Organic Old-Fashioned Pancakes
This old-fashioned recipe for pancakes is simple and comes together quickly with wholesome, organic ingredients. Top with butter, peanut butter, and maple syrup for a truly delightful stack!
Ingredients
- 1 1/2 cups Arrow Mills Organic Unbleached Flour
- 1 tbsp Great Value Organic Cane Sugar
- 3 1/2 tbsp Aluminum-Free Baking Powder
- 1 Vital Farms Organic Pasture-Raised Egg
- 1 1/4 cups Organic Milk
- 3 tbsp Horizon Organic Butter melted
- 1/4 tsp Hain Iodized Sea Salt optional
- 1 1/2 tsp McCormick Imitation Vanilla
- 1 tbsp Organic Coconut Oil for greasing pan
- Great Value Organic Peanut Butter, stirred optional topping
- Maple Grove Farms Organic Maple Syrup optional topping
- 1 cup Fresh organic blueberries optional (for blueberry pancakes
- Organic blueberry syrup or preserves optional (for blueberry pancakes)
Instructions
- Whisk together, flour, baking powder, sugar, and optional salt in a large bowl. Add milk, melted butter, egg, and vanilla until smooth.
- Heat the coconut oil (or other organic oil) in a pan over medium-high heat.
- Scoop batter by 1/3 cupful and pour onto pan. Cook until bubbles form on top and the edges are dry, about 2 minutes.
- Carefully flip with a large, wide spatula and cook until lightly browned on the other side.
- Transfer to plate or baking sheet, smear with butter, and keep warm covered or in a 200°F oven until all pancakes are cooked.
- Top with peanut butter and maple syrup, if desired.
Optional Blueberry Pancakes
- Add blueberries to the batter. Gently fold to keep from breaking up the fruit.
- Cook in the same manner as above and top with butter and blueberry syrup or preserves.
Notes
1/3 cup yields approximately 8 pancakes; 1/4 cup yields approximately 10
Imitation vanilla is preferred because it doesn't leave an alcohol-ly aftertaste.
Tried this recipe?Let us know how it was!