We have a Sunday morning routine of pancakes for breakfast. Usually just pancakes, sometimes with fried or scrambled eggs for some protein, and if we have the time for extra clean up, bacon or sausage.
Way back when I was first learning to cook, I’d buy one of the nicer pancake mixes that Costco sells, but there was that one time we didn’t have any left, and we really wanted pancakes. That started the search…. we went through many recipes and adaptations to get to our tried and true, well loved recipe, that lends very well to extras, like chocolate chips, apples and cinnamon, and blueberries. They are great even reheated with a slab of butter on them.
Makes about 20 3″ pancakes. Amount greatly varies based on actual ingredients used.
- 3 cups flour all purpose
- 2 tbsp baking powder rounded
- 2 tsp salt
- 2 tbps sugar
- 1 tsp ground cinnamon optional
- 6 tbsp melted butter or olive oil
- 2 eggs large
- 2½ cups milk plus extra, see instructions
- cooking spray we like our refillable sprayer with olive oil
For Buttermilk Pancakes
- 4 tbsp buttermilk powder
- 2½ cups water to replace milk in basic recipe
For Apple Cinnamon Pancakes
- 2 apples medium, peeled and shredded
- 2 tsp ground cinnamon in addition to 1 tsp in basic recipe (add a total of 3 tsp)
For Blueberry Pancakes
- 1 cup blueberries frozen or fresh, frozen does not need to be thawed
- 1 tsp vanilla extract
For Chocolate Chip Pancakes
- 1 tbsp sugar in addition to the 2 tbsp in the basic recipe
- ⅓ cup chocolate chips semi sweet, milk chocolate, or preferred flavour
- whipped cream and chocolate syrup for topping
- Heat pan or skillet to medium-low heat to start. Add cooking spray just before each batch of pancakes.
- In a medium sized bowl, whisk together flour, baking powder, salt, sugar, and cinnamon (if using).
- Add melted butter, eggs, and milk. Using a silicone spatula, stir together. If you want thick fluffy pancakes, use this batter. If you want thinner pancakes, mix in extra milk ¼ cup at a time.
- The first time you make these, try testing each addition of milk by cooking a small pancake to get a feel for the amount of milk to use, as well as the heat your stove needs to be at. We usually add a ½ to ¾ cup extra milk to our batter to make thinner, crispier pancakes but lots of people love thick & fluffy.
- To cook, pour about ¼ cup batter (or amount as desired) onto hot, oiled pan for each pancake. The batter will start to bubble and the edges will appear to dry out. If the bottom is too brown before the edges are dry in appearance, turn the heat down. Flip and cook for an additional minute or two, then remove to a plate and cover with a tea towel or into a warmed oven to keep warm until serving.
- For Buttermilk Pancakes: buttermilk powder is great if you can't use a container before it expires. Just add the powder with the dry ingredients, and add the water like you would the milk. You can use regular liquid buttermilk, try using 2 cups buttermilk and ½ cups or more water to get the best consistency and thickness (or thinness).
- For Apple Cinnamon Pancakes: add extra cinnamon with the dry ingredients, and once the batter is at the preferred thickness, fold in shredded apples
- For Blueberry Pancakes: add the vanilla with the milk, and once the batter is at the preferred thickness, carefully fold in blueberries.
- For Chocolate Chip Pancakes: add extra sugar to dry ingredients, fold in chocolate chips when the batter is at the desired thickness. Topped cooked and plated pancakes with drizzled chocolate syrup and a dollop of whipped cream.
- Cook as above and cool completely. Wrap each pancake in plastic wrap and lay flat in a freezer. Once frozen, stack and place each wrapped, frozen pancake into a larger freezer bag or container. Use within 6 weeks. Basic and Buttermilk pancakes can be toasted in a regular toaster, use a toaster oven for the rest.