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Pancakes

Daniel Winkelman
Make some thick, fluffy, voluminous pancakes. This was a COVID staple.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 6 large pancakes

Ingredients
  

Dry

  • 1½ cups all-purpose flour
  • ¾ cup whole wheat flour
  • 3 tsp baking powder
  • 1½ tsp salt
  • 1½ tbsp sugar

Wet

  • 1⅞ cups oat milk
  • ½ cup Greek yogurt
  • ¼ cup vegetable oil
  • 2 eggs

Miscellaneous

  • butter or margarine

Optional

  • 2 cups blueberries
  • ½ cup chocolate chips

Instructions
 

Preparing Batter

  • Heat a pan on the stove at medium-low heat
  • Mix dry ingredients in a medium bowl
  • Add wet ingredients in a large bowl and whisk until the yogurt and eggs are consistent
  • Incorporate dry ingredients by thirds into wet ingredients, stirring until consistent; the batter should be thick and sticky but still able to flow
  • If using chocolate chips, fold in

For Each Pancake

  • Melt butter/margarine in the pan and scoop ⅙ of the batter, letting it collapse until flat; the uncooked pancakes should be about ½ inch thick
  • If using blueberries, poke into the pancake as it cooks
  • Flip the pancake when the downward-facing side is crispy and the pancake is cooked about halfway through; look for bubbles in the uncooked surface of the pancake
  • Remove the pancake from stove once the other side is crispy and the pancake is cooked all the way through