| 2 cups pancake mix |
| 1-1/2 teaspoons pumpkin pie spice |
| 2 eggs |
| 1 cup applesauce |
| 1 teaspoon lemon juice |
| 1/2 cup milk |
| applesauce or apple butter |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix and pumpkin pie spice. Stir in eggs, applesauce, lemon juice, and milk until well combined. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with applesauce or apple butter spooned over top. Makes 12 pancakes.
Variation: Use wheat and honey pancake mix.
| 2 ripe bananas, mashed |
| 1-1/2 cups water |
| 1 teaspoon vanilla |
| 2 cups pancake mix |
| Coconut Syrup or Maple Syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine bananas, water, and vanilla. Whisk pancake mix into banana mixture. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with Coconut Syrup or Maple Syrup. Makes 17 to 18 pancakes.
Variation: Stir 1/3 cup mini chocolate chips or chopped nuts into batter before cooking.
| 1-1/2 cups pancake mix |
| 1/2 cup ground flax seed |
| 1-1/3 cups water |
| 1 egg |
| 3/4 cup fresh blueberries |
| Blueberry Sauce |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix and flax seed. In a 1-quart bowl, whisk together water and egg until smooth. Add the egg mixture to the pancake mix and whisk until combined. Carefully fold in blueberries. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with Blueberry Sauce. Makes 10 pancakes.
| 2 cups pancake mix |
| 1 cup water |
| 1 container (6 ounces) boysenberry yogurt |
| boysenberry syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together pancake mix, water, and yogurt. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with boysenberry syrup. Makes 12 pancakes.
Variation: Try other flavor yogurts. Top with additional yogurt and fresh fruit to match flavor of yogurt used.
| 2 cups pancake mix |
| 1-1/2 cups water |
| 1 container (24.3 ounces) Philadelphia ready-to-eat cheesecake filling |
| 1 can (21 ounces) pie filling, any flavor |
| whipped topping |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix and water. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown.
Place a pancake each on 5 serving plates. Spread 2 tablespoons cheesecake filling over each pancake. Place another pancake over cheesecake filling. Spoon desired amount of pie filling over each pancake stack. Garnish with whipped topping. Makes 5 servings.
| 2 cups pancake mix |
| 1-1/3 cups water |
| 1/4 cup orange marmalade |
| 1/3 cup Heath toffee bits |
| 1 cup orange marmalade |
| 3 tablespoons orange juice |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together pancake mix, water, and 1/4 cup orange marmalade. Batter will be slightly lumpy. Stir in toffee bits. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown.
Heat 1 cup orange marmalade and orange juice together in a 1-quart saucepan until marmalade is melted. Serve hot pancakes with warm syrup. Makes 14 pancakes.
Note: 1 jar (18 ounces) marmalade will yield enough for this recipe with a little left over for future use.
| 1/4 cup sugar |
| 1/2 cup water |
| 1/2 teaspoon nutmeg |
| 2 teaspoons butter or margarine |
| 1-1/2 teaspoons lemon juice |
| 2 teaspoons cornstarch |
| 1 can (15.25 ounces) sliced pears, drained and diced |
| 1/2 cup raspberries |
| 2 cups pancake mix |
| 1 teaspoon nutmeg |
| 1-1/2 cups water |
For the topping; using a 1-1/2-quart saucepan, combine sugar, water, nutmeg, butter, and lemon juice. Heat until butter melts. Slowly stir in cornstarch. Bring mixture to a boil. Boil for 1 minute. Stir in pears and cook until pears are heated. Stir in raspberries. Keep warm until ready to serve.
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
To make the pancakes; combine pancake mix and nutmeg in a 2-quart bowl. Whisk in water. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve hot pancakes with topping. Makes 12 pancakes.
| 2-1/3 cups pancake mix |
| 2 tablespoons sugar |
| 1 teaspoon pumpkin pie spice |
| 2 eggs |
| 1-1/4 cups water |
| 1/2 cup canned pumpkin |
| 2 tablespoons olive or canola oil |
| 1/2 container (8 ounces) whipped topping, thawed |
| 1 tablespoon sugar |
| 1/2 teaspoon vanilla |
| 1/2 teaspoon ground nutmeg |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix, sugar and pumpkin pie spice. In a separate 1-quart bowl, beat together eggs, water, pumpkin, and oil until smooth. Whisk together the pancake mixture and the pumpkin mixture until moistened. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown.
