If you’re in the mood for a sweet treat that’s not only delicious but also offers a bit of culinary adventure, you’ve come to the right place! Enter syrniki – the beloved Ukrainian sweet ricotta pancakes. These delightful bites are light, fluffy, and wonderfully cheesy, making for a perfect dish any time of the day. Are you ready to discover how easy they are to make?

More Pancake Recipes:

• Fluffy Paleo Pumpkin Spice Pancakes
• Easy & Delicious Fluffy Dutch Baby Pancake Recipe
• Sheet Pan Blueberry Pancakes For A Family-Friendly Breakfast

So What Exactly Is Syrniki?

Syrniki are more than just pancakes; they are the epitome of comfort food with a lovely twist. Picture this: a crunchy golden-brown exterior that gives way to a cheesy, rich center. These pancakes embody a balance of sweetness with a hint of tang from the ricotta, making them delightful whether you serve them for breakfast, brunch, or even as dessert!

One of the best parts about syrniki is how wonderfully versatile they are! You can enjoy them with a range of toppings from sugary syrups and honey to fresh fruits, or even whipped cream on special occasions. Plus, they are quick to whip up, taking just around 25 minutes from start to finish. You can easily impress your friends and family with this charming dish that carries some cultural heritage!

How To Make Syrniki!

Now, let’s roll up our sleeves and dive into making these heavenly syrniki!

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Ingredients To Make Ricotta Pancakes

• 1 large egg

• 1 cup ricotta cheese

• 1 tablespoon vegetable oil

• 1 teaspoon pure vanilla extract

• 1/4 cup all-purpose flour

• 2 tablespoons sugar

• 1/4 teaspoon salt

• To Serve:

• 2-3 tablespoons honey

• Sour cream

• Fresh berries or fruit of choice

Step-By-Step Guide:

1. In a large mixing bowl, whisk together the egg, ricotta cheese, vegetable oil, and vanilla until blended. Don’t fret if the mixture looks a bit curdled – that’s perfectly normal!

2. Gently fold in the flour, sugar, and salt until the mixture forms a thick batter. Allow it to sit for around 5 minutes; this helps with binding.

3. While the batter rests, preheat a non-stick skillet over medium-high heat and lightly brush with vegetable oil.

4. Divide the pancake mixture into 6 equal pieces and, using your hands, form them into round-shaped pancakes.

5. Cook the pancakes in batches of three, making sure they turn a nice, golden-brown color on both sides. This should take approximately 3-4 minutes per side.

6. Serve warm, topped with a dollop of sour cream, a drizzle of honey, and a generous sprinkle of fresh berries or fruit of your choice. Enjoy!

These pancakes can be served solo with a drizzle of honey, or you can take it up a notch with a variety of fruits! Consider pairing them with strawberries, blueberries, or even a citrus fruit salad for a refreshing twist. Some people enjoy a classic dollop of sour cream, while others might prefer maple syrup for an extra kick of sweetness.

Tips for Perfect Syrniki:

For the fluffiest and creamiest syrniki, make sure your ricotta is well-drained but still moist. If the mixture seems too wet, just sprinkle in a touch more flour until it reaches the right consistency. Also, don’t rush the cooking. Allow the pancakes to develop that beautiful golden-brown crust for maximum flavor!

Have you tried making syrniki yet? Their unique taste and texture are sure to win over anyone who takes a bite! I’d love to hear your experiences or any tweaks you’ve made to the recipe. Share your thoughts and let’s talk about this delicious journey through Ukrainian cuisine!

Fluffy Syrniki Ukrainian Sweet Ricotta Pancakes for a Cozy Breakfast

Recipe by AdviceFromNobodyCourse: BreakfastCuisine: UkranianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

420

kcal

Ingredients

• 1 large egg

• 1 cup ricotta cheese

• 1 tablespoon vegetable oil

• 1 teaspoon pure vanilla extract

• 1/4 cup all-purpose flour

• 2 tablespoons sugar

• 1/4 teaspoon salt

• To Serve:

• 2-3 tablespoons honey

• Sour cream

• Fresh berries or fruit of choice

Directions

• In a large mixing bowl, whisk together the egg, ricotta cheese, vegetable oil, and vanilla until blended. Don’t fret if the mixture looks a bit curdled – that’s perfectly normal!
• Gently fold in the flour, sugar, and salt until the mixture forms a thick batter. Allow it to sit for around 5 minutes; this helps with binding.
• While the batter rests, preheat a non-stick skillet over medium-high heat and lightly brush with vegetable oil.
• Divide the pancake mixture into 6 equal pieces and, using your hands, form them into round-shaped pancakes.
• Cook the pancakes in batches of three, making sure they turn a nice, golden-brown color on both sides. This should take approximately 3-4 minutes per side.
• Serve warm, topped with a dollop of sour cream, a drizzle of honey, and a generous sprinkle of fresh berries or fruit of your choice. Enjoy!

