Pancakes are a staple in many households, mine included! Having a go-to recipe is essential for those lazy weekend mornings or nights when you’re craving something sweet and comforting.
This recipe is definitely part of the recipe routine at our house, so I had to share it with you! I’m sure you’ll find it to be a keeper, too!
Key Takeaways
- A reliable pancake recipe is ideal for breakfast or a sweet treat.
- Bob’s Red Mill offers a variety of pancake recipes to suit different diets.
- Proper ingredient measurements and preparation techniques are crucial for perfect pancakes.
Ingredients Needed
Here’s a full list of items to gather for making the ideal pancakes using Bob’s Red Mill products.
Whether you’re aiming for classic comfort or need a gluten-free or vegan variations, you’ll find all the necessary ingredients categorized for your convenience.
Basic Pancake Ingredients
| Ingredient | How Much | Notes |
|---|---|---|
| Flour | 1 cup | Use Bob’s Red Mill Gluten-Free Flour for GF options |
| Baking Powder | 2 tsp | Essential for rise |
| Sugar | 2 tbsp | Adjust to taste or substitute with honey |
| Salt | 1/4 tsp | Balances flavors |
| Milk | 1 cup | Dairy or almond milk for a vegan choice |
| Eggs | 1 | Or egg replacer for vegan pancakes |
| Butter or Oil | 3 tbsp | Vegan butter or coconut oil for vegan recipes |
| Vanilla Extract | 1 tsp | Adds flavor; optional |
Mix-Ins
| Mix-Ins | Quantity | Notes |
|---|---|---|
| Chocolate Chips | 1/2 cup | Can be vegan or regular |
| Fresh or Frozen Berries | 1/2 cup | Such as blueberries or strawberries |
| Nuts or Seeds | 1/4 cup | Optional for added texture and nutrients |
| Cinnamon | 1 tsp | For spiced pancakes |
Toppings
| Toppings | Notes |
|---|---|
| Pure Maple Syrup | For serving |
| Peanut Butter | Adds protein; ensure even distribution when mixing |
| Fruit (banana slices, pears) | Fresh fruit complements the pancakes |
Special Dietary Needs Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten-Free Flour Blend | 1 cup | Includes ingredients like xanthan gum for binding |
| Almond Flour Pancakes | 1 cup | Replace traditional flour for a nuttier taste and GF option |
| Coconut Flour | 1/3 cup | High in fiber, use less than standard flour due to high absorbency |
| Vegan Butter | 3 tbsp | Substitute for dairy butter |
| Almond Milk | 1 cup | Dairy-free milk alternative |
Feel free to personalize these pancakes to your taste with a variety of mix-ins and toppings from nutritional seeds to sweet chocolate chips!
If you’re considering a special dietary option such as gluten-free, don’t forget to incorporate a proven gluten-free flour blend or individual alternative flours like almond or coconut.
Remember that adjustments might be needed for the consistency of your batter, especially when working with gluten-free alternatives.
Preparing and Cooking
How To Make The Best Pancakes!
Prep the Batter:
I start by following the Bob’s Red Mill pancake recipe, which calls for a separation of dry and wet ingredients.
Get rid of large lumps of flour.
When I add in the wet ingredients, I do it until just combined to avoid overmixing, which can deflate the batter and lead to less fluffy pancakes.
Resting the Batter:
A critical tip I’ve learned is to let the pancake batter rest. This allows the flour to absorb liquids, which contributes to a light pancake.
I recommend a rest time of at least 5 minutes, though I’ve found that up to 30 minutes gives even better results.
Heat the Griddle:
While the batter rests, I heat my griddle or iron skillet until it’s hot but not smoking. For gluten-free pancakes, a medium-high heat works well.
I test the heat with a few drops of water; they should dance on the surface when it’s ready.
Pour and Cook:
I pour roughly 1/4 cup of batter for each pancake, waiting for bubbles to form on the surface.
Once the edges appear set, I know it’s time to flip them. This is usually around 2 to 3 minutes per side.
