Whether you have them at home or at your favorite diner, it can be said that pancakes are the ultimate weekend breakfast. Something magical happens when they’re hot off the griddle and topped with butter and syrup. It sets the tone for a great day ahead.
However, enjoying pancakes doesn’t have to be limited to the weekend. This recipe from Mom on Timeout takes 22 minutes, therefore making it doable even on the busiest mornings.
Moreover, instead of buying frozen pancakes, you can put any leftover pancakes into a freezer storage bag for another day. If you add your family’s favorite fruit topping, it’s your own Rooty Tooty fresh and fruity pancakes at home.
Fluffy Pancakes by Mom on Timeout adapted by Still A Chick Lit
2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour plus 2 tablespoons xanthan gum)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed fine)
2 cups buttermilk (dairy: whole buttermilk, light or low-fat buttermilk) (non-dairy: 2 cups of unsweetened almond, rice, soy, oat, or light coconut milk mixed with 2 tablespoons of apple cider vinegar or fresh lemon juice. Stir together and let sit for 5 minutes.)
2 large eggs lightly beaten (1/3 plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, ground, 2 untoasted flaxseed or chia seed eggs**, vegan egg replacer, or liquid egg replacer= 2 eggs)
1 tsp vanilla extract optional
2 tablespoons unsalted butter, melted and cooled (unsalted vegan butter)
¾ cup fresh blueberries
Whisk together the dry ingredients in a large bowl.
Whisk in the buttermilk, eggs, melted butter, and vanilla extract just until combined. Some small lumps are okay. Do not overmix.
Let pancake batter rest for 10 minutes.
Heat a large skillet or griddle over medium-high heat.
Spray with non-stick cooking spray OR brush with butter or oil.
Ladle 1/3 – 1/2 cup batter onto the griddle then sprinkle blueberries over each pancake. When small bubbles begin to appear, flip the pancake to continue cooking on the opposite side until golden brown. Serve with syrup, butter, or your favorite fruit compote or syrup.
** To make a vegan egg- mix 2 tablespoons of flaxseed or chia seeds with 1/3 cup plus 1 tablespoon of cold water. Allow the mixture to sit for 5 minutes before using it.