The first time I made pumpkin pancakes was a few years ago, when fueled by a desire to have our own garden in Southern California, we planted pumpkin seeds that were given to us by a good friend.
Double chocolate multigrain pancakes are a chocolate lovers’ dream breakfast. My boys can eat them all throughout the day, even just as a snack.
I love the irresistible way blueberries pop in my mouth. Warm pancakes fresh from the griddle, with blueberries inside brings the experience to a whole new level
This recipe was born out of a desire to combine two of our favorite breakfast foods: eggs and pancakes. A wonderful combination of sweet and savory married together into one delicious pancake.
One of the easiest recipes to make gluten-free is multi-grain pancakes. Did you know most grains are naturally gluten-free? That means there are many to choose from and different combinations work out great!
Pancakes or “Oladiki” as I grew up knowing them are very similar except for the traditional leavening used in Russian “Oladiki,” which is baking soda and a cultured dairy product like yogurt or kefir instead of milk. The result is something that looks like a pancake, but smaller and fluffier!