Saturday Morning Pancakes

My kids bug me all week long for their favorite breakfast treat – “Mommy, your pancakes are the BEST!” – so Saturday morning at our house means only one thing. The recipe below makes enough for 4, so go throw that nasty boxed mix away and get cookin’.

SODIUM CONTENT: 63 mg per serving

Nutrition Facts: Saturday Morning Pancakes

INGREDIENTS

1 1/3 c. all-purpose flour
1/4 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
1 egg
1 1/3 c. lowfat milk
3 T. vegetable oil
1 T. pure vanilla extract
1 T. unsalted butter

DIRECTIONS

Measure the flour, sugar and baking powder into a large bowl and whisk well to combine. Add the egg, milk, oil and vanilla. Mix well and let sit for a minute or two to thicken.

Place griddle or skillet on stove and turn heat to medium-high. Add butter to pan. Once melted, spread evenly across bottom of pan. Pour batter onto heated griddle. When pancake has bubbled on top and is nicely browned on bottom (approx. 2-4 minutes), flip over. Brown on second side.

Serve with unsalted butter and real maple syrup, apple butter, applesauce, apple maple drizzle, blackberry sauce, or strawberry sauce.

Variations: Place chocolate chips, blueberries, banana slices or other fruit on uncooked side of pancake while bottom browns. Add vanilla, cinnamon or other flavorings to batter.

Print Friendly and PDF

Facebooktwitterredditpinterestlinkedintumblrmail
This entry was posted in Breakfast. Bookmark the permalink.

18 Responses to Saturday Morning Pancakes

  1. Pingback: The Daily Dish » Blog Archive » Apple Pancakes

  2. Pingback: The Daily Dish » Blog Archive » Orange Cranberry Sauce

  3. Pingback: Perfect Pancakes. No Eggs, No Dairy, No Problem! » The Daily Dish

Leave a Reply

Your email address will not be published. Required fields are marked *