Easy Peasy Pancakes

Pictured above Oreo S’mores Pancakes

Happy Friday!!!

If you follow us on social media, you will see that pancakes are a regular staple here. My son loves loves loves, did I mention LOVES pancakes? Which means I need to be a bit creative with the toppings. Especially when the seasons change. For the life of me, I can never remember this recipe! I do remember that the base recipe was from Martha Stewart about 15 years ago.

Fall toppings are filled with cinnamon chips, pumpkin and apples. Winter is all about mint, mint, and mint! Then in Spring mini M&M’s, crushed Mini Eggs, and chocolate usually takes center stage. Summer toppings are filled with lemon, strawberries, blueberries, and blackberries. Bananas, Peaches, Oreos, and marshmallows also make appearance throughout the year. We make fresh whip cream to join them from time to time and of course a dusting of powdered sugar and maple syrup to top. Fruit compotes are also used for syrups from time to time.

Hera’s Pinch

Craving Buttermilk Pancakes? Replace the milk for buttermilk in the recipe.

Need more than 6-8 pancakes, double up the recipe.

For almond pancakes, add almond flour in place of the flour. Add 1-2 tablespoons of regular flour to thicken it up.

I use this batter for waffles as well, replace the flour for cake flour, double the vanilla and 1/2 cup of additional cake flour.

We have also started to use one tablespoon of sugar for the batter instead of two.

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Easy Peasy Pancakes

Yield: 6-8

Author: Delish In A Pinch

Prep time: 5 MinCook time: 10 MinInactive time: 5 MinTotal time: 20 Min

Easy pancakes made from scratch.

Ingredients

Easy Peasy Pancakes

• 1 cup of flour
• 2 tablespoons of sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of milk
• 2 tablespoons of unsalted butter
• 1 large egg
• 1 tablespoon vanilla

Instructions

1. In a small bowl whisk flour, sugar, baking powder, and salt.
2. In a medium bowl, whisk together milk, butter, vanilla, and egg.
3. Add dry ingredients to the milk mixture and whisk until combined. Do not overmix it.
4. Let the batter sit for five minutes.
5. Heat a large skillet or griddle over medium, lightly coat it with oil.
6. Spoon 2-3 tablespoons of batter into skillet, using the back of the spoon to spread batter into a round shape. Cook until you see bubbles on top, about 1-2 mins, then flip.
7. Enjoy!

Notes:

Make these in advance, put them on a sheet pan and keep them in the oven at 170℉