In a 1-quart bowl, combine whipped topping, sugar, vanilla, and nutmeg. Do not over mix. Serve hot pancakes topped with nutmeg whipped topping. Makes 17 pancakes.
| 1 cup raspberries |
| 1/3 cup water |
| 3 tablespoons sugar |
| 1 tablespoon cornstarch |
| 1 teaspoon lemon juice |
| 2 cups pancake mix |
| 1-1/2 cups water |
| 1 cup raspberries |
| Raspberry Syrup |
For the syrup; using a 2-quart saucepan, combine raspberries and water. In a 1-quart bowl, combine sugar and cornstarch. Sprinkle sugar mixture over raspberries in pan. Stir in lemon juice. Cook over medium-high heat, stirring constantly, until syrup comes to a boil and thickens. Remove from heat. Cover and keep warm.
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together pancake mix and water. Batter will be slightly lumpy. Fold in raspberries. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve warm Raspberry Syrup over pancakes. Makes 14 pancakes.
| 1/4 cup butter or margarine |
| 2 eggs |
| 1 cup milk |
| 1/2 teaspoon vanilla |
| 1-1/2 cups pancake mix |
| 2 small apples, cored and thinly sliced |
| 1 tablespoon cinnamon sugar |
| caramel sauce |
| whipped cream |
Preheat oven to 400 degrees.
While oven is heating, place butter in 9 x 13-inch pan and melt butter in oven. In a 2-quart bowl, beat eggs. Whisk in milk and vanilla. Mix in pancake mix.
Remove pan with melted butter from oven. Tilt pan to coat bottom of pan. Pour batter evenly over melted butter. Arrange apple slices over batter. Sprinkle apples with cinnamon sugar. Bake for 15 to 17 minutes until edges are golden brown. Cut and top individual servings with caramel sauce and whipped cream. Makes 12 servings.
| 2 cups pancake mix |
| 1 tablespoon brown sugar |
| 2 teaspoons cinnamon |
| 1/2 teaspoon nutmeg |
| 1-1/2 cups apple cider or apple juice |
| 1/2 teaspoon vanilla |
| Maple Syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix, brown sugar, cinnamon, and nutmeg. Whisk in apple cider and vanilla. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Top with hot Maple Syrup. Makes 12 pancakes.
| 2 cups pancake mix |
| 1-1/2 cups water |
| 1/3 cup mini chocolate chips |
| sliced strawberries |
| whipped topping |
| chocolate syrup, optional |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together pancake mix and water. Stir in chocolate chips. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Top individual pancakes with desired amounts of strawberries and whipped topping. Drizzle chocolate syrup over the top, if desired. Makes 12 pancakes.
| 2 cups pancake mix |
| 2 tablespoons cinnamon sugar |
| 1-1/2 cups vanilla-flavored soy milk |
| 1 teaspoon vanilla |
| 1 teaspoon honey |
| cinnamon sugar |
Heat electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix and cinnamon sugar. Whisk in milk. Stir in vanilla and honey. Using a 1 tablespoon-size cookie scoop, drop batter on a hot griddle. Cook for 1 minute on each side. Dip pancake bites in cinnamon and sugar. Makes 32 bites.
| 2 cups pancake mix |
| 1-1/2 cups water |
| 1/2 cup granola |
| 2 containers (6 ounces each) yogurt, any flavor |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together pancake mix and water. Stir in granola. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve pancakes topped with yogurt. Garnish with additional granola, if desired. Makes 12 pancakes.
| 2 cups pancake mix |
| 1 cup quick oats |
| 2 tablespoons sugar |
| 1/2 tablespoon cinnamon |
| 2 cups water |
| Maple Syrup, Coconut Syrup, or Apple Syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix, oats, sugar, and cinnamon. Whisk in water. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with hot Maple Syrup, Coconut Syrup, or Apple Syrup. Makes 14 pancakes.
