fiber, though, which means that it will suck up any liquid instantly. I feel like I had the right amount of liquid between the coocnut mulk and the yogurt and the syrup, but the batter was still thick.

Enjoy a healthy start to your morning with these easy to make and tasty Gluten Free Carrot Coconut Pancakes that are high in fiber and protein.

I started off by making “normal” sized pancakes, however these little gems were pretty hard to flip. My advice to you is to make lots of little pancakes that are no wider than your spatula. You should also cook them on very low heat to allow them to set without burning before you flip them. The result is a super delicious good-for-you pancake that will fill your belly and give you energy to sustain you through the morning.  My kids gobbled them up and were fighting over the last ones. I plan on making this many more times. YUM!

Enjoy a healthy start to your morning with these easy to make and tasty Gluten Free Carrot Coconut Pancakes that are high in fiber and protein.

Carrot Oat Waffles
 
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Enjoy a healthy start to your morning with these easy to make and tasty Gluten Free Carrot Coconut Pancakes that are high in fiber and protein.
Author:
Recipe type: breakfast
Yields: 12 pancakes
Ingredients
  • 1 cup rolled or steel cut oats
  • 1/2 cup coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 5.3 ounce container nonfat greek yogurt (I used Trader Joe's honey flavor)
  • 1/2 cup unsweetened applesauce (I used vanilla bean pear sauce I had on hand)
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded carrots, packed
  • 2/3 cup lite coconut milk (I use canned)
  • 1 tablespoon butter
Instructions
  1. Process oats in blender until they are as fine as flour. Add oat flour to medium sized bowl and combine with coconut flour, cinnamon, baking powder, and salt. Set aside.
  2. Add eggs, yogurt, applesauce, maple syrup, vanilla, shredded carrots, and coconut milk to blender. On low speed, process until well combined and shredded carrots are as small specs. Add wet contents of blender to dry ingredients and stir just until combined. Do not over mix.
  3. Heat griddle on low heat and melt butter. Spoon small amounts of batter onto griddle to form small pancakes. These are tricky to flip, so smaller is better. Cook until pancake isn't very wet, then flip only once and do not smash down. Remove from griddle when both sides are lightly golden brown. Serve with pure maple syrup and toasted coconut.

 

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Lemon Blueberry Buttermilk Pancakes

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Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

These pancakes are divine. They are so soft and fluffy, they might throw you for a loop because they’re not quite like the typical pancake you mix together for the kids. They are almost like a souffle. They are so insanely delicious, however, you will find yourself craving them at all hours.

Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

The strong lemon flavor comes from the lemon zest. I like to use a lot. Now, if you have kids who like to get their hands on the lemons to make funny faces with a Sharpie, you might have a hard time using those lemons for zesting. Fortunately, I had a really big lemon that was not vandalized by the children. This super big lemon sacrificed its most outer layer for the sake of my pancakes. I was truly grateful. If you don’t have  a Microplane, I insist you go buy one now. It is seriously one of my most favorite kitchen tools.  I have the wider one for making parmesan “snow” too.

Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

I have a few tips and tricks to making these pancakes awesome, in addition to the basic recipe. First, be sure to use butter rather than oil on your grill. It makes the edges nice and crispy. Low and slow is best in my opinion. This is how your pancakes can cook through and get golden brown without burning. If the bottom cooks a whole lot faster than the middle, they will be difficult to flip.  I also pour the batter, then set the blueberries on top, then dot them with additional batter. This keeps them directly off the grill so that they stay inside your pancake. You don’t need all that blueberry goodness exploding all over your grill and burning, now do you?

Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

The result, my friends, is an exquisite pancake.

Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

If you’re strategic with your blueberry placement, which I am because I’m a bit neurotic and OCD about these things, every bite will have the exact right proportion of blueberry.

Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

Can you see the little specs of lemon zest?  These pancakes a definitely a little piece of heaven that your family will love.

Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

 

Lemon Blueberry Buttermilk Pancakes
 
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Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!
Author:
Recipe type: breakfast
Yields: 16 small pancakes
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • pinch of salt
  • 2 large eggs, beaten
  • zest from one very large or two small lemons
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 cups blueberries, frozen or fresh
  • Additional butter for grill.
Instructions
  1. Preheat griddle on medium low heat.
  2. In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
  3. In a separate bowl, mix together eggs, zest, buttermilk, and melted butter. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy.
  4. Grease hot grill with butter. Use as much as your heart desires. Place large spoonful of batter onto grill. Top each pancake with 8-12 blueberries, then dot the top of each blueberry with a bit of batter to prevent the pancake from sticking to the grill after you flip it. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
  5. Serve with pure maple syrup. YUM!