Is there anything better than a plate of warm, fluffy pancakes waiting for you on a lazy weekend morning? I think not! And today, I have a special twist for you: Coconut Flour Pancakes! These pancakes are not only deliciously light and fluffy but also gluten-free, making them a perfect option for anyone looking to enjoy a healthier breakfast without sacrificing flavor.

Coconut flour is a fantastic alternative to traditional flour. Not only does it provide a subtle sweetness, but it’s also packed with fiber and healthy fats. This means you can enjoy your breakfast while fueling your body with energy for the day ahead. Plus, they’re easy to whip up, taking just a few minutes to prepare and cook!

Let me take you through this delightful recipe that will quickly become your new pancake obsession. Trust me; your taste buds will thank you!

More Pancake Recipes:

• Fluffy Paleo Pumpkin Spice Pancakes
• Easy & Delicious Fluffy Dutch Baby Pancake Recipe
• Sheet Pan Blueberry Pancakes For A Family-Friendly Breakfast

Why You’ll Love These Coconut Flour Pancakes

These pancakes are incredibly versatile. You can dress them up or down based on your mood. Feeling fruity? Top them with fresh banana slices and a handful of raspberries like I do! Alternatively, you can go for a drizzle of chocolate syrup or a sprinkle of nuts for added crunch and flavor.

The texture of these pancakes is what makes them truly special. You get that lovely fluffiness, while the coconut flour offers just enough density to fill you up without weighing you down. You’ll find they’re hearty yet light, a perfect balance for a morning treat!

How To Make These Coconut Flour Pancakes

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Ingredients

• 1 large egg

• 2 egg whites

• 1½ Tbs. pure maple syrup

• 3 Tbs. very mild olive oil

• 1 tsp. pure vanilla extract

• ½ cup. coconut milk

• 1/3 cup. coconut flour, sifted

• ½ tsp. baking powder

• Pinch salt

• 3 Tbs. coconut oil, divided

• 1 large banana, sliced

• 2 c. fresh raspberries

• Real maple syrup, for serving

Step-By-Step Guide:

1. In a large mixing bowl, whisk together the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth.

2. Pour in the coconut milk and whisk to combine.

3. Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.

4. Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle.

5. Pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.

6. Flip and cook the other side for another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.

7. To serve, stack several pancakes and top with sliced banana, raspberries, and a drizzle of real maple syrup, if desired. Enjoy!

These Coconut Flour Pancakes are delightful on their own, but you can elevate your experience by pairing them with a side of crispy bacon or turkey sausage for a savory contrast. For those who enjoy a little touch of indulgence, a dollop of yogurt or a sprinkle of granola can add a lovely creamy texture and crunch.

If you want to redesign them, feel free to swap the coconut milk for almond milk or any other non-dairy milk you prefer. You can also experiment by adding chocolate chips or nuts directly into the batter for added flavor and texture!

One quick tip—be sure to sift the coconut flour before adding it to the batter. This will help prevent lumps and result in beautifully light pancakes. If you don’t have a sifter, a fine-mesh sieve works perfectly!

There you have it! A fantastic way to start your day with Coconut Flour Pancakes that are not only healthy but incredibly satisfying too. When you take that first bite, you’ll be amazed at how delicious they are—light, fluffy, and so heavenly! Have you tried this recipe? Share your experience in the comments and let us know how you topped your pancakes!

Fluffy Coconut Flour Pancakes

Recipe by AdviceFromNobodyCourse: Uncategorized

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 1 large egg

• 2 egg whites

• 1½ Tbs. pure maple syrup

• ½ cup. coconut milk

• 1 tsp. pure vanilla extract

• 3 Tbs. very mild olive oil

• 1/3 cup. coconut flour, sifted

• ½ tsp. baking powder

• Pinch salt

• 3 Tbs. coconut oil, divided

• 1 large banana, sliced

• 2 cups. fresh raspberries

• Real maple syrup, for serving

Directions

• In a large mixing bowl, whisk together the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth.
• Pour in the coconut milk and whisk to combine.
• Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
• Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle.
• Pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.
• Flip and cook the other side for another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
• To serve, stack several pancakes and top with sliced banana, raspberries, and a drizzle of real maple syrup, if desired. Enjoy!

