Best Pepperoni Pizza Pancakes Recipes

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PEPPERONI PIZZA PANCAKES



Pepperoni Pizza Pancakes image

I got this out of a magazine from the doctor's office. It sounds like a savory pancake and very easy to make. I have not tried it yet, but plan to soon, as I have the turkey pepperoni in the fridge (unless kids ate it already!) Not sure of the yield until I make them. This would be a great camping recipe too. Two of my optional ingredients would not show up, so please see note.

Provided by WI Cheesehead

Categories     < 15 Mins

Time 15m

Yield 12-16 pancakes

Number Of Ingredients 7

2 eggs
1 cup milk
2 cups buttermilk baking mix
1/2 cup shredded mozzarella cheese
1/2 cup bell pepper, chopped (your favorite)
1/2 cup pepperoni slice, chopped
1/2 teaspoon oregano

Steps:

  • In a large bowl, mix the eggs, milk and baking mix together throughly.
  • Stir in the mozzarella cheese, bell pepper, pepperoni and oregano.
  • Fry 1/4 cupfuls in a skillet, like pancakes, turning once.
  • NOTE: Top with marinara sauce, hot sauce and 1 T Parmesan cheese each, if desired.

Nutrition Facts : Calories 126.2, Fat 5.7, SaturatedFat 2.1, Cholesterol 42.2, Sodium 306.3, Carbohydrate 14.1, Fiber 0.5, Sugar 2.6, Protein 4.4

PIZZA PANCAKES



Pizza Pancakes image

I clipped this recipe from our local paper a few years ago. It's a tasty lunch treat for hearty appetites. Plan on doubling the recipe for hungry grandkids. -Maxine Smith, Owanka, South Dakota

Provided by Taste of Home

Categories     Breakfast     Dinner

Time 30m

Yield 14 pancakes.

Number Of Ingredients 9

2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 large eggs
1 cup 2% milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1 plum tomato, chopped and seeded
1/4 cup chopped green pepper
1 can (8 ounces) pizza sauce, warmed

Steps:

  • In a bowl, combine biscuit mix and Italian seasoning. In another bowl, whisk eggs and milk until blended. Add to dry ingredients, stirring just until moistened. Stir in cheese, pepperoni, tomato and pepper., Preheat griddle over medium heat; grease lightly. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with pizza sauce.

Nutrition Facts :

PIZZA PANCAKES



Pizza Pancakes image

This is a twist on English Pancakes (Delia Smith's recipe) that I created for a pizza night. English Pancakes are thin, almost like crepes and are often filled. They are not considered breakfast food in England, which I learned the hard way on my first Shrove Tuesday in England! My English boyfriend was skeptical of the pizza-style at first, but he approved after trying these! Be sure to spread the sauce thinly, what seems like a tiny bit is a lot when they are rolled up.

Provided by Scarlett516

Categories     European

Time 25m

Yield 8-12 pancakes

Number Of Ingredients 9

100 g plain flour or 100 g all-purpose flour
1 pinch salt
2 large eggs
200 ml milk, mixed with 75 ml water
50 g butter
2 cups pizza sauce
1 cup shredded Italian cheese blend
pepperoni
sausage (any topping you want, but be sure to dice)

Steps:

  • Sift the flour and salt into a medium bowl.
  • Make a well in the center. Add eggs into well and whisk together.
  • Slowly add water and milk to pancakes while whisking to get out the lumps. (Should look like cream).
  • Melt the butter in a skillet, add 2 tbsp to the batter and safe the rest for coating pan between pancakes.
  • Heat pan to high, then reduce heat to medium.
  • Ladle about 1/4 cup batter into skillet, swirling the skillet to coat evenly. Only put in enough to get an opaque coating.
  • Cook until the edges look dry and start to crinkle (usually less than a minute).
  • Flip and cook a few more seconds.
  • Transfer to a plate to be the "rolling plate.".
  • Spread a thin layer of pizza sauce to within ¼-½ inch of the edge. Sprinkle a thin layer of Italian blend shredded cheese.
  • Add in desired toppings, such as diced pepperoni.
  • Roll and place in oven on "warm" or lowest setting while the rest of the pancakes cook. Doing this also allows the sauce to warm up and the cheese to melt.

