Tag: breakfast

It’s the weekend! And in our house that means big, hearty breakfasts! Today, I made pancakes based on a recipe I got from my mom. I made a few tweaks to make them healthier and they turned out just as good as I remember them being as a kid.

These pancakes are one of my favorite breakfast options. They are fluffy and light and much, much better than what you get from a box of Bisquick. They are easy and take only a few minutes to make. Plus, they are cheaper than buying frozen pancakes from the store. I made a huge batch and will freeze them myself. I’ll just pop some in the toaster on the days I don’t have time to cook in the morning (which is most mornings!).

There are a lot of variations you could try with this recipe. Try adding blueberries, strawberries, or bananas to the batter. Use buttermilk instead of regular milk for a richer pancake. Add a bit of lemon or orange zest for a “fancy” pancake. What are you going to try?

A Good Place to Start

Flour, baking powder, salt, sugar, eggs, milk, unsweetened applesauce (or melted butter)

Mix the flour, baking powder, salt, and sugar together in a large bowl. My mom’s recipe called for 2 cups of all purpose flour, but I decided to use 1 cup whole wheat flour and 1 cup all purpose flour to make them somewhat healthier. You could use all whole wheat flour, if you wanted to be super healthy.

In a separate bowl, mix the milk, eggs, and melted butter. I substituted homemade unsweetened applesauce for the butter. That’s an easy and delicious way to make things healthier. It’s an equal substitution, so if a recipe calls for 1/3 cup of butter, you use 1/3 cup applesauce. (I do this all the time in baked goods like banana bread, cookies, and brownies. Sometimes, you have to cook things a bit longer with the applesauce, but the end result is amazing!)

Add your wet ingredients to the dry ingredients and stir with a fork or whisk until there are no lumps.

Meanwhile, heat a large pan or griddle over medium heat. Add a small amount of canola oil to the pan. (I do not recommend using cooking spray for making pancakes because the spray burns off where there is no batter and that’s gross.)

Add a 1/4 cup of batter for each pancake. Cook until the batter stops bubbling and bubbles cover the entire surface of the pancake. About 3 – 4 minutes. Don’t move the pancakes until then!

Flip once and cook until the other side is golden brown. About 3 minutes more.

Serve with fresh fruit, syrup, or butter if you want. Jax and I ate these with bananas this morning!