As the leaves start to turn and the air gets a bit crisper, it’s the perfect time to indulge in the warm, comforting flavors of fall. If you’re looking for a breakfast that captures the essence of the season while still aligning with your health goals, then look no further than these Paleo Pumpkin Spice Pancakes. They’re fluffy, flavorful, and incredibly easy to whip up in no time! Plus, they make for an awesome start to your day.

Why are these pancakes special? For one, they’re not just packed with pumpkin flavor, but they also embrace the principles of the Paleo diet, focusing on wholesome, natural ingredients. Not only are they gluten-free and grain-free, but they’re also a delightful way to sneak in some nutrients, thanks to the pumpkin puree. Let’s dive into what makes these pancakes a fantastic addition to your breakfast table!

More Pancake Recipes:

• Easy & Delicious Fluffy Dutch Baby Pancake Recipe
• Special Spiced Purple Blueberry Pancakes
• Sheet Pan Blueberry Pancakes For A Family-Friendly Breakfast

A Flavorful and Nutritious Fall Treat

Pumpkin is not only delicious but also incredibly nutritious. It’s rich in vitamins A and C, which are excellent for immune health. These pancakes are not just a treat but a refined way to enjoy one of fall’s superfoods! Light and fluffy, with the perfect blend of pumpkin pie spice, they’ll remind you of cozy evenings spent by the fireplace and holiday gatherings around the table.

These pancakes have a delightful texture — thanks to both almond and coconut flour — that keeps them moist and fluffy while being super fulfilling. You won’t believe they’re paleo! And for those wanting to sweeten the deal, top them off with sliced bananas, chopped pecans, and a drizzle of real maple syrup. Your taste buds will thank you!

How To Make These Pumpkin Pancakes

Now, let’s roll up our sleeves and get into the kitchen. This recipe is easy to follow, and there’s a good chance you already have most of the ingredients at home!

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Ingredients

• 6 large eggs

• 2/3 cup pure pumpkin puree

• 2 tablespoons honey

• 1/2 cup almond flour

• 1/2 cup coconut flour

• 1 1/2 teaspoons baking powder

• 1 tablespoon pumpkin pie spice

• 1/8 teaspoon salt

• 3 tablespoons coconut oil, divided

• To Serve:

• 1 banana, sliced thin, and 1/3 cup pecans, chopped

• Real maple syrup (optional)

Step-By-Step Guide:

1. In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.

2. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.

3. Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.

4. Heat one tablespoon of coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side.

5. Repeat this process with the remaining coconut oil and pancake batter.

6. To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

Serve these pancakes with a hot cup of coffee or a chilled apple cider for a delightful breakfast experience. For an extra twist, add some chocolate chips or blueberries to the batter for added flavor! You can also experiment with different nuts or seeds to mix up the toppings.

Health Benefits:

This pancake recipe offers a great source of protein from the eggs and healthy fats from the coconut oil and nuts. The pumpkin adds fiber and vitamins that will keep you satisfied and energized throughout your day.

Common Mistakes to Avoid:

One common mistake is not allowing the pan to heat enough before adding the batter, which can result in soggy pancakes. Always ensure the griddle is adequately heated for that ideal golden-brown exterior.

So, what are you waiting for? Grab your ingredients and get cooking. These Paleo Pumpkin Spice Pancakes are sure to be a hit for the whole family! Have you tried this recipe? Share your experience in the comments below!

Fluffy Paleo Pumpkin Spice Pancakes Recipe

Recipe by AdviceFromNobody

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 6 large eggs

• 2/3 cup pure pumpkin puree

• 2 tablespoons honey

• 1/2 cup almond flour

• 1/2 cup coconut flour

• 1 1/2 teaspoons baking powder

• 3 tablespoons coconut oil, divided

• 1/8 teaspoon salt

• 1 tablespoon pumpkin pie spice

• To Serve:

• 1 banana, sliced thin, and 1/3 cup pecans, chopped

• Real maple syrup (optional)

Directions

• In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
• In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
• Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
• Heat one tablespoon of coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side.
• Repeat this process with the remaining coconut oil and pancake batter.
• To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

Breakfast is often heralded as the most important meal of the day, and what better way to start off your morning than with a hearty serving of sheet pan blueberry pancakes? These pancakes are a game changer—not only do they taste amazing, but they also require minimal effort! Imagine pulling a golden, fluffy pancake from the oven, packed with juicy blueberries and served warm with maple syrup. Yum! Plus, they’re made with wholesome ingredients, making them a nutritious option for your family.

