Coffee Pancakes

Feb 13, 2014

Why did I never think of coffee-flavored pancakes???

I love coffee. I love pancakes. Coffee + pancakes = LURV.

One of the great things about pancakes is that they’re just the easiest things to whip up. It literally takes five minutes to throw the batter together and heat the griddle, another five to cook them, and then you’ve got steaming hot breakfast carbs.

I’ve made these coffee pancakes a couple times. The first time, I couldn’t taste the coffee flavor as much as I wanted, so I upped the amount a little the next time. They’re super easy, comforting, and go great with a big latte.

Best Buttermilk Pancakes Ever!

Dec 7, 2013

Paaaaaaancakes!

When they’re good (and not that terrible IHOP pre-fab stuff), they are one of my favorite foods. Hot and fluffy, a little gooey center, nutty whole grain taste, and slathered in peanut butter and syrup. It pretty much doesn’t get any better than that.

They’re also one of the easiest things in the world to whip up, and endlessly versatile. I realized a while back that—while I had posted whole grain pancakes, healthy apple cinnamon pancakes, ricotta pancakes, gingerbread pancakes, cinnamon polenta pancakes, and bourbon banana pancakes—I had never posted the recipe that started it all, my awesome basic buttermilk pancakes.

In all my focus on trying and posting new recipes, I’ve neglected some of my tried and true favorite recipes—my mom’s lasagna, simple coffee cake, chocolate chip cookies, and our family pancake recipe. It’s not an exaggeration to say we made these the majority of my sabbath mornings growing up. Occasionally we’d throw in some waffles, french toast, or biscuits, but mostly we made delicious, fluffy pancakes!

Does anyone else put peanut butter on their pancakes and waffles? We always did it, and I assumed everyone else did. But going to summer camp growing up, I found out that this was considered somewhat weird. It’s so good, you have to try it! It’s my goal to convert the entire Southeast to the gospel of peanut butter on pancakes.

Whole Wheat Gingerbread Pancakes

Jan 21, 2013

Pancakes are a beautiful thing. Breakfast or dinner, buttermilk, whole wheat, flavored, ricotta—they’re always delicious, filling, and somehow comforting.

They’re also very forgiving. Many recipes (particularly ones that use baking ingredients) can be finicky, needing exact measurements and careful combining to yield a good result. But not pancakes. I roughly measure ingredients when making pancakes, but never get worried about being precise. The batter feels too thick? Add a little more buttermilk. Feel like a little flavor? Add a big spoonful of apple butter or some lemon zest and juice. The variations are endless, and a batch can be thrown together in five minutes.

Fluffy Ricotta Pancakes

Dec 21, 2012

Sometimes you just need to switch things up, y’know?

I’ve made no secret about my love of fresh, hot whole wheat buttermilk pancakes in all their many variations. But that’s really the only kind of pancakes I’ve ever made. I mean, why mess with perfection??

Like many people, we had a Thanksgiving full of food, drink, family, late nights, and general craziness. Then tons of leftovers the next day. So by the weekend, we were ready for something light and simple. Enter “breakfast for dinner”. My mom made eggs and I threw together these fluffy ricotta pancakes since we had ricotta leftover from Thanksgiving. They had such an interesting and moist texture, practically melted in your mouth.

Healthy Apple Cinnamon Pancakes

Nov 18, 2012

So, it was a big week in the Fergen household. My little sister, who lives in Louisville, finally went into labor with her first child. So I hit the road and have spent the last few days there with my family, just getting back around midnight last night.

That’s all to say, I haven’t had a chance to cook or bake much the past several days. So I hope you’ll accept this healthy, delicious little breakfast gem I tried a while back as a peace offering. I took a (probably even healthier) recipe from my friend Tonya’s blog, Nom Eat Nom, and adapted it for ingredients I had on-hand (including gobs of homemade apple butter).

These were full of whole grains, too, so they stayed with me a long time. And they toasted up nicely for breakfast during the work week.

This is my little niece (niece #2) who decided to join us this week!

Fiber-full brunch (Whole Grain Buttermilk Pancakes)

Sep 16, 2012

I. Love. Pancakes. Give me a fluffy, whole wheat buttermilk pancake and I’m in brunch heaven. Slather it with peanut butter and some syrup? Divine.

To me, pancakes mean a lazy Saturday morning, Sabbath brunch with my family, music in the background, with me flipping pancakes while everyone chows down.

Problem is, I don’t really get pancakes much anymore. It’s just me, so I typically have a lot of strong coffee for weekend breakfast and not much else. However, I went for a run a few Sunday mornings ago, and when I got home I was absolutely ravenous. I mentally ran through my meal options and decided I was craving pancakes, but needed to make them as healthy as possible. So I took my family’s buttermilk pancake recipe, and swapped in mostly whole wheat flour, wheat germ, flaxseed, and some chia seeds for good measure. And it was delicious!

Fancy twist on pancakes (Cinnamon Polenta Pancakes)

Jun 3, 2012

This morning when I got up, I went for a long run and was just craving something carb-y when I got home. Though I normally don’t do much besides coffee for weekend breakfasts, I decided to whip up some pancakes.

I’d found this recipe in a Food & Wine issue (I think) a long time ago and was intrigued by the cornmeal and cinnamon combination. I tried it once on a whim and was hooked. I probably make them more than regular pancakes now.

What’s even better? The recipe is super easy, takes the same amount of time as regular pancakes, and you should already have all the ingredients on hand.