Homemade Pancakes for Sunday Breakfast

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 homemade-pancakes

Sunday mornings you will find me in the kitchen cooking up pancakes. Sometimes pancakes and sausage, or maybe pancakes and bacon, either way, I want to get in and out of the kitchen as quickly as possible. I have included my recipe for pancakes and my method of planning ahead to save time and money, especially if you are one to use a boxed pancake mix–you know the one I am talking about!

Follow this recipe and place only the dry ingredients into a large baggie, marking it “Pancake Mix” and then note on the baggie the wet ingredients needed. I make up several bags at a time, so that when I am ready to make pancakes I simply add the wet ingredients to the contents of the baggie. It is as easy as a boxed pancake mix, but will cost you less and tastes much better. I keep a basket in the kitchen where I place all my baggies of mixes. Reuse the baggies for your next batch of pancake mix. This recipe will make up approximately 12 to 14 good sized cakes–more if the cakes are smaller. If you are feeding an army, double the recipe.

Quick and Easy Pancakes

  • 1/2 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/4 cup light brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup milk
  • 2 eggs
  • 3 Tb. oil
    Optional:
    1/2 cup oats (may need to add a little more milk)
    1/4 tsp. cinnamon
    walnuts

If you are out of buttermilk you can add to 2 cups of milk either 1 TB of lemon juice or 1 TB. white vinegar. Let it set for a few minutes before adding to your mix. You can also buy powdered buttermilk, which doesn’t expire like your buttermilk can if you don’t use it quickly enough.

One of the best things I purchased for my kitchen was an electric griddle. I can cook the bacon or sausage all at once and put them in a warm oven while I cook the pancakes (several at a time). It is quick, easy and clean up is a piece of cake (no pun intended).

best-way-to-cook-pancakes-and-eggs

Pancakes come out best when you don’t over mix the batter or overcook the cakes. I much prefer a good whisk to mix the pancake batter, and I don’t mind a few lumps. Make sure your pancakes are done before flipping; otherwise, if you keep flipping back and forth, they can become hard or tough.

I am ready to serve my pancakes, but instead of pats of butter, I like to melt butter to pour over the top of each cake. Sprinkle a little powdered sugar on top, add warm syrup, a few berries–then enjoy!

What to do with leftover sausage or bacon? Check out Breakfast Sausage Sandwiches.

One Comment

  1. Pingback: Leftover Sausage Makes Great Breakfast Sandwiches |

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