What I love most about this recipe is its simplicity. In just about 30 minutes, you can have a delightful breakfast that satisfies everyone at the table. The unique aspect of making pancakes on a sheet pan allows you to skip the flipping, so all you have to do is slice and serve. Ideal for busy mornings or when you have guests, this recipe is not just functional; it’s full of flavor and heartiness that will keep everyone coming back for more!

More Pancake Recipes:

• Easy & Delicious Fluffy Dutch Baby Pancake Recipe
• Special Spiced Purple Blueberry Pancakes

How To Make These Sheet Pan Blueberry Pancakes

Let’s go over the ingredients you’ll need to whip up these delicious pancakes. You’ll want to make sure to gather:

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Ingredients

• 2 tablespoons mild-flavored extra virgin olive oil, divided

• ½ large ripe banana

• 1 cup rolled oats

• 1¼ cup unsweetened almond milk

• 1 tablespoon pure maple syrup (+ more to serve)

• 1½ teaspoon baking powder

• 1 teaspoon pure vanilla extract

• 2 teaspoons ground cinnamon

• 1½ cup blueberries, divided

• To Serve:

• Optional: 1 cup sliced strawberries, to serve

Step-By-Step Guide:

Now, let’s dive into making this delightful dish!

1. Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.

2. In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.

3. Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.

4. Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.

5. Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!

Whenever I make these sheet pan blueberry pancakes, I’m reminded of cozy Sunday mornings spent with my family. We would gather around the table, the sweet smell of pancakes wafting through the air, ready to dig in. These pancakes have become a staple in our household, a delicious and wholesome start to our day filled with laughter and love. Every bite brings back fond memories, and I hope they bring the same warmth to your home.

While blueberries are the star of this show, feel free to mix things up! You can substitute with other fruits like raspberries or blackberries for a twist on flavor. For a little added sweetness, you can toss in some chocolate chips or serve them with a dollop of Greek yogurt on top—so versatile!

Health Benefits & Tips

These pancakes aren’t just delicious; they are also packed with health benefits! Using rolled oats provides a great source of fiber that can help keep you feeling full longer, while blueberries are known for their antioxidant properties. They’re not just a pretty addition; they bring a pop of flavor and a nutrition boost!

For an even creamier texture, ensure your banana is very ripe, as this adds natural sweetness and helps bind the ingredients together perfectly. Remember, don’t rush the baking process; allow them to cool slightly before slicing to maintain that perfect fluffy texture.

Serving Suggestions

These pancakes are great on their own, but why not also pair them with a fresh fruit salad or a side of crispy bacon for a balanced breakfast? A light drizzle of honey or an extra splash of maple syrup always adds a special touch. For a refreshing drink, serve with chilled almond milk or your favorite morning smoothie.

Have you tried making these sheet pan blueberry pancakes? Trust me, once you do, they will be your go-to breakfast for weekends and special occasions alike. Share your experiences or variations in the comments below; I’d love to hear how you make this recipe your own!

Delicious Sheet Pan Blueberry Pancakes

Recipe by AdviceFromNobodyCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

200

kcal

Ingredients

• 2 tablespoons mild-flavored extra virgin olive oil, divided

• ½ large ripe banana

• 1 cup rolled oats

• 1¼ cup unsweetened almond milk

• 1 tablespoon pure maple syrup (+ more to serve)

• 1½ teaspoons baking powder

• 1 teaspoon pure vanilla extract

• 2 teaspoons ground cinnamon

• 1½ cups blueberries, divided

• To Serve:

• Optional: 1 cup sliced strawberries, to serve

Directions

• Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
• In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
• Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
• Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
• Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!

If you’re on the lookout for a breakfast dish that’s not only simple to prepare but also impressively delicious, look no further than Dutch Baby Pancakes. This recipe is a delightful fusion of fluffy pancake and baked goodness, creating a stunning dish that rises to new heights in your skillet. Perfect for brunch or even a cozy family breakfast, you’ll find that the ingredients and steps are so straightforward that you’ve probably got everything you need right in your pantry.

What makes this recipe stand out is how deceptively easy it is. Many people imagine these pancakes as an elaborate breakfast item, but with just a blender and a preheated oven, you can whip them up in no time. Plus, these puffy pancakes can be personalized with an array of toppings to give each serving its own unique flair!

But wait, there’s more! Not only is this dish satisfying and fun to make, but it also promotes the use of some healthy ingredients! Using whole milk and plenty of eggs makes this pancake high in protein. Fresh fruit or maybe a dash of maple syrup on top gives you a boost of vitamins while satisfying your sweet tooth. Who knew that something so delicious could also pack a little nutritional punch?

