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This is Why You Should Make Your Pancakes in the Oven

This is Why You Should Make Your Pancakes in the Oven

There’s no better way to start your day than pancakes. Warm, fluffy, and delicious, they will put a smile on your face for sure. But wait… Someone has to wake up and make them. Mix the batter (and inevitably make a mess with all the bowls), then stand over the stovetop for quite some time (splashes of oil and batter everywhere). It’s not so much fun to flip flapjacks 5 minutes after waking up.

Don’t worry, there is another way to make flapjacks. Turn on your oven and keep reading.

When I say ‘pancakes in the oven’ I don’t refer to Dutch baby pancakes. This is a different technique: pan-roasting. Yeah, the same cooking method that works so well for meaty dishes works for flapjacks as well. Have you ever prepared a sirloin? You pan-sear it first to obtain a crispy surface and a juicy center. This is exactly what you will get from your flapjacks. Now, who wouldn’t want that? So, the secret is in cooking the batter on the stovetop first, then finishing them in the oven.


Pan-Roasted Pancakes Recipe


Choose your favorite pancake recipe and mix it up. This method works for every pancake mix.

We have decided to go with the classic American buttermilk pancake recipe:


Dry ingredients:

3 cups all-purpose flour

3 teaspoons baking powder

2 tablespoons granulated sugar

1 teaspoon salt


Wet ingredients

2 3/4 cups buttermilk

2 medium eggs, beaten

2 teaspoons vanilla extract

1 stick of butter, melted


Note: Use clarified butter instead of regular butter. Clarified butter is produced by melting butter and allowing the components to separate by density. Thanks to its high smoking point, it is less likely to burn. You can clarify the butter yourself or use ready-made products like ghee. This will make your flapjacks extra-buttery and crispy without the risk of burning.


Method of preparation:


In a large bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients: buttermilk, eggs, butter, and vanilla. Add the wet ingredients into the dry ingredients and mix until you obtain a uniform, thick, and creamy batter.


Preheat the oven to 350 degrees F. In a large skillet, heat two tablespoons of clarified butter over medium heat. Pour ¼ cup batter per pancake into the skillet. Cook the flapjacks for about two minutes, until their bottoms become light golden brown.


Transfer the skillet to the oven and cook until the other side of the pancakes becomes golden brown as well (this should take about 4-5 minutes).


Remove the skillet from oven and set on a cold burner on the stove. Turn the pancakes over and cook the other side very shortly, no more than 10-15 seconds.


These are the best flapjacks you’ll ever have!

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

How to Make Epic Rice Cooker Pancakes

How to Make Epic Rice Cooker Pancakes

When it comes to pancakes, Japan has so much to offer: Nutella pancakes, tall hotcakes, airy soufflé flapjacks. And now, our newest obsession as seen in Japan – rice cooker pancakes.

Well, who knew that the most widely used Japanese kitchen appliance could be used to make super-tall and fluffy pancakes?

The first automatic rice cooker, known as suihanki, appeared in the 1950s in Japan with the purpose to produce perfect bowls of rice with little effort. Since then, rice cookers have evolved into multifunctional kitchen gadgets that are used for so much more than steamed rice.

So, how do these rice cooker pancakes look? Nothing like their classic American counterpart. They are extremely tall, rounded, and fluffy. However, their taste is quite traditional, which is great!


The Advantages of Making Pancakes in a Rice Cooker


  1. Less Stress

As you might already know, rice cookers are completely automated. This means that once you’ve prepared the pancake batter, you can leave the rest up to the cooker. No standing over the stovetop, no oil splashes, no flipping…

Start by throwing all the recipe ingredients into the rice cooker’s pot. Stir until the mixture is uniform. Be careful not to overfill the pot because the top of your pancake may stick to the lid making it hard to open. If you have too much batter, cook it in batches. Too much batter can result in a cake that is undercooked in the center. If this happens, put the pancake in the microwave for 2-3 minutes.

Press start, sit back and relax. The cooking process should take about 40-45 minutes (this, however, depends on the cooker; some machines may do the job in 20 minutes!) When the pancake is done, open the lid and enjoy!


  1. Less Mess

Another advantage of preparing pancake recipes in a rice cooker is the fact that you’ll have fewer dishes to wash afterward. The standard method of preparation requires mixing the batter in a bowl with a spoon, then cooking in a pan and flipping with a spatula. In the case of the rice cooker, all you need is the machine’s pot and a spoon.


  1. Perfect Timing

Rice cookers have timers which allow you to enjoy a warm pancake right after you get out of bed. Mix the batter the night before, set the timer, turn the cooker on before you go to bed, and your hotcake will be waiting for you in the morning!


