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