As we get into the recipe, let me share a little backstory about my love for these enchanting Dutch Baby Pancakes. The first time I had one was during a leisurely brunch with friends. I watched in awe as the pancake puffed up dramatically in the oven, and when it was served directly from the skillet, we all dug in with delighted anticipation. Since that day, it has become a staple in my home, and I love experimenting with toppings based on what I have in the kitchen.

More Pancake Recipes:

• Special Spiced Purple Blueberry Pancakes

How To Make These Dutch Baby Pancakes

Before we dive into the cooking, here’s what you’ll need:

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Ingredients For The Dutch Baby

• ½ cup. all-purpose flour

• 3 large eggs, room temperature

• ½ cup. whole milk, room temperature

• ½ tsp. ground cinnamon

• ½ Tbs. vanilla

• 1 Tbs. sugar

• ½ tsp. salt

• 3 Tbs. unsalted butter, cut into chunks

• To Serve:

• Gather up some sliced fruit, powdered sugar, and/or your favorite maple syrup!

Step-By-Step Guide:

Ready to create your Dutch Baby? Here’s how!

1. Place the top oven rack just above the center position and preheat the oven to 425°F.

2. In a medium bowl, combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt. Stir until just combined, then pour the batter into a blender and blend until aerated, approximately 1 minute.

3. Use the butter to thoroughly grease the exposed surface of your 10-inch skillet, then place it in the hot oven until the butter is melted. Swirl to distribute evenly across the bottom.

4. Pour the blended batter into the center of the hot skillet and return to the oven. Cook until the edges are puffed and golden brown, about 20 minutes. After that, turn off the oven and let the skillet sit in the heat for an additional 5 minutes.

5. Remove from the oven and let it cool for a couple of minutes before slicing. Serve immediately, topped with fresh fruit, powdered sugar, and/or maple syrup. Enjoy!

And there you have it! These Dutch Baby Pancakes are not only delicious but also versatile. Feeling more savory? Consider topping with crispy pancetta, eggs, or fresh herbs! Just don’t forget about the cook time – ovens can vary, so keep an eye on it to achieve that perfect golden fluff.

Give this recipe a go! I promise it’ll become a family favorite that looks as good as it tastes. Have you tried making a Dutch Baby before? Share your experiences in the comments below!

Happy cooking, and enjoy the delight of homemade Dutch Baby Pancakes!

Fluffy Dutch Baby Pancake Recipe

Recipe by AdviceFromNobodyCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

220

kcal

This is one of the recipes that seems like it is going to much more complicated than it actually is.

Ingredients

• ½ cup. all-purpose flour

• 3 large eggs, room temperature

• ½ cup. whole milk, room temperature

• ½ tsp. ground cinnamon

• ½ Tbs. vanilla

• 1 Tbs. sugar

• ½ tsp. salt

• 3 Tbs. unsalted butter, cut into chunks

• To Serve:

• Sliced fruit, powdered sugar, and/or maple syrup

Directions

• Place the top oven rack just above the center position and pre-heat the oven to 425°F.
• Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.
• Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from the oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
• Pour the blended batter into the center of the hot skillet and place it in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes. Turn off the oven and allow the skillet to remain in the oven for 5 additional minutes.
• Remove from the oven and cool for a couple of minutes before slicing. Serve immediately, topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!

If you’ve ever wanted to add a little magic to your morning routine, these Special Spiced Purple Blueberry Pancakes are just the thing to do it. With fluffy stacks in whimsical swirls of purple and white, studded with sweet, juicy blueberries and kissed with a warm blend of spices, these pancakes aren’t just breakfast—they’re an experience.

Whether you’re planning a playful brunch for the kids, surprising your partner with breakfast in bed, or just want to make your everyday pancake stack extra special, this recipe has you covered. So grab your whisk and let’s get flipping!

Why These Pancakes Are So Special

Okay, so you might be thinking, Purple pancakes? Really? YES. Really. These beauties are as tasty as they are fun to look at. A little splash of purple food coloring transforms half of the batter into a vibrant hue that kids absolutely love (and honestly, so do adults).

But we didn’t stop there. This batter is lightly spiced with cinnamon, allspice, and a touch of ground cloves—so every bite is warm and cozy, perfectly balancing the burst of blueberries. Imagine classic blueberry pancakes… but a touch more magical.

