Perfect Pancakes

Pancakes2Somehow during the week, I manage to wake up every morning and have a cup of coffee and at least a banana before running out the door to start my day.

But Sundays get me.

Even though church starts way later than any of my weekday mornings, I always wind up being that girl who’s stomach is growling during the quiet moments.

Hey, I can’t always have it together.. Funny how that statement applies to so many other areas in my life.

Thankfully, these pancakes don’t take too long and are very filling – while still being light and fluffy.

I topped mine with a blackberry topping, but whatever fruit (or syrup.. or chocolate..) floats your boat will do.


Perfect Pancakes (makes about 4 pancakes)

3/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

a pinch of salt (did you know they make measuring spoons for “a pinch” – are you kiddin’ me?)

1 tbsp sugar

3/4 cup milk

1 egg

1 tsp vanilla

butter (for greasing the pan)


1 – Mix together your dry ingredients (flour through sugar) into a mixing bowl. Make a little well or hole in the bottom of the mix.


[Maybe don’t use as tiny of a bowl as I did – it was early. I hadn’t had my coffee yet.]

2- Slowly stir in the milk. Add it a bit at a time, stirring until you get the desired pancake consistency. I think I used a little less than the whole 3/4 cup.


3- Add in the egg and vanilla. Whisk it up real good ’til theres bubbles!


4 – Heat a pan over medium-high heat. Grease it up with the butter. Pour in about 2-3 tbsp full of batter and let it sit. Once bubbles appear, flip it over. I keep mine in the oven on warm until I finish the whole batch.

5- Top it! I used a blackberry topping, but any fruit filling works, or syrup, or chocolate. Or “bacon strips, crushed cashew nuts and a little honey”… if you’re in to that kinda thing….



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