My kids love pancakes it’s the best breakfast ever but when I try to add anything they won’t touch them! Well now I make kid pancakes and grown up pancakes and everyone is happy. Found these new recipes and they are amazing for your next pancake breakfast:

Honey-Lemon Cottage Cheese Pancakes

Ingredients

6 eggs, lightly beaten

1 16 ounce carton cottage cheese

2 tablespoons honey

2 tablespoons unsalted butter, melted

2 teaspoons vanilla

1 teaspoon lemon zest

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Butter, maple syrup, and/or berries

Directions

1. In a large bowl stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest. Add flour, baking powder, baking soda, and salt. Stir just until moistened. (Batter should be slightly lumpy).
2. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium about 2 minutes; flip when top is bubbly and edges are slightly dry. Cook an additional 2 minutes or until both sides are brown. Keep warm in a 200°F oven while cooking remaining pancakes. Serve warm with butter, maple syrup and/or berries.

Peanutty Pancakes with Honey Butter

Ingredients

1 cup packaged pancake mix
2 tablespoons sugar
1 egg
⅓ cup peanut butter
1 5 ounce can evaporated milk (2/3 cup)
¼ cup water
¼ cup margarine or butter, softened
2 tablespoons honey

Directions

1. In a large mixing bowl stir together pancake mix and sugar. In another bowl beat egg with a whisk or fork; beat in peanut butter. Stir in milk and water. Add egg mixture to pancake mix all at once. Stir just until combined but still slightly lumpy.
2. For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. (Use 1 to 2 tablespoons for smaller pancakes.) Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
3. For waffles, pour 1 to 1-1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to the manufacturer’s directions. When waffle is done, use a fork to lift it off grid. Repeat with remaining batter.
4. Meanwhile, for honey butter, stir together margarine or butter and honey. If desired, heat until margarine is melted. Spoon or drizzle over waffles or pancakes. Makes 8 (3-inch) pancakes or 3 (8-inch) waffles (4 to 6 servings).

Blueberry-Ricotta Pancakes

Ingredients

½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup ricotta cheese
4 egg yolks
3 tablespoons sugar
¼ cup milk
1 ½ cups fresh or frozen blueberries
4 egg whites

Directions

1. In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.
2. In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
4. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup. Makes 16 pancakes.

Blueberry Syrup

• 2 cups fresh or frozen blueberries
• 1 cup pure maple syrup
• 2 teaspoons lime or lemon juice

Directions

1. In a medium saucepan combine blueberries, maple syrup, and juice. Bring to boiling; reduce heat. Simmer, uncovered for 15 to 20 minutes or until blueberries become soft, stirring occasionally.
2. Use a potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100-percent cotton cheesecloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an airtight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week.

Pumpkin-Ricotta Pancakes

Ingredients

½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
¼ teaspoon salt
2 egg whites
¼ cup unsweetened almond milk
¼ cup canned pumpkin
¼ cup part-skim ricotta cheese
1 tablespoon packed brown sugar or sugar substitute* equivalent to 1 tablespoon
1 tablespoon olive oil
1 ½ teaspoons finely shredded orange peel, divided
½ teaspoon vanilla
½ teaspoon apple cider vinegar
1 medium orange
2 teaspoons honey
½ teaspoon snipped fresh mint
Nonstick cooking spray

Directions

1. In a medium mixing bowl combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.
2. Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining ½ teaspoon of orange peel. Set aside.
3. Spray a griddle or heavy skillet with nonstick cooking spray. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.