Variation: Stir in 1/2 cup raisins into batter before cooking.
| 1 egg |
| 1/2 cup milk |
| 2 tablespoons canola or olive oil |
| 1-1/2 cups pancake mix |
| 1 can (14.75 ounces) cream-style corn |
| applesauce or syrup of choice |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together egg, milk, and oil until smooth. Stir in pancake mix and corn until combined. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with applesauce or syrup. Makes 13 pancakes.
Kid Friendly Version: Blend cream-style corn in the blender before adding it to the recipe.
| 2 cups pancake mix |
| 2 tablespoons sugar |
| 2 eggs |
| 2/3 cup creamy peanut butter |
| 1 can (12 ounces) evaporated milk |
| 1/2 cup water |
| 1 teaspoon vanilla |
| peanut butter, to taste |
| Maple Syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine pancake mix and sugar. In a 1-quart bowl, whisk together eggs and peanut butter. Gradually whisk in milk, water, and vanilla. Whisk the peanut butter mixture into the pancake mixture. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Spread a thin layer of peanut butter over top of hot pancakes and drizzle with desired amount of Maple Syrup. Makes 18 pancakes.
| 1 container (6 ounces) vanilla or lemon yogurt |
| 1 cup water |
| 2 cups pancake mix |
| 1 tablespoon poppy seed |
| 1/2 tablespoon grated lemon peel |
| 2 teaspoons lemon juice |
| Coconut Syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together yogurt and water. Mix in pancake mix. Stir in poppy seed, lemon peel, and lemon juice. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with Coconut Syrup. Makes 12 pancakes.
| 2 eggs |
| 2-1/4 cups milk, divided |
| 1-1/2 cups pancake mix |
| 3 cups crushed frosted Shredded Wheat cereal |
| syrup, of choice |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together eggs and 1-1/2 cups milk. Whisk in pancake mix. Stir in crushed cereal. Let batter stand for 10 minutes. Batter will thicken as cereal softens. Stir in an additional 3/4 cup milk.
Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with hot syrup. Makes 14 pancakes.
| 1 egg |
| 3/4 cup sour cream |
| 1/3 cup water |
| 1 tablespoon sugar |
| 1 cup pancake mix |
| dulce de leche, fruit jam, yogurt, or Maple Syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, beat egg. Whisk in sour cream and water until smooth. Add sugar. Mix in pancake mix. Batter will be slightly lumpy. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with dulce de leche, fruit jam, yogurt, or Maple Syrup. Makes 10 pancakes.
| 2 cups wheat pancake mix |
| 1/4 cup molasses |
| 1 cup water |
| 2 eggs |
| 1 tablespoon olive oil |
| 1 teaspoon cinnamon |
| 1/2 teaspoon nutmeg |
| Maple Syrup |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, combine all ingredients until smooth. Pour 1/4 cup batter per pancake evenly onto hot griddle. Cook for 1 to 2 minutes on each side until golden brown. Serve with hot Maple Syrup. Makes 14 pancakes.
| 2 cups pancake mix |
| 1-1/2 cups water |
| 1 teaspoon vanilla |
| 1/3 cup graham cracker crumbs |
| 7 tablespoons marshmallow cream |
| 7 tablespoons milk chocolate chips |
Heat an electric griddle to 350 degrees. Prepare griddle with nonstick cooking spray.
In a 2-quart bowl, whisk together pancake mix, water, and vanilla. Drop less than 1/4 cup of batter per pancake evenly onto hot griddle. Sprinkle 1 teaspoon cracker crumbs over each uncooked pancake. Cook for 1 to 2 minutes on each side until golden brown.
Spread 1 tablespoon marshmallow cream over top of each pancake. Sprinkle 1 tablespoon chocolate chips over marshmallow. Top with another pancake. Garnish with additional graham cracker crumbs and chocolate chips, if desired. Makes 7 servings.