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The Theme Is… Pancakes!

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Republished from our original Pancakes theme post circa 2010. If you’re thinking we’re doing this to whet your appetite for a possible part deux tomorrow to celebrate National Pancake Week and Shrove Tuesday, you may or may not be right. (Spread the word! You know, just in case you’re right.)

 
Tasty Kitchen: Perfect Pancakes from The Pioneer Woman.

Ready for another new Tasty Kitchen Blog feature? Today, we’re doing Theme Day, where a specific dish, ingredient, cooking method, or even cuisine gets the spotlight. Guess what today’s theme is?

If you’re like me, a quick way to make breakfast instantly special is to whip up a stack of pancakes. I don’t know what it is about fried batter that just makes mornings feel right. I think the whole “ceremony” involved plays a part in it, too. Pancakes are generally not a grab-and-go kind of breakfast. No, you sit down for pancakes. Pancakes demand that you use proper utensils, and when they’re ready, you’d better be sitting at the table. Pancakes wait for no one.

Pancakes rule.

Since pancakes are a special way to start a day, we thought it was only fitting that we start off this new themed series with, well, pancakes. Many of you already know PW’s Perfect Pancakes pictured above. It’s got all the usual suspects in the ingredients, but it’s made with cake flour and a good amount of vanilla. Ree feels strongly about adding vanilla to your pancake batter.

How about you? When it comes to pancakes, what’s your poison? Do you like them with fruit, either mixed in or on top? Nuts? Chocolate chips? Savory rather than sweet? Or are you a straight up pancake purist?

I thought I’d seen my share of pancake variations, but I was blown away by the wonderful creations you clever, clever members have shared with us. Let’s take a look at some of them, shall we?

 
 
 
Tasty Kitchen: Carrot Cake Pancakes, recipe submitted by TK member Heather of Multiply Delicious.

How gorgeous do these Carrot Cake Pancakes by multiplydelicious2 look? I found myself wondering how they might taste with some cream cheese frosting on them. Because carrots are vegetables, right? So they cancel out the cream cheese? Yes?

We’ve also got our own lineup of international pancakes: German Pancakes, Dutch Babies, Swedish Pancakes, French Crepes, and these beauties from down under:

 
 
 
Tasty Kitchen: Yoghurt Pikelets, recipe submitted by TK member Bindi.

These are Yoghurt Pikelets from Bindi. Bindi says they can be eaten warm or cold, although I’m not sure a stack of these would last long enough in my house to get cold.

Or, if you’ve got some leftover ricotta from last night’s lasagna …

 
 
 
Tasty Kitchen: Lemon Poppy Seed Ricotta Pancakes, recipe submitted by TK member A Cozy Kitchen.

… that ricotta can find a home in these Lemon-Poppy Seed Ricotta Pancakes from A Cozy Kitchen.

Because their base is so simple, pancakes are one of the easiest dishes to customize. You can add fruits, nuts, cheese, bacon, sausage, baking chips, different extracts, and with all the possible combinations, they can quickly be made seasonal, too. Or, they can also be turned into something completely different.

 
 
 
Tasty Kitchen: Mini Maple Chocolate Chip Pancake Muffins, recipe submitted by TK member Bakerella.

Have you seen these delightful Mini Maple Chocolate Chip Pancake Muffins from Bakerella? She says they can be served with butter, with a small bowl of maple syrup for dipping. Genius, I’m telling you. Sheer genius.

 
 
 
Tasty Kitchen: Easy Morning Gluten-Free Pancakes, recipe submitted by TK member tallmisto.

And look, we even have gluten-free pancakes. These Easy Morning Gluten Free Pancakes from tallmisto look so good, you can almost taste them.

 
These are only a few of the many wonderful pancake recipes here, and boy do I want to make them all. Check out the Pancakes category and see what strikes your fancy. Or come up with your own special blend, and share it with us!

Oh, and if anyone can get back to me on that whole vegetables-cancel-out-cream-cheese thing, please let me know. But only if the answer is yes.

 
 

99 Comments

Comments are closed for this recipe.

Linda O'Connell on 2.21.2012

Ree: Love your blog. You are sooooo funny! And so slim! No, you do NOT have to worry about the cream cheese. Carbs are where it’s at for making us fat – not the good fats or cheeses. Sugars and heavy carbs – watch out! Cream cheese – dance and shout! This is true. It is sugar, wheat, trans fats – but not cream cheese, unless you eat it in huge amounts. Go for it.

Harpo8 on 2.21.2012

One time I poured syrup on my pancakes and it looked like a smiley face!

Jenn Morse on 2.21.2012

About a year ago my husband stumbled upon a secret. A secret supposedly about IHOP’s pancakes. In order to get the yummy, hardier texture and taste, it’s assumed they add a little bit of vanilla malt mix into the batter. Not a lot. Maybe a tablespoon or two, depending on how much batter you have. We’ve tried this many times now, and I tell ya, they are mighty tasty! Especially when making buttermilk pancakes. MMMmmmm!

Now I need to make pancakes.

Emily on 2.21.2012

Clinton Street Baking Company Pancakes – my favorite recipe, hands down! http://swankytacotuesday.blogspot.com/2011/02/clinton-street-baking-company-blueberry.html

Holly on 2.21.2012

Love, love, love pancakes! I just posted a recipe for corn and blueberry pancakes today for Pancake Day too. http://www.abakershouse.com/2012/02/pancake-day-corn-blueberry-pancakes.html
thank for sharing these recipes!