EASY PIZZA PANCAKES (THICK CREPE STYLE)



Easy Pizza Pancakes (Thick Crepe Style) image

Some of my friends from Rio will remember when the heavy rain flooded our apartment and we spent hours trying to scoop up and drain the water away. None of us had eaten so half way through, ankle deep in water (!), I devised these lovely little pizzas to give us all a break and a laugh as I'm flipping the pancakes!. I think they taste so good because the 'base' is fresh. Feel free to add extra toppings as you wish but I think they're great plain. Don't expect to be able to pick these up, you need to eat them with a knife and fork.

Provided by robd16

Categories     Lunch/Snacks

Time 45m

Yield 8 pizza pancakes, 4-8 serving(s)

Number Of Ingredients 9

4 ounces plain flour (all purpose)
1/4 teaspoon salt
1 egg, beaten
200 ml milk (can use half milk half water)
cooking spray, for frying
1 (14 ounce) jar of good quality thick tomato sauce for pizza pasta (any size really, just use your favourite, I like tesco's finest chunky passata)
200 g grated cheese
1 tablespoon oregano (approx)
1 tablespoon black pepper (approx)

Steps:

  • Sift the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk (or all of the milk if using half water) Whisk until no lumps remain then stir in the rest of the milk (or water if using). If the mixture is too thick, add a little more liquid. Pour into a jug or have a ladle to hand.
  • Prepare your toppings so that you're ready to go.
  • Heat a large frying pan over a medium heat and spray a little oil over the base, your frying pan must have a lid, if not, substitute foil or another lid.
  • If you are brave or in a hurry then you could use 2 or 3 frying pans at once!
  • Once hot and working quickly, pour enough pancake batter over the base to cover, swirling round as you go (you want them thicker than thin crepes but thinner than american pancakes).
  • When the underside is cooked and browned (you can check this by lifting up one of the sides) remove from the heat, flip over and assemble your pizza with the tomato sauce and cheese, sprinkling over black pepper and oregano as you go.
  • The first pancake sometimes sticks but it helps to 'season' the pan so don't worry if this happens.
  • Return to the heat and put a lid on or cover the pan. In a couple of minutes, the pancake will have cooked and the cheese should have melted.
  • Serve immediatly, 1 is never enough so be prepared to allow someone else to stand over the pan once you get tired!

Nutrition Facts : Calories 693.2, Fat 17.1, SaturatedFat 9.5, Cholesterol 85.4, Sodium 677.8, Carbohydrate 103.9, Fiber 4.5, Sugar 2.8, Protein 29.2

PIZZA PANCAKES



Pizza Pancakes image

Create fun and tasty mini-pizzas by topping pancakes with all of your favorite toppings. Who would have thought that "pizza" was so easy to make?

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 1h

Yield 14

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup chopped pepperoni
1/2 cup chopped tomato
1/2 cup chopped bell pepper
2 teaspoons Italian seasoning
Pizza sauce or spaghetti sauce, if desired
Grated Parmesan cheese, if desired

Steps:

  • Heat griddle or skillet; grease if necessary. Stir Bisquick, milk and eggs in large bowl until blended. Stir in remaining ingredients except pizza sauce and Parmesan cheese (batter will be thick).
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
  • Cook until edges are dry. Turn; cook until golden brown. Serve topped with pizza sauce. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg

MINI PIZZA PANCAKES



Mini Pizza Pancakes image

Kids will love adding the toppings to these fun mini pizza pancakes that can be ready in 30 minutes.

Provided by Cindy Rahe

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/2 cup yellow cornmeal
2 eggs
1 1/4 cups milk
2 tablespoons chopped fresh chives
1/2 cup marinara or pizza sauce
1 cup shredded mozzarella cheese (4 oz)
1/2 cup sliced mini pepperoni
1 tablespoon chopped fresh chives

Steps:

  • In medium bowl, mix Bisquick mix and cornmeal. In measuring cup, mix eggs and milk. Stir milk mixture into Bisquick mixture to combine; fold in 2 tablespoons chives.
  • Heat 10-inch or larger nonstick skillet or griddle over medium heat (325°F). Brush lightly with oil. Spoon rounds of about 3 tablespoons batter onto skillet to make mini pancakes. Once bubbles begin to form on surface of batter and edges begin to dry, turn and continue to cook until golden brown. Transfer to plate. Repeat with remaining batter.
  • Set oven control to broil.
  • Place cooked pancakes on parchment-lined cookie sheet. Spoon marinara sauce onto each pancake; sprinkle with cheese, pepperoni and the 1 tablespoon chives. Broil with tops 4 to 5 inches from heat 1 to 3 minutes or until cheese is melted, golden in spots, and bubbly. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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