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Food

Here's How To Instantly Upgrade Pancakes

Fact: Pancakes make ~everything~ better.

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Here's how to make all of them:

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And here are the full recipes:

Pancake Batter

Makes 4 to 6 servings

INGREDIENTS

2 cups pancake mix

1½ cups water

PREPARATION

In a large bowl, combine the pancake mix and water, stirring until smooth with no lumps.

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1. Blueberry Pancakes

Makes 4 to 6 servings

INGREDIENTS

Pancake Batter (see above)

2 cups blueberries

2 bananas, sliced, for serving

Butter & syrup, for serving

PREPARATION

Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Sprinkle a handful of blueberries on top, and cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with bananas, syrup, and butter.

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2. Nutella-Stuffed Pancakes

Makes 4 to 6 servings

INGREDIENTS

Pancake Batter (see above)

2 cups Nutella

Whipped cream, for serving

PREPARATION

Heat a large, nonstick skillet over medium heat. Pour 3 tablespoons batter into the skillet to make a small pancake, repeating as many times as will fit in the skillet. Drizzle a heaping spoonful of Nutella in the center and top with another 3 tablespoons of batter. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with whipped cream.

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3. Red Velvet Pancakes with Cream Cheese Glaze

Makes 4 to 6 servings

INGREDIENTS

2 cups red velvet cake mix

½ cup all-purpose flour

1½ cups + ¼ cup whole milk

1 large egg

4 ounces cream cheese

½ cup confectioner's sugar

1 teaspoon vanilla extract

PREPARATION

In a large bowl, whisk together the cake mix, flour, 1 ½ cups milk, and egg and whisk until the batter is smooth.

In a separate bowl, beat together the cream cheese, confectioner's sugar, ¼ cup milk, and vanilla extract, stirring until there are no lumps.

Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes.

To make red velvet crumbs, take one of the pancakes and crumble it up. Microwave the crumbles in a small bowl for 1 minute, until crunchy.

To serve, drizzle the pancakes with cream cheese glaze and top with red velvet crumbs.

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4. Cinnamon Roll Pancakes with Cream Cheese Glaze

Makes 4 to 6 servings

INGREDIENTS

1 recipe Pancake Batter (see above)

¼ cup packed dark brown sugar

¼ cup (½ stick) unsalted butter, melted

½ tablespoon ground cinnamon

4 ounces cream cheese

½ cup confectioner's sugar

¼ cup whole milk

1 teaspoon vanilla extract

PREPARATION

In a medium mixing bowl, beat the brown sugar, butter, and cinnamon, until thoroughly mixed and creamy. Scoop the mixture into a small plastic sandwich bag and let it cool for 20 minutes. When mixture is cooled, cut a small corner off the bag, creating a hole for the cinnamon mixture to be piped.

In a separate medium bowl, combine the cream cheese, confectioner's sugar, milk, and vanilla extract, stirring until there are no lumps.

Heat a large, nonstick skillet over medium heat. Pour ¼ cup batter into the skillet to make a pancake, repeating as many times as will fit in the skillet. Pipe the cinnamon mixture in a swirl, starting from the center of the pancake and working outwards. Make sure to leave a ½ inch gap between the edge of the pancake and the swirl. Cook until the edges are light brown and bubbles start forming near the middle, about 2 minutes. Flip, and continue to cook for another 1-2 minutes. Serve with syrup, butter, and cream cheese glaze.

*Cream cheese glaze recipe adapted from Something Swanky.