5 Pancake Mix-ins That Will Make Your Breakfasts Yummier Than Ever

Just about every Sunday, I make brunch for my family - stirring up eggs, baking biscuits and, often, mixing up pancakes. Sometimes I'll rely on a pancake mix. But more often, I'll turn to a simple homemade pancake batter recipe that uses ingredients that I always have in my cupboards. It doesn't take much more work to make pancakes from scratch. Every once in a while, I've added in some blueberries or banana slices.

But, more recently and spurred on by my kids, I've boosted my pancake game. Here are five of my families' favorite pancake add ins. When I make these, I simply make the batter, pour a quarter cup of it on the skillet and then add the ingredients to the top of the uncooked pancake as it's cooking. I'll start off with a favorite from my childhood.

Whenever the apples got soft, my mom would make a big batch of apple pancakes. I tossed in a dusting of cinnamon and some applesauce on top to replace the syrup. To make, just add in some diced apple and cinnamon to taste. Peel the apple if you'd like, but I always leave it on.

Add chocolate chips to your batter. Once the pancake is cooked, spread the top of it with a dollop of peanut butter, which is a tasty and filling replacement for sugary syrup. Another yummy addition: A drizzle of honey. My kids love eating frozen raspberries, so we often have a bag of them in the freezer. For these pancakes, which could totally take the place of dessert, I thawed the berries and added them to the batter, along with some white chocolate chips.

Once cooked, top with whipped cream. Usually using thawed strawberries, I mix them into the batter. Top with whipped cream and some more berries if you have extra. These are my absolute favorite. I make candied pecans at Christmas time, and sometimes use those. But you also can pick up a small bag at stores such as Trader Joe's. Add banana slices and chopped candied pecans to the batter. When they are ready to eat, top with more banana slices, pecans and some maple syrup. Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.

Today I’m sharing one of my favourite recipes that I used when weaning my baby… super easy and delicious Two Ingredient Pancakes. I love these pancakes for so many reason. They are quick and easy to whip up. They are nutritious and are made with bananas and eggs, two ingredients that I always seem to have on hand at home. They are also really soft, making them the perfect food for baby led weaning. But at the same time they also appeal to older children, meaning you don’t have to make separate meals or snacks.

Although any kind of banana will work in this recipe it is better to use a very ripe one. Ripe bananas are not only easier to mash but they also taste sweetener, making the pancakes more appealing to little ones. This means that the pancakes need no added sweetener, keeping them super healthy and nutritious for both babies and older kids.

This recipe will make approximately 10 pancakes but you can easily double or triple the quantities if you are feeding a crowd. The pancakes are best served warm but can also be cooled and kept in the fridge for up to 48 hours. I’ve also made a 3 Ingredient Baby Weaning Pancake recipe if you’d like to try that.

Looking for more baby weaning recipes, Want To See More, Pancakes made with just two ingredients. Gluten, dairy and sugar free. Perfect for baby led weaning and older children too! 1. Mash the banana. In a separate bowl beat the egg with a fork. Add the banana and mix until well combined.

Or if you are lazy like me you can just bung it all in a blender and blitz for a few seconds! 2. Heat a little butter or coconut oil in a frying pan over a medium heat. Add one tablespoon of the mixture to make each pancake. It will depend on the size of your frying pan but you should be able to cook 5 pancakes at a time.