Savor Sunday mornings with a healthy twist on a traditional favorite with these wholesome Old-Fashioned Pancakes.
Pancakes, flapjacks, hotcakes, or whatever you like to call this classic breakfast favorite, have surely come a long way. You’ll find pancakes that are vegan, keto, and gluten-free, and I bet there are probably pancakes made with sweet potatoes or cauliflower. But for me, nothing beats good old-fashioned pancakes.
I love this recipe because it keeps it simple, like a traditional pancake. However, I do make some health-conscious substitutes for the usual ingredients. For example, this recipe calls for whole-wheat flour.
Using whole-wheat flour makes the pancakes much heartier because it delivers more fiber and protein than standard all-purpose flour. And, honestly, I love the flavor. Additionally, I use honey instead of sugar. Also, for my dairy-free friends, I stick with almond milk and coconut oil over butter.
I also appreciate how simple these pancakes are to make. Sometimes, with “healthier,” it takes more work or some crazy ingredient that I never have on hand. Not with these pancakes, though! It’s a piece of (pan)cake! Sorry, I had to.
What makes these old-fashioned pancakes old-fashioned?
Traditionally, pancakes are made with milk and baking powder. When mixed, a chemical reaction occurs that releases gas and adds “air” to the batter. That’s how pancakes used to get their fluffiness.
However, over the years, buttermilk became popular. It added tang and a little extra tenderness. Soon enough, bakers began experimenting with various alternatives, such as sour cream, yogurt, or specialty flours. Delicious? For sure. But they’re not the old-fashioned pancakes your grandma probably enjoyed when she was a kid.
How do I store leftovers?
If you have leftover pancakes, refrigerate them in an airtight container or a Ziploc bag for 3 to 5 days or freeze them for up to 3 months. If freezing, separate them with a piece of parchment paper to avoid sticking. You can also prepare the batter the night before or several hours before. Just be sure to cover it tightly and store it in the fridge. While you can reheat the pancakes in the microwave, I prefer popping them in the toaster or in the oven at 350°F for about 5 minutes.
Serving suggestions
For a lovely Sunday breakfast, serve old-fashioned pancakes with equally classic sides like Soft Scrambled Eggs and Breakfast Sausage. If you’re serving this for a larger crowd, add an Egg Casserole or this dairy-free Strawberry French Toast Bake With Rhubarb. You can also skip the syrup and top your pancakes with this creamy, sweet Walnut Butter or Cinnamon Roll Homemade Cashew Butter, along with fresh fruit.
Ingredients
- 1.5 cups whole-wheat flour
- 3.5 teaspoons aluminum-free baking powder
- 1 tablespoon organic raw honey
- 1/4 teaspoon sea salt
- 1.25 cups almond milk unsweetened
- 1 tablespoon coconut oil melted, plus extra for greasing the pan
- 1 large free-range egg
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, honey, and sea salt. Creating a well in the center of your dry ingredients adds a touch of culinary technique that ensures even mixing.
- Pour the almond milk, melted coconut oil, and egg into the well. Stir the mixture gently until just combined. Remember, a few lumps are fine in pancake batter; overmixing can lead to less fluffy pancakes.
- Preheat a nonstick griddle or pan over medium heat. Lightly grease the surface with a bit of coconut oil to prevent sticking.
- For each pancake, ladle approximately 1/4 cup of batter onto the griddle. Cook until you see bubbles on the surface and the edges appear set, about 2 to 3 minutes. This is your signal to flip.
- Flip the pancakes with a spatula and cook until the second side is golden brown, another 2 to 3 minutes. Adjust the heat as needed to prevent burning.
- Serve the pancakes hot, with a drizzle of pure maple syrup or a dollop of Greek yogurt and fresh berries for a balanced meal.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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