READY IN 30 mins

Italian Style Brunch Cakes

Read Reviews (16)

"These savory Italian-style vegetable flecked pancakes are a griddle revolution! Serve with heated pizza sauce and cheese, if desired." — sal

Directions

In a large bowl, combine baking mix, cheese, Italian-style seasoning, red bell pepper, pepperoni, green onion, tomatoes and green bell pepper.
In a separate bowl, stir together pizza sauce, milk, sour cream and eggs. Stir egg mixture into flour/vegetable mixture until all flour is moistened.
Heat a lightly oiled griddle or frying pan over medium high heat. Spoon the batter onto the griddle, using approximately 1 tablespoon for each pancake. Brown on both sides and serve hot.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 10, 2004

My 9 year old loves these and has nicknamed them 'pizza pancakes'! Keep the batter thin and keep them small to ensure they cook through. We also cut back on the green and red pepper. (Riverview, New Brunswick, Canada)

—MABB

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Most Helpful Critical Review

Mar 22, 2012

Pretty good, needs something but no one seems to know what.

—Rdsxlolo

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20 Ratings

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Mar 05, 2003

This is wonderful! My family just loved it! I didn't do them brunch size, made like regular pancakes and served with pizza sauce...GREAT!

—KIMJFACT

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Apr 06, 2011

These were great, I knew my boys would love them-they are pizza flavoured. After making the first batch and tasting them, I added a little more Italian spice (preference) then I fried them in long stips rather than pancakes. When they cooled I cut the strips in half lengthwise-perfect dipping fingers. Sent them for lunch with a side of pizza sauce-tomato paste, chicken broth, Italian spice, parmesean cheese, and garlic. I will make again, thanks for the recipe

—redneck gramma

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Sep 27, 2010

I really enjoyed these. I served them with some warmed pasta sauce on the size. My only (small) complaint is that without the pasta sauce to dip them in, these were rather bland on their own. I think the recipe needs more Italian seasoning and maybe some crushed red pepper for a kick. Still, I will be making these again, I'll just increase the spices. Thanks for the recipe!

—collegechef08

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Jun 11, 2011

These are good! Next time I'm going to increase the Italian seasoning, add garlic, and maybe throw in a dash of red pepper flakes. We ate them with a bit of sauce and extra cheese on top and I sauteed zucchini to go on the side. Yum!

—ARIANWEN1174

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Apr 06, 2011

Made this for Recipe Group: 02, April '11. I am giving this 4-stars because I did not follow the exact recipe. I down sized it to 4 servings and got 4 nice size cakes. I used ham (on hand) instead of the pepperoni and salsa rather than the pizza sauce. All other ingredients were used. I doubt I would have tried these if it weren't for the group challenge. I liked them and will be sharing with my family at the lake for a "different" weekend breakfast this summer. Thanks Sal for sharing your recipe.

—Molly

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Jan 20, 2010

without a picture, i wasn't sure how these would look or turn out, but they came out very well! I had to flip them a few more times than i would a regular pancake, but to delicious results. the batter kept in the fridge for a day (that's how long it lasted) and cooked up even better and tastier the next day.

—lifeispeachy

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Nutrition

Calories
101 kcal
5%

Carbohydrates
10.2 g
3%

Cholesterol
29 mg
10%

Fat
5 g
8%

Fiber
0.5 g
2%

Protein
3.7 g
7%

Sodium
287 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Style Brunch Cakes

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 101
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 1.9g 9 %
Cholesterol 29mg 10 %
Sodium 287mg 11 %
** Potassium 68mg 2 %
Total Carbohydrates 10.2g 3 %
Dietary Fiber 0.5g 2 %
Protein 3.7g 7 %
** Sugars 1.3g
Vitamin A 6 %
Vitamin C 15 %
Calcium 9 %
Iron 8 %
** Thiamin 2 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.