Nothing says Saturday morning, like a batch of warm and fluffy homemade pancakes. Over the years I’ve tried many recipes, but this one is tried and true. And so simple. I promise you’ll never resort to Bisquick again. (Yes, I’m talking to you!) Another bonus: this basic recipe can be tweaked endlessly. Stir in some pureed pumpkin and add some ginger and cinnamon. Layer on bananas and walnuts. Toss in a handful of blueberries. You get the picture. I like to use ample amounts of butter when cooking them, so you get that nice crunchy edge. Mmmmm.
Perfect Pancakes
This recipe makes enough for about 10 4-inch pancakes. Double the recipe for more.
1 cup flour (can use all white, or combination white and whole wheat, or all whole wheat)
1 T sugar
2 tsp baking powder
small pinch of salt
1 egg
1 cup milk
Whisk together flour, sugar, salt and baking powder. In a separate bowl, lightly beat the egg and add milk. Add the wet ingredients to dry, stirring to combine. It will be lumpy and that’s OK. Let stand for a few minutes. Heat griddle or frying pan over medium heat. Butter pan and cook pancakes … add blueberries or whatnot before you flip. Enjoy!
This recipe is very similar to the way my mom makes her pancakes. Thanks so much for sharing this post
Hi, Rachel – I’ve been enjoying your recipe ideas since my last trip to Beaverton to see John and Anne. Thanks for all your ideas. Here’s one for you – just add some cardamom to your pancake mix and stir a few blueberries into the mix. Then top with more blueberries and Grade B maple syrup. Yum! Bye for now – Joan
Hi Joan! Cardamom sounds great – I bet it really sets off the blueberries. It’s one of my favorite spices…you’ve got me thinking now about this cardamom coffee cake recipe that I have somewhere. Hope you are well! Rachel