Pancakes have become a weekend fixture for us since Rose was born. We rarely go out for brunch anymore, instead opting for cozy breakfasts in the confines of our own home. Said breakfasts are usually at 8 am, so they are decidedly NOT brunch. I am totally fine with that! There is something very exhilarating about finishing a full pancake breakfast by 8:30 am — you have the whole day ahead of you, when in a former life you would have still been in bed. There are books to be read, Netflix shows to be watched and closets or cabinets to be reorganized (my weekend jam), and you have literally all day to do it (well, maybe during nap-time)! This is my optimistic take on life with a toddler, and I am sticking to it.
Now that Rose has a say in everything (in her mind, at least — she is a very opinionated almost-two-year-old), pancakes are on the menu every weekend. They are her absolute favorite, and mine. We have two go-to recipes for pancakes: sourdough, which I will be sharing at a later date, and these spelt pancakes. The recipe for these pancakes has evolved over time to strike the perfect balance between nourishing and indulgent — it is the weekend after all. I have also strived to make them as fluffy as possible without sacrificing flavor and nutrition. I use sprouted spelt flour for its nutritional and digestive benefits, as well as its fluffy texture. I use and LOVE this flour, but regular spelt flour or whole wheat pastry or all-purpose flour works, too. I also use almond flour to add some nuttiness. I like this one. To sweeten the pancakes, I use coconut sugar, but light brown sugar is fine too. They turn out well using either ghee or coconut oil, but I do prefer the flavor with ghee for the caramel notes it imparts. I pair the pancakes here with a vanilla and orange scented yogurt and seasonal pomegranate seeds. If berries are in season, all the better!
You might be wondering, how do you get these pancakes so fluffy? The “fluff factor” is what sets these pancakes apart, after all. Below are my tried and true tips for making fluffy pancakes:
- Make sure your baking powder and soda are active — ideally less than 6 months old, and they should fizz when mixed with hot water for baking powder and vinegar for baking soda.
- Mix your batter just before you are ready to cook the pancakes — you want to harness the activity of the baking soda and baking powder, both of which are at their peak just after mixing the dry ingredients with the wet. To cut down on time, feel free to mix the dry ingredients the night before. Also, do not forget the apple cider vinegar in this recipe. It is essential for reacting with and neutralizing the baking soda.
- Do not overmix the batter — doing so will develop gluten, which creates tough pancakes. Mix the batter just until combined. It is okay and even encouraged for a few lumps to remain. If you have a perfectly smooth batter, you have likely overmixed it.
- Heat that griddle — allow your griddle or pan to properly heat before cooking the pancakes. A hot griddle helps creates that initial loft and makes a nicely browned and slightly crispy exterior. I set the heat to medium and let the griddle heat for about five minutes or so.
- Don’t flip too soon — flip once the bubbles have formed AND popped. If your pancakes are browning too quickly before this point, your griddle is too hot. Also, only flip the pancakes once and do not flatten with your spatula. This may seem obvious, but I catch Nick doing this and it drives me nuts!
Happy weekend! xo Maggie
- 1 1/4 cups spelt flour (or whole wheat pastry or AP)
- 1/2 cup almond flour
- 2 tbsp coconut or light brown sugar
- 3/4 tsp sea salt
- 1 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup almond milk, or other milk of choice
- 2 tbsp melted ghee, butter or coconut oil, plus more for cooking
- 2 large eggs, preferably organic, pasture-raised
- 1 tbsp apple cider vinegar
- 3/4 cup yogurt of choice (I use either grass-fed whole milk greek yogurt or full-fat coconut yogurt)
- Zest of 1 orange
- 1/8 tsp vanilla bean powder (or 1 tsp vanilla extract)
- 1 tbsp maple syrup
- Pomegranate seeds (or any seasonal fruit you desire)
- Make the yogurt: whisk together yogurt, orange zest, vanilla and maple syrup until well-combine and smooth. Set aside.
- Prepare the pancake batter: Whisk together the dry ingredients. Before adding the wet ingredients, start heating the griddle or pan so it is hot once the batter is ready. Form a well in the dry ingredients and add the vanilla, milk, melted ghee/coconut oil, eggs and ACV. Whisk JUST until combined — visible streaks of flour should be gone, but there will still be lumps.
- Heat a large griddle or skillet over medium to medium-high heat. Lightly coat griddle with ghee or coconut oil and wait until oil is shimmering — about 30 seconds. Drop batter onto griddle by the 1/4 cup. Cook for about 2 to 21/2 minutes until bubbles are forming and have started to pop. If the pancakes is browning too quickly, reduce heat. The bottom of the pancakes should be golden brown. Using a thin spatula, flip pancake and cook for 2 to 21/2 minutes more. Transfer to a plate and keep warm under another plate or a sheet of aluminum foil. Cook the rest of the pancakes.
- Serve immediately with the orange-vanilla yogurt, pomegranate seeds and maple syrup. Enjoy!