This post is about showing how easy it is to make quick, healthy pancakes from scratch. Avoid the store bought mix and go for fresh pancakes, made with better ingredients, less sugar, and most importantly - it's filled with more love.
I prep pancakes for the week ahead to make mornings much smoother. One batch normally last for a few days!
A few keys to note:
I make these pancakes for my 1 year old so I use a 1/8 measuring cup to make small pancakes. I serve him 2-3 pancakes in the mornings, usually with an egg and some fruit. My recipe amounts usually make about 10 small pancakes. I store the rest to use throughout the week.
Be gentle mixing in the dry ingredients. Over mixing the flour activates the gluten which produces a dense pancake. For best results, thoroughly mix wet ingredients, then sift in flour and baking powder, and slowly mix with a mixing spoon or spatula. Stop when just combined.
Another key I've picked up along the way is letting the batter settle for a few minutes before you cook with it. I recommend making your batter first, then heating the pan while you prep other food for breakfast. By the time the pan heats, the batter will have relaxed and will be perfect for cooking.
I've listed below how to increase the batter amount of each pancake to make larger pancakes using a 1/3 measuring cup.
I love using my homemade buttermilk for pancakes. If I don't have any handy, I use whole milk. However, use your preferred milk of choice for any of these pancakes.
If you'd like to make these pancakes sweeter, I've included an optional sweetener amount in the ingredients! Use with your heart.
Sweetener Alternatives: I love using fruit to make my pancakes sweeter. A few of my go tos include: cinnamon apples, banana, blueberry, and strawberries.
Lastly, these are a few of my baseline recipes. We love getting creative around here to make deliciously sweet, nutritious pancakes. Add what you like to your pancakes to make them your special recipe! - Including your preferred flour and milk options.
Serves: 4 | Cook Time: 10 min |
Prep Time: 5 min | Total Time Needed: 15 min |
Buttermilk Pancakes
There is nothing quite like a good buttermilk pancake with some maple syrup. It's like a little slice of heaven on a Saturday morning. The best classic.
Small Pancakes 1 brown egg 1/2 cup, whole buttermilk 1/2 cup, unbleached flour 1 tsp baking powder 1/2 tsp baking soda 2 tsp vanilla extract optional: 1 tbsp maple syrup or brown sugar | Big Pancakes 2 brown eggs 1 cup, whole buttermilk 1 cup, unbleached flour 1 tsp baking powder 1/2 tsp baking soda 2 tsp vanilla extract optional: 2 tbsp maple syrup or brown sugar |
Instructions
In a mixing bowl, whisk eggs, buttermilk, vanilla extract, and sugar or syrup if using.
Once well combined, add flour, baking powder, and baking soda then mix gently using a wooden spoon or spatula until just combined.
Add 1/2 tbsp of butter into a a pan over medium low heat.
Scoop batter into the pan.
When edges darken, flip pancakes.
Serve immediately with butter and maple syrup.
Banana Pancakes
Banana Pancakes are another go to in the Brock household. Elliott absolutely loves bananas and these are perfectly sweet without any additional sweeteners but I do like to add vanilla extract.
Tip: We are a big fan of adding blueberries into this pancake batter.
Small Pancakes 2 brown eggs 2 bananas 1/3 cup, unbleached all purpose flour 2 tbsp, milk of choice 1 tsp baking powder 1 tsp vanilla extract optional: 1 tsp cinnamon optional: 1 tbsp maple syrup or brown sugar | Big Pancakes 2 brown eggs 3 bananas 1 cup, unbleached all purpose flour 1/3 cup, milk of choice 1 tsp baking powder 1 tsp vanilla extract optional: 1 tsp cinnamon optional: 2 tbsp maple syrup or brown sugar |
Instructions
Using a large pan, turn stove on medium low heat.
In a mixing bowl, mash the bananas well. Add eggs and whisk into the mashed bananas.
Add the cinnamon and vanilla extract then mix.
Add the flour and baking powder then mix using a wooden spoon or spatula until just combined.
If you choose to add another fruit to this, now is the time to add fruit to the batter. Fold fruit in gently.
Butter the pan then using a 1/8 measuring cup, scoop the mixture and pour into pan.
When the edges darken, flip the pancakes.
Let cool enough for your little to handle, then serve.
Sweet Potato Pancakes
Small Pancakes 1 brown egg 1/2 cup, sweet potato puree 1/4 cup, milk of choice 1/2 cup, unbleached all purpose flour 1 tsp baking powder 1 tsp cinnamon 1 tsp vanilla extract Optional: 1 tbsp brown sugar OR maple syrup. | Big Pancakes 2 brown eggs 1/2 cup, pumpkin puree 1 cup, milk of choice 1 cup, unbleached all purpose flour 1 tsp baking powder 1 tsp cinnamon 2 tsp vanilla extract Optional: 2 tbsp brown sugar OR maple syrup. |
Instructions
In a mixing bowl, whisk 2 eggs together then mix in pumpkin puree, milk, cinnamon, and vanilla extract.
Add flour and baking powder then mix until combined.
If the batter is a little thick, add 1 tbsp of milk at a time until you have the consistency you want. Just don't over mix or you risk dense pancakes.
In a pan over medium low heat, melt butter.
Scoop the batter and pour onto pan.
When edges darken, flip pancakes.
Serve on their own or with fruit of your choosing. Personally, we love these with cinnamon apples.
Quick Cinnamon Apple Recipe:
Peel an apple and cut into thin slices.
On medium low heat, melt butter then add apples.
Generously sprinkle with cinnamon and mix.
Once well coated in butter and cinnamon, add 1-2 tbsp of water and cover with a tight fitting lid.
Let steam for a couples minutes then toss. Cook until until soft and tender.
Cooking this way allows the cinnamon, butter, and water to thicken, making a great coating on the apples. No sweeteners needed.
The best part about pancakes is the excitement that comes from eating them together. I hope you enjoy these recipes as much as we do.
x Lauren
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