This pumpkin pancakes recipe was originally posted on Dine & Dish on 12/23/2008. I gave it new life with fresh photos on 11/5/2020. 

I seem to be out of words tonight, but luckily sometimes there are things that don’t need much of an introduction. This Copycat Pumpkin Pancakes recipe is an International House of Pancakes ® copycat recipe. You wouldn’t think that a couple of measly little tablespoons of pumpkin and cinnamon would change the flavor of a simple pancake that much, but these are absolutely divine. Fluffy, melt in your mouth, full of pumpkin flavor delicious!…

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For those in the US, the 4th of July is one of the most festive holidays… bright colors, fireworks, happy parades and family gatherings abound!

Hungry Jack has created a fun Stars & Stripes Funfetti Buttermilk Pancake Mix to help kick your July 4th celebrations off on a festive foot! Imagine how excited your kids would be to cut into what they think are normal buttermilk pancakes only to find them bursting with Red, White & Blue colored sprinkles!  What a fun way to start the day!…

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The post $100 Williams Sonoma Gift Card and Hungry Jack Giveaway! appeared first on Dine and Dish.

My friend and I decided that at each diner, we’d order chocolate milk with our food. We soon discovered an important connection… the diners that served chocolate milk from jugs (you know… the thick, extra chocolatey milk that coated the glass) versus the ones that used white milk with chocolate syrup, were so much better. Their food was generally better, the waitstaff was friendlier, the atmosphere all together was all around better.

I don’t know how scientific our study was, but we both found the results quite interesting. I still have to order a glass of chocolate milk anytime I go into a diner!…

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The post The Chocolate Milk Test {Recipe: Chocolate Silk Pancakes} appeared first on Dine and Dish.

“Oh, dear me!” Those were the first words that escaped my lips when I first tasted this creamy chocolate pancake syrup. Then I took another spoon full and continued to sing praises of joyous things unto the world. This. Is. Good. Period.

When I took Chef Brad’s awesome recipe for Buttermilk Syrup and turned it into Creamy Eggnog Syrup, I thought that was the best it could get. Both of those recipes are seriously to die for. Last meal? Give me a bowl of either of those syrups and a spoon and I’ll be a very happy camper (minus the fact that it was my last meal, but that’s beside the point). However, dear friends, I may have taken this syrup to the brink of amazing.

So, you know those mornings when you wake up at 6:30am with an immediate chocolate craving? Well, I had one of those intense cravings yesterday morning and decided to do something about it, with pancakes. No, I didn’t want to make chocolate pancakes, although I do love those. Looking in my fridge, deciding what to make, I remembered we had some chocolate milk and then I thought… “What would happen if I added chocolate milk instead of eggnog to that delicious pancake syrup?” Which, is exactly what I did.

Now, friends… you don’t use some wimpy, lite, low cal, non-fat kind of chocolate milk for this recipe. I recommend the full fat, in a glass bottle, prepared chocolate milk…the kind that leaves a permanent milk mustache on your top lip. The gooooood stuff. I mean, really, if you are eating chocolate for breakfast, you shouldn’t be concerned about calories, right? Of course, unless you want your thighs clapping together when you walk, I wouldn’t recommend eating this syrup every day. If you want to live in a complete and total state of bliss and start your morning off in the most indulgent of ways, then sure… every day is just fine! Go for it!

Either way, make this. Love it. Eat it. Enjoy it. When they say “eat dessert first” I’m pretty sure they meant first thing in the morning. This creamy chocolate pancake syrup is the next, best thing.

Oh, and when you ask your 6 year old to help slowly pour the syrup so you can get an action shot, remember, they don’t know what slow means and will simply “dump” the syrup. Don’t worry though… no chocolate syrup was wasted during this photo shoot. We promptly proceeded to lick it clean.

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Creamy Chocolate Pancake Syrup

An indulgent, delicious, creamy chocolate syrup for your pancakes, waffles or ice cream.

Ingredients

• 1 stick butter
• 3/4 cup commercially prepared chocolate milk full-fat version
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Instructions

• In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, chocolate milk, and sugar. Bring to a boil, stirring continuously.
• Remove from heat and whisk in vanilla and soda (it will foam)
• Serve over hot pancakes or waffles. Enjoy!

The post Even Better {Recipe: Creamy Chocolate Pancake Syrup} appeared first on Dine and Dish.

