Growing up, I knew it was the weekend when the pancake pitcher made an appearance.
My mom and I made pancakes every single weekend- so often that we had a dedicated pitcher to speed up the batter pouring process.
We made piles & piles of silver dollar sized pancakes, stacking them on a plate in the oven so they wouldn’t get cold while we cooked even more.
The first round of pancakes were plain & simple- a perfect base for any topping. The rest of the pancakes got the works- at least chocolate chips, but whatever was in arm’s reach was fair game- M&M’s, peanut butter chips, brown sugar, peanut butter, cinnamon butter, whip cream…..you name it, we put it on.
I still make pancakes, though less often and not quite as candy-laden. But they are just as good. 🙂
How to make perfect pancakes:
1. Start with a good base.
My favorite pancake base is whole wheat flour & oatmeal, but you can certainly use any kind of flour (or skip the oatmeal).
Start with equal parts flour & oatmeal, such as a 1/2c to a cup of each.
2. Make it rise.
The best pancakes are at least a little bit fluffy- nobody wants a brick for breakfast.
I use 1/2 t baking soda & 1/4 t baking soda, though I promise any combination will work. You can even through in an egg if it makes you happy.
3. Batter it up.
Time for the liquid- use your milk of choice to turn it from powder to batter. However much dry base you used is about how much liquid you’ll need. (1 c flour + 1 c oatmeal = 2 c milk.)
This is where my first sneaky move comes in: if you like thick, moist pancakes, sub half of the milk for yogurt. I love using coconut yogurt or vanilla flavored Greek yogurt.
A tablespoon or so of coconut oil never hurts either. 😉
4. Spice things up
I almost always go with cinnamon, but you don’t have to stop there: nutmeg, vanilla, pie spice, you name it.
Get creative with chocolate chips, nuts, pumpkin puree, coconut, chia seeds, banana, flax seeds…go pancake crazy.
5. Stir it up & let it sit for a few minutes.
I don’t know why, just do it.
6. Use a flat skillet over medium heat
Use non-stick or some spray so you’re not tearing your pancakes apart.
7. Cook away
Smaller pancakes are more manageable- I usually make them about 3 inches wide. Put your batter on the pan, spread it out with the back of a spoon if you need to, and then don’t touch them!
Look for little bubbles to appear, and the edges of the pancakes to dry slightly- then you’ll know it’s time to flip.
8. Devour them.
Plain or with toppings, you’ve got delicious pancakes to eat. Make extra & pop them in the fridge or the freezer so it’s hassle-free next time around.
(Whole wheat oatmeal pancakes for me, white boring pancakes for the husband. He’s so spoiled.)
The pancake creativeness isn’t done yet- time for toppings. Peanut butter, coconut, maple syrup, fruit….
(Again, can we guess who’s is who’s?;))
What’s your favorite pancake filling/topping?