Pancakes don’t have to come from a mix! Learn how to make fluffy pancakes that are quick, easy, and delicious. They’re a great start to your morning!
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Waking up leisurely, taking my time getting ready for the day, and sipping on some Chai tea. Reading my devotionals, journaling, and planning our day. These are some of my favorite things about my mornings. I always wake up early, typically at least an hour before my kids do, because I enjoy having some “me time” early in the morning. Easing into my day slowly and getting ready at my own pace is one of the best motherhood hacks I’ve discovered.
Then, the kids wake up and jolt me out of my temporary solitude. They’re ravenous, full of energy, and ready to get going. In our house, quick breakfasts are our go-to. And oftentimes, quick breakfasts involve something from a box. I know we eat our fair share of cereal around here. Boxed pancake mixes and frozen waffles are certainly convenient. But sometimes, it’s nice to have something not from a box.
There are certain things I don’t make from scratch, because I just don’t think it’s worth the time and effort. Tortillas are one such food (and after discovering TortillaLand uncooked tortillas, I have no reason to even try making my own!).
There are other things that are easy to make from scratch, but if I’m honest, they sometimes just don’t taste as good as some packaged mixes. Pancakes used to be that way for me. I tried so many different recipes for homemade pancakes, but they were either too time-consuming or too drab. But these pancakes? They don’t fall into either of the above categories. They are absolutely worth the time and effort, which, by the way, is not much more than what’s required to make pancakes from a mix. Not only that, but these taste way better than any pancake I’ve ever had from a mix. Trust me on this.
I initially discovered the recipe for these pancakes at Food.com, and I’ve adapted the recipe slightly to make the process of making them even easier. The texture of these pancakes is soft, light and fluffy, and they hold up well with butter and syrup. They’re so good that my kids will eat them plain.
You can also top these with some fruit topping and whipped cream for a special treat!
The process is super simple. You just need to combine the dry ingredients in a bowl, combine the wet ingredients in another bowl or large measuring cup. Then, combine the two. How easy is that? Once your griddle is hot, melt a couple of tablespoons of butter on it. I absolutely think a buttered griddle takes pancakes up a notch, so I recommend that you don’t skip this part. Even if you’re using a nonstick pan and don’t really need butter, I still think you need the butter. 🙂
I use a 1/4 cup measuring cup to scoop out batter and add it to the griddle, making pancakes that are about 5-6 inches in diameter. You can make them larger or smaller if you prefer. I tend to prefer this size because they’re easier for me to flip.
These are quick and easy enough for a weekday morning, but they’re also fun for a special weekend breakfast. Bonus: Leftover pancakes can be frozen! Just pop them in a toaster to reheat.
There’s no disputing it…these are absolutely better than the box! Give them a try the next time you want something tasty and fast!
- Mixing bowl
- Large measuring cup (2-4 cup capacity)
- Griddle or skillet (I love my Calphalon griddle pan)
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