  1. Flavor It

And last, but not the least, rice cooker pancakes allow you to add any ingredients you like to enrich your dessert. Try adding maple syrup, sweet potato, sweet black beans, matcha powder, or cocoa powder. Here are some examples to inspire you.

Amazing Rice Cooker Pancake Recipe


1/2 pancake mix

¼ cup milk

1 egg

2 tablespoons melted butter

1/2 sliced banana


If you are a fruit fan, this recipe is just for you. Line the bottom of the cooker pot with banana slices and then cover with a layer of melted butter.

In a large bowl, beat the egg until foamy then gently mix in the rest of the ingredients. Pour this batter over the bananas and butter. Tap the pot’s bottom to make sure everything is well set.

Once cooked, slice and top with some chocolate sauce or whipped cream.

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

These Pancake Recipes Will Help You See the World Better!

These Pancake Recipes Will Help You See the World Better!

Went to check my eyes last week, still shortsighted. The doctor suggested I take vitamin E supplements or eat more kale. “Kale? Isn’t there anything else that improves vision doc? I’m not a big fan of kale, you know…” He said “Sure, search the net, you’ll find many interesting things”. Guess he was too busy to explain.

Anyway, I did search the net and what do you know! Almonds, hazelnuts, avocado… they’re all rich in vitamin E and great for your eyes. I was craving sweet (as usual) and decided to make pancakes (as usual).

But while at the healthy food topic, why not improve the pancake batter itself first?

  • Pure honey instead of sugar, check;
  • Whole wheat instead of white flour, check.

Why Infuse Vitamin E in Your Pancake Recipes?

You can also replace the common harmful refined vegetable oils with cold-pressed, unrefined plant oils. Wheat germ oil is the best vitamin-rich oil, with 100% of the recommended DV for vitamin E in a single tablespoon! You can also opt for sunflower oil (especially good for cooking), coconut oil, hempseed oil, cottonseed oil and olive oil.

Besides being great for your eyes, vitamin E is also a powerful antioxidant which protects your body from diseases like cancer and heart disease. In addition, this vitamin lowers cholesterol, restores hormonal balance, and improves your hair & skin!

What Else Can You Put in Your Pancake Recipes?

Here are some suggestions on how to incorporate vitamin E-rich ingredients in your quick and easy pancake recipes.


Include almonds raw, toasted, as a flour, milk, or butter in your pancake recipes. Combine them with spices like cinnamon, clove, and nutmeg or fruits like bananas, apples, blueberries or strawberries.


Adding a mashed avocado into the pancake batter to make your flapjacks not only healthier, but also much creamier and dreamier! Combine with blueberries or dark chocolate chips.


Hazelnuts are my favorite nuts. I have determined this after including them in a coffee and chocolate pancake recipe. And after I found out than Nutella is made of hazelnuts 😊 You can also try including hazelnut milk in your pancake batter. Serve with a cup of warm coffee. Yummm!


Seeds like pumpkin, sunflower, and sesame are a great way to infuse your pancakes with vitamin E and crunchiness at the same time. There are also oil counterparts of these seeds, as well as 100% natural butters. You might have heard about the popular sesame seed butter – tahini that is widely used in exotic recipes.


Your kids hate spinach? Include it in your pancake batter and make the best emerald green pancakes you’ve ever seen. Combine it with onions and mashed potatoes and serve the flapjacks with bacon on top. Dream!

Sweet potato

Sweet potato has an ability to produce both sweet and savory flapjacks, both very good for you. Combine it with spinach and onions, topped with sour cream for a light dinner, or mix them with stevia plus spices like cinnamon to create a sweet breakfast.

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

10 Pancakes to Try Before You Die (And Where to Find Them)

10 Pancakes to Try Before You Die (And Where to Find Them)

Classic American pancakes are great – tender, fluffy, and very simple to make. But when you are not in the mood to spend time over the stovetop, go out there and start exploring.

Yes, standard pancakes are great to make at home, but when you get out these, forget about anything that resembles standard and go wild.  There is a whole unexplored world of pancakes in different colors, shapes, sizes, and flavors. We offer a list of unforgettable flapjacks you simply must taste during your lifetime.


  1. Apple Pie Pancakes       

It’s never too early to start preparing for the fall. And what better way than indulging in a pancake stack that recreates one of the most beloved American staple foods – apple pie? These flapjacks are filled with bites of warm apples and spices like cinnamon and nutmeg. On top, there are some more apples, whipped cream, and maple syrup. Comfort food at its best!


