Description
This Pancake Bowl Recipe transforms classic fluffy pancakes into a fun, customizable breakfast bowl filled with your favorite toppings like fruit, yogurt, syrup, and nuts. Perfect for kids and adults alike!
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk (or plant-based milk + 1 tsp vinegar)
- 1 large egg
- 2 tbsp melted butter or oil
- 1/2 tsp vanilla extract
- Butter or oil for cooking
- Toppings (optional):
- Sliced bananas or berries
- Maple syrup or honey
- Yogurt or whipped cream
- Chopped nuts or granola
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry and stir just until combined (a few lumps are okay).
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup batter into the skillet and cook until bubbles form on top, then flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter.
- Chop or cube the pancakes and place them into bowls.
- Top with your favorite toppings such as fruit, yogurt, syrup, or granola.
- Serve immediately while warm.
Notes
- Make mini pancakes for easier bowl assembly and kid-friendly portions.
- Can be made ahead and reheated in the microwave or toaster.
- Use gluten-free flour for a GF version.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg