I’ve tried MANY pancake recipes over the years, and I’ve finally recreated my own to fit our lifestyle. This is our go-to, essential pancake recipe that hangs ever so beautifully on my menu clipboard in our kitchen 🙂
I also use this recipe to make some convenient little “baggies” (which are now obviously empty) that I keep in my pantry for a quick pancake mix. I put all the dry ingredients in a sandwich-sized zipper bag, and then store them in a large air-tight container with the wet ingredients listed on the outside. Love, love, love this! And so do my kids. Especially on those mornings when I’m walking around with one eye open, and my middle son is begging for pancakes.
I do make these gluten-free, but during a long-distance visit at a friend’s house who doesn’t use gluten-free flour on a regular basis like myself, I substituted it for regular flour and it worked out just fine! I couldn’t even remember the exact recipe, and it still worked out! She didn’t have flax seed, so I didn’t use it, and it was just fine also! Side note: most of the time, I don’t have flax, so I don’t always use it. You could also add a little chia seed for another boost of nutrition. A few times, I even put a half scoop of Dr Mercola’s protein powder in it. Why do we use only Dr. Mercola’s?
I’m telling you, this recipe is a no-fail, win-win for everyone. So, feel free to also make it dairy-free by using almond, coconut (my fav!), or any other milk. I rarely use buttermilk as listed on my “recipe card.” You can also use stevia leaf extract instead of sugar. I’ve also made “Banana Cinnamon” versions simply by adding a large smashed banana or two and some cinnamon. Top with nuts!
And as always, I know this is only pancakes, but I LOVE step-by-step photos.
Get out your big bowl, and blend all the dry ingredients. This is my favorite gluten-free flour.
Then, add the wet ingredients.
I’m not a huge fan of dirtying more dishes than necessary, so I just throw the wet into the dry and don’t mix them separately like many recipes do.
The batter will be slightly on the thicker side. I use a small ladle to scoop and spread them onto the skillet of a medium-low heat. You do not have to cook these super-slowly in order to get a good, solid done-ness. A medium-low fire will do the job. I sometimes vary from medium to medium-low. When the edges are dry and start to bubble… flip!
They will rise beautifully!
And voila! That’s it, my friend!
Serve with REAL 100% Maple Syrup only (not that corn syrup junk – check your lables!). My husband and kids also love to top their pancakes with peanut butter.
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- 2 Cups Flour (GF or not)
- 1/2 Cup ground Flax Seed
- 4 tsp Baking Powder (only 2 tsp if not GF)
- 1 tsp Baking Soda
- 2 TBsp Coconut Sugar
- 1 tsp Salt
- 2 Cups Milk of choice
- 2 Eggs
- 2 TBsp Butter or Coconut Oil, softened
- 1 TBsp or more Vanilla
- Mix dry ingredients in large bowl
- Add wet ingredients and blend well. Batter will be slightly thick.
- Add coconut oil to the skillet, and heat to a medium heat.
- Ladle about 1/3 cup onto heated skillet, and spread to size of pancake desired.
- Flip over when edges are dry and bubbles appear.