Pastor'S Pancakes
Pastor's Pancakes combine fluffy blueberry pancakes with savory bacon or sausage grease, creating a flavorful breakfast that balances sweetness and hearty richness, perfect for weekend mornings.
Ingredients
Instructions
- Pour the pancake mix into a mixing bowl.
- Slice through the mix with a knife to remove lumps.
- Add eggs and 1 cup of milk to the mix.
- Stir until combined.
- Adjust the batter consistency by adding the remaining milk if needed.
- Add canola oil and stir again.
- Heat a skillet or griddle over medium heat.
- Pour batter onto the hot surface to form pancakes.
- Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
- Serve pancakes topped with blueberries and drizzled with Karo syrup, optionally using bacon or sausage grease for extra flavor.
Tips & Substitutions
For fluffier pancakes, let the batter rest for a few minutes after mixing. If you don't have canola oil, melted butter or coconut oil can be excellent substitutes. To enhance the flavor, consider adding a pinch of cinnamon or vanilla extract. For a healthier twist, you can replace some of the pancake mix with whole wheat flour.
Serving Suggestions
Serve these pancakes hot, topped with fresh or warm blueberries and a drizzle of Karo syrup. They pair wonderfully with crispy bacon or sausage on the side for a hearty breakfast. For a fun twist, consider serving them alongside a refreshing 7-Layer Salad for a complete meal.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a minute or two until warmed through. You can also freeze pancakes for up to 2 months; just stack them with parchment paper in between before sealing in a freezer bag.
Nutrition & Diet Analysis (per serving)
Each serving of Pastor'S Pancakes contains roughly 681 calories, with 6g protein, 39g carbohydrates, and 58g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute almond milk, oat milk, or any other milk alternative. Just keep in mind that the flavor and texture may vary slightly, but it will still yield delicious pancakes.
How can I make these pancakes dairy-free?
To make this recipe dairy-free, simply replace the 2% milk with a dairy-free alternative like almond milk or soy milk. Additionally, use a non-dairy oil instead of canola oil if desired.
What can I do with leftover pancake batter?
If you have leftover batter, store it in the fridge for up to 24 hours. Just give it a good stir before using, as it may thicken. Alternatively, you can make smaller pancakes or even pancake muffins to enjoy later!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).