I love brunch on the weekends, but at a certain point living in New York City I became frustrated waiting on long lines for mediocre, overpriced food. What’s a breakfast-loving gal to do? Well, make her own of course! I’ve become an expert egg poacher, hashbrown maker and pancake artist.
Here are some pancake variations to keep your Sundays morning interesting as well as my favorite, healthful pancake recipe that uses – that’s right – Greek yogurt to make super fluffy pancakes that almost feel healthy to eat. We even serve ours with agave syrup instead of maple syrup a lot of the time.
Fun Pancake Add-Ins
–One cup fresh raspberries plus ½ cup semi sweet chocolate chips
–1/3 cup peanut butter chips, 1/3 cup chocolate chips plus ½ cup sliced bananas
–One cup shredded coconut plus 2 Tablespoons pineapple juice
–1 cup chocolate chips, 2 Tablespoons cocoa powder plus one extra Tablespoon of milk
¾ cup non-bleached all-purpose flour
¼ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon ground flax seed
1 teaspoon cinnamon
1 Tablespoon sugar
½ cup greek yogurt or ricotta cheese
¾ – 1 cup whole milk (you may want to add more milk depending on how thick or thin you like you like your pancakes
1 teaspoon grated lemon zest
2 Tablespoons melted butter
In a medium bowl, whisk together flours, salt, baking soda, flax seed and cinnamon. Set aside.
In a larger bowl, mix together milk, egg, greek yogurt or ricotta, lemon zest and butter.
Add dry mix to wet mix until thoroughly incorporated, but don’t over mix. If at this point the batter looks too thick, add another Tablespoon or two of milk.
In a large skillet, heat oil or butter on medium heat. Spoon medium sized pancakes into pan. If adding berries, chocolate or other add-ins, this is the point when you should put them on pancakes.
When pancakes just start to bubble flip over. Cook for 1-2 more minutes on second side and remove from pan. Repeat using all pancake batter.
Serve with fresh fruit, maple syrup or agave syrup.