 

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Blue Corn Pancakes

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Blue Corn Pancakes are so easy to make and provide a wonderful flavor and gritty texture that is a refreshing change from a standard buttermilk pancake.

Blue Corn Pancakes are so easy to make and provide a wonderful flavor and gritty texture that is a refreshing change from a standard buttermilk pancake.

Have you ever had blue corn pancakes?  If not, you are in for a real treat. The first place I had them was in a small restaurant on Portland’s East Side (where most of this city’s fine restaurants are) called Utopia Cafe. The pancakes are light and fluffy, but have this amazing flavor and texture that is unlike any other pancake you’ve ever had. There is something magical about them that make you crave them for days, weeks, even months after you eat them. Either blue corn is laced with heroine, or its just meant to be made into a pancake.

I recently took my kids to Bob’s Red Mill which I consider to be one of Oregon’s many treasures. There, I loaded my cart up with all sorts of delicious breads, grains, and flours, and then we had an amazing lunch in their restaurant. At the end of our lunch we went over to Bob and told him how much we love his products and his store. He’s there just about every day, you know, and my kids and I felt like we were meeting a rock star. One of the items I picked up was their medium grind blue cornmeal. Now, every recipe on my blog was either completely created from scratch because I was trying to use up the food in my refrigerator before it spoiled, or it was inspired by some other recipe but I tweaked it to my liking. Bob get’s all the credit for this recipe. It was on the back of the package and I didn’t change it one bit. They are soooo good. Definitely one of my favorite kinds of pancakes!Blue Corn Pancakes are so easy to make and provide a wonderful flavor and gritty texture that is a refreshing change from a standard buttermilk pancake.

5.0 from 1 reviews
Blue Corn Pancakes
 
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Blue Corn Pancakes are so easy to make and provide a wonderful flavor and gritty texture that is a refreshing change from a standard buttermilk pancake.
Author:
Recipe type: breakfast
Yields: 4 servings
Ingredients
  • 3/4 cup blue cornmeal
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup boiling water
  • 1 large egg, beaten
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 3/4 cup all purpose flour
  • 2 teaspoons baking powder
Instructions
  1. In a medium bowl, mix together the blue cornmeal, salt, and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  2. In a measuring cup, combine the milk, egg, and melted butter. Stir the milk mixture into the cornmeal mixture.
  3. Combine the flour and the baking powder. Stir into the cornmeal mixture until just incorporated.
  4. Heat a large skillet over medium heat and grease it with a dab of butter.
  5. Spoon batter onto hot skillet, and when the entire surface of the pancakes are covered with bubbles, flip them over. and cook the other side until golden. Serve immediately with pure maple syrup.

 

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Apple Pear Pancake Topper

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Apple Pear Pancake Topper takes only minutes to make and is a delicious blend of apples, pears, vanilla bean, maple syrup, and crisp bacon pieces.

Apple Pear Pancake Topper takes only minutes to make and is a delicious blend of apples, pears, vanilla bean, maple syrup, and crisp bacon pieces.

So, a little while ago I made this for breakfast, took a quick photo with my phone, and put it on instagram. I wasn’t planning on making an actual recipe post out of it because in my mind, this kind of breakfast was common sense and it just tasted good. Then I had to remind myself that not everyone eats exactly the same as I do and that if I shared one of my favorite ways to enjoy pancakes, maybe it will make others try something new. Hence, here is the apple pear bacon pancake topper post.  There’s no recipe for the actual pancakes because I was feeling lazy and just made them from a mix, but Trader Joe’s multigrain pancake mix is pretty damn good. Apple Pear Pancake Topper takes only minutes to make and is a delicious blend of apples, pears, vanilla bean, maple syrup, and crisp bacon pieces.

