These pancakes are near-perfect and my family’s all time favorite. I often mix a double batch of 50-60 pancakes for dinner, then freeze the extras for hectic mornings. The cinnamon and banana add a subtle layer of taste, but if they’re not favorite flavors with your crew, you can always leave them out. Our diet requires these to be non-dairy (using soy milk and soy margarine) and lower in fat (with egg whites in place of egg yolks), but you can use traditional ingredients if you’d like!
Just Like Buttermilk Pancakes
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon cinnamon, optional (or more, if you like!)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg whites (or 1/2 cup egg substitute or 2 large eggs)
- 2 cups milk or soy milk, soured with 2 tablespoons vinegar
- 1 teaspoon vanilla
- 2 tablespoons melted butter or margarine (or soy margarine)
- 1/4 cup lite pancake syrup
- 1 mashed banana, optional
1. Add 2 tablespoons vinegar or apple cider vinegar to a 2-cup measuring cup. Add milk/soy milk to reach the 2-cup mark. Mix well and allow to rest for about 10 minutes (while preparing other ingredients). If you’d prefer, you can use real buttermilk (but I never have it in the house)!
2. Blend dry ingredients in a large bowl (flour, sugar, baking powder & soda, cinnamon and salt). Use a whisk to incorporate all dry ingredients.
3. In a separate bowl, beat eggs, buttermilk, butter, syrup and mashed banana with a mixer until smooth. (The banana doesn’t add much flavor, but it does make the cakes nice and moist).
4. Add the wet mixture to the dry ingredients and use a mixer on low speed to beat until just blended. (Don’t overdo it here. You want fluffy pancakes, not tough ones!).
5. Allow the pancake batter to rest for about 20 minutes. (If you’re in a hurry, this isn’t a deal-breaker. I’ve cheated a bit on this step before, but the pancakes are always a little fluffier if the batter can sit for a while).
6. Heat a cool touch griddle to between 350-375° F (or medium heat on the stove). You’ll know it’s ready if a drop of water skittles on the surface.
7. Use a ladle or measuring cup to pour 1/4 cup of batter for each pancake. Cook for up to a minute or until bubbles form, then flip gently and cook about another minute.
Freezer instructions: To freeze, allow pancakes to cool completely. You can spread them out and freeze separately on cookie sheets, then place them in bags – or – you can stagger them in the bag so that they’ll break apart easily when frozen (this is my preferred method, only because it’s faster!).To reheat, place on a plate in the microwave for around 30 seconds. Flip and heat another 30 seconds.