Pancakes were something we made during the winter frequently growing up. I don’t ever remember having them in the summertime, and so I just associate pancakes with winter. We had a ski house in Harbor Springs, Michigan and we went there pretty much every single weekend while we were all competing in snowboarding. My dad, being the awesome dad that he is, would frequently make us homemade pancakes before we headed to the hill. So pancakes will always remind me of snowboard trips with my family and friends.
And it’s still winter here in Mammoth, so I’ve had the craving for pancakes. And, homemade pancakes are something you can easily make from scratch even if you don’t have tons of time. Waffles are something that takes a bit longer, but homemade pancakes come together quickly and you can easily fry them up in a matter of minutes. You can top homemade pancakes with all sorts of things such as fresh fruit, maple syrup, powdered sugar, whipped cream, peanut butter, almond butter and more. Homemade pancakes are a blank canvas, so you can switch up anytime you make them. Though, I truly believe that pancakes are not complete without maple syrup – the other toppings are all just bonus in my mind.
Ingredients for Homemade Pancakes
Organic Salted Butter
I use organic salted butter for these pancakes as it provides flavor! If you don’t have salted butter, and only have unsalted, just add 1/4 teaspoon fine sea salt to the recipe.
Organic All Purpose Flour
All purpose flour is the most common kind of flour, and it works great for pancakes. If you don’t usually buy organic, I will tell you that organic all purpose flour can sometimes even be less expensive than some brands of regular flour, take a look next time you are shopping! Even if you buy a grocery store brand, like O Organics – it makes a difference (plus, I actually love that flour, I buy it all the time!).
Organic Cane Sugar
Pancakes don’t have a ton of sugar, which is a good thing because you eat them with maple syrup! But, there is a small amount of organic cane sugar used in this recipe.
Baking powder is key for pancakes, as it is what makes them rise and become super fluffy! I prefer use aluminum free baking powder from Frontier Co-Op. Baking powder stays good for about 6 months once opened, so make sure your baking powder is still good.
Eggs also help pancakes rise, as well as provide fat, flavor and structure to hold the pancakes together. I use large eggs, which weigh about 50 grams. If you don’t have large eggs and only have medium or extra-large then be sure to crack it, whisk it, and weigh it so you have the correct amount for the recipe.
Make sure you are using whole milk, this is true for any baking or cooking.
Organic Vanilla Extract
I use Simply Organic Vanilla Extract as it’s my fave. Vanilla extract provides pancakes with flavor, always use a high quality organic vanilla extract, all brands will taste a little different so make sure to find one that you like the flavor of. Never use imitation vanilla extract.
Organic Canola Oil Cooking Spray
I like to use canola oil cooking spray for pancakes, as I cook each pancake individually, so the skillet is hot for a while. Butter can brown and also burn, which will affect the flavor of the pancakes, which is why I use canola oil cooking spray. You can also use canola oil, coconut oil, or avocado oil as those are all high heat oils. If you only have butter, just be sure to wipe out the skillet with a paper towel in between each pancake.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Makes 8 pancakes
1/2 cup (113 grams) organic salted butter, melted
191 grams (1 1/2 cups) organic all purpose flour
28 grams (2 tablespoons) organic cane sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1 organic large egg
1 cup organic milk
1 teaspoon organic vanilla extract
organic canola oil cooking spray
organic strawberries, for serving
organic maple syrup, for serving
In a small saucepan, add the butter and melt completely. Remove from heat.
In a large bowl, add the flour, cane sugar, baking powder, and sea salt and whisk together. Add the egg, milk, and vanilla extract and whisk to combine completely.
Slowly add in the melted butter, whisking to combine completely.
In a large skillet over low to medium heat, grease it well with canola oil cooking spray. Use 1/4 cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes. Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
Serve immediately with fresh strawberries and maple syrup.
Gluten Free — Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic gluten free flour blend.
High Altitude — Follow the recipe as noted.