Top fluffy gingerbread pancakes with whipped cream for a festive breakfast treat!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Variations & Adaptations
• How to Make Gingerbread Pancakes
• Tips for Success
• Ideas for Topping Gingerbread Pancakes
• More Fluffy Pancake Recipes

The Story Behind the Recipe

This time of year, we make these gingerbread pancakes quite a bit. In fact, I first published this recipe in 2009 – that feels like so long ago!

But over the years, I’ve made a few tweaks to the recipe – more spices, for one. More spice + gingerbread = good! So I’ve updated the recipe here, plus I took a new batch of pics while I was at it.

And so, here are Gingerbread Pancakes, new-and-improved style, with a dairy-free option to boot!

Ingredients

We’ve got classic pancake ingredients for these fluffy gingerbread pancakes, but with a gingerbread-y twist!

• Flour – I use all-purpose flour, but an unbleached wheat flour or subbing some with whole wheat flour won’t hurt.
• Baking powder – To give your holiday pancakes some lift!
• Gingerbread spices – Cinnamon, ginger, nutmeg, and cloves
• Salt
• Milk – Use 1%, 2%, or whole-fat, or your favorite unsweetened plant-based milk.
• Eggs
• Butter – You can use coconut oil if you prefer.
• Dark brown sugar – The molasses in brown sugar helps to amp up those warm gingerbread flavors.
• Molasses – Gives these gingerbread pancakes that unmistakable gingerbread flavor and some nice caramel color.
• Vanilla

Variations & Adaptations

• To make these pancakes dairy-free, use a plant-based milk and opt for coconut oil or vegan butter for the butter.
• For more sensitive palates, you can cut the amount of spices in half for milder pancakes that still have that warm gingerbread vibe.

How to Make Gingerbread Pancakes

It’s easy!

Just mix together the dry ingredients in a large bowl, then mix together the wet ingredients in a medium bowl. Mix the wet ingredients into the dry ingredients just until combined.

Heat up your griddle, then add some butter to the griddle to help give your pancakes a bit of golden crisp around the edges and to keep them from sticking to the griddle.

Scoop about 1/3 cup of pancake batter onto your griddle, spreading it into a circle. They’re ready to turn over when the sides start looking dry and bubbly and you can take a peek under the pancake to see that they’re golden. Flip and cook the other side until golden. Yum!

Now it’s time to dress these Christmas pancakes up for the season with some cinnamon, whipped cream, and maybe some red and green sprinkles or crystallized sugar.

Tips for Success

• For easy clean-up and more accurate measuring, spray your measuring spoon with some cooking spray before measuring out the molasses.
• Don’t over-mix! Stir the wet ingredients into the dry and whisk together JUST until combined. If you mix more than you need to, you risk developing the gluten in the flour which can result in tough, not-as-tender pancakes.
• Make sure your griddle is hot enough before adding your pancakes. You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
• Use a measuring cup to transfer the batter to the griddle. I find it’s easier to make a round shape with measuring cup vs. a spoon, and it also helps to create gingerbread pancakes that are more uniform in size.

Ideas for Topping Gingerbread Pancakes

• Serve with maple syrup: We love these gingerbread pancakes with a pat of butter and a drizzle of maple syrup!
• Jam: Try them with your favorite jam. I’m especially partial to peach jam on these!
• I recently tried a bite of gingerbread pancakes at a restaurant, and they were served topped with lemon curd. Oh my. Lemon + gingerbread is a match made in heaven. (These cookies are proof of that, too).
• And don’t forget the whipped cream, holiday sprinkles, and cinnamon! I even found these little gingerbread-man-shaped sprinkles at the store and they were perfect.

More Fluffy Pancake Recipes

Fluffy pancakes are the best pancakes! Try these pancake recipes, too.

• Fluffy Banana Pancakes – moist banana sweetens the batter for these impossibly fluffy pancakes!
• Fluffy Pumpkin Pancakes – more seasonal pancakes, this time with pumpkin and pumpkin spices. Super popular and for a reason!
• All of my pancake recipes

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Gingerbread Pancakes

Fluffy pancakes get the gingerbread treatment! Brown sugar, molasses, cinnamon, ginger … yum. Top with whipped cream and cinnamon for the perfect breakfast treat.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories 384kcal

Author Kare

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine-grain sea salt or table salt
• 1 cup milk or unsweetened almond milk
• 2 large eggs
• 3 tablespoons butter melted (or melted coconut oil)
• 3 tablespoons dark brown sugar
• 2 tablespoons dark molasses
• 1 teaspoon vanilla

Instructions

• To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.
• In a separate medium bowl, beat together the milk, eggs, butter or coconut oil, brown sugar, molasses, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray or coat in a bit of oil or butter before measuring out the molasses. It’ll slip right out of the spoon, instead of clinging for dear life.
• Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix with a wire whisk just until the wet and dry are incorporated. Don’t overmix! It’ll make your pancakes tough. (I know, awfully brown for pancake batter, isn’t it? I love it.)
• Heat your griddle to 350 degrees (or medium heat). You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
• Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don’t stick.
• Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.
• They’re ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they’re getting brown.
• Flip and cook the other side until golden brown.
• Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.

