I’ve been making this pancake recipe for years. When my niece and nephews were little, I started making this recipe on Sunday mornings when they would sleep over. Over the years, the recipe has evolved. These pancakes can be made with whole wheat or oat flour instead of all-purpose flour. You can swap out the flour for your favorite gluten free flour. I used to add sugar to the recipe, but I’ve been trying to limit refined sugars for my kiddos, so now I add a tablespoon of maple syrup. These pancakes are light and fluffy, and sure to make any day feel like a Sunday morning. I use a large cookie scoop and make smaller pancakes that my kids can pick up and eat with their hands. For grown-ups, you can use a larger measuring cup and make bigger pancakes.
This recipe was adapted from the Fannie Farmer Cookbook.
A light, crispy pancake that is easy to mix up and sure to make everyone in the family happy.
- 2 tbsp unsalted butter melted
- 3/4 cup whole milk
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp buttermilk powder this is optional - sometimes I add it and sometimes I don't
- 1-2 tbsp butter or canola oil for the pan
In a small sauce pan, melt butter and allow to cool for 3-5 minutes.
In a medium mixing bowl, combine flour, salt, baking powder, and buttermilk powder.
In a liquid measuring cup, whisk together the melted butter, milk, vanilla, maple syrup, and the egg. Mix until well combined. The butter should still be a liquid. If it becomes solid again, warm the liquid mixture for 5-10 seconds in your sauce pan.
Add the liquid ingredients to the dry ingredients and mix until combined.
In a large frying pan, warm 1 tbsp butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot butter or oil. I like to use a large cookie scoop for this part and make smaller pancakes. You can also use a 1/4 cup measuring cup to pour the batter into the pan.
Once bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side.
Move to a plate and top with a drizzle of maple syrup and some fresh berries.
These pancakes are delicious sprinkled with chocolate chips, bananas or thinly sliced apples and cinnamon. There are endless possibilities. Enjoy!