Powerful Pancakes: A Recipe for Anytime
This pancake recipe was the first recipe I ever developed. During my 4th grade year, my mom and I spent many Sunday mornings perfecting it. These were the pancakes we made for birthday weekends (and still do!), but they were also offered as after-school snacks and packed along for road trips during college. These are rev-up pancakes, not pancakes that put you to sleep.
The whole wheat flour and rolled oats are packed with fiber, which keeps you feeling full and gives the pancakes great texture. Molasses is a sweetener that not only adds a lot of interesting flavor, but also contains calcium, iron, vitamin B6, potassium, manganese and magnesium. Plus, you get a nice dose of protein from the milk and eggs, so these pancakes end up being a filling and delicious breakfast or anytime snack!
This is a sturdy recipe, too. It can take a lot of variation and add-ins — which is why it’s been a regular treat for our whole family for so many years. I often make these pancakes dairy free (see my pictures from this past weekend!) by swapping in melted coconut oil for the butter and almond milk for the regular milk. I’ll add cornmeal every once and a while and use whole wheat pastry flour instead of a mix of whole wheat and all-purpose. Sometimes I add a big grating of nutmeg or a pinch of ground cinnamon. Once, I even made the recipe with twice the amount of baking powder and it was totally fine, though that’s not an adjustment I would recommend!
I always serve the pancakes with a bunch of fresh, seasonal fruit — strawberries and mango in the spring, blueberries and plums in the summer, apples and pears during the fall, and oranges and kiwi fruit in the winter. This recipe makes a very big batch, but it has always been crucial in our family to have extra pancakes stashed in the refrigerator or freezer. They are delicious hot or cold.
Molly’s Famous Pancakes
Makes about 3 dozen pancakes
1 cup whole wheat flour
1 cup all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk, plus more as needed to thin the batter
1/4 cup unsalted butter, melted
1/4 cup blackstrap molasses
Canola spray oil
Preheat the oven to 200°F for keeping cooked pancakes warm.
In a large bowl, whisk together flours, oats, baking powder and salt; set aside. In a medium bowl, whisk together milk, melted butter, molasses and eggs. Using an electric mixer, combine wet and dry ingredients, beating until smooth.
Heat a large skillet or griddle over medium heat. Lightly spray the skillet with spray oil. Working in batches, ladle about 1/4 cup of batter into the skillet for each pancake. Cook, flipping halfway through, about 8 minutes total or until cooked through and deep golden brown. Transfer cooked pancakes to a baking sheet and place in the oven. Continue with remaining batter, oiling the skillet as needed, and adding cooked pancakes to the baking sheet in the oven.
How would you make these pancakes your own? Do you have a favorite family recipe? I’d love to know!
This recipe is brought to you by our newest RB blog contributor, Molly Siegler, RedBird teacher and Food Editor for Whole Foods Market. Molly will continue to bring us articles on culinary technique, healthy recipes and information on how to stay mindful in the kitchen and stay present in our relationship with food. A classically trained chef and graduate of the Culinary Institute of America, her professional background includes cooking instruction, nutrition education, local foods procurement, catering, cooking and baking at restaurants across the U.S., as well as recipe development and plenty of editing. As a student and special fellow at Grinnell College, Molly focused on community food systems and sustainability, as well as area school lunch programs and introducing children to new foods and the fun of cooking.