Have been making Bruce Paltrow's buttermilk pancakes for years and it's my family's favorite. It's in one of GP's cookbooks (suck it, haters!).

Bisquick!!

Anonymous wrote:You can make pancake by using oatmeal and bananas it is very delicious and healthy. Here are the ingredients; banana, 3 cups of oats, 1 cup of low fat milk, 1 tbsp. baking powder, 1/2 cup sugar, 1 egg, 2 cups water, butter or vegetable oil for cooking. Combine oats, milk, baking powder, sugar, mashed banana and water in a blender. Blend well. Set aside. In a separate bowl, beat egg white to a soft peak. Mix/fold n beaten egg to oat mixture. Simply cook mixture like ordinary pancakes.

Thanks for posting this recipe! I've made these twice now, with a few modifications, and we (me, DH and toddler DS) have really enjoyed the pancakes. I thought I'd post my changes in case they're helpful for anyone else.

I've been halving this recipe, which makes 10-12 medium sized pancakes. I also found these unnecessarily sweet using the full amount of sugar (tastes more like banana bread than pancakes, which is yummy but more sugar than I want in a healthy breakfast recipe ), so cut the sugar in half. I cut down the amount of liquid as well, but upped the baking powder and egg white. So for half the recipe, this is what I've used:

1/2 banana
1.5 cups oats
1 cup milk
1 Tbs baking powder
1/8 cup sugar
1 egg white

Directions same as above: blend all ingredients except egg in food processor; beat egg whites to soft peaks; fold egg whites into blended oat/banana mixture; cook as you normally would.

If this makes 10 pancakes, then by my calculations they're about 75 calories each with about 3g protein and 1g fiber.

You can make pancake by using oatmeal and bananas it is very delicious and healthy. Here are the ingredients; banana, 3 cups of oats, 1 cup of low fat milk, 1 tbsp. baking powder, 1/2 cup sugar, 1 egg, 2 cups water, butter or vegetable oil for cooking. Combine oats, milk, baking powder, sugar, mashed banana and water in a blender. Blend well. Set aside. In a separate bowl, beat egg white to a soft peak. Mix/fold n beaten egg to oat mixture. Simply cook mixture like ordinary pancakes.

My family including my 3 yo twins love this recipe for w/w pancakes:

http://www.food.com/recipe/whole-wheat-pancakes-47669

I add 2 TBSP of flaxseed and 2-3 TBSP of ground hazelnuts. The nutty flavor is so much more interesting. It's a pretty easy recipe and as I said, my kids love it and will ask for them on weekends.

Google overnight pancakes. Some require yeast (skip those). This is awesome b/c you whip it up after you put the kids in bed, then when they wake up, it's ready to go, just fire up the griddle and cook!

Chocolate chip pancakes. Yum!

Whatever recipe is used, I like to add cinnamon & sugar to the batter. Or diced, sautéed apples with cinnamon. Or pumpkin purée (also with cinnamon... see a theme? or pumpkin pie spice mixture).

These Ruth Reichl pancakes are *amazing* - terrible for you, but amazing.

Ruth’s Pancakes
(Recipe source The Gourmet Cookbook)

Ingredients:

1 cup whole milk
2 large eggs
3 tablespoons plus 1/2 teaspoon vegetable oil, divided
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt

Directions:

Whisk together milk, eggs and 2 tablespoons vegetable oil in a medium bowl. Whisk in butter until combined. Set aside.

In a separate bowl, stir together flour, baking powder, sugar and salt. Whisk in egg mixture until just combined. Do not over mix.

Heat 1/2 teaspoon of oil in a large nonstick skillet over medium heat. Pour 1/3-cup of batter into skillet, working in batches of three. Cook until bubbles have formed on top and popped, about 2 minutes. Flip and cook until undersides are golden brown, about 1 more minute.

Serve immediately with maple syrup or hold in a 200 degree oven until ready to serve.

Yield: 3-4 servings (8 pancakes)

These buttermilk pancakes are so fluffy and perfect - they may just make you change your mind about plain pancakes. They are my kids' and DH's favorite. You can always add fruit, nuts, chocolate chips, or anything else you want.

1 1/4 cups of all-purpose flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbs. sugar
1 egg, beaten
1 1/3 cup buttermilk
2 tbs. melted butter or oil

Sift together dry ingredients. In a separate bowl, combine the egg, milk and oil. Pour the liquid ingredients into the dry and stir just until the flour is moistened. Batter will be slightly lumpy - do not overbeat or you'll end up with thin, tough pancakes. Let batter rest for 15 to 20 minutes until bubbles form on top. Letting the batter rest makes the pancakes extra fluffy. Cook on hot griddle. Makes 10 to 12 4-inch pancakes.

These sour cream pancakes are great just plain, but they're also a versatile base if you want to add fruit: http://smittenkitchen.com/blog/2010/01/edna-maes-sour-cream-pancakes/

These are the best!
http://www.tuesdayrecipe.com/tuesday-recipe-archives/breakfasts/pancakes-marion-cunningham/

this one is good too.
http://allrecipes.com/recipe/moms-buttermilk-pancakes/

this is my fav. sometimes we add blueberries.

http://laurassweetspot.com/2012/03/09/cooks-illustrated-pancakes-2/

I DO have baking soda, baking powder and other basic ingredients in my house AND am willing to purchase other ingredients

But I grew up eating Aunt Jemima whole wheat mix and it's still my go-to and often add fruit (bananas and blueberries typically). We do not like plain pancakes - they're just a bit too boring. That said - suggest your favorite recipe.