What’s the best way to spend a lazy Saturday or Sunday afternoon? With pancakes dripping with maple syrup and a mimosa in hand, of course!
Brunch is the ideal meal to host — with plenty of make-ahead options and big-batch dishes to feed a crowd. Plus, festive cocktails (cheers to that!).
Keep scrolling for delicious recipes sure to wow your brunch bunch.
Credit: Shutterstock
What’s the best way to spend a lazy Saturday or Sunday afternoon? With pancakes dripping with maple syrup and a mimosa in hand, of course!
Brunch is the ideal meal to host — with plenty of make-ahead options and big-batch dishes to feed a crowd. Plus, festive cocktails (cheers to that!).
Keep scrolling for delicious recipes sure to wow your brunch bunch.
Credit: Shutterstock
What’s the best way to spend a lazy Saturday or Sunday afternoon? With pancakes dripping with maple syrup and a mimosa in hand, of course!
Brunch is the ideal meal to host — with plenty of make-ahead options and big-batch dishes to feed a crowd. Plus, festive cocktails (cheers to that!).
Keep scrolling for delicious recipes sure to wow your brunch bunch.
Credit: Shutterstock
Made from scratch, with half the fat of pre-made mixes, these pancakes are worth the extra effort.
INGREDIENTS
¾ cup white whole-wheat flour
¾ cup all-purpose flour
2 tbsp sugar
1½ tsp baking powder
½ tsp baking soda
3/8 tsp salt
1½ cups low-fat buttermilk
2 large egg yolks
2 tbsp canola oil
3 large egg whites
Maple syrup and butter, to serve
INSTRUCTIONS
1. In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt.
2. In a separate bowl, whisk together buttermilk and egg yolks. Gradually add buttermilk mixture to flour mixture; whisk until just moist (batter will be slightly lumpy). Stir in oil. Let stand 15 minutes.
3. In a medium bowl, beat egg whites until medium peaks form. Spoon half of egg whites into batter; gently fold in. Add remaining egg whites; gently fold into batter.
4. Heat a nonstick griddle or skillet over medium heat. Spoon 3 tbsp batter per pancake onto griddle. Cook until edges begin to bubble and bottom is brown, about 2 minutes. Turn pancakes over, cook 2 minutes or until done. Serve with syrup and butter.
Serves 6
Credit: Shutterstock
Bananas give this quick brunch fix a custardy texture and a bold flavor — they couldn’t be simpler to make.
INGREDIENTS
1 medium ripe banana
2 tbsp whole-wheat flour
1 large egg, lightly beaten
Fresh fruit and syrup, to serve
INSTRUCTIONS
1. In a medium bowl, mash banana with fork until smooth. Add flour and egg. Whisk well.
2. Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using 1 /3 of the batter for each pancake. Cook until tops are covered with bubbles and edges look cooked, about 2 minutes. Carefully turn pancakes over; cook 1 to 2 minutes more.
3. Serve with syrup and fresh fruit, if desired.
Serves 3
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No eggs? No problem! These pancakes are dairy-free — and the batter can be used to make waffles too!
INGREDIENTS
1 cup all-purpose flour
2 tbsp organic sugar
1 tbsp baking powder
½ tsp salt
1 cup almond milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
Pure maple syrup, to serve
INSTRUCTIONS
1. Whisk together flour, sugar, baking powder and salt in a medium bowl.
2. In another medium bowl, stir together almond milk, vinegar and vanilla.
3. Pour liquid mixture into dry mixture and whisk until smooth. Let batter rest 5 minutes.
4. Pour about ½ cup batter onto a nonstick pan over medium heat. When the top begins to bubble, flip the pancake and cook until golden.
Serve with warm maple syrup.
Serves 4
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Delicate and elegant, these French pancakes are great for brunch, breakfast and even dessert!
INGREDIENTS
2 cups milk
4 eggs
3 tbsp unsalted butter, melted
1 tbsp sugar
1 tsp vanilla extract
½ tsp salt
1½ tsp flour, sifted
Sliced strawberries and confectioners’ sugar, to serve whipped cream (optional)
INSTRUCTIONS
1. In a blender, combine first seven ingredients and mix until batter is smooth, about 15 to 20 seconds.
2. Spray nonstick spray in a medium frying pan. Pour about ¼ cup batter into pan and place over medium-low heat. Swirl pan immediately until batter forms an even circle. Cook until slightly browned, about 1 to 2 minutes per side. Remove from heat and stack until ready to serve.
3. Continue cooking crepes until all batter is used. Fold and serve with strawberries, confectioners’ sugar and whipped cream, if desired.
Serves 14
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Warmed with apples, spice and everything nice, these flapjacks are perfect for a fall brunch.
INGREDIENTS
FOR PANCAKES
2 cups all-purpose flour
1 tbsp baking powder
¼ tsp ground ginger
¼ tsp nutmeg
¼ tsp salt
2 tbsp light brown sugar
¾ tsp cinnamon
2 eggs
1½ cups milk
2 tbsp oil
½ cup cinnamon applesauce
FOR SYRUP
½ cup sugar
½ cup light brown sugar
2 tbsp all-purpose flour
½ tsp ground cinnamon
1 tsp vanilla
1 cup water
INSTRUCTIONS
1. Make pancakes: In a large bowl, whisk together flour, baking powder, ginger, nutmeg, salt, brown sugar and cinnamon. Add in eggs, milk, oil and applesauce. Whisk until combined.
2. Pour by ¼ cup onto a heated griddle. When bubbles form on pancake, flip over and cook other side until golden brown. Continue cooking pancakes until all batter is used.
3. Meanwhile, make syrup: In a saucepan, whisk together sugars, flour, cinnamon, vanilla and water. Bring mixture to a boil over medium-high heat, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat and let cool a few minutes.
4. Serve pancakes with cinnamon syrup.
Makes 24
