This is hands down my FAVORITE pancake recipe of all time. Successful for almost 5 years now! We change up the add-ins every weekend: blueberries, blackberries, bananas, strawberries, small apple chunks with cinnamon (straight cinnamon, no extra sugar)…the list goes on! Get creative! You can mix the berries or fruit into the batter or add when you put it on the griddle. Click here to see my favorite griddle!
My kids will eat 5 pancakes each or more which is crazy! I don’t really like them loading up on wheat and sugar but this our fun family breakfast tradition. I don’t feel that bad about it when it contains REAL ingredients. Once a week, I think we’ll survive!
- 3 cups unbleached all-purpose flour
- 7 teaspoons baking powder
- 2 teaspoons salt
- 2 tablespoons organic white sugar
- 2 1/2 cups organic (or raw) whole milk (add more for desired thickness)
- 2 farm fresh eggs
- 6 tablespoons organic (or raw) butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. We always use REAL maple syrup. No high fructose corn syrup! Try this topping if you want a change from maple syrup. ENJOY!