I used to be all about the Just Add Water pancake mix. In college, I would make giant batches of pancakes around midnight in our dorm kitchen. To share, of course. (And without those, who knows if I would be married right now!) Just adding water is far easier than making pancakes from scratch, but one day I put down the box and searched for a heartier recipe.
My search ended with this recipe. It’s hearty, but not too heavy, healthy, but still tasty, and easy enough to throw together with my pre-9am mom brain. And with only 1 tablespoon of brown sugar in the whole thing, it’s good for baby too!
We go between blueberries, sliced banana, and chocolate chips for our add-ins, but you can take it any direction you like! My mom used to make us pancakes on Wednesdays before school and often she would throw in M&Ms. It made for a very cheery start to hump day.
I’m also fascinated by the mom versus dad pancake-making. My mom always made them for us, but I’ve heard of so many dads that pancakes were their thing. They had a special griddle, a favorite recipe, and usually a whole Saturday morning ritual around it. In our house, Nick doesn’t love pancakes, so I usually have to catch him in the right mood to make them. But I have a feeling Carter Jane is going to be my pancake making buddy pretty soon.
Serves 2 or 2 lighter eaters and one baby
3/4 cup quick-cooking oats
1 1/2 cups milk (almond milk works too!)
3/4 cup flour (I use all-purpose, but you can also use whole wheat)
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
2 tablespoons unsalted butter, melted plus more butter for pan
1 tablespoon packed brown sugar
Toppings of choice: blueberries, chocolate chips, bananas, shredded coconut…
First, soak oatmeal in 3/4 cup milk for 10 minutes. While it is soaking, mix together flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir egg, butter, brown sugar, remaining 3/4 cup milk and soaked oat mixture into dry ingredients.
Heat a nonstick pan over medium heat. Place a small pat of butter into the heated pan, then pour about 1/3 cup of the pancake mixture onto the butter. Add toppings. One the edges begin to crips and you see bubbles in the pancake, flip it over. Wait for the pancake to puff up, then begin to sink again before you remove it from the pan.