I played around with this recipe all morning trying to get exactly what I wanted when I remembered the very indulgent buttermilk syrup recipe from Chef Brad at Thermador. Reducing the quantity and substituting eggnog for the buttermilk created exactly what I was hoping for!

Are you looking for more holiday inspired breakfasts? I have just the recipes for you!

• Just looking at Amy’s photos of her Pumpkin Pancakes has me drooling!
• French Toast is always a good idea, but especially around the holidays.
• We’ve had this Favorite Christmas Breakfast Casserole time and time again. It’s so good!

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Eggnog Syrup for Pancakes or Waffles

Creamy Eggnog Syrup for Pancakes or Waffles (or ice cream!)

Author Dine & Dish

Ingredients

• 1 stick butter
• 3/4 cup commercially prepared eggnog full-fat version
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Instructions

• In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, eggnog, and sugar. Bring to a boil, stirring continuously.
• Remove from heat and whisk in vanilla and soda (it will foam)
• Serve over hot pancakes or waffles. Enjoy!

The post Is Good? {Recipe: Eggnog Syrup for Pancakes or Waffles} appeared first on Dine and Dish.

You know those mornings where you wake up and by 8am, life just seems a bit too overwhelming? Yeah… I’m having one of those days today. I’ll explain more when I know more, but for now if you could please just send good thoughts out to the universe for my brother, we would greatly appreciate it.

Sitting down this morning to a plate of warm, fragrant, Sour Cream Banana Pancakes helped. There is something about starting your day off with food that fills your house with the aroma of fresh baked goods that just makes you feel good. As I was cooking this morning, stirring the batter, pouring out the pancakes onto the hot skillet, my mind escaped to mornings growing up. A smile crossed my face as I shared with my kids how when I was little, the first “sacrificial” pancake of the batch was always given to our collie dog.

Pancakes are emotional for me and evoke childhood memories like no other food can. Today, I really needed the comfort of childhood and I found it sitting at our breakfast table, eating pancakes.

Recipe: Banana Sour Cream Pancakes

• 1 1/2 cups flour
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• 1 1/4 teaspoon Kosher salt
• 1/2 cup sour cream (I used Green Valley Organics)
• 3/4 cup skim milk
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon orange zest
• 1 large, ripe banana, mashed

1. In a large bowl, sift together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, mashed bananas and orange zest.
3. Slowly combine the wet and dry ingredients, stirring until a moist batter forms (batter will be slightly lumpy).
4. Melt 1 tablespoon of butter into a large skillet over medium-high heat.
5. Ladle the pancake batter into the pan to make 3 pancakes.
6. Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned
7. Flip and cook for another minute until pancake is golden brown. Remove from skillet and serve warm with butter and maple syrup.

The post Morning Comfort {Recipe: Sour Cream Banana Pancakes} appeared first on Dine and Dish.

I’ve admitted it before on my blog and honestly, don’t have to say this outloud because it is very clear to those who know me that I am not “Supermom”. Supermom has never been one of the cape’s hanging in my closet. I have plenty of the “forget to pick your child up from preschool” mom capes and “lock your keys in the car with your kids in it” mom capes, but no supermom capes. Oh, and how could I forget my favorite cape… “Your kid is yelling out curse words in Target” cape. That’s my favorite. Oh yeah.

It is funny to me how something as simple as making a big batch of pancakes, flash freezing them in the freezer, and then heating them up for a hot breakfast for the kids on a busy school morning makes me feel like I could at least have part of the “supermom” cape. I know… it isn’t anything huge, feeding your kids pancakes for breakfast. Sometimes, however, it is that little extra effort that pushes you into the category of actually feeling like you have your act together for once. Days where I feel frazzled to get all 5 of us ready and out the door by the time the school bell rings, having a hot breakfast for them makes me feel a bit like “supermom”. Do you think I can maybe trade the “ooops….I forgot to feed my kids breakfast this morning, here have these smooshed up graham crackers that have been in the diaper bag for six months” cape for an “occasionally when the stars all align I seem to have my act together” cape? Yeah… alright. I didn’t think so.

