I’m not a huge fan of box/ready-made anything, especially pancake mix. Besides the weird sulphate seasoning that’s laced in these thick, gummy cakes, they don’t take any less time than making pancakes from scratch. I actually find it horribly upsetting when you go to a diner, expecting them to have an old, tried and true heirloom pancake recipe, only to realize they’re from a box. WHY PEOPLE!?
My Mom has been making this recipe for as long as I can remember. They’ve been filled with blueberries, bananas and chocolate chips; covered in corn syrup, lemon juice and sugar, maple syrup and even yogurt (try it, you’ll be surprise how tasty it is.)
The possibilities are endless, as long as you follow the formula. If you want to swap out white flour for whole wheat, go for it; just use the same measurement. If you want to add some extra protein and swap milk for yogurt or cottage cheese, that works too. Whip these up on a weekday morning for a special breakfast or make a double batch for a family brunch, this is a staple recipe, people will definitely be asking for.
Makes about 12 4-5″ pancakes, or roughly 24 2-3″ mini pancakes
- 1 cup flour
- 1 cup milk
- 2 tablespoons sugar
- 2 tablespoons baking powder
- pinch of salt
- 1 egg
- 1 tablespoon melted butter plus extra for cooking
- Heat griddle pan to medium high heat, start making batter
- Melt butter in heat-proof bowl, set aside
- Whisk flour, baking powder, sugar + salt together
- Mix milk + egg together
- Add wet to dry, whisking until just combined **
- [If you have time, let it sit to set up] Add about 1 tablespoon butter to pan, let sizzle and add pancakes with spoon or ladle to desired size
- Add your fillings at this point. Once bubbles form around the outside, you’re ready to flip, about 2-3 minutes, depending on the size. Cook for another 2-3 minutes, again depending on size.
- Continue adding butter and batter until done, keep pancakes in 200˚ oven to stay warm, or serve immediately.
**Technically you don’t need to add the ingredients together in any order, it will work if you just throw it in a bowl, this just prevents you from over mixing, yielding a tough batter; the recipe is still pretty forgiving though.
- 1 banana diced into rings, sprinkled onto pancakes once they’re in the pan
- 1 cup blueberries, scattered generously onto pancakes once they’re in the pan
- 1 cup chocolate chips, scattered generously onto pancakes once they’re in the pan
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- maple syrup
- corn syrup
- squeeze of lemon juice + sprinkle of brown sugar
- butter + jam
- eggs + bacon – sandwich style