Substitutions and Variations:
If I’m aiming for gluten-free or incorporating flavors like rye or bacon, I adjust the recipe from scratch to accommodate these changes.
For example, using Bob’s Red Mill Gluten Free Flour instead of regular flour requires no additional binders like xanthan gum.
Freezing and Reheating:
For leftovers, I find that fluffy pancakes freeze well and reheat nicely in a toaster or microwave, making meal prep a breeze.
If I want to switch it up, I’ll use the same batter to make waffles in a preheated toaster oven.
Dreamy Delights Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings10
minutes10
minutesEasy, fluffy, and delicious pancakes for busy mornings or lazy weekends!
Ingredients
Dry Ingredients:
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
2 tablespoons granulated sugar (can substitute with pure maple syrup for less processed sugar)
1 tablespoon baking powder
1/2 teaspoon salt
Optional: 1/2 teaspoon cinnamon for extra flavor
Wet Ingredients:
2 eggs (or an egg replacer if opting for vegan pancakes)
1 1/2 cups milk of choice (such as almond milk)
1/4 cup melted unsalted butter or vegan butter
2 teaspoons vanilla extract
Directions
- Put all the dry ingredients in a large bowl and whisk together.
- In another bowl, mix the wet ingredients thoroughly.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- It’s crucial not to overmix as this can affect the texture, leaving pancakes less fluffy.
- Let the batter rest for about 5 minutes.
- Look for bubbles to form on the surface; this indicates that the pancake batter is ready for cooking.
- While waiting, preheat a non-stick griddle or pan over medium heat.
- Once hot, pour the batter into the pan, forming pancakes of your desired size.
- Cook until the edges look set and bubbles form on the surface, then flip carefully and cook until golden brown.
Notes
- Customize with your choice of toppings such as maple syrup, whipped cream, fruit, or even a scoop of ice cream for a decadent twist.
Frequently Asked Questions
In this section, I’ll answer some of the most common questions related to making pancakes with products from Bob’s Red Mill.
How do you make pancakes with Bob’s Red Mill 1-to-1 Baking Flour?
To make pancakes using Bob’s Red Mill 1-to-1 Baking Flour, I simply follow the same basic pancake recipe I would with regular flour. This mix is designed to be an easy one-for-one substitute for wheat flour, which makes it straightforward to use in traditional pancake recipes.
What instructions should I follow for making pancakes with Bob’s Red Mill Gluten Free mix?
When using Bob’s Red Mill Gluten Free Pancake Mix, I find that adhering to the instructions on the package yields the best pancakes. The process usually involves combining the mix with milk, egg, and oil. For specific guidance, looking at their step-by-step guide ensures that the pancakes turn out light and fluffy.
Can I use Bob’s Red Mill Gluten Free flour to make vegan pancakes?
Yes, you can make vegan pancakes using Bob’s Red Mill Gluten Free All-Purpose Baking Flour by replacing the eggs and milk with vegan alternatives such as flax eggs, plant-based milk, and oil or a vegan butter substitute.
What is the nutritional content of Bob’s Red Mill Gluten Free Pancake Mix?
The nutritional content of Bob’s Red Mill Gluten Free Pancake Mix includes whole grain flours and is rich in fiber. Exact details can be found on their packaging, giving specific information on calories, carbohydrates, and more. You can also refer to the description of their mix for further information.
How do I create fluffy pancakes like the ones in restaurants?
To create fluffy restaurant-style pancakes with Bob’s Red Mill Pancake Mix, you can follow a few simple tips. These include not overmixing the batter, allowing it to rest for a few minutes after mixing, and cooking on a properly heated griddle. Another tip is to gently fold in beaten egg whites for added fluffiness.
What makes Bob’s Red Mill pancake mix different from other brands?
Bob’s Red Mill pancake mix stands out because it often includes a unique blend of whole grain ingredients.
For example, their 10 Grain Pancake Mix boasts a combination of wheat, rye, triticale, oat, corn, barley, soy, brown rice, millet, and flaxseed, making for a hearty and nutritious meal.