  1. Gingerbread Pancakes



Gingerbread desserts aren’t just for Christmas breakfasts or special occasions. These warm and cozy flapjacks are packed with spices: ginger, cinnamon, clove, nutmeg, allspice… Vanilla? There’s vanilla as well. Serve them with maple syrup or try pairing them with an orange-flavored topping. We recommend cream cheese complemented with orange zest and some more vanilla. Real fireworks of flavors!


  1. Brownie Pancakes



Is your sweet tooth raging? Or maybe it’s your birthday? How about some chocolate on top of chocolate in the form of pancakes? Indulge yourself in super fluffy chocolate brownie cake but this time blended with the familiar pancake goodness. They come drizzled some more with extra chocolate sauce and if you’re lucky, you might find them topped with Nutella. A girl is allowed to dream…


  1. Donut Pancakes



Fluffy pancakes turned sweet & tender donuts that melt in your mouth. The glaze on top is a must on these “pandos”(as they’re also called) and if there are sprinkles, you can be sure that your kids’ faces will light up with excitement! Perfect as a birthday breakfast in bed!


  1. Pancake Muffins



Also known as pancake bites or pancake cupcakes, these cuties are as delicious as they are fun! If you are a fruit fan, order the ones that contain blueberries inside the batter. They look like little Dalmatian puppies, I swear! If you don’t like fruit, try the plain version for unadulterated pancake goodness. Serve them with maple syrup on the side as a dip! Or with chocolate cream…Somebody stop me!


  1. Cinnamon Roll Pancakes


A menu item that unites your favorite dessert, cinnamon rolls, and your favorite breakfast? You got it! Fluffy flapjacks meet crusty, sugary cinnamon swirl in one super-cozy dessert. Pancake places usually serve them in a stack of three but you’ll probably find that one’s just enough since they’re very fulfilling (and quite sweet). And the glaze… Mmmm… Winter is coming, have these in mind…


  1. Red Velvet Pancakes



Red velvet desserts have Christmas and Valentine’s written all over them but that shouldn’t stop you from consuming them anytime and anywhere. Especially when they come in your favorite breakfast form. You will usually find them topped with cream cheese syrup or covered in powdered sugar. Or both.


  1. Oreo Pancakes



Things are just getting better and better! These flapjacks are the most suitable item to put under the term “bressert”. Because they can be served both as breakfast and as dessert, duh! They’re made with crushed Oreos into the batter and topped with fresh whipped cream and more crushed Oreos.


  1. S’mores Pancakes



We have tried S’more milk shakes, S’mores cakes, and even S’mores sandwiches but it was S’mores pancakes that won our hearts for good! They contain crumbled graham crackers in the batter, along with chocolate chips which melt during cooking. Oh boy! They’re then stacked, drizzled with chocolate syrup, showered with graham crackers, and finished off with marshmallows. Enough already, where are those pancakes?


  1. Snickers Pancakes



Woke up with a huge sweet tooth? Look for a pancake place that serves this flapjack variety.

Chopped snickers bar inside the batter and a sauce made of melted Snickers bars combined with heavy cream and maple syrup…Some pancake places serve them with a topping that combines melted chocolate and peanuts for an extra crunchy bite. Others use Mars chocolate bars instead of Snickers. Whichever variety you stumble upon, rest assured you’re your sweet tooth will be tamed. Unforgettable!

Wondering where to find these beauties? Try Pancakes Near Me and discover flapjacks like you’ve never tried before!

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

How to Make Pancake Lasagna

How to Make Pancake Lasagna

Breakfast just got better! The most important meal of the day now unites everyone’s favorite sweet treat, fluffy pancakes, and the best Italian dish, lasagna. Can it be? Sure it can!

It is easy, hearty, delicious, and yes, full of calories. So, if you are trying to lose weight, this is not for you. A crazy combination of everything forbidden: pancakes soaked in maple syrup instead of lasagna noodles, bacon slices fried to crispy perfection, sausage gravy, scrambled eggs, cheese, and some more syrup. Just a look at it will make you fatter but believe me, it’s worth breaking all your rules. Even though it will take you two hours to make it. Don’t give up, you’ll thank me later!

I know, we are all in the same trouble – counting calories, working out like crazy and standing in front of the mirror trying to tuck the belly in the jeans. Crying… But this recipe was so tempting I simply had to make it. All I needed was a special occasion as an excuse to eat such a fatty dish for breakfast. It finally arrived my mother-in-law’s birthday. Not an ideal moment for experimenting with food but luckily, it turned out great.

