This from-scratch pancake recipe is one you’ll want to have in your back pocket! It’s super easy and so versatile. Serve them with butter and maple syrup, fresh fruit and whipped cream, throw in some blueberries…the options are endless!
I call these “back pocket” pancakes because that’s what they are– simple and straightfoward, the kind of recipe you want to have in your back pocket for frequent use. Moreover, this one recipe can be used for so much. Drop in some blueberries while they cook. Add a couple teaspoons of sweet spices. Enjoy them with butter and maple syrup. Maybe even topped a heap of whipped cream.
(It’s easy to make fresh whipped cream in your Vitamix or blender!)
We enjoyed stacks of these pancakes this morning (a school morning!) with homemade blueberry sauce and whipped cream. It was a perfectly delicious way to start our school day.
All-Purpose From-Scratch Pancakes
I occasionally make these with freshly ground flour for a little more nutrition, and I like to use whey (leftover from making yogurt) for a little savings in our grocery budget.
Whip up a batch of these delicious pancakes– or get your kids to do it for you– and then tell me in the comments how your family likes to enjoy pancakes. What are your favorite toppings?
PrintBack Pocket Pancakes
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About 30 4" pancakes 1x
- Category: Breakfast
Description
This from-scratch pancake recipe is one you’ll want to have in your back pocket! It’s super easy and so versatile. Serve them with butter and maple syrup, fresh fruit and whipped cream, throw in some blueberries…the options are endless!
Ingredients
- 3 C flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 C maple syrup
- 2 eggs
- 1/4 C melted butter (or applesauce)
- 2 – 2 1/2 C milk or whey
Instructions
- Heat a cast iron griddle or other griddle over medium heat. (If not using cast iron, you can wait until about five minutes before starting before heating the pan). Melt the butter and set aside to cool slightly.
- Mix together the dry ingredients in a medium mixing bowl. In a large measuring cup, whisk the maple syrup and eggs. Stir in the cooled melted butter, and then 2 cups of the milk/whey. Add additional milk/whey a tablespoon at a time until you reach the desired consistency. (When I use fresh flour, I add an additional half cup because the fresh flour absorbs more liquid).
- Grease your griddle with a thin layer of butter, then pour quarter cup portions on the griddle, about an inch apart. Cook the pancakes until small bubbles appear on the surface, then flip them over and cook for one to two minutes on the other side until golden brown.
- Continue cooking the pancakes until you run out of batter, keeping the cooked pancakes in the warm oven until you are ready to eat.
- Serve with maple syrup, butter, fresh fruit, whipped cream, or other toppings of choice.
Notes
I use this pancake recipe for almost all our pancake breakfasts. It’s very versatile. Change things up by adding sweet spices, blueberries, chocolate chips, etc.
Sara says
We just tried these with fresh ground flour and whey leftover from making Instant Pot yogurt. They are very light and fluffy!
Jodie Ballard says
These are my favorite pancakes! Super easy!
I’ll never buy a box of pancake mix again.
My son loves these with mini dark chocolate chips in them. So tasty! Thank you Lisa!
★★★★★
naleśniki says
My family loved it THANK YOU
Monica says
My kids could eat pancakes every morning for breakfast. We made these a couple of days ago and they are yummy. Kids are out of school tomorrow so I’m thinking about teaching my 11 yr old boy how to make them.