Memorial Day Pancakes
Memorial Day weekend, the gateway to summer, calls for a breakfast celebration that sets the tone for a day of remembrance, relaxation, and gathering with loved ones. Whether hosting a backyard brunch or enjoying a leisurely morning at home, kick off the long weekend with a delectable spread of classic Memorial Day breakfast options.
Servings: 16 pancakes
Calories: 133kcal
Ingredients
Pancakes
- 1 ½ cups (187.5 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 large egg, room temperature
- 1 cup milk
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
Red Velvet Pancakes
- 1 cup (125 g) all-purpose flour
- 2 tablespoons cocoa powder
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg, room temperature
- ¾ cup buttermilk
- ¼ cup sour cream
- ⅛ teaspoon red gel food coloring
- 2 teaspoons vanilla extract
Instructions
Pancakes
- In a large bowl, combine flour, sugar, and baking powder.
- In a separate bowl, combine egg, milk, oil, and vanilla. Pour the wet ingredients into dry ingredients and mix until just combined.
- Let the batter rest as you heat the skillet or griddle.
- Spray a large nonstick skillet or griddle with cooking spray. Heat over medium-low heat, about 300°F.
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out to about a 4 to 5-inch diameter.
- Working in batches, being careful not to overcrowd the pan, cook the pancakes for 2-3 minutes, or until the bubbles begin popping on top.
- Gently, but quickly, flip over the pancakes. Cook an additional 2-3 minutes, or until cooked through and no longer doughy.
- Between batches, wipe the skillet or griddle with a paper towel to prevent sticking.
Red Velvet Pancakes
- Combine dry ingredients in a large bowl and set aside.
- In a separate bowl, whisk together egg, buttermilk, sour cream, food coloring, and vanilla.
- Add wet ingredients to dry, and mix until just combined.
- Spray a large nonstick skillet or griddle with cooking spray. Heat over medium-low heat, about 300°F.
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out to about a 4 to 5-inch diameter.
- Working in batches, being careful not to overcrowd the pan, cook the pancakes for 2-3 minutes, or until the bubbles begin popping on top.
- Gently, but quickly, flip over the pancakes. Cook an additional 2-3 minutes, or until cooked through and no longer doughy.
- Between batches, wipe the skillet or griddle with a paper towel to prevent sticking.
- Serve with blueberry syrup or your favorite toppings.
Nutrition
Serving: 1pancake | Calories: 133kcal