Best Morning Pancakes

Updated: Mar 5, 2019

A weekend isn’t complete without a really good breakfast. We used to love a full English fry up whilst perusing the Sunday Times and having nowhere to be. Or a beautiful, lazy breakfast spread with all the trimmings, vats of coffee and a round of good friends. Nowadays, with kids and weekend sports in the mix, pancakes have become the weekend staple. Make it even more fun and nutritious by making silly animal faces using healthy toppings, and serving them on playful plates such as this Colorful Life selection by Villeroy & Boch. Check out our guest blog post for Villeroy & Boch!

Image courtesy of Villeroy & Boch AG

This recipe is better than any packaged mix we’ve ever come across. It originated from Katie Workman’s Mom 100 Cookbook, but it’s been tweaked over the years and we ALWAYS double it as the pancakes disappear faster than we can make them!


Ingredients for about 12 pancakes:

  • 1-1/4 cups (155g) flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon kosher salt

  • 2 tablespoons ground flax seed (optional but gives a great fiber and omega-3 boost!)

  • 1 large egg

  • 1-1/4 cups (300ml) whole milk*

  • 2 tablespoons vegetable oil (we prefer grape seed oil) plus more for cooking the pancakes

  • Optional add-ins: blueberries, chopped apples, raisins, chocolate chips

  • Toppings for decorating: bananas, nuts, coconut flakes, yogurt, raisins.

*This also works really well with buttermilk if you have any on hand, making the pancakes even fluffier!


In a large bowl, combine the flour, baking powder, salt and flax (if using). In another smaller bowl, combine the egg, milk and oil. Add the wet ingredients to the dry ingredients, and blend carefully until the batter is just combined, lumps are ok! You don’t want to beat this mixture, if you over-mix a pancake batter it will make the pancakes tough.


Heat a large skillet over medium heat and swirl a little oil in the pan (about 1 teaspoon or use a handy spray). Add the batter using a 1/4 cup measure, you should be able to fit 4 pancakes in the pan. Whilst the top of the pancake is still liquid in the pan you can add your blueberries or chocolate chips to the pancakes. Cook the pancakes until bubbles start to form on the surface and flip them over. Pour, flip and repeat until all the batter is used. Stack ‘em high with syrup or let your kids unleash their creativity with a variety of fun toppings!



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