55+ Pancake Toppings for EPIC Breakfasts
Turn a great stack of pancakes into the ultimate breakfast by loading them up with toppings!
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Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F.
- Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle and serve.
Notes
- If you are using an all-purpose gluten-free flour to make these pancakes, add 2-3 tablespoons of additional liquid as gluten-free flours are more absorbent.
- Nutrition information is calculated without the whipped cream and fresh berries.
Nutrition
Serving: 1pancake | Calories: 210kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 226mg | Potassium: 199mg | Fiber: 2g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg
