Deb’s Perfect Pancake Recipe

The dry ingredients for this basic pancake recipe can be easily multiplied and stored airtight for use on many Sundays in a row or for a quick after school snack. I have made these so far with 100% all-purpose flour, ½ AP and ½ buckwheat, and ½ buckwheat and ½ white whole wheat flour - all with equally good results. I also frequently use buttermilk instead of regular milk and will show that variation as well.

5 from 2 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast

Servings servings

Calories 296 kcal

Ingredients

Dry ingredients:

2 cups all-purpose flour OR 1 cup buckwheat/1 cup AP OR 1 cup buckwheat and 1 cup white whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
½ teaspoon cinnamon optional

Wet ingredients:

1 ½ medium size bananas
1 ½ cups milk OR 1 cup buttermilk and ¾ cup regular milk
2 eggs
2 tablespoons vegetable or canola oil
1 teaspoon vanilla

Instructions

In a medium-sized bowl, combine the dry ingredients. I usually use a fork to combine them which helps break up any lumpy bits of flour or baking powder if there are any.
In another medium size measuring cup or bowl, mash the bananas, then add the rest of the wet ingredients and whisk it together until combined.
Add the wet ingredients to the dry, combining just until most lumps are gone and dry flour is no longer visible. Do not over stir. Let the mixture sit for a few minutes if you can and then check the texture. If it seems to thick (mine has come out nearly perfect each time), you can always add a bit more milk.
To make the pancakes, I use a stove-top griddle pan, not a non-stick as Deb does. And I prefer to use butter which results in an imperfect look but a delightful tasting crunchy exterior. I use medium heat and wait until the butter is just sizzling. Add a small ladleful of pancake mix. I frequently add in blueberries, nuts, or chocolate chips at this stage.
Be patient and wait to flip your pancake until you see some little holes/circles forming in the batter. Once they are visible, flip and they will be ready in just another minute or so.
Serve with fresh fruit, maple syrup, fruit compote, bacon, sausage, or whatever suits your schedule, diet, and time table that morning. Eat and repeat every Sunday.

Nutrition

Calories: 296kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 60mgSodium: 437mgPotassium: 452mgFiber: 2gSugar: 10gVitamin A: 195IUVitamin C: 2.6mgCalcium: 170mgIron: 2.4mg

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