Breakfast food is just the absolute best. It's one of my favorite things about waking up, having a quiet morning with delicious food ("brekky" as my sis in Australia calls it).
I love the whole gamut of breakfast foods–waffles, cinnamon rolls, omelettes, muffins, and last but not least pancakes. The quest for the perfect pancake has been much like that for the best chocolate chip cookie for me. The edges need to be slightly firm with a crisp exterior and warm, soft center.
And healthiness is a factor as well. If you're going to slather something in butter and liquid sugar you might as well start with a healthy base, right? This is hands down the Shirkman staple for best pancake recipe. It's not what I would call a starting base to doctor up however you want. But trust me, you won't want to alter a single thing about this recipe. It is perfection.
yields about 16 pancakes in 5 inch size
1 2/3 cup whole wheat pastry flour
2/3 cup rolled oats
2 TBSP brown sugar
1 1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 cup plain Greek yogurt (Fage is my fav)
1 cup milk (your preference of kind)
4 TBSP unsalted butter, melted
1 tsp vanilla extract
3/4 cup blueberries (fresh or frozen)
1 banana, sliced
- Heat an electric griddle to 350° (or a stovetop skillet over medium heat) and warm oven to 180°.
- In a medium bowl whisk together flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt.
- In another medium bowl, whisk together the yogurt, milk, eggs, butter and vanilla until smooth.
- Pour the liquid ingredients into the dry ingredients and stir to combine. Gently stir in the blueberries and bananas.
- Grease your griddle (I used a coconut oil spray). Using a 1/4 measuring cup scoop the batter onto the griddle (or stove-top skillet). Allow to cook on one side for 2-3 minutes, until bottom is golden brown and flip.
- Keep finished pancakes warm on a cookie sheet in the oven. Re-grease the griddle between sets of pancakes.
- Serve with pure maple syrup and butter.
- Store extras in the fridge for 1-2 days. After that, freeze. Reheats well in a regular toaster.
- We love the blueberry/banana combo but feel free to switch up the fruit.
- It's often best to let pancake batter sit for a few minutes before cooking it right away. But I love that this recipe is good to go immediately, no waiting necessary.
- If you've made pancakes before, you know the first pancake on the griddle isn't the best one. It takes that first round to get the heat just right. Again, these pancakes seem to be the exception to that rule. But I still put a single serving on the griddle first and then cook the rest after that one is complete.
(Recipe adapted from Damn Delicious)