How To Make These Special Spiced Blueberry Pancakes

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Ingredients For Blueberry Pancakes

• For The White Batter:

• 1 cup milk

• 1 cup all-purpose flour

• 1 large egg

• 2 tablespoons melted butter

• 1/8 teaspoon cinnamon

• 2 teaspoons baking powder

• 1 tablespoon sugar

• 1/8 teaspoon allspice

• 1/8 teaspoon ground clove

• 1/2 teaspoon salt

• 1/2 cup blueberries

• For The Purple Batter:

• 1 cup all-purpose flour

• 1 large egg

• 1 cup milk

• 2 tablespoons melted butter

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/8 teaspoon cinnamon

• 1/8 teaspoon allspice

• 1/8 teaspoon ground cloves

• 1/2 cup blueberries

• 1/8 teaspoon purple liquid food coloring (or more if you want it bolder)

• To Cook:

• 1 tablespoon butter

• To Serve:

• Butter, honey, maple syrup, or extra berries—your pick!

Step-By-Step Guide

Step 1: Start with the White Batter:

In a large mixing bowl, whisk together the milk, melted butter, and egg until smooth and combined. Add in the flour, sugar, baking powder, spices, and salt. Stir gently until you have a smooth batter—don’t overmix! Fold in the blueberries and set aside to rest while you move on.

Step 2: Now, the Purple Batter:

Grab another mixing bowl. Add the milk, melted butter, and egg, whisking until smooth. Add the flour, sugar, baking powder, spices, and salt. Stir until just combined. Now, add that splash of purple food coloring and stir it in. If you want it more vibrant, add a drop or two more.

Once you’re happy with the color, fold in the blueberries.

Tip: Letting the batter rest for about 10 minutes helps it fluff up beautifully in the pan.

Step 3: Preheat and Get Cooking:

Set your skillet or griddle over medium heat. Once it’s warm, add 1 tablespoon of butter. When the butter is melted and sizzling slightly, it’s time to cook!

Step 4: Pour and Flip:

Ladle about 1/4 cup of batter for each pancake onto the skillet. Feel free to alternate between white and purple batter or swirl them together for a fun marbled effect. Cook for about 3 minutes, or until the edges look a little dry and you see bubbles forming on top. Flip and cook for another 1–2 minutes on the other side.

Repeat until all the batter is used up—adding more butter to the skillet if needed.

Step 5: Serve and Enjoy:

Stack up 3 or 4 warm pancakes per person. Top with a pat of butter, a drizzle of honey or maple syrup, or scatter on extra fresh berries. Then dig in!

Tips for Pancake Perfection

• Take your eggs out of the fridge about 10 minutes before starting. Room temp eggs mix in better and help your pancakes stay tender.
• Resting the batter for 10 minutes before cooking lets the flour hydrate fully—trust me, it makes a difference!
• Want to mix things up? Swap blueberries for raspberries and use pink food coloring for a rosy twist, or go yellow with bananas for a sunshine stack. This recipe is super customizable.

Pancakes are already a treat, but these spiced purple blueberry pancakes turn any regular morning into something worth celebrating. They’re playful enough for a kids’ birthday breakfast, pretty enough for a brunch table, and cozy enough for a lazy weekend morning in pajamas.

Pair them with your favorite coffee, a cup of tea, or even a mimosa if you’re feeling fancy. Just don’t forget to snap a photo—these pancakes are Instagram-ready!

So next time you’re craving something a little extra special, whip up a batch of these whimsical pancakes. They’re colorful, fruity, warm, and spiced just right. Purple and white, they’re pancakes done nice!

Special Spiced Purple Blueberry Pancakes

Recipe by AdviceFromNobodyCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

400

kcal

These whimsical spiced purple pancakes will delight children and adults alike. They are colorful and fruity with a perfect hint of spice. They are purple and white and taste very nice.

Ingredients For Blueberry Pancakes

• For White Batter:

• 1 cup milk

• 2 tablespoons melted butter

• 1 large egg

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/8 teaspoon cinnamon

• 1/8 teaspoon allspice

• 1/8 teaspoon ground clove

• 1/2 teaspoon salt

• 1/2 cup blueberries

• For The Purple Batter:

• 1 cup all-purpose flour

• 1 large egg

• 1 cup milk

• 2 tablespoons melted butter

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/8 teaspoon cinnamon

• 1/8 teaspoon allspice

• 1/8 teaspoon ground cloves

• 1/2 cup blueberries

• 1/8 teaspoon purple liquid food coloring (or more if you want it bolder)

• To Cook:

• 1 tablespoon butter

• To Serve:

• Butter, honey, maple syrup, or extra berries—your pick!

