Perfect Pancakes -A base recipe to customize over and over!-
- Nat
- Jul 16
- 3 min read
Nearly every Saturday we are digging into pancakes which was why I wanted to come up with a base recipe that was easy, didn't require a million ingredients, and could be customized. This is exactly that. It couldn't be easier to take this base recipe and elevate it by adding different ingredients and toppings.
Some of our favorite pancake flavor combinations are:
-Juice from one lemon + about a cup of foraged wild black raspberries
-Juice from one lemon + about a cup of your favorite fruit (chopped strawberries, blueberries, raspberries, I've even done chopped up pineapple that we had left over from a different recipe)
-You can also add in spices such as pumpkin spice, cinnamon, or ginger
-About 1/4 cup of chocolate chips and 1/4 cup chopped walnuts
-Cheesecake~ I'm all about repurposing recipes and using leftovers or extras in different ways. when I make a cheesecake if I have left over uncooked batter I'll save it and swirl it into the pancake batter. It is really yummy. Of course that is if I can keep Dave out of it HAHA!
I'll update this list as I make different variations
There are endless ideas!
Pancake Topping Ideas:
The toppings are endless as well.
-If I have egg whites left over from something (usually from making Crème brûlée) then I'll whip them with a tsp of sugar and make a quick meringue.
-homemade whipped cream topping is also great on pancakes. We usually have heavy whipping cream on hand. I take a cup and put it in a stainless steel bowl with a tablespoon of sugar then whip on high with a handheld mixer until it turns into whipped cream. Then add a big ole dollop on top of your pancakes before serving and garish with some of the things you added to the batter.
-good old fashioned butter and syrup works too! We use grass fed organic butter and a really good pure maple syrup.
Recipe
This recipe comes together quickly!
If you are using a griddle and can cook multiple pancakes at a time you can have breakfast on the table while your coffee is still hot!
As always we use organic, whole foods based, clean ingredients as much as possible.
Your ingredients are going to make a huge difference in the quality and taste of your meal.
Ingredients
1 1/2 cups all purpose flour
2 TBS organic sugar
1 TBS baking powder
Pinch of sea salt
2 tsp really good vanilla extract
1 1/2 to 2 cups water
We like our pancakes on the thinner side so I add closer to 2 cups of water.
If you like yours thicker you can start with 1 cup of water and then add as needed until you get the consistency you like best.
Directions
Y'all this is so easy.
1. Take a large mixing bowl and dump in the dry ingredients then whisk well.
2. Now add in the water and vanilla then stir until combined.
3. Heat a large skillet over medium-low heat. I like using a cast iron or we will use the Blackstone grill.
I like to let the batter sit while the pan heats up. It gives the batter a chance to rest and come together making the pancakes have a better texture.
4. Once the pan is heated add in butter (you can use coconut oil if you want dairy free) we prefer to use butter. Once the butter is melted make sure the pan is covered and then pour in some of the batter using a ladle. You can make the pancakes any size you prefer.
5. Cook on one side until the bubbles stop forming and when you slide a spatula under the pancake looks brown.
Flip the pancake over and cook on the 2nd side until brown.
Repeat this process until you run out of batter or have the amount of pancakes you'd like.
-notes-
-If you have left over batter you can save it in an air tight container for up to 3 days and cook as needed.
Serve and enjoy I really hope you enjoy this recipe! I would LOVE LOVE LOVE to see your creations you can email, text, or tag us on social media to show us what you create. Also don't hesitate to reach out if you have any questions. I will do my best to respond as quickly as I can. CONTACT NAT
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