My husband loves pancakes more than any human being I know. So, this recipe is my tired and true when it comes to making the perfect fluffy crispy pancakes.
To butter the pan or to not butter the pan? That is the question. The answer is to do whatever you want, but here’s the difference:
buttered pan: won’t brown evenly and looks like the picture above. Crispy edges.
non-buttered pan: uniformed browning on the pancake.
Both are great but most of the time I prefer the latter.
- Preparation Time: 00:07
- Cook Time: 00:13
- Cuisine: Breakfast
- Servings: 4
- 2 1/4 cups all-purpose flour
- 1/4 cup organic granulated sugar
- 1 1/2 Tbsp. baking powder (Aluminum-free)
- 1 tsp. sea salt (preferably Diamond Crystal)
- 1/4 cup solid coconut oil
- 2 cups unsweetened cashew milk
- 1 tsp. apple cider vinegar
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon (optional)
- 1Mix all dry ingredients in a large bowl. Mash the coconut oil until it is broken into tiny pieces in the flour mix.
- 2Pour in the rest of the wet ingredients.
- 3Let the bowl sit for 10 minutes to let the baking powder activate. The batter will start to bubble!
- 4Heat skillet to medium heat, or if you're using a griddle 375 degrees Fahrenheit.
- 5Test the skillet by using 1 Tbsp. of batter and to make sure they're cooking rapidly. If you leave batter on too long, your pancakes will be dense.
- 6Place a little under 1/4 cup batter for each pancake, if you're looking for medium sized pancakes. Feel free to adjust this to your desired pancake size.
- 7Once your batter starts to bubble in the middle (about 1 minutes and 10 seconds), flip the pancaked and cook for 30 more seconds on the other side.
- 8Repeat until all the batter is used up.
- 9**NOTE: Place your pancakes on a cooling rack so they are not sitting on a flat surface. Then place the cooling rack on a baking sheet and place in oven at 200 degrees while you're working on the other pancakes or waiting for your other diners to get up.