Heat a buttered skillet over medium heat. Pour batter for each pancake. Cook about 3 minutes per side.
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*Katie’s Dairy Free Version: I substituted the milk with almond milk, (you could also use rice or soy milk,) and substituted the butter with melted coconut oil.
These pancakes are delicious! My only comment is that the batter was very thin, even after I added extra flour, perhaps because I was using whole wheat?
I prefer my pancakes a little thicker, (our buttermilk ones end up a good half-inch tall,) but I still loved these!
I made two batches: one for Katie with my dairy-free substitutions, and one for the rest of us. Surprisingly, the dairy-free version was actually considerably thicker than the original recipe. So maybe I goofed somewhere.
After literally tearing apart my kitchen in a failed attempt to try to find our maple syrup, (which I swear has been in my way for weeks when I didn’t need it,) we used honey instead, which was perfect!
You can get 10 extra entries into any ONE giveaway of your choice for each recipe you submit, (you can send me as many as you like!)