As a busy mom and wife, there are two surefire ways I keep my sanity: taking a moment to stop and smell the roses and always having batches of pre-made pancakes on hand.
Having good pre-made pancakes stocked in the fridge or freezer is great for when you need a breakfast on the go, your kids are craving your attention or you don’t want to tarnish a freshly cleaned kitchen with piles of dirty dishes.
These easy, from-scratch pancakes are made with hearty whole wheat flour, milk, maple syrup and a few other simple ingredients. Prepare a batch over the weekend to enjoy all week long.
The best part about this recipe is you have endless options!
In the fall, we love to add fresh apples to make Whole Wheat Apple Cinnamon Pancakes. In the summer, we add local blueberries to our batter or top our pancakes with fresh berries, peaches or nectarines. For a dessert-like treat, we’ll top our pancakes with Caramelized Bananas. Use this recipe as a base and flavor your pancakes any way you like.
Get your kids involved.
What better way to encourage your kids to cook than by getting them involved in making these easy pancakes. Have them help by mixing the ingredients together or adding blueberries to the batter.
Pancake 101
When starting out, I was less than stellar at making the perfect pancake. There was the time I burnt them to a charred crisp, another that I flipped them way before they were set and let’s not forget the day I used a stainless steel pan… OH MY, what a mess!
Becoming a pro pancake maker has taken some time, so I wanted to share the best tricks I’ve learned over the years to reach pancake perfection.
1. Use a non-stick pan or griddle, like this one.
2. Do the “sizzle test.” Heat the pan on medium-high heat. Do the “sizzle test” to know when your pan’s ready by running your fingers under some water and flicking a few water droplets on the pan. When you hear a slight sizzle, the pan is warm enough to add the batter.
3. Add just enough butter or oil to coat the surface of your pan. You don’t need much, but without it your batter will stick.
4. Turn the heat down to medium-low when cooking your pancakes. When you initially add your batter, you want that higher heat to crisp them, BUT once your batter is poured, lower your heat and allow those babies to brown slowly. I know this takes a little longer but it’s better than burnt pancakes.
5. Don’t flip them too soon. After pouring your batter, wait until the top of your pancakes show little bubbles that pop. Take a look underneath and if they’re golden brown, it’s time to flip.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
medium pancakes
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- 1 & 1/4 cups milk, plus 2 tablespoons more
- 1 egg
- 1 & 1/2 tablespoons butter, melted
- 1 tablespoon 100% pure maple syrup
- 2 tablespoons unsweetened applesauce
- 2 teaspoons 100% pure vanilla extract
- 1 & 1/2 cups whole grain wheat flour
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 1/8 teaspoon Himalayan pink salt
Ingredients
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|
- Add wet ingredients to a medium-large mixing bowl, whisk to combine. Add dry ingredients to a separate mixing bowl, stir to combine. Slowly add dry ingredients into wet and whisk to combine.
- Heat a large skillet over medium heat. Lightly grease skillet.
- Pour batter onto skillet in desired size. This recipe yields about 8 medium pancakes. Reduce heat to medium-low.
- When the top of your pancakes show little bubbles, take a look underneath. If they’re golden brown, it’s time to flip!
- Cook the other side of your pancakes, approximately 3-5 minutes. Serve with maple syrup and toppings of your choice.
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