Directions

• Prepare white batter: Add milk, melted butter, and egg to a large mixing bowl and mix until well combined.
• Add sugar, all-purpose flour, baking powder, spices, and salt. Stir to combine.
• Gently fold in the blueberries. Set aside to rest.
• Prepare purple batter: Add milk, melted butter, and egg to a second large mixing bowl and mix until well combined.
• Add sugar, all-purpose flour, baking powder, spices, and salt. Stir to combine.
• Mix in the food coloring. If it is not the color you desire, add 1 to 2 additional drops until you achieve your desired color.
• Gently fold in the blueberries.
• Let rest for 10 minutes.
• Preheat skillet or griddle over medium heat.
• Add one tablespoon of butter. Once butter is melted and hot, ladle approximately 1/4 cup per pancake and cook for 3 minutes on the first side or until the edges look slightly dry and bubbles begin to form in the middle, then flip and cook for another 1 – 2 minutes on 2^nd side. Remove to a platter and keep warm. Add additional butter if necessary. Repeat this process until all the batter has been used.
• To serve, stack 3-4 pancakes per serving. Top with butter, drizzled honey, maple syrup, or additional berries, if desired. Enjoy!

If you’re like me, you’re always on the hunt for that one meal that feels like sunshine on a plate—light, satisfying, and bursting with bright, fresh flavor. Enter this Grilled Dijon Citrus Salmon & Salad—it’s one of those easy recipes that feels fancy enough for a dinner party but quick enough for a healthy weeknight meal.

This recipe brings together tender grilled salmon—crisped up perfectly on the skin side—and a fresh salad packed with crunchy radishes, creamy avocado, crisp cucumber, and herby dill. Topped off with tangy blue cheese crumbles and drizzled with a zippy Dijon citrus vinaigrette, every bite hits all the right notes: bright, savory, creamy, and just a little tangy.

So, let’s break it down—what makes this dish so special, and how can you recreate it at home without fuss?

More Salad Recipes:

• Fresh Summer Panzanella Salad Recipe
• The Best Chicken Caesar Salad with Homemade Dressing
• Refreshing Strawberry Spinach Salad Recipe You’ll Want on Repeat
• Grilled Balsamic Marinated Steak Salad With Spinach and Feta Cheese

How To Make Grilled Dijon Citrus Salmon With Side Salad

Print

Ingredients

• Dijon Citrus Vinaigrette:

• 6 tablespoons of extra virgin olive oil

• Juice of one large lemon (about 3 tablespoons)

• 3 teaspoons Dijon mustard

• Sea salt and black pepper to taste

• Grilled Salmon:

• 4 4-oz. salmon filets (with skin so that it is crispy when cooked)

• 1 T. Extra Virgin Olive Oil

• Sea Salt u0026 Black Pepper To Taste

• For The Salad:

• 3 cups mixed salad greens, torn into bite-size pieces

• 1 medium avocado, sliced

• 1/2 cup sliced radishes

• 1/4 cup fresh dill

• 1/2 cup thinly sliced cucumber

• 1/4 cup crumbled blue cheese

• Black Sesame Seeds, to taste (optional)

• For The Dressing:

• 1/4 cup sour cream

• 1/2 Large Lemon, juiced

• Sea Salt u0026 Black Pepper To Taste

The Secret’s in the Vinaigrette

I’m a big believer that a good vinaigrette can turn even a simple piece of fish into something you’d happily pay for at a fancy bistro. This Dijon citrus vinaigrette is so simple, yet it brings so much punch to the party. All you need is:

• 6 tablespoons of extra virgin olive oil
• Juice of one large lemon (about 3 tablespoons)
• 3 teaspoons Dijon mustard
• Sea salt and black pepper to taste

Just whisk it all together in a small bowl and taste it—don’t be shy about adjusting the seasoning to get it just how you like it. If you like a little extra tang, add another squeeze of lemon. Want it spicier? Add a bit more Dijon. You’re the boss here!

Let’s Talk Salmon

Salmon is one of my favorite fish to grill—it’s hearty, it holds together well, and the skin crisps up beautifully if you leave it on. For this recipe, you’ll want four 4-ounce salmon fillets, skin on.

Start by patting them dry with paper towels (this helps the skin get nice and crisp), then season with sea salt and freshly cracked black pepper. Next, spoon a tablespoon of that delicious Dijon citrus vinaigrette over each fillet. Let them rest for about five minutes—this gives the flavors time to soak in while you prep the salad.

When you’re ready to cook, heat a tablespoon of olive oil in a stove-top grill pan over medium heat. Carefully add the salmon fillets skin-side down and cook for about 3-5 minutes per side—but remember, the exact cook time depends on the thickness of your fillets and how cold they were when you started.

