Breakfast being my favorite meal, I’ve tried dozens of pancake recipes looking for THE ONE that gives perfect results every single time. Over time I’ve taken what I’ve learned to create this- my most favorite pancake recipe ever. Using some simple swaps we can have a fluffy golden breakfast staple that’s also packed with nutrients.
Start by melting your butter (4 tbsp, 1/2 a stick)
In a large mixing bowl, mix up your dry ingredients-flours, sugar, salt, baking powder. I use a combination of all purpose, whole wheat, and oat flour- for the nutrients and the flavor dimension-they’re truly not the same without these swaps.
In a glass measuring cup, add the yogurt, milks, eggs, and vanilla and mix. I use plain organic yogurt, but greek yogurt works too, as does sour cream, or just using all milk.
Add the milk mixture to the dry ingredients along with the melted butter and mix. It will be slightly lumpy. This is also when you’d want to add any mix-ins like blueberries or chocolate chips. Let sit for 5-10 minutes (the third picture is after it’s rested- you can see it’s fluffed up a bit)
Preheat a griddle to 325. When it’s hot, add scoops of your batter. I fit eight at a time with this size, but you can make them whatever size you want- I’ve made tiny wee ones for babies, big flapjack style, even hearts.
Let cook for about 2 minutes, until the bubbles have mostly popped and the edges begin to look set. Flip (keep your spatula down as close to the griddle as possible for a neat tidy flip) and cook for another minute or two until golden brown on the other side.
Repeat until the batter is gone and you’ve made a big pile of fluffy deliciousness
Top with butter, jam, fresh fruit or a combination. Pure maple syrup NOT optional 😉
Perfect Pancakes
The only recipe you'll ever need to make delicious fluffy pancakes every time! These come together quick using a few simple swaps to create a more nutrient dense breakfast, plus they make the perfect base for any mix-ins you want to throw in
Ingredients
- 1 cups all purpose flour
- ½ cup whole wheat flour
- ½ cup oat flour (just blend some oats)
- 2 tbsp organic cane sugar
- 1 tsp salt
- 4 tsp baking powder
- 4 tbsp butter (melted)
- 1 cup milk
- 1 cup plain yogurt (greek yogurt works too)
- 2 eggs
- 2 tsp pure vanilla extract
Instructions
- Melt 4 tbsp butter
- In a large mixing bowl, mix dry ingredients (flours, sugar, salt, baking powder)
- In a glass measuring cup, mix yogurt, milk, eggs, vanilla
- Add milk mixture to dry ingredients and add butter, mix until combined (will be a bit lumpy)
- Let batter sit 5-10 minutes
- Preheat a griddle to 325°
- Using a cookie scoop (or ¼ measuring cup) scoop batter onto griddle and cook for about 2 minutes- bubbles will form and begin to pop, edges will begin to look a bit cooked
- Flip and cook other side until golden brown (about 2 minutes)
- It will take 2-3 batches on the griddle, making a total of about 20 6" pancakes
Notes
- You can use all regular flour, but the final product really lacks dimension. I often omit the oat flour and use 1.5 cups of all purpose and a half cup of whole wheat
- You can also skip the yogurt, or use milk alternatives with great results
- Add cinnamon, nutmeg, blueberries, mini chocolate chips, nuts, to your batter! I’ve even used eggnog as the liquid around Christmas time- heaven!
- We store any leftovers in the fridge and pop them into the toaster oven to reheat the next day. I’ve also doubled the recipe and frozen them to prep for postpartum, they reheat beautifully
Find items used for this recipe here:
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