How To Make Easy, Healthy, Delicious Homemade Pancakes

 

homemade blueberry pancakes with butter and syrup

Homemade fresh blueberry pancakes with real maple syrup.

Happy Fourth of July, friends!!!

Today I realized that it would have been nice to share a festive, patriotic recipe with you, but truth be told, I didn’t make any special holiday recipes this time (sometimes life just happens), and what I really had planned to share was a recipe for homemade pancakes.

Well, this is the beauty of this homemade pancake recipe. They are they quick and simple to mix up (with basic ingredients you probably have in your pantry), they can be made much more healthy than store-bought pancake mixes (by using part or all whole grain flour and healthy add-ins), and they’re economical. And what’s more, with the addition of an endless variety of ingredients, they can be changed up to suit any special occasion or holiday!

pancakes on griddle

The pancakes in my photos are made with fresh blueberries, but you can leave them plain or include any number of different add-ins to create the pancake of your liking. I’m including a list of many ideas for add-in ingredients for your homemade pancakes, but the variety of options is really endless! I often separate out some of the batter and make two varieties at once, just for fun.

If I were planning ahead for the Fourth of July, I would probably add blueberries and strawberries to my pancakes, and serve them with some nice, white whipped cream. Or leave the pancakes plain and top them with fresh blueberries, strawberries and whipped cream. Or put blueberries in the pancakes and top with strawberries and cream. For Canada Day (July 1st), I would just use red raspberries or strawberries and cream. You get the idea.

I got the original recipe for homemade pancakes from a good friend of mine, who is easily the best baker-mom I know of. She and her now older daughters are always posting photos on Facebook of such delicious recipes and baked goods that I’m often tempted to put down what I’m doing, jump in the car, and drive the roughly three hours to get to her house to “share” in the deliciousness. The recipe was jotted down on whatever note-pad paper we had hanging around at the time when she was at my house. For sentimental reasons, I will probably never throw away that original, food-stained, but cherished, hand-written page.

handwritten homemade pancake recipe

Homemade pancake recipe from my dear friend, Donna.

 

A few helpful notes before we begin (if you’re really hungry, you may skip ahead to the recipe below, but I think it will be worth the read):

  •  Although it seems to be cheating somehow, I usually just add all the ingredients to my mixing bowl in almost any order, and thoroughly mix them together. No need to dirty two bowls and be all fancy about the order of ingredients.
  • In an effort to use healthier oils, I prefer not to use liquid oils such as corn or canola (although you certainly can, and I did for years), but instead, melt a little butter or coconut oil to add for the required oil. ( I did find out the other day, however, that if you wish to use coconut oil, you’ll need to be mindful of the fact that it will start to harden and form little lumps in your batter if it comes in contact with cold ingredients.)
  • I like to make these healthier by using at least half whole wheat flour, and very often add some ground flax meal. We are at the point in our family that pancakes made with plain white flour actually taste a little bland to us, so ramping them up with whole grains is, in my opinion, the way to go!
  • The milk measurement can be adjusted according to your preference for thinner or thicker pancakes. Factors such as the other ingredients you use and even temperature may affect the thickness of your pancakes, so I recommend trying a smaller amount of milk at first, then adding more if you decide your pancakes are too thick.
  • Surprisingly, I don’t think I’ve tried this yet, but I’m sure that alternate milks such as almond could be used. I’ll try that soon and let you know.
  • I prefer to use a griddle to speed up the process of making a large number of pancakes, but of course a good, old-fashioned frying pan is fine. I have a nice quality non-stick griddle, but many folks are opting for cast iron (such as this one). I am told that cast iron is wonderful, but as of yet, haven’t used one regularly myself. With cast iron, you may even be able to cook pancakes on your grill outdoors!
  • You may need to experiment to learn your ideal temperature for cooking your pancakes. Generally, medium heat is best. (See this article for more great pancake-making tips.)
  • I cook my pancakes in butter for best flavor, also eliminating the need for serving additional butter on the pancakes (but you may still add some if you like).
  • I love to use my largest cookie/baking scoop from my set (from one of my favorite direct marketing companies) to scoop out the batter. You can find a similar set on Amazon here (for a top-rated, but expensive set), or here, (for a less expensive, but functional set). I would love to try this pancake batter dispenser.
  • I usually make four times the amount called for in this recipe, since with my two tall older sons and 6’4″ husband, a single batch would not even feed us any more. Also, I love to have leftovers. So I will make life easier for you by including a second ingredient list with measurements for a quadruple batch as well. You’re welcome. 🙂
  • To keep your pancakes warm (while you cook up the rest), place an ovenproof casserole or cookie sheet in your oven set to a low temperature (200-250 degrees F). In warm weather (if you just can’t stand to turn on your oven), you can put the casserole dish in your microwave and close the door, or into a large toaster oven like mine, set on low heat.
  • If you have any left over pancakes (or purposely make extra, as I do), you can keep them in the fridge for a few days, or freeze them for later use. Save your money, and serve your own healthy, tasty pancakes from your freezer on busy or lazy mornings, instead of purchasing inferior store-bought packages!