The salmon is done when it flakes easily with a fork and is still slightly pink in the center (unless you prefer it fully cooked through).

Build That Gorgeous Salad

While the salmon is sizzling away, get your salad base ready. I love how simple but flavorful this combination is. On each plate, arrange:

• 3 cups mixed salad greens, torn into bite-size pieces
• 1 medium avocado, sliced
• 1/2 cup sliced radishes
• 1/4 cup fresh dill
• 1/2 cup thinly sliced cucumber

The dill really makes this salad feel fresh and summery, so don’t skip it! If you’re a fan of extra crunch, you could even throw in some thinly sliced red onion or a few cherry tomatoes for more color.

The Creamy Salad Dressing

To add a little extra richness, this salad gets a few dollops of a quick, creamy dressing made from:

• 1/4 cup sour cream
• Juice from half a large lemon
• Sea salt and black pepper to taste

Just stir it all together until smooth—so easy, but it brings a lovely tang that balances the vinaigrette and the richness of the salmon.

Bringing It All Together

When the salmon is done, place one fillet on each salad plate right on top of the greens. Spoon a few dollops of the creamy dressing around the salad, then sprinkle with 1/4 cup of crumbled blue cheese and a sprinkle of black sesame seeds, if you like a little extra pop and crunch.

Finally, give the whole thing another light drizzle of the Dijon citrus vinaigrette for that final bright, zesty touch.

Tips & Serving Ideas

• Serve Immediately: This salad is best enjoyed fresh while the salmon is warm and the greens are crisp.
• Pair with Wine: A crisp Sauvignon Blanc or a lightly oaked Chardonnay goes beautifully with the citrusy salmon.
• Make It Yours: Swap the blue cheese for feta or goat cheese if that’s what you have on hand. Don’t love radishes? Add sliced bell peppers instead.

Why You’ll Love This Meal

Besides being downright delicious, this recipe is healthy, balanced, and super satisfying. The healthy fats from the salmon and avocado keep you full, while the fresh veggies and zippy dressing wake up your taste buds without weighing you down.

Plus, it’s all done in about 30 minutes, so it’s totally doable on a busy weeknight but special enough for a weekend dinner with friends or family.

If you’re cooking for more than four, you can easily double the recipe—just make a bigger batch of vinaigrette and salad, and grill as many fillets as you need.

So, the next time you’re craving something fresh, flavorful, and satisfying, give this Grilled Dijon Citrus Salmon & Salad a try. It’s easy, delicious, and guaranteed to impress—whether you’re making it for yourself or for a table full of hungry guests.

Grilled Dijon Citrus Salmon with Fresh Summer Salad

Recipe by AdviceFromNobodyCourse: Salads, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

500

kcal

The cook time for salmon depends on the internal starting temperature and the thickness of the fillets. Fillets should flake easily with a fork when finished.

Ingredients

• Dijon Citrus Vinaigrette:

• 6 tablespoons of extra virgin olive oil

• Juice of one large lemon (about 3 tablespoons)

• 3 teaspoons Dijon mustard

• Sea salt and black pepper to taste

• Grilled Salmon:

• 4 4-oz. salmon filets (with skin so that it is crispy when cooked)

• 1 tablespoon Extra Virgin Olive Oil

• Sea Salt & Black Pepper To Taste

• For The Salad:

• 3 cups mixed salad greens, torn into bite-size pieces

• 1 medium avocado, sliced

• 1/2 cup sliced radishes

• 1/4 cup fresh dill

• 1/2 cup thinly sliced cucumber

• 1/4 cup crumbled blue cheese

• Black Sesame Seeds, to taste (optional)

• For The Dressing:

• 1/4 cup sour cream

• Juice from half a large lemon

• Sea salt and black pepper to taste

Directions

• Prepare Dijon citrus vinaigrette by whisking together olive oil, 3 Tbs. lemon juice, and Dijon mustard in a small bowl. Season to taste with sea salt and black pepper. Set aside.
• Season salmon filets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
• Meanwhile, arrange lettuce, avocado, radishes, dill, and cucumber on serving plates. Set aside.
• Heat one tablespoon of olive oil in a stove-top grill pan over medium heat. Add salmon filets and cook 3-5 minutes per side to desired degree of doneness.
• Add one salmon filet to each salad plate.
• Add a few dollops of salad dressing to each salad.
• Sprinkle each salad with blue cheese and sesame seeds.
• Lightly drizzle salmon (and salad) with additional Dijon Citrus Vinaigrette, if desired