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.

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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).

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Start with equal parts flour & oatmeal, such as a 1/2c to a cup of each.

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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.

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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.)

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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.

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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.

pancake mix ins

5. Stir it up & let it sit for a few minutes.

I don’t know why, just do it.

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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!

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Look for little bubbles to appear, and the edges of the pancakes to dry slightly- then you’ll know it’s time to flip.

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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.

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(Whole wheat oatmeal pancakes for me, white boring pancakes for the husband. He’s so spoiled.)

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The pancake creativeness isn’t done yet- time for toppings. Peanut butter, coconut, maple syrup, fruit….

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(Again, can we guess who’s is who’s?;))

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Go crazy:

blueberry pancakes chocolate chip pancakes chocolate pancakes fruit pancakes pancake chocolate chip pancakewalnut pancakes pecan pancakes

What’s your favorite pancake filling/topping?