Easy Mother's Day Pancake Recipe - Everyday Food with Sarah Carey

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

Whisk together 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of coarse salt in a bowl.

In another bowl, whisk together 2 tablespoons of melted unsalted butter, 1 cup of milk, and 1 egg.

Ensure the milk is at room temperature to prevent the butter from hardening when mixed in.

Combine the wet ingredients into the dry ingredients, mixing gently to leave some lumps for fluffiness.

Preheat a cast iron griddle or non-stick skillet over medium heat.

Brush the griddle with oil to prevent burning and to avoid black marks from butter.

Spoon the batter onto the griddle, about 1/4 cup at a time.

Cook until bubbles form all over the top and the edges start to dry, indicating it's time to flip.

Flip the pancakes and cook until golden brown on the other side.

If desired, keep pancakes warm in an oven-proof plate while cooking the rest.

Serve with butter between layers and drizzle with maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens