Breakfasts are always challenging on weekdays. I don’t know in your household but in mine, it’s always a race against time. I do let my kids have cereal in the morning, but not all the time and I try to choose “the lesser evil” ones that are not laden with too much sugar. Well, I try.
This recipe is a family fave! I make it all the time that a cheat sheet is not necessary whenever I whip up a batch. The yield is more than enough for us in one sitting so it’s a perfect make-ahead meal, which is always a plus. I park leftovers in a covered container in the fridge and my kids just warm it up the next day.
Sometimes, I add blueberries to half of the batter (if we have some), which my kids love. I’ve seen them spread Nutella and peanut butter too. But usually, they drizzle a thin stream of maple syrup or honey over it. To control the amount of syrup on my littlest one, I lift the container at a higher height and let it naturally flow without squeezing the bottle. He thinks he’s getting a lot more, not knowing it’s just a fraction of the norm.
Homemade pancake batter is very easy to put together. I know it’s much easier to buy the packaged ones but the list of ingredients on them will (hopefully) make you think twice. My kids also eat packaged food all the time but I try to balance their intake with healthier food that their growing bodies need. On weekends, I serve these with bacon or hotdogs and always with a bowlful of berries or other fruits.
These freezes beautifully! At times, I whip a couple of batches for later use. Just stack them between sheets of wax/parchment and place in a ziploc freezer bag. Just take the amount you need and microwave for a few seconds, until completely warmed through.
Homemade Pancakes (Delicious and Fluffy)
- 3 cups all purpose flour spooned and levelled* see Notes
- 2 tablespoons baking powder
- 2 ½ tablespoons sugar
- 1 teaspoon fine sea salt**see Notes
- 2 ½ cups milk I used whole milk
- ½ cup unsalted butter melted (or melted coconut oil)
- 2 large eggs beaten
- 1 ½ teaspoons vanilla extract
- Mix the first 4 ingredients in a large bowl with a whisk.
- In another bowl, whisk all the wet ingredients (milk,butter,eggs,vanilla) until well combined.
- Add the wet to the dry ingredients and fold with a spatula until fully combined. Gently break up big lumps in the batter (a few small lumps is fine).
- Smear a thin layer of oil to a non-stick frying pan and wipe excess with a paper towel. Once heated, pour a heaping ¼ cup of batter to the pan. You can fit 2 to 3 depending on the size of your pan.
- Cook on medium-low heat until small bubbles form (and some start to pop) around the outer part of the pancake. Flip and cook the other side until nicely browned and cooked through.
- Serve with butter, maple or pancake syrup and some berries. Enjoy!