Simple and Easy Pancake Recipe
These simple pancakes made from scratch make for a good morning together as a family. This easy recipe can be taught to your children to make by themselves – when they are old enough..
Whether you’re making a slow Saturday morning even sweeter or serving these pancakes for a ‘breakfast for dinner’ meal, they’re always delicious. Food has a way of connecting us, especially when made together and from scratch. I love teaching my kids that spending a few minutes mixing up a big batch of pancake batter is worthwhile – simple, easy, and they can learn alongside you to make these by themselves.
I am happy to share this basic, simple recipe with you.
Ingredients for these great pancakes
Flour: I use organic, unbleached flour. I buy my flour at Costco – 20 lbs at a time.
Baking powder: I like the Rumford aluminum-free baking powder. You can find it here.
Salt: I simply use the salt I have on hand, either Himalayan pink salt or regular sea salt.
Eggs: Any eggs will do, whether store-bought or pasture-raised. Though of course, the later is better!
Milk: Any “type” of milk will work in this recipe.
Vanilla: I like the delicious flavor and smell it adds to this simple pancake recipe.
Simply and Easy Pancake Recipe
Ingredients
- 2 cups Organic Flour
- 1 tbsp Aluminum-free baking powder (I like the Rumford baking powder)
- 1 tbsp milled flaxseed (optional)
- 1/2 tsp Salt
- 2 Eggs
- 1 tbsp Avocado oil
- 2 1/2 cups Milk
- 1 tsp Vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and flaxseeds.
- Add the eggs and milk to the dry ingredients and mix until combined. Do not overmix the pancake batter.
- Add vanilla to the pancake batter.
- Heat the pan or skillet for a few minutes.
- Lightly grease the cooking surface with butter or avocado oil.
- Pour about 1/4 – 1/3 cup of pancake mix to the heated frying pan or skillet.
- Cook until bubbles form on the surface and edges start to look dry (about 2-3 minutes). Flip and cook the other side until golden brown (about 1-2 minutes). When the pancake is golden brown on both side, remove it from the pan.
- Repeat until all the pancake mix is used!
- Serve with peanut butter, maple syrup, homemade whipped cream, or fruit.
Tips for amazing pancakes
- It is helpful to pull out all ingredients before starting the recipe – this teaches your kids to make sure they have everything on hand.
- Don’t overmix the pancake batter. It is ok to see some lumps.
- Wait for bubbles to form before flipping.
- Keep finished pancakes warm in a low-temperature oven (200°F) while making the rest.
- I don’t add sugar to my pancakes because we usually top them with maple syrup and sometimes whipped cream. That is sweet enough.
- I love to add milled flaxseeds to some of my baking recipes. It is a source of Omega-3 and adds a little fiber as well. If it’s not your jam, just leave it out.
- If you want thinner pancakes (like crepes), add more milk to make the batter more liquid.
Safety Notes when making pancakes with kids
- Train your kids to ask you before turning on stove burners.
- Use appropriate heat-safe utensils.
- Keep the handles of pans inward so they don’t get knocked out.
- Remind your kids to turn off all burners when the cooking is done.
Suggested Pancake Toppings
Serve your pancakes hot with any of these toppings:
- Pure maple syrup
- Fresh fruit
- Homemake whipped cream
- Butter
- Jam or preserves
- Peanut butter
Makes approximately 10-15 medium pancakes.
Check out this blog if you want to make your own 2-ingredients whipped cream!