Pancake Lasagna Recipe


Ingredients + Step by step method of preparation

Step 1 – Baking the Bacon

1 lb. bacon

Preheat the oven to 400 degrees F. Place the bacon strips on a wire cooling rack placed over a baking tray. Bake for about 20 minutes, until crispy.


Step 2 – Preparing the Gravy

3 tablespoons butter (unsalted)

12 oz. breakfast sausage (uncooked)

1/3 cup all-purpose flour

1/8 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1/2 teaspoon salt

3 cups milk

While the bacon is cooking, make the sausage gravy by heating the butter in a frying pan over medium-high heat. When it starts foaming, add the sausage and cook, breaking the smaller pieces with a fork for about 5 minutes, until the meat is brown.

Reduce the heat to medium. Add the flour, cayenne pepper, salt, and black pepper. Cook for one minute, stirring frequently. Gradually add the milk and bring to a simmer, stirring constantly. Cook for one minute, until the mixture has thickened. Remove from heat and set aside to cool.


Step 3 – Cream? Cream.

1/4 cup all-purpose flour

1/2 cup heavy cream

1 cup maple syrup

Once the bacon is crisp, transfer it to a plate and pour the bacon fat into a saucepan. Heat the bacon fat over medium-high heat and add the flour. Whisk until combined, then add the heavy cream and maple syrup. Bring the mixture to a boil, stirring constantly. Cook for about 10-12 minutes, until it thickens, then remove from heat and set aside.


Step 4 – Making the Pancakes

1 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons granulated sugar

1/2 teaspoon salt

1 cup milk

1 egg

2 tablespoons vegetable oil

To make the pancake batter, start by combining the dry ingredients: flour, baking powder, sugar, and salt in a medium bowl. In another bowl, whisk together the wet ingredients: milk, egg, and oil. Add the dry ingredients to the wet ones and whisk until just combined. The batter should be a homogenous but a bit lumpy.


Step 5 – Cooking the Pancakes

Heat a skillet or a large cast iron frying pan over medium heat. Grease the surface of the skillet with a little bit of oil, best by using a paper towel. Pour a 1/4 cup of the batter per pancake onto the skillet. Cook for about 2-3 minutes, until bubbles appear on the surface and the pancake’s edges look dry. Turn and cook the other side until golden brown, for another minute or so. Transfer the prepared pancake to a plate and cover with a kitchen towel to prevent from drying. Continue with remaining batter.


Step 6 – Making Scrambled Eggs

12 eggs

1 teaspoon salt

3 tablespoons butter (unsalted)

1 ½ cups ricotta cheese

To be honest, I find this step obsolete. Scrambled eggs and optional; I personally think they’re too much, so you can just skip this step. But in case you want to go full decadent, here is what to do: in a large bowl, whisk the eggs together with some salt. Melt the butter in a large frying pan over medium heat until foamy. Add the eggs and cook for about two minutes, until almost cooked but still runny. Remove from heat and add the ricotta cheese. Stir until incorporated.


Step 7 – Assembling the Pancake Lasagna

1 lb. shredded cheddar cheese

To assemble the lasagna, you’ll need a 9×13-inch casserole dish. Butter it well and start by placing four pancakes at the bottom of the casserole dish. Pour 1/2 cup maple sauce over the pancakes and top with half of the scrambled-eggs-and-ricotta mixture. Sprinkle half of the cheddar cheese over the scrambled eggs. Pour half of the sausage gravy. Repeat the procedure one more time. Finish with baked bacon strips on top.


Step 8 – Baking the Pancake Lasagna

Bake the breakfast lasagna for about 15 minutes at 400 degrees F.


Step 9 – Serving

Remove the lasagna from the oven and let it cool down for about half an hour. You can slice and serve the pancake lasagna immediately or place it in the fridge until the next day.




I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

The Best Egg Substitutes for Your Vegan Pancake Recipes

The Best Egg Substitutes for Your Vegan Pancake Recipes

Knowing a few good egg substitutes will come handy even if you aren’t vegan. For instance, you might find them useful if someone who has egg allergy comes over and you really want to treat them to something tasty. Or maybe you decide to cut on calories and lose a few pounds (you never know what the future holds).

You know how your sweet tooth immediately start raging precisely when you realize you can’t cook anything sweet? Because you have no eggs in the pantry, for instance. Well, this list is a life savior in critical moments.

Also, the egg substitutes listed here can be used for more than pancake recipes. For more than sweets, actually. Think omelets and quiches! However, I remain firm in my decision to make pancakes every Sunday morning, whether there are eggs or not. And this is a means to that end!