My new preferred way to eat bacon with my pancakes is like this. Why take turns between bites of pancake and bites of bacon when you can easily enjoy both at the same time? You know that’s what your taste buds have been begging for all along anyway, isn’t it? By this time of year when the only things in season are apples and pears (among citrus and pomegranate which I, too, love). But, right around the end of January is when we’re just about tired of eating raw apples and raw pears. Oh, but we sure do love cooking them down until soft and tender with a vanilla bean and pure maple syrup to top our pancakes. Those little crispy bacon bits and pieces are the perfect compliment to an already delicious meal.  Apple Pear Pancake Topper takes only minutes to make and is a delicious blend of apples, pears, vanilla bean, maple syrup, and crisp bacon pieces.

Apple Pear Pancake Topper
 
Prep time
Cook time
Total time
 
Apple Pear Pancake Topper takes only minutes to make and is a delicious blend of apples, pears, vanilla bean, maple syrup, and crisp bacon pieces.
Author:
Recipe type: breakfast
Yields: 4 servings
Ingredients
  • 2 large pears, peeled and chopped (any kind will work, but I prefer barlett)
  • 2 large apples, peeled and chopped (I prefer a sweet and tart apple like pink lady or honeycrisp)
  • 1 vanilla bean, split and scraped
  • 1/4 cup pure maple syrup
  • 8 ounces bacon ends and pieces, cooked
Instructions
  1. In a medium saucepan over medium heat, combine apple and pear pieces, the scraped vanilla bean seeds along with the remaining pod, and maple syrup. Cook until soft and tender, about 20 minutes. For me, the pears became very soft and the apples remained more firm. When done, remove vanilla bean pod and discard.
  2. Prepare bacon ends and pieces according to directions.
  3. Top pancakes or waffles with a big scoop of apple pear mixture and then sprinkle with cooked bacon pieces.

 

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Heart Beet Pancakes

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Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine’s Day.

Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine's Day.

I’m pretty darn proud of myself for this recipe. I honestly thought they were maybe the best pancakes I had ever eaten. That’s saying a lot considering the vast amount of pancakes I’ve shoved into my mouth over my lifetime. They were so soft and velvety – they completely melted in my mouth. I’m not gonna lie. You can taste the beets. If you don’t like beets than go pop a frozen waffle into the toaster. If you like beets, or think you don’t like beets but wouldn’t bet your life on it, you need to make these pancakes.

Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine's Day.

I started by roasting my beets in the oven for an hour. You see four beets but I only used two in this recipe (the other two were for a salad coming soon to the blog). I wrapped them up in aluminum foil so that they would steam. I didn’t remove the peel until they were done roasting. Then, I blended them up with the milk in my well loved Blendtec. Isn’t it pretty? Leave it to nature to create such a stunning color!Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine's Day.

There are several tricks to a good pancake. First, don’t over mix it. There’s a sweet spot between well mixed and lumpy. Then, cook them over low heat. This allows most of the cooking to be done before flipping without burning the bottom, and also makes it so that you don’t have everything run out after you flip the pancake. Now, since I was making pink pancakes, and I fell in love with the ever-so-clever name of heart beet pancakes, I had to make them heart shaped. I don’t trust my creative pancake pouring abilities, so I cheated and used this heart pancake mold. It worked like a charm. I took a photo of the pancakes without the butter and syrup because I wanted you to see how pretty they turned out. Can you spot the teeny specs of cocoa?

Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine's Day.

As with any pancake, a thin pad of butter and the right amount of real maple syrup makes them complete. Can you think of a better way to show your sweetheart that you love them on Valentine’s Day than with bright red heart shaped pancakes?

Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine's Day.

Heart Beet Pancakes
 
Prep time
Cook time
Total time
 
Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine's Day.
Author:
Recipe type: breakfast
Yields: 18 four inch pancakes
Ingredients
  • 1 cup mashed beets (2 large roasted beets)
  • 2 cups milk
  • 2 large eggs, beaten
  • 4 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 tablespoons baking powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • butter for cooking
Instructions
  1. To roast the beets, removed the stems (make a not-so-green green smoothie with them) and wrap in aluminum foil. Cook in 350 degree F oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.
  2. Process peeled and roasted beet with milk in a blender until smooth. Add in eggs, melted butter, and vanilla and process on low until well combined.
  3. In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.
  4. Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.
  5. Heat griddle over low heat and grease with butter. If using heart pancake molds, use a silicon brush to grease inside edge of mold. Cook until pancake starts to set, 5-10 minutes, then flip and allow to finish cooking, another 2-3 minutes.
  6. Serve with a pad of butter and real maple syrup.

Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine's Day.
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