Nutrition

Serving: 3pancakes | Calories: 384kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 329mg | Fiber: 2g | Sugar: 18g

Originally published Nov 13, 2009. Updated Dec. 8, 2017.

The post Fluffy Gingerbread Pancakes appeared first on Kitchen Treaty.

I named this muffin after what I used to say to my first golden retriever when she’d wake me up with her kisses – “Good morning, sunshine!” Usually said with less of an exclamation point, though … I was just waking up.

With sunny bits of carrot, coconut, and pineapple, these super-moist, super-happy muffins are another reason to smile on even the dreariest of days.

They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.

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Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know – but these muffins are worth it. I promise.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour or substitute another cup of all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup whole milk can sub unsweetened almond milk or soy milk
• 3/4 cup applesauce
• 3/4 cup packed brown sugar use 1/2 cup if you prefer a less-sweet muffin
• 1/3 cup vegetable oil can sub melted coconut oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups carrot grated (about 3 medium carrots)
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1 cup fresh pineapple cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 – 3 days, or freeze.

The post Pineapple Carrot Muffins (aka Good Morning Sunshine Muffins) appeared first on Kitchen Treaty.

Okay, so I may have used a hidden skewer to make that stack stay upright. A food blogger’s gotta do what a food blogger’s gotta do!

These muffins were my first foray into quinoa in muffins. It’s such a brilliant addition! I’d seen them around and decided to throw some cooked leftover quinoa into these to see what happened.

Basically, the quinoa just sort of integrates in with the muffin – you really have no idea it’s there. But it helps contribute to a surprisingly moist muffin, considering how little oil is used in the recipe. And of course there’s all the Omega-3 and protein goodness that comes with the quinoa territory. Gotta love that stuff.

This is my first one-dish-two-ways recipe that’s not veggie/carnivore, but instead adult/picky toddler. I absolutely get how sad the following fact is, but basically, my kid won’t touch muffins if they don’t have chocolate chips in them. I know, I know. I know. But I feel less guilty about that when the muffins have lots of other good stuff in them that she’s getting while she eats the chocolate chips. So there’s that. Sideways face.

So for this batch, I made half with chocolate chips and half without. I love these without the chocolate chips, and I’m watching my sugar intake so they were perfect for me. But with chocolate chips? Yeah, they’re even tastier. They’re actually pretty irresistible.

Another benefit to mini muffin making? The baking time! These things bake up in 9 minutes flat. No joke.

More Banana Muffin Recipes

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Vegan Tropical Muffins with Crunchy Coconut Streusel – over-the-top delicious!
• Spiced Banana Streusel Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

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Peanut Butter Quinoa Mini Muffins

These moist little protein-packed gems are as adult-friendly as they are kid-approved. Make them even more irresistible by adding a few mini chocolate chips.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 mini muffins (or 10 large muffins)

Author Kare

Ingredients

• 3/4 cup applesauce
• 1/2 cup all-natural peanut butter
• 1/3 cup honey
• 2 tablespoons melted coconut oil can substitute butter
• 1 egg
• 1 tablespoon pure vanilla extract
• 3/4 cup cooked quinoa
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg optional
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips + more on top optional*

Instructions

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
• In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
• *If you’re adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
• Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
• Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

Notes

This also adapts well to standard-size muffins. I find I get about 10 good-size muffins and they take about 14-15 minutes to bake.

The post Peanut Butter Quinoa Mini Muffins appeared first on Kitchen Treaty.

Um, it worked. Basically, our child now needs to be weaned from chocolate chips. “What do you want for breakfast?” I ask. “Chocolate!” she says. Note: I will not feed my child straight-up chocolate for breakfast. However. I will feed her chocolate chips in things, because we slid a long time ago down that slope, and I’ll be honest: I’m not exactly sure how to climb back up to the top.

So I wave to you from the bottom of this hole I’ve dug, where I have created an alternative to your standard chocolate chip pancakes – a healthier version in disguise. The kid sees something to dip into maple syrup; I see whole wheat flour and yogurt. She sees chocolate; I see nutrient-packed chia seeds.

If you’re craving chocolate chip pancakes but don’t want the carb-and-sugar crash a hour later, consider these Chocolate Chip Chia Pancakes.

