Easy Pancakes with Fruit
Indulge in the simplicity of Easy Pancakes with Fruit—a tasty boost for your morning. Uncover the secrets to becoming a pancake pro here.
Servings: 9 pancakes
Calories: 108kcal
Ingredients
- 1 cup All Purpose Flour
- 1 Tablespoon Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 large Egg beaten
- 1 cup Buttermilk Add 1 T vinegar or lemon juice to milk to make a substitute, if needed
- 2 Tablespoons Cooking Oil
- Fruit
- Toppings fresh whipped cream, cinnamon, syrup, peanut butter, almond butter, etc
Instructions
- In a large bowl stir together dry ingredients including flour, sugar, baking powder, baking soda, and salt.1 cup All Purpose Flour, 1 Tablespoon Sugar, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- In a separate mixing bowl, combine the beaten egg, buttermilk, and oil.1 large Egg, 1 cup Buttermilk, 2 Tablespoons Cooking Oil
- Add the liquid ingredients to the dry ingredients and just until blended. It should NOT be a smooth batter. Lumps should remain.
- Allow the batter to rest for 20-30 minutes while the griddle is preheated to 350 degrees F.
- Pour about ¼ cup pancake batter onto the hot griddle or heavy skillet. Allow room between each pancake to spread slightly.
- When the edges of the pancakes are dry and the tops are bubbly carefully flip the pancakes using a turner.
- Cook on the second side until golden brown.
- Serve immediately with butter, fruit toppings, syrups, whipped cream, chocolate chips, cinnamon, etc.
Notes
Hint: Keep pancakes warm in a 250-degree oven while cooking additional batches.
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 195mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 74IU | Calcium: 88mg | Iron: 1mg