Big Batch Pancakes

Makes: 30 Pancakes

4 cups all-purpose flour
8 Tbs sugar
8 tsp baking powder
2 tsp salt
2 eggs
4 cups milk
1 cup canola oil
2 tsp vanilla

1. Heat your pan or griddle to medium low heat.
2. Combine all of the dry ingredients and mix together. Next, add in the liquids and eggs. Mix until smooth.
3. Pour the mix onto the griddle by scant 1/3 cup. When bubbles form on top, turn over and cook until golden.
4. To flash freeze pancakes allow to cool on a wire rack. Once cooled, place pancakes, 6 at a time, on a large cookie sheet. Put them in the freezer for 15 minutes. Remove and place in an air tight storage container or freezer bag and put back into freezer until ready to use. Continue until all pancakes have been “flash frozen”. Why flash freeze? Why not skip that step and just stick them in the freezer?  Flash freezing each pancake individually allows you to stack them after wards for storage without each pancake sticking to each other. That way, of you want to take out 1 pancake or 5, you can grab them each individually without worrying about breaking and sticking.

The post My Many Non-Supermom Capes (Recipe: Big Batch Pancakes) appeared first on Dine and Dish.

What do you get when you combine 20 bloggers with a passion for food, one incredible company who is known for their quality and innovative products for culinary enthusiasts and a gorgeous location in Scottsdale, AZ?

You get the Thermador’s “Now You’re (Steam) Cooking” Blogger Adventure! I was honored to be one of 20 bloggers invited by Thermador to their event to unveil the new Thermador Steam and Convection Oven.

Photo courtesy of Thermador

The Thermador Steam and Convection Oven is one impressive appliance. With three different modes (Steam, Convection, and Combination Steam/Convection), Thermador’s newest innovation is going to change the way culinary enthusiasts use their own personal kitchens. Imagine having perfectly fresh steamed vegetables with just the touch of a button or baking an amazing French Loaf without having to do the whole water bottle spritzer trick. Do you want your food to have the same fresh taste and texture without the microwave sogginess? The Thermador Steam and Convection oven does the trick! You can get complete details on the Thermador Steam and Convection oven plus learn more about Thermador’s entire line of cooking appliances by going to the Thermador Website. After spending a few days with the folks at Thermador, who are about as passionate and genuine as they come, you can bet that if I were doing a kitchen remodel or upgrading my appliances, I would definitely go with the Thermador brand!

When you get this many food bloggers together and you are wined and dined for 3 incredible days, you also start to notice how slightly fanatic we all are about food photography! Everywhere you turned cameras were clicking. Our cameras definitely got a workout as we all went into full food paparazzi mode.

Jenny from Picky Palate, Jennifer from Savor the Thyme, Tina from Carrots ‘n’ Cake and Russell from Endless Simmer

Jane from This Week for Dinner and Brooke from Cheeky Kitchen

Todd from White on Rice Couple with Chef Kyle

I had a wonderful few days and appreciate the folks at Thermador for including me in this event. The Hyatt Scottsdale was such a welcome retreat, Maestros Restaurant had the best filet I have ever eaten, 5th and Wine restaurant was such a fun atmosphere with delicious food and I seriously came home 5 pounds heavier thanks to the Chefs at Thermador and their fabulous food!

Speaking of fab food, here is the Buttermilk Syrup recipe from Chef Brad I promised you. Once you try this syrup, you won’t want to try anything else on your pancakes, french toast or waffles. It melts in your mouth the second it hits your tongue and tastes so buttery rich and delicious. It does make a huge batch, but you can save what you don’t eat up in the refrigerator and you will discover it has an even richer flavor after you heat it up the next time.

Buttermilk Syrup for Pancakes, French Toast or Waffles (from Thermador’s Chef Brad)

Ingredients:

1 1/2 cups butter (3 sticks)
1 1/2 cups buttermilk (I used buttermilk substitute – 1 Tbs of Lemon Juice for each 1 cup of milk)
3 cups sugar
1 teaspoon vanilla
3 teaspoons baking soda

Directions:

In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, buttermilk, and sugar.  Bring to a boil stirring.  remove from heat and whisk in vanilla and soda.  it will foam.  Now it is ready to serve. Yum Yum.

Disclaimer: Thermador was generous enough to pay my travel, room / board, meal expenses for my time in Scottsdale, AZ however the opinions expressed in this post about their products are my own.

The post Getting Steamy with Thermador (Recipe: Buttermilk Syrup for Pancakes) appeared first on Dine and Dish.