We find them to be super-hearty and satisfying, yet plenty chocolaty – but not so chocolaty that a post-breakfast stomachache is inevitable. Mini chocolate chips – only 1/3 cup in the entire batch – lend just enough chocolate to each bite to make these pancakes special but not sickly sweet. I love how the chia seeds help thicken up the batter a bit, too, making the pancakes a tad fluffier. The seeds just sort of blend into the pancakes – they’re not overt at all. They’re just a hidden nutritious part of the sweet deal.

Sneaking nutrients into my toddler’s diet, Trojan horse style. Yeah, it’s not ideal, and if we were to have any more kids, I’d know better.

But it also resulted in these delicious pancakes. So there is that.

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Chocolate Chip Chia Pancakes

Chia seeds, whole wheat flour, and yogurt healthify your typical chocolate chip pancakes. They’re tender, slightly sweet, and just plain irresistible. Kid-tested, parent approved. (Okay, we like to “test” them a lot, too).

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 pancakes

Calories 137kcal

Author Kare

Ingredients

• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1 egg
• 1 cup milk*
• 1/2 cup plain yogurt*
• 3 tablespoons unsalted butter or coconut oil melted and cooled slightly
• 1 tablespoon pure maple syrup or granulated sugar
• 2 teaspoons pure vanilla extract
• 1/3 cup mini chocolate chips
• Butter maple syrup,and or fruit (strawberries are excellent!) for topping
•  

Instructions

• To a large bowl, add flour, baking powder, baking soda, salt, and chia seeds. Mix together with a whisk.
• To a medium bowl, add the egg. Beat with a whisk. Add the milk, yogurt, butter, maple syrup, and vanilla. Whisk together.
• Add wet ingredients to dry ingredients and whisk together just until blended. Stir in the chocolate chips.
• Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 – 2 more minutes.
• Serve with butter, maple syrup, and/or fruit if desired.

Notes

*Dairy-free option

Use coconut oil instead of butter and replace the dairy milk and yogurt with a non-dairy buttermilk. To make, stir together 1 1/2 cups almond milk and 1 tablespoon vinegar and let sit for about 5 minutes, then add instead of milk and yogurt as directed.

Freezer tips

These pancakes are so great for freezing. I make a double batch and just pile them in a zippered freezer bag, then pull a couple out at a time when breakfast time gets crazy. I let them thaw at room temperature or, if I’m really in a hurry, I just pop them in the toaster. Because super busy mornings need chocolate and chia seeds, darnit!

Nutrition

Serving: 2pancakes | Calories: 137kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 257mg | Potassium: 111mg | Fiber: 3g | Sugar: 6g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1mg

The post Chocolate Chip Chia Pancakes (a Healthier Chocolate Chip Pancake!) appeared first on Kitchen Treaty.

She’s definitely proven to be more on the picky-eater side, so sometimes baking things together makes her a little more likely to sample the outcome, which is a huge win. What makes her much, much more likely to eat the muffins we bake? For better or worse: chocolate chips.

So my challenge as a mama is to pack as much healthy good stuff into those muffins as I can. But then I sweeten the pot by adding a smattering of mini chocolate chips.

For us, these peanut butter banana chocolate chip mini muffins strike the right balance between wholesome and alluring. Proof positive: grabby toddler hand photo bomb!

Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.

Peanut butter and chocolate and banana. What could be better?!

More Banana Muffin Recipes

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple
• Vegan Tropical Muffins with Crunchy Coconut Streusel
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

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Peanut Butter Banana Chocolate Chip Mini Muffins

Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 mini muffins

Author Kare

Ingredients

• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter or coconut oil
• 1/2 cup all-natural peanut butter
• 1 cup mashed ripe bananas about 2 medium bananas or 3 small
• 1/3 cup milk or canned coconut milk
• 1 egg
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1/3 cup mini chocolate chips

Instructions

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
• Divide the mixture between muffin tins – about 1 1/2 tablespoons batter each. I use a cookie scoop – best invention ever!
• Bake until the tops of the muffins spring back when lightly pressed, 8 – 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
•  

Notes

Dairy-Free Option:

Use coconut milk and coconut oil in for the milk and butter, respectively. Almond milk will also probably work, but I haven’t tried it (yet)!

The post Peanut Butter Banana Chocolate Chip Mini Muffins appeared first on Kitchen Treaty.

And so fiddling brings us to today’s recipe, Whole Wheat Vanilla Yogurt Pancakes. Let me first say: I LOVE THESE VANILLA PANCAKES! I know that’s not terribly profound or descriptive, but darn it, I do.