How Eggs Work in Pancake Recipes


Besides flavor, eggs have a few more important functions in pancake recipes:

–    Provide structure by binding together the ingredients and by hardening when heated;

–    Act as a natural leavening agent and boost fluffiness;

–    Contribute moisture due to their high content of fat and liquid.

You should be aware that no substitute can quite replicate all these egg features. When you use egg substitutes, the taste and texture of your sweet treat will inevitably change. But that’s not always a bad thing! Keep an open mind and surprise yourself.

List of Egg Substitutes for Your Vegan Pancake Recipes


#1 Flax eggs

Flax eggs, also known as “fleggs” are made of water and flax meal. The proportion is three tablespoons of water and one tablespoon of flax meal. After this is mixed and left in the fridge for 15 minutes to set, you get a gooey, sticky, gel-like mixture that helps bind the ingredients in the recipe together.

Note: Flax meal is obtained by grinding flax seed. You can make it at home by using your coffee grinder. Also, make sure the water you’re using is not cold. Hot is best.

Flax eggs do not have the ability to trap air and won’t make your pancakes as fluffy as regular ones. So, make sure to add baking powder and baking soda to your pancake recipe.

#2 Chia Eggs

Chia eggs are similar to flax eggs both in the manner of preparation and the way they work in pancake recipes. They’re made from ground chia seeds (1-2 tablespoons) and hot water. Let the mixture sit in the fridge for a while before adding it to the batter until sticky.

Note: Both flax eggs and chia eggs are excellent sources of omega-3 fatty acids, which means they’re very healthy!

#3 Applesauce

Applesauce is a great fruit alternative that, besides extra flavor, gives extra moisture to your pancake recipes! Well, that’s pretty much all it does since it doesn’t do any leavening. That is why you should combine it with baking powder and baking soda. It is perfect for apple-cinnamon pancakes. Replace one egg with a ¼ cup applesauce.

Alternatively, you can replace one egg with one medium mashed banana. I love bananas because they are naturally sweet, which allows you to skip the sugar. They are also thick enough to replace a portion of the flour in the recipe so, your pancakes will be much healthier in general. Not to mention they’ll be packed with protein!

#4 Aquafaba

The fancy-sounding term refers to something that is extra simple (and borderline disgusting). Aquafaba is the cooking liquid of legumes like beans and chickpeas you usually throw away. Being a unique mix of proteins, starches, and other soluble plant solids, aquafaba provides foaming, emulsifying, binding, and thickening properties very similar to those of eggs.

It is perfect for various desserts like meringues, pavlova cakes, macarons, as well as baked goods. More importantly, aquafaba produces vegan pancakes that are quite fluffy and soft!

#5 Baking soda and vinegar

There’s another combo that can make your pancakes super-fluffy and airy. Combine one teaspoon baking soda with one teaspoon vinegar instead of one egg, and watch them bubble up.

Note: White vinegar is the best, but if you’re out of stock, replace it with apple cider vinegar or lemon juice. However, expect the taste of your pancakes to change a bit.

#6 Arrowroot powder

Two tablespoons arrowroot powder replace one egg. Arrowroot powder is a starch which acts as a binder in various recipes like baked goods and puddings. However, similar to flax and chia eggs, arrowroot powder doesn’t act as a leavening agent and should be combined with baking soda and/or baking powder.

Note: Don’t add this powder directly into the pancake batter; mix it with equal parts of water first.

#7 Silken tofu

Substitute a ¼ cup silken tofu for one egg. Similar to bananas, silken tofu contributes extra moisture and proteins. And again, it works best when combined with a leavening agent. Puree it before adding it to the batter to avoid chunks in your pancakes and expect a rather dense final product.

Vegan Pancake Recipe with Flax Eggs



3 tablespoons water

1 tablespoon flax meal

3/4 cup coconut milk

1 cup whole wheat flour

1 tablespoon sugar

1 tablespoon lemon juice

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon vanilla extract


Method of preparation:

In a small bowl, mix the ground flax seed with warm water. Place in the fridge for about 15 minutes until a sticky mass is obtained.

Whisk together the whole wheat flour, baking powder, sugar, and salt.

Add the coconut milk, vegetable oil, lemon juice, vanilla extract, and flax egg. Stir together until smooth and homogeneous.

Heat a skillet or griddle over medium-high heat. Grease with some vegetable oil or non-stick cooking spray. Pour about a 1/4 cup pancake batter onto the skillet for each pancake.

Cook until bubbles appear on top, then turn and cook the opposite side for 1-2 minutes until golden brown.


Serve warm.



I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!

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