Let’s talk pancakes.
Crazy as it may seem, I have been working on this recipe for years. Every time I would come up with a recipe, it wasn’t “just right”. Evidently, the kids and I have high standards when it come to pancakes. I think we all love a good, filling, yummy breakfast. Plus, there is nothing better than waking up to Mom cooking homemade breakfast.
Pancakes are easy, cheap, and a crowd pleaser. I’ve honestly hardly used a box. I know the box pancakes are good and cheap too, but when you can throw them together at ANY TIME, ANYWHERE-it’s a game changer. Plus, I can never remember to buy that darn box. It’s just that ’one more thing’ to remember.
Just about all of you know how to make pancakes. I won’t bore you with the mix-this, mix-that mix-up. The greatness about pancakes is it’s just about fail-proof. Just throw the mix together into a warm skillet and flip!
OK, OK, OK.
I am the first to admit how many times I have burnt pancakes. I’m sure the kids have lost count at how many times they wake up to smoke. Haha, yeah, good morning to you! These are moments I remember not to be so hard on myself.
I gather my bowl and liquid measuring cup. Typically, I have my cast iron pan on the stovetop already due to the fact I use it all day long. If I was to get robbed of all my cookware, I would be upset and very lost without my cast iron pan.
I start to grab all my ingredients including the flour, brown and white sugars, baking soda, baking powder, milk, oil, and eggs. Start by throwing the dry ingredients in first, then I beat the eggs in my measuring cup, put that in the center (the well) of the flour mix. Then add the oil and eggs and mix. You know how this goes 😉
Start to heat your pan on medium heat, spray with a light oil. While you wait for the pan to get warm, mix that mix until you have that pancake consistency. Do a little dance and shake your tail feather, cause it’s gonna be a darn good day!
How not to burn the pancakes.
I should be an expert by now after 13,000 times of burnt frisbees. Here is what I know and works.
I hold my hand over the pan to feel for light heat, AND watch for my sprayed oil to start to bead up before I lay batter in. Then, I use the 1/4th cup to pour my first pancake.
Pancake key notes.
- Make sure your pan is warm, on medium to medium low heat.
- Once you pour your batter, watch for bubbles. Wait for the big ones, then flip.
- If you feel like it’s taking too long, your heat may be too low.
- Keep that flip going.
- For 12 pancakes, the flipping part may take 15 minutes.
- If you need to run away from the pan, get a kid/husband to watch them.
You will start to get instinct with when to flip or how to regulate your heat, and when to flip. Don’t forget to check for a gooey center, ew.
I find myself digging in my freezer for FROZEN FRUIT, CHOCOLATE CHIPS, or my pantry for SPRINKLES. I love CUT BANANAS, whip cream, and some chopped nuts. Don’t schedule this. Just grab what you have and mix it in or put on top. I’ve had days where all I have are apples and lemons…so I made an APPLE COMPOTE for a topping. Don’t over think it. I love BACON pancakes too. Have you had those? Sooo yummy!
- If you made too many, you can freeze them. Typically, the best way to do that is lay them flat on a cookie sheet after they have cooled, and put into the freezer for 20 minutes. Then take them out, stack, and wrap in plastic or a freezer ziplock.
- If you are as lazy as I am, I have stacked cooled (left over) pancakes, and wrapped in plastic on a shelf in my freezer and said “bye”. They come out just as good whenever the kids want a snack. Double the recipe, and have pancakes to pull out at anytime for a quick easy breakfast.
- You DON’T have to use a cast iron pan. That’s just what works well for me. You can use any pan you know well. Cast iron seems fail proof for me and I love that light but crisp edge it makes.
Cast Iron Golden Pancakes
- 1 cast iron skillet (Or any pan of your choice)
- 1 mixing bowl
- 1 fork (For blending)
- measuring cup and a teaspoon
- 2 Cups flour
- 2 Tsp white sugar
- 2 Tsp brown sugar
- 1 Tsp salt
- 2½ Tsp baking powder
- 2 Large eggs (beaten)
- 2 Tsp oil canola or vegetable (can sub melted butter)
- 2 Cups milk may need to use up to 3 cups depending on your flour
- 2 Tbsp vinegar
- Mix the dry ingredients together including the flour, sugars, salt, baking powder, and baking soda.
- Beat your eggs in the measuring cup you just used for the flour. Add to the middle of the flour mix. Add the oil.
- Mix the vinegar into the milk. Using the same measuring cup, start with 1 ½ cups of milk. As it thickens add more to make the consistency just right (see above picture in post). You want as thin as you want the pancakes and vice versa.
- Warm the pan on medium to medium low heat. Spray with Pam, and wait until the oil on the pan starts to bead up.
- Using a ¼ th measuring cup, pour onto pan. Wait for medium bubbles. Flip and cook the other side for about 15 seconds.
- Do a little dance, then keep flipping your pancakes until finished. Enjoy!
If your looking for more good breakfast recipes, check out my biscuit recipe. It never disappoints! Also, the Almond Pomegranate Granola is great for quick weekday mornings, gifts, or ’to-go’s’!
Hope you enjoy them as much as we do! This one is now a staple and for generations to come.