I love that they’re made with all whole wheat flour, but you really can’t tell. Certainly, my toddler doesn’t know the difference. I love that they’re moist but not heavy – they’re puffy and boast those wonderful little bubble pockets that catch the maple syrup in all the right places. I love that you can really taste the vanilla.

I love how, with this recipe, I discovered that drizzling yogurt over pancakes instead of slathering them in butter could result in pancake nirvana. I might need to do this forevermore.

I love that you can take any leftover pancakes and freeze them for future breakfasts. Or lunches. Or dinners. Or snacks.

Love. These. Pancakes. If you try them, I hope you do too.

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Whole Wheat Vanilla Yogurt Pancakes

With vanilla yogurt AND vanilla extract, these fluffy pancakes are all about the vanilla. A little breakfast bonus: they're also made with 100% whole wheat flour. Yay!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 cup buttermilk or 1 tablespoon vinegar plus enough milk to make one cup total
• 3/4 cup lowfat vanilla yogurt plus more for topping
• 1 tablespoon vanilla extract
• 2 eggs
• 3 tablespoons unsalted butter melted
• 2 cups whole wheat flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Pure maple syrup or berries for topping if desired.

Instructions

• Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
• Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry and stir just until blended.
• Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They’re ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
• Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.

The post Whole Wheat Vanilla Yogurt Pancakes appeared first on Kitchen Treaty.

The best part about making muffins with my gal is that she gets excited about making them, watching them bake, and, finally! Eating them! Victory when you’ve got a picky toddler.

We just bought one of these, but with everything else on our plates moving into our new house, we have yet to put it together. But I think it’s pretty much the greatest kitchen invention ever. Can’t wait for my little gal to be able to assist me while I get to mix and stir with two hands. A novelty these days.

Anyway, these muffins. I know it’s a smidge early to start pumpkin recipes, but I just. can’t. help myself. If I’m sick of pumpkin by October, I fully admit I’ve only myself to blame.

I promise though, these muffins are worth a dive into fall recipes perhaps a bit too early. They’re hearty, moist, filling, kid-friendly, and flavored with all the wonderfully warming spices of fall – cinnamon, ginger, nutmeg, cloves. My favorite.

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Whole Wheat Pumpkin Oat Muffins

These moist, hearty whole wheat muffins make the house smell like fall.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 2 cups whole wheat flour
• 1 cup quick-cooking rolled oats + 2 tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup buttermilk*
• 3/4 cup pure pumpkin puree – canned or homemade
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup canola or vegetable oil
• 1 egg
• 2 teaspoons vanilla extract

Instructions

• Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
• In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
• Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
• Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.

The post Whole Wheat Pumpkin Oat Muffins Recipe appeared first on Kitchen Treaty.

Is the dear friend coffee, you ask? Well, yes, I also have a dear friend in coffee, and copious amounts of it. But there’s also another best friend in the picture: this pancake mix. Super easy homemade pancake mix.

(more…)

The post Homemade Whole-Wheat Pancake Mix appeared first on Kitchen Treaty.

I wasn’t even really sure why I remembered them as being soooo fantastically awesome. Maybe it was because they would always have silver dollar pancakes at the roadside restaurants on our summer car trips to Yellowstone Park or Disneyland. Maybe it was because I thought I was cool because I could say I ate 15 pancakes for breakfast. Maybe it was because I could stack them a mile high and pretend I was King Kong. I didn’t ever really do that last one, I don’t think.

Gosh, I really hope I didn’t ever do that last one.

But as soon as I pulled the first dozen or so tiny little pancakes off of the griddle, I started to feel, well, almost a little giddy. And then I realized this: I remembered silver dollar pancakes as being fantastically awesome because silver dollar pancakes are fantastically awesome.

This particular version is a riff on my favorite buttermilk pancake recipe, one which I adapted from the Joy of Cooking cookbook long ago. These are a slightly heartier version, made with whole wheat. That way, you can feel a little better about the dozen or more pancakes you just gobbled down for breakfast.

The babe loved them too. “She ate $1.50!” my guy exclaimed. Looks like Short Stuff might just be on the way to thinking silver dollar pancakes are the most awesomely freakin’ cool breakfast ever, too.

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Whole Wheat Buttermilk Silver Dollar Pancakes

Tiny, tasty whole wheat buttermilk pancakes sure to satisfy any appetite, small or large.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 40 , 2-inch pancakes

Author Kare

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg or more to taste optional
• 1 1/2 cups buttermilk
• 2 eggs
• 3 tablespoons unsalted butter melted and cooled slightly
• 1 teaspoon vanilla

Instructions

• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and nutmeg if using.
• In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla, beating until well-blended.
• Pour the wet ingredients over the dry ingredients and whisk just until incorporated.
• Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop scant tablespoonfuls over the hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides.
• Serve with butter and maple syrup.

 

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