Baby Pancake Recipe No Banana
Hey There, Pancake Enthusiast!
Alright, let me tell you about these baby pancakes that have saved my breakfast game more times than I can count. So, picture this: it’s Saturday morning, the kiddos are demanding food, and you’re out of bananas (again!). Now, in my house, that’s when this no-banana pancake recipe gets to shine. Trust me, it’s a lifesaver and definitely kid-approved. Plus, there’s something oddly satisfying about whipping up pancakes from scratch without that overly sweet banana taste lingering around.
Why You’ll Love This Recipe
I make these pancakes when I’m in a pinch, and they’ve become a family favorite because they’re just so darn easy and flexible. My little ones go nuts for them (even without the bananas). Honestly, the first time I tried it without bananas, I was half-expecting a disaster, but oh boy, was I wrong. The texture is so fluffy, it’s like a tiny cloud on your plate. Plus, you can sneak in a few berries or whatever’s lurking in your fridge.
What You’ll Need (Ingredients)
- 1 cup all-purpose flour (or whole wheat if you’re feeling healthy)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt (a literal pinch, not the metaphorical kind!)
- 1 tablespoon sugar (I sometimes use honey or skip it altogether)
- 1 cup milk (any kind will do, even almond milk if that’s your jam)
- 1 egg
- 2 tablespoons melted butter (or oil if you’re butterless like me sometimes)
- Optional: A handful of blueberries or shredded apples. My grandma swears by adding a splash of vanilla extract.
How to Cook ‘Em Up
- Mix the dry stuff: flour, baking powder, baking soda, salt, and sugar. I usually just chuck it all in a bowl and give it a whisk.
- In another bowl, whisk together the milk, egg, and melted butter. (This is where I sometimes sneak a taste, no judgment!)
- Combine the wet and dry ingredients. Don’t overmix it – a few lumps are totally fine. Actually, I find it works better if you let it sit for a couple of minutes.
- Heat a non-stick pan over medium heat. A drop of water should sizzle and dance when it’s ready.
- Pour about a tablespoon of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side till golden. Keep an eye on them, and don’t worry if the first one looks a bit weird – it always does!
Some Handy Notes
- If the batter’s too thick, just add a splash more milk. Too runny? A sprinkle of flour will do the trick.
- I’ve learned the hard way that rushing the flip makes a mess, so patience is key.
Variations I’ve Tried (and Some That Flopped)
One time, I added chocolate chips, thinking I’d reach pancake nirvana, but they sank and burned. Blueberries, on the other hand, are a hit!
Equipment You Might Need
A non-stick pan is ideal, but if you don’t have one, just use a regular pan with a bit more butter. No measuring cups? Your hands make great scoops.
Keeping Those Leftovers
These pancakes can be stored in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day! Pop them in the toaster to reheat.
How We Serve ‘Em Up
My kids love theirs with a dollop of yogurt and a sprinkle of cinnamon. Personally, I can’t resist a bit of maple syrup and a side of fresh fruit.
Pro Tips from My Pancake Trials
Once, I tried rushing the mixing, and regretted it because those lumps really do matter. Slow and steady wins the pancake race.
Curious Minds Want to Know (FAQs)
Can I make these gluten-free? – Sure thing! Substitute the flour with a good gluten-free mix.
What about vegan? – Swap the milk for a plant-based one, and the egg with a flaxseed ‘egg’.
Do these freeze well? – Absolutely. Just separate layers with parchment paper, and you’ll be good to go. They reheat nicely in the toaster!
