All posts in the pancakes category

pumpkin pancakes (lacto-ovo-vegetarian)

Published January 1, 2018 by lisaolisa
Pumpkin pancakes

This looks way prettier than what we ended up with, which I forgot to document, as usual. (c) All Recipes

These are very filling and tasty, not too sweet. The first time I cooked these, I didn’t get the browning right and the centers of these tall and dense cakes didn’t cook thoroughly. Next time, I’ll heat the griddle a little more and smoosh down the cakes so they aren’t as tall or add water to thin the batter or all of the above.

We ended up with a lot of leftover pumpkin, which I dumped in a zip bag, labeled, and put in the freezer completely flat so it’s easier to file when it freezes. How adult of me. This is something I always plan to do with leftovers but rarely do. My biggest problem is the labeling. For some reason, I always think I’ll recognize what something is or remember when I put it in the freezer. Dumb.


  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (we used almond milk)
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar


  1. In two separate bowls, combine the dry ingredients together and the wet ingredients together.
  2. Combine both mixtures, stirring just enough to combine.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour out or scoop the batter by 1/4-cup portions and cook. Brown on both sides and serve hot.



buckwheat pancakes (lacto-ovo vegetarian)

Published November 26, 2017 by lisaolisa

For my first first attempt, I followed the original recipe. It was way too much cloves, so I swapped in pumpkin pie spice for the individual spices. Instead of buttermilk, which I never have in the house, I use sour milk. If pure buckwheat flour packs too much buckwheat punch, use half buckwheat flour and half all-purpose flour.

Yield: 4 servings.


  • 1 cup buckwheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 cup buttermilk or sour milk
  • 1 tablespoon olive oil


  1. Combine dry ingredients. Whisk together the egg, milk, and oil; stir into dry ingredients just until moistened.
  2. Preheat over medium heat a nonstick griddle or pan coated with cooking spray, oil, butter, or margarine. I tend to use a light smearing of grapeseed oil. Pour batter by 1/4 cupfuls onto griddle/pan; turn when bubbles on top begin to pop. (I use a lower heat setting, otherwise I burn them, so I turn when the bubbles form, the sides are beginning to cook, and the cooking side is golden brown.) Cook until the second side is golden brown.
    Yield: 4 servings.


Adapted from

fluffy whole wheat pancakes from alton brown (lacto-ovo vegetarian)

Published March 5, 2017 by lisaolisa

Today was attempt #1 at these, and they were mostly a bust but have potential. I didn’t have buttermilk, and rather than making sour milk per usual, I experimented with substituting plain yogurt. A 1:1 swap did not work. The batter was too thick, the cakes were too thick, and the cakes did not fully cook in the middle. While melting, the butter pats decided it would be best to explode and spew all over the inside of the microwave. While heating the syrup, attention was not fully paid, leading to a molten maple flow on top of the butter mess. And I added blueberries, as I do to most whole wheat pancakes.

Here’s what I used and any notes about my choices.


the dry goods

2 cups whole wheat flour (I would normally substitute pastry flour, but I wanted to try it with regular, which I always have on hand. I tend to run out of pastry flour. They are probably more fluffy with pastry flour, which I’ll use next time.)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar (I would normally substitute molasses, which I’ll try next time.)

the wet works

2 large eggs
2 cups plain yogurt (Bad idea. Next time, I’ll cut the yogurt to 1 cup and add 1 cup of soured milk. If the cakes are still too thick, I’ll use all milk.)
2 tablespoons unsalted butter, melted (I will probably resort to olive oil at some point, which is already liquid and always on hand.)

the mix-in

2 cups frozen blueberries


  1. Mix together all the dry stuff in a large bowl. In a separate bowl, whisk together all of the wet stuff. Do this in the best order: barely beat the eggs, add in the yogurt and milk, and then add the butter. If you add hot butter to raw eggs, some of the egg is going to congeal.
  2. Mix in the wet stuff to the dry stuff and stir just until batter comes together. Set aside to rest for 5 minutes.
  3. Fold in the blueberries.
  4. Use 1/4 cup batter for each cake. Flatten the batter down to a reasonable thickness with the back of the measuring cup or your finger, which will be all right because of course you scrupulously wash your hands before preparing food.

If you need more advice on how to cook pancakes in general, read through his original directions, which follow.

The original recipe

the dry goods
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
the wet works
2 large eggs
2 cups buttermilk
4 tablespoons unsalted butter
mix together all the dry ingredients in a large bowl. in a separate bowl, whisk together all wet ingredients. (i just melted the butter slightly before adding it in with the eggs and buttermilk.).
add the wet stuff to the dry stuff and mix just until batter comes together. do not mix smooth. set aside batter to rest for 5 minutes.
* heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
*test the griddle by flicking water on it. if the water dances across the surface, you’re good to go.
* rub down the griddle with a little butter or spray with nonstick spray.
ladle 1 scoop of batter onto the griddle. (batter will be thick! just spread it out with the bottom of your ladle or the back of a spoon.) cook until bubbles form in the batter and bottom is golden, approximately three minutes. flip and cook until the second side is golden, another a minute or so. adjust the heat as necessary as you go along. serve while hot!