Sunday Morning Pancakes
Easy enough for everyday, delicious enough for Sunday breakfast. If you want to make any of the flavoured pancakes, read over their ingredients and instructions before beginning! Can be halved or doubled.
Ingredients
Basic Pancakes
- 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
Instructions
Basic Instructions
- 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.
Extra Instructions
- 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.
To Freeze
- 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.
Notes
Nutrition information is for the basic recipe, divided by 8 servings, which gives approximately 2.5 pancakes per person, depending on size.
Nutrition
Serving: 2.5PancakesCalories: 249kcalCarbohydrates: 44gProtein: 9gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 949mgPotassium: 168mgFiber: 1gSugar: 8gVitamin A: 184IUVitamin C: 1mgCalcium: 279mgIron: 3mg