This is one pancake recipe you 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! 

After going strawberry picking earlier this week, my middle son had one request– pancakes with strawberries and fresh whipped cream for breakfast. I was personally looking forward to strawberries with vanilla ice cream and my grandmother’s pound cake, but pancakes sounded good too.

Thankfully, my son was eager with both ideas and help. We mixed the batter together, and then he took over cooking the pancakes on our new cast iron griddle.

Back Pocket Pancakes

I’m calling 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.

I love these pancakes because I can use this one recipe for so much. I can drop in some blueberries while they cook. Add a couple teaspoons of sweet spices. Enjoy them with butter and maple syrup. Or, as we did this week, top them with fruit and whipped cream.

(It’s easy to make fresh whipped cream in your Vitamix or blender!)

I 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? 

Back Pocket Pancakes

★★★★★ 5 from 1 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: About 30 4" pancakes 1x
• Category: Breakfast

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Description

This is one pancake recipe you 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! 

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Scale 1x2x3x

Ingredients

• 3 C flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/4 C maple syrup
• 2 eggs
• 1/4 C melted butter
• 2 – 2 1/2 C milk or whey

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Instructions

1. 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.
2. 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).
3. 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.
4. Continue cooking the pancakes until you run out of batter, keeping the cooked pancakes in the warm oven until you are ready to eat.
5. Serve with maple syrup, butter, fresh fruit, whipped cream, or other toppings of choice.

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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.

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