Pancakes are one of the simplest things to cook for breakfast. All you need is a handful of ingredients (which you probably have on-hand) mixed in a bowl, a hot griddle and some hungry mouths. This basic pancake recipe features our Organic All-Purpose Flour, which is malted for extra flavor and color. These pancakes aren’t super-sweet or eggy, and have just the right amount of baking powder so the cakes are fluffy, but not overly salty/alkaline.
This recipe also features a lesser-known tip for better pancakes, which is to allow some time for the flour to hydrate. When your flour is fully hydrated, your pancakes will be fluffier because the flour is more capable of trapping the carbon dioxide released by the baking powder while cooking.
Once you have the basic recipe down, feel free to create some fun variations… For a more nutritious pancake, sub out 1/3 of the AP flour for a finely milled whole wheat or whole spelt flour (plus an extra tablespoon or two of milk). Or, for banana pancakes, simply mash some bananas into the batter and add a splash of vanilla extract and a couple teaspoons of cinnamon. Yum!
