FEB
14
2013

Yummy Homemade Pancake Recipe

Good morning readers!  Today I wanted to share a yummy homemade pancake recipe with you! I’m still working on perfecting these, but for the most part the kiddos like them just as good as the frozen waffles that you pop in the toaster and they’re just as easy, but full of good things instead of processed ingredients that no one can pronounce!

 

IMG_7727web

Ingredients:

  • 1 1/4 cup whole wheat flour (You can also substitute regular white flour, but it’s just not quite as healthy.)
  • 1 Tbsp sugar (Can substitute 1 Tbsp honey)
  • 2 tsp baking powder
  • 1 cup milk
  • 2 Tbsp lemon juice or 1 Tbsp Vanilla (Both offer a great flavor to the pancakes, we prefer the lemon.)
  • 1 egg, beaten
  • Optional: 1/4 c your favorite ingredient. Some ideas we like: white chocolate chips, blue berries, strawberries.

Directions:
Mix all ingredients in a bowl and cook on flat skillet until browned on both sides. Top with a pat of butter and the syrup of your choice.

Variation: Another favorite of ours, not so healthy, but super good is to top our pancakes with some whipped cream and strawberries! It’s like dessert for breakfast. Mmmm.

Makes about 14 small pancakes, see above photo for approximate size.

FREEZE THEM! You can double this recipe and then just freeze cooled pancakes in a Gallon Ziploc freezer bag. Just pop them into the toaster to re-heat, it’s super easy, just like those icky frozen boxed waffles, which shall remain un-named.

Happy Friday!

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Comments

  1. we use a similar recipe that’s called Vanilla Strawberry Pancakes. The differences are it has 1 c flour, 2 1/2 Tbsp vanilla, 1 cup of strawberries and in addition to the 1 Tbsp sugar I add 1 Tbsp brown sugar.
    We eat them plain making them that much healthier. Although maple syrup is a great natural sugar when we need it!
    As far as freezing, we always make a double batch to freeze! One trick we use is to put a small piece of waxpaper in between each pancakes so they don’t freeze together.
    I can’t stand using Bisquick or any other premade batter, it gives everything a “same” weird taste to everything you use it on. I used to hate pancakes as a kid growing up until I started making my own from scratch as an adult.

  2. Our most used pancake recipe calls for 3 cups whole wheat flour, 2 tbs baking powder, 1 tsp salt, 3 eggs, and 3 cups of milk. I recently started adding 1/4 cup sugar or honey. We love these pancakes and they fill you up so much more than pancakes made with white flour.

  3. Do you have any worksheets/coloring sheets for the 100th day of school?

  4. those look yummy! can’t wait to try them!

  5. Love the healthy alternative. We’re pretty big on cream cheese pancakes at the moment.

  6. I make up several jars of the dry ingredients so I have my own pancake “mix” on hand.

  7. Never thought of using lemon juice! Thanks!

  8. We have been trying out new pancake recipes the last year and this one is the kids favorite.
    2 cups buttermilk and 1 cup old-fashioned oats, mix together, cover, and leave at room temp overnight.
    In the morning, mix in 2 eggs, 2 T honey, 3 T melted butter, 1 cup flour (white or wheat), 1 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Mix until moistened and let set for a few minutes.

    The youngest helps mix at night, the older two work on fractions in the morning, and my other so mixes it all up. We usually double or triple the batch on Saturday for pancakes the rest of the week.

    We usually add defrosted peaches with warm maple syrup on top! Caution: Your house will smell of fresh oatmeal cookies!

  9. We make pancakes ALL THE TIME at home. I use the recipe out of Joy of Cooking, but this one looks super yummy as well! Always, always with real maple syrup, of course :)

  10. These look awesome. I am going to try them next week!

    I *just* posted one our current favorite healthy breakfast recipes! http://www.confessionsofahomeschooler.com/blog/2013/02/yummy-homemade-pancake-recipe.html No sugar-could-be-vegan Pumpkin Oatmeal Muffins.

  11. About a year ago I started substituting buttermilk for the regular milk. What a difference, wow, wow, wow!!! I will never go back, they are wonderful. You can use buttermilk in any of the pancake recipes you use, just make sure you put in baking soda and baking powder, it has to have the baking soda to help them rise just a little. I use about 1 tsp. of both, play around and see what works for you. Try it, you will never go back to regular milk…….

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