Blender Pancakes - BigOven 170791
Blender Pancakes

Blender Pancakes

Ready in 45 minutes
7 review(s) averaging 3.9. 83% would make again

Top-ranked recipe named "Blender Pancakes"

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Aunt Virgina's Blender Pancakes are a time-honored family favorite. As a young boy, I spent a lot of time at my paternal grandmothers house. For breakfast, my grandma would always make Nalesniki (a.k.a. Polish crepes) for us kids. But when my father's third oldest sister was there, she would make a big breakfast consisting of her delicious blender pancakes accompanied by thick strips of bacon. These blender pancakes are very easy to make; just place all the ingredients in a blender, mix everything together for the shortest time, then pour...it's that simple, and actually turns out perfect pancakes every time.

"This recipe was quick and easy and my guests enjoyed them. I fried them in a cast-iron skillet with butter. The batter was a bit thin, but they tasted good. I liked the bit of lemon juice, thought it was a nice addition. At first I was apprehensive about the lemon juice in the milk and it curdling, but they came out to be quite tasty. We had all sorts of toppings for our pancakes, so I don't think I can give a fair review of their flavor plain."

- FoxOnTheWind

Ingredients

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2 tablespoons lemon juice; (her recipe calls for the juice of 1/2 large lemon)
1 7/8 cups whole milk; - at room temperature
2 large Eggs; - at room temperature
6 tablespoons unsalted butter; - melted
1 1/2 cups All-purpose flour
2 tablespoons Sugar
1/2 teaspoon Salt
2 teaspoons Baking soda
1/4 teaspoon Baking Powder
Maple or Fruit Syrup; - warmed, for serving

Original recipe makes 4

Servings  

Preparation

Place lemon juice in a large liquid measuring cup and add enough milk to make two cups. Mix well, then let stand for five minutes.

Place eggs in a blender and process on medium speed for a few seconds. Add lemon-milk mixture and melted butter to the beaten eggs and process until well mixed, about 5 seconds. In a medium bowl, wisk together the flour, sugar, salt, baking soda and baking powder. Add dry ingredients to wet ingredients in the blender and pulse a few times in short burst on medium speed, stop and scrape down sides of blender as necessary, then continue to process on medium speed until just blended and no lumps of flour remain, another 10 to 15 seconds (blend everything together for only the shortest time necessary).

Heat a heavy skillet or griddle over medium-high heat, or if using an electric griddle, heat to 375 degrees F. Skillet is ready when a few drops of water flicked onto the hot surface forms beads and dances across it. When hot, lightly grease the skillet with bacon grease, vegetable oil, or spray with nonstick cooking spray, and adjust heat to maintain temperature.

Pour batter from blender, in about 1/4 to 1/3 cup amounts, onto hot skillet to form 5-inch pancakes, making sure to leave space between them. Cook until batter has set, tops have bubbled, and bottoms are golden brown, about 1 1/2 to 2 minutes. Flip pancakes and cook until golden brown on second side, about 30 seconds to 1 minutes more. Repeat with remaining batter, adding more grease or oil to skillet as necessary. Serve immediately, or to keep warm until all pancakes are cooked; place pancakes side-by-side, uncovered, on a wire rack (sprayed with nonstick cooking spray) set over a baking pan in a 200-degree F oven.

Serve topped with butter and drizzled with either a warm maple or fruit syrup.

Cooks Notes:

- You can substitute 2 cups of buttermilk for the lemon-milk mixture, if desired.

- If the tops of the pancakes bubble and the bottoms don't brown, the heat is too low; if the bottoms brown before the tops bubble, the heat is too high.

Notes

Over the years, I have found this blender method so easy and so successful that I have adapt it to many of the pancake recipes that I use. It has always produced great pancakes.

Credits

Added on Award Medal
Calories Per Serving: 580 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Whoadee 1 year ago
These pancakes were amazing---my husband ate three servings! I was out of milk and used half and half instead, which may have weighed them down, they weren't as fluffy as I was hoping for. The lemon added a tang to them which was divine! We ate them plain with syrup and finished off the whole batch!
tracydemaggio 2 years ago
Instead of using the pre-made mix, we tried this since I had all the ingredients. My son's first comment was, 'Ummm, so good!' I used the immersion blender so it was easier to clean. Yes, bacon and other fresh fruit toppings would go really nicely.
JANDS 3 years ago
This recipe was quick and easy and my guests enjoyed them. I fried them in a cast-iron skillet with butter. The batter was a bit thin, but they tasted good. I liked the bit of lemon juice, thought it was a nice addition. At first I was apprehensive about the lemon juice in the milk and it curdling, but they came out to be quite tasty. We had all sorts of toppings for our pancakes, so I don't think I can give a fair review of their flavor plain.
FoxOnTheWind 3 years ago
If you want airy fairy nothingness than this is for you no substance had to add flour to get any thing out of it to feed my family
Gwgal220 3 years ago
[I made edits to this recipe.]
sgrishka 5 years ago
Over the years, I have found this blender method so easy and so successful that I have adapt it to many of the pancake recipes that I use. It has always produced great pancakes. [I posted this recipe.]
sgrishka 5 years ago
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