Versatile pancakes recipe

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There is so much room for creativity with this recipe. Adding a cup of your favorite berries to the batter is delicious. (We adore blueberry pancakes at our house.) Chopped bananas are also tasty. My husband recommends dropping some dark chocolate pieces into the batter; as the pancake cooks on the skillet, the chocolate melts. This recipe can easily be doubled if you are serving a large group.

  • Yield: 6 large pancakes


  • 1 large egg
  • 1 cup whole spelt flour, or ½ cup all-purpose flour and ½ cup whole spelt flour
  • ¾ cup whole milk
  • 1 tablespoon Sucanat
  • 2 tablespoons canola oil
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • Fresh fruit, yogurt, honey, or maple syrup, for serving
How to Make It
  1. In a large bowl, mix all the ingredients, breaking up any lumps. Pour approximately ⅓ cup ladles of the batter onto a hot griddle.
  2. Flip the pancakes when the edges appear cooked and the batter bubbles on top, about 2 minutes. Cook the pancakes for 1 more minute. Serve immediately.

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