So, without further ado, here is the recipe for homemade pancakes. I hope you discover as I did, that it’s so much better than using a mix from the store, and almost as easy. It’s definitely worth the extra five minutes or so!

pancake ingredients

What you will need (plus sugar….see next photo).

 

making homemade pancakes (batter)

Adding the brown sugar.

 

making homemade pancake batter

Adding nutritious flax meal to the batter (optional).

 

adding fresh blueberries to homemade pancake batter

Adding some fresh blueberries.

 

Healthy Homemade Pancakes

 

Ingredients (single batch):

1 egg, beaten

1 cup flour (I use at least half whole wheat flour)

1 Tbsp sugar (I prefer brown)

2 Tbsp. oil *

1/2 tsp. salt

1 Tbsp. baking powder

3/4 to 1 cup milk

(* Plus additional butter or oil in which to cook pancakes.)

 

Ingredients (quadruple or my “normal” sized batch):

4 eggs

4 cups flour

1/4 cup sugar

1/2 cup oil*

2 tsp. salt

4 Tbsp. or 1/4 cup baking powder

3 to 4 cups milk

(* Plus additional butter or oil in which to cook pancakes.)

 

“Add-in” ingredient ideas:

  • vanilla or other flavored extract
  • ground flax (or flax meal), for added health benefit
  • fresh or frozen blueberries, strawberries, or other berries or combinations
  • sliced bananas (or mashed ripe banana)
  • fresh, frozen or dried cranberries (or other dried fruit/berries, such as dried cherries)
  • chocolate chips (or other flavored chips)
  • cinnamon and chopped apple or applesauce
  • pumpkin puree (store-bought or homemade) and pumpkin pie spices
  • chopped apple and almond (use a little almond extract and slivered almonds)
  • coffee granules and chocolate (powder or chips), for mocha flavor
  • peanut butter (or peanut butter powder) with banana or chocolate chips

 

Instructions:

Combine all ingredients. Fold in any “add-in” ingredients of choice. Heat griddle or frying pan to medium heat. Add butter (or oil) to melt. Drop desired amount of pancake batter onto hot griddle. Cook until pancakes bubble and edges look a little dry. Flip and continue cooking until golden brown.

Hold pancakes in a warm place. Add more butter as needed to cook the remainder of the batter.

Serve with pure maple syrup or other desired toppings. Enjoy!

making homemade pancakes with bubbles before turning

Pancakes are ready to flip when they are covered with bubbles and the edges seem dry.

 

cooked homemade blueberry pancakes

Hot homemade blueberry pancakes.

 

Optional topping ideas:

  • pure maple syrup or other syrup of choice
  • flavored syrups or jam
  • fresh, cut up strawberries (or other berries) and whipped cream
  • applesauce
  • yogurt
  • peanut butter or almond butter

 

homemade heart-shaped pancake

Freestyle heart-shaped pancake.

 

heart-shaped homemade pancake

Sometimes I finish off the last of the batter by making a giant or heart-shaped pancake (which usually goes to my husband). 🙂

 

homemade blueberry pancakes -2

Yummy!

 

Now that you have the recipe, what are you waiting for?

Enjoy your delicious, homemade pancakes for breakfast, brunch or even a “breakfast-supper”!

*****

Please let me know how you like this recipe. If you are a cast iron griddle user, please share your experience with us, especially for cooking pancakes. Do you have any personal ideas for add-in ingredients or toppings to share?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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