My philosophy is to have a couple basic recipes that you know really well and that you can whip up from scratch with the things in your pantry. That means you are always ready to go if you have unexpected company drop by, you got home from school/work/practice late, or you forgot to go to the store. Life is busy, so it’s always good to be prepared.
Breakfast is my favorite meal of the day. Since I’m an early riser, breakfast is usually my job on weekend mornings. Having a go-to, basic breakfast recipe is essential, so I don’t wake everyone up as I page through cookbooks, dig out that never-used frittata pan, or have to leave to grab something from the store. Pancakes always fit the bill for your memory bank recipe book–they are simple to make, you always have the ingredients to make them, and after you have mastered the basic recipe, you can customize it any way you want.
My favorite way to customize my basic pancake recipe is with some mashed banana (I always have some bananas that are too ripe for eating) and some chopped walnuts to create a riff on the traditional banana walnut muffin–all the delicious flavor of a muffin in pancake form, and they could not be easier to make!
The pancakes start with my basic pancake batter.
First, assemble the dry ingredients in a big bowl. Flour, sugar, baking powder, salt, cinnamon, and nutmeg all get added and then thoroughly whisked together.
The wet ingredients–skim milk and eggs–are whisked in a separate bowl and then poured over the dry ingredients. Gently mix the wet into the dry until just combined. Please don’t overmix your pancake batter… you don’t want tough hockey pucks for breakfast!
The last two additions to the batter are two overripe bananas that have been thoroughly mashed as well as delicious whiskey for flavoring. I think whiskey and bananas are a great combo, so I added some into the batter along with some vanilla. If you don’t like cooking with whiskey, no worries, you can leave it out!
And now, it’s time to cook.
Set a pancake griddle over medium-low heat and spray it with cooking spray.
When the griddle was hot, pour ¼ cup scoops of batter onto the griddle. Then sprinkle on some finely chopped walnuts–I love walnuts in my banana nut muffins, but pecans can work here too!
This pancake recipe is great as is, but sometimes you want a little extra sweetness in your mornings. I added in some mini chocolate chips to some of the pancakes and yep, they were delicious too!
When the pancake starts to bubble, flip them over. Allow the pancakes to cook for an additional minute.
I usually pop the cooked pancakes onto a wire rack in my oven that has been heated to about 185 degrees so the pancakes stay warm, but don’t dry out while I’m flipping them all.
When all the pancakes are made, then it’s time to eat!
Serve them up with your favorite pancake syrup and dig in!
I hope you enjoy this pancake recipe that can become your new go-to for impromptu weekend breakfasts with family and friends!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Friday for new recipes!
- 2¼ cups all-purpose flour
- 4½ tablespoons sugar
- 3½ teaspoons baking powder
- 1½ teaspoons salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 eggs
- 1¾ cup skim milk
- 1½ teaspoons vanilla extract
- 1½ teaspoons whiskey, optional
- 2 overripe bananas, mashed
- ½ cup walnuts, finely chopped
- Mini chocolate chips, optional
- Cooking spray
- Preheat oven to 185 degrees. Place pancake griddle over medium-low heat.
- In a large bowl, whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg to combine.
- In a small bowl, whisk eggs and milk to combine.
- Slowly pour wet ingredients into the dry ingredients and mix gently to combine – don’t over mix! Add in the mashed bananas, vanilla, and whiskey. Stir to combine.
- Grease preheated pancake griddle with cooking spray. Ladle batter onto the griddle in ¼ cup measures. Sprinkle chopped walnuts over each pancake (add chocolate chips if desired). When the pancake begins to bubble, flip over and cook for an additional minute until the underside is golden brown. Repeat until all pancakes are cooked. While flipping pancakes, store cooked pancakes on a wire rack and place rack into the preheated oven to keep them warm.
- Serve the pancakes with warm syrup and enjoy!
288 calories | 6gm carbohydrates | 3gm fiber | 14gm protein | 26gm fat | 9gm saturated fat | 322mg sodium | 393mg cholesterol | 1.5mg iron | 65mg calcium