I have vivid memories of spending every Sunday morning in the kitchen with my dad and sisters, chairs pulled up to the counter, in a group effort to make homemade pancakes. The recipe consisted of a package of Bisquick and the “secret ingredient” – which in Baucom terms means either butter or sugar.
As the adult that I am, I realized I can customize all recipes to the specific way I like them, which is exactly what I have done with this pancake recipe.
Whether it’s a Sunday morning tradition, or a breakfast for dinner situation, I hope this becomes your go-to pancake recipe like it has mine!
Prep Time 5 minutes
Cook Time 20 minutes
Makes 8 pancakes
- 1 1/2 cup all purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1/3 cup sugar
- 3/4 cup half and half
- 3/4 cup unsweetened vanilla almond milk (any milk will work)
- 1 egg, beaten
- 3 tbsp butter, melted
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- Maple Syrup
- In a large mixing bowl, preferably one with a pour spout, whisk together flour, baking powder, salt and sugar.
- Pour in half and half, milk, egg, butter, maple syrup and vanilla and mix until smooth.
- Heat a medium skillet over medium-high heat. In the pan, swirl together 1/2 tsp avocado oil and one thin slice of butter. Mixing the oil and butter will ensure you get the crisp edges without overcooking the pancakes.
- Pour about 1/4 cup of the mixture into the pan. Cook until you see bubbles forming in the batter, then flip with a large spatula. Cook until the other side is browned, about 1 minute and remove from pan. Spread a small amount of butter over the top of the cooked pancake, then set aside and keep warm while you finish cooking the rest of the batter.
- Repeat step 4 until all of the batter is gone, adding the oil and butter to the pan between each batch.
- Serve warm, topped with butter and warm maple syrup.