Best Good Morning Pancakes Recipes

GOOD-MORNING PANCAKES

Steps:

• You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
• If doing the night before, cover and leave on the counter.
• You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
• If doing this the night before, cover and store in the fridge.
• When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
• Lightly grease a frying pan with a lid, like an electric frying pan.
• Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
• Cover and cook until the surface loses its wet look and bubbles have formed.
• Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
• Keep warm in a low oven until all pancakes are cooked.
• Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
• Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.

GOOD MORNING PUMPKIN PANCAKES

Steps:

• 1. In large mixing bowl, combine pancake mix, sugar, cinnamon and allspice; add evaporated milk, pumpkin, oil, eggs and vanilla then beat until smooth.
• 2. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto heated, lightly greased griddle.
• 3. Cook until top is bubbly and edges are dry.
• 4. Turn pancakes; cook until golden.
• 5. Keep warm.
• 6. Serve with syrup, honey or butter.