Let me start by saying who these pancakes are NOT for…if you’re paleo, gluten-free, a chef or sourdough only, these aren’t going to satisfy you. (But not to worry, we’re planning on testing recipes for you guys too!) Who is this for? The person that doesn’t really like to cook, doesn’t have a ton of crazy ingredients in their kitchen, but doesn’t want to feed themselves or their family the chemical BOMB that is Bisquick. These are JUST AS EASY! Promise. Ready to be a kitchen hero?
Here we go!
This recipe only has SIX ingredients, all of which you probably already have in your pantry and fridge.
And not only will I walk you through the recipe, Mike also grudgingly agreed to be videoed making his pancake masterpiece, PJ pants and scruff included. We like to keep it real here, ha. Plus, doesn’t he look snuggly?
1 1/4 cups all purpose flour
1 1/4 cups milk (or buttermilk, milk kefir, slightly soured RAW milk*)
1/4 cup vegetable oil (or whatever oil you like to use – coconut, avocado, macadamia nut, etc)
1 large egg (Farm fresh? Even better!)
1 tsp baking powder
1 tsp baking soda
Butter or oil for pan
*Raw milk goes sour, a la yogurt or sour cream….pasteurized milk rots. That’s a whole other discussion though! Easy rule: If you buy your milk from the store, don’t use it when it starts to smell off. Do you get milk from a raw milk share or direct from a farm? As long as it smells tangy, not funky, it’s good to use for baking (or chicken treats, they love soured milk!).
Preheat a skillet over medium heat, add a little pat of butter (or oil if that is all you have on hand, or BACON grease, you naughty little monkey!).
We love our cast iron skillet (which is part of a dutch oven kit), it makes awesome pancakes and eggs! Want one too? We got ours on Amazon. Yes, my name is Erin, and I’m an Amazon Prime junkie.
Whisk your ingredients together in a bowl or big measuring cup. Don’t have a whisk like Mike? Use a fork, that’s what I do! You want your pancake batter to be smooth and liquid, no clumps.
Pour batter onto your pan, either little minis or one big one like Mike does in the video. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.
Making enough for everyone? Put a cookie sheet in your oven (or foil), and set the oven temp as low as it will go.
Then just slide your pancakes into the oven to stay warm while you make the rest.
TIP: If you’re using the oven method to keep your pancakes warm (rather than serving them as they finish), keep in mind they will cook a little in the oven, so you don’t have to worry about gooey insides on your pancakes!
Serve with maple syrup (go for the real stuff if you can!), butter and a side of eggs for protein. Yum!
Paleo/GF & Sourdough versions coming up soon!
Want to try Avocado oil but not sure where to get it? We use subscribe and save on Amazon. If you live in a rural area, or just don’t like to shop…highly recommend. Link to oil and to the awesome dutch oven below (the skillet is great, but we’ve made some seriously awesome stews and pot pies with the dutch oven portion!).
Oh yeah, and our baking soda is purchased in bulk from Amazon too, hence it being in a mason jar on the video. If you have a Costco or Sams membership, it’s probably cheaper there…but this was the best price for bulk for me.
This post is a part of the Frugal Days, Sustainable Ways blog hop, the Tilly’s Nest Down Home blog hop, the Homestead blog hop, the Creative HomeAcre Hop, the Homestead Abundance blog hop and the Farmgirl Friday blog hop.