Pancakes have been a staple in this house for as long as I can remember.

For me and the kids, anyway.

My husband is another story entirely.

Growing up, his mom made pancakes nearly every morning at his dad’s request. Not once in a while. Not on special occasions. Daily.

His dad would pile them high on his plate and top them with peppered gravy. Sometimes maple syrup too.

These mountain men are just built different. 😂

After enough pancake breakfasts to last a lifetime, my husband finally had enough.

Now even the thought of a pancake makes him wrinkle his nose.

But that hasn’t stopped the pancake flipping around here.

A Breakfast We Never Get Tired Of

We love a good pancake.

The kind that’s slightly crispy on the outside and fluffy on the inside.

The kind that fills the kitchen with that familiar smell before everyone is even fully awake.

My kids especially love the add-ins.

My son always asks for white chocolate chips.

My daughter prefers regular chocolate chips.

And while I don’t mind a chocolate chip pancake every now and then, blueberry pancakes will always be my favorite.

There is something comforting about making the same recipes year after year.

The kids know what’s coming before I even pull out the mixing bowl.

And somehow pancakes always seem to slow the morning down a little.

The Recipe We Keep Using

After trying different pancake recipes over the years, this is the one that made it to my recipe binder.

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons sugar
• 7 teaspoons baking powder
• ½ teaspoon salt
• 2½ cups milk
• 2 eggs
• 6 tablespoons butter, melted
• 2 teaspoons vanilla extract
• Optional: ¾ cup chocolate chips

Directions

1. Mix the flour, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter may still be slightly lumpy.
4. If using chocolate chips, stir them in now.
5. Let the batter rest for a few minutes while heating a lightly buttered skillet or griddle over medium heat.
6. Pour batter onto the hot surface and cook until bubbles form and the edges begin to set. Flip and cook until golden brown.
7. Serve warm.

Pancakes Become Waffles Too

Ever since we bought a waffle maker, we’ve started using this same batter for waffles.

Usually I’ll make a big batch and freeze them for the week.

The kids can pop them straight into the toaster on busy mornings, and honestly, they taste far better than the store-bought Eggos.

It’s one of those little things that makes breakfast easier without feeling like we’re sacrificing anything.

Over the years, these pancakes have become more than a recipe.

They’re slow mornings.

Chocolate chips scattered across the counter.

Blueberries mixed into batter.

Kids waiting by the stove asking when breakfast will be ready.

And despite my husband’s best efforts to avoid them, I have a feeling pancakes will be sticking around this house for a very long time.

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Want a printable version?

I’ve created a simple printable recipe card you can keep in your kitchen binder or recipe box.

Get The Printable Recipe Here: https://ourfruitfullife.blog/pancakes