Pancake Recipes

Snicker Doodle Cookies

1 cup   butter

¾ cup sugar

3 eggs

3 cups Buttermilk  pancake mix

2 cups sugar

1 T cloves

1 T cinnamon

Blueberry Muffins

½ cup butter

1 cup sugar

3 eggs

3 cups Buttermilk  pancake mix

½ cup milk

½ cup blueberries

Mix 2 cups sugar, cloves and cinnamon together in a small bowl and set aside. Beat sugar and butter until light and fluffy, add eggs one at a time. Scrape down bowl. Add pancake mix until well combined. Chill dough for 30 minutes. Pre-heat oven to 325 degrees. Roll dough into small balls and roll the balls in the cinnamon/clove sugar mixture. Place on a greased cookie sheet. Bake for 15-20 minutes. Makes about 2 ½ dozen cookies.

Beat sugar and butter together until light and fluffy, add eggs one at a time scrape bowl down and add the pancake mix, then mix until well combined. Batter will be very thick. Scrape the bowl down, and on low speed, add the milk very slowly, mix until smooth and creamy. Fold in the blueberries and scoop batter into muffin tins and bake at 325 degrees for 25- 35 minutes or until muffins spring back when touched.

Apple Raisin Cookies

1 cup butter

3 eggs

½ cup brown sugar

½ cup sugar

¼ cup raisins

1 cup quick oats

¼ tsp. cinnamon

2 cups Apple Wheat Pancake Mix

Chunky Apple Muffins

½ cup butter

½ cup milk

3 eggs

1 cup sugar

1 medium Apple (chopped)

3 cups Apple Wheat Pancake Mix

Beat sugar and butter until light and fluffy. Add eggs one at a time scraping bowl down. Add oats, cinnamon and pancake mix until well combined. Add raisins. Chill dough for 30 minutes. Roll dough into small balls and place on greased cookie sheet. Bake for 15-20 minutes. Let cool.

Pre-heat oven to 325 degrees. Beat sugar and butter until light and fluffy. Add eggs one at a time, scraping the bowl down. Add pancake mix and milk and mix until well combined. Fold in chopped apples. Scoop batter into muffin tins and bake 20 minutes or until muffins spring back when touched.

Old Fashion Gingerbread

½ cup butter or (50/50 butter blend)

½ cup   sugar

½ cup   molasses

½ cup   water

1 large egg

3 cups or 1 box Gingerbread pancake mix

1 cup heavy whipping cream for topping

Gingersnap Cookies

1 cup   butter

1 ¾ cup sugar

3 eggs

3 cups Gingerbread  pancake mix

½ cup raisins

Gingerbread Muffins

½ cup butter

1 cup sugar

1 T molasses

3 eggs

3 cups Gingerbread  pancake mix

½ cup     milk

½ cup    raisins

½ cup    pecans

Beat sugar, butter, and molasses together until light and fluffy. Add egg, scrape bowl down and add the pancake mix until well combined.  Batter will be very thick. Scrape the bowl down, and on low speed, add the water very slowly, then mix until smooth and creamy. Pour batter into an 8 x 11.5 baking pan that has been sprayed with a pan release. Bake at 325 degrees for 35- 45 minutes or until a cake tester comes out clean. Top the gingerbread with heavy cream that has been whipped to stiff peaks. Enjoy…

Beat sugar and butter until light and fluffy, add eggs one at a time, scrape down bowl, add pancake mix and mix until well combined, add raisins and mix until just combined. Chill dough for 30 minutes. Pre-heat oven to 325 degrees. Roll dough into small balls and place on a greased cookie sheet and bake for 15-20 minutes. Makes about 2 ½ dozen cookies.

Beat sugar, butter, & molasses together until light and fluffy. Add eggs one at a time scrape bowl down and add pancake mix until well combined. Batter will be very thick. Scrape bowl down, and on low speed, add the milk slowly, then mix until smooth and creamy. Scoop batter into muffin tins and bake at 325 degrees for 20- 30 minutes or until muffins spring back when touched.

Pumpkin Loaf

½ cup butter

½ cup sugar

¼ cup molasses

½ cup water

1 egg

3 cups Pumpkin pancake mix

1 cup heavy cream

Pumpkin Cranberry Cookies

1 cup butter1

¾ cup sugar

3 eggs

3 cups Pumpkin pancake mix

½ cup dried cranberries

Pumpkin Nut Muffins

½ cup butter

1 cup sugar

1 T molasses

3 eggs

3 cups Pumpkin pancake mix

½ cup milk

½ cup raisins

½ cup pecans

Beat sugar, butter and molasses together until light and fluffy, add egg, scrape bowl down and add pancake mix until well combined. Batter will be very thick. Scrape bowl down and on low speed add water slowly and then mix until smooth and creamy. Pour batter into two small loaf pans that have been greased and floured. Bake at 325 degrees for 30 minutes or until a cake tester comes out clean. Slice loaf into portions and top the pumpkin bread with heavy cream that has been whipped to stiff peaks. Enjoy!

Beat sugar and butter until light and fluffy, add one egg at a time, scrape down bowl and add pancake mix. Combine ingredients until well mixed and stir in cranberries. Chill dough for 30 minutes. Pre-heat oven to 325 degrees. Roll dough into small balls and place on greased cookie sheet. Bake for 15-20 minutes. Makes about 2 ½ dozen cookies.

Beat sugar, butter and molasses together until light and fluffy, add eggs one at a time then scrape bowl down and add the pancake mix. Combine until well mixed. The batter will be very think. Scrape bowl down again and on low speed add the milk very slowly. Mix until smooth and creamy. Scoop batter into muffin tins and bake at 325 degrees for 20-30 minutes or until muffins spring back when touched. Makes 12 medium muffins.