Joline Loves Food

Sometimes I get crazy and try other recipes for pancakes. But that’s silly because these are the best, the ones my kids love!

My favorite neutral oil is avocado, and that’s what I usually use in this recipe. But I’ve also made these with the olive oil that I always have on hand and those were delicious, too!

Don’t skimp on the butter when you’re frying!

Try adding fresh blueberries or granola to the cakes before the first flip. I’ve never tried chopped peaches before, but now I can’t wait for peach season to try 🙂

2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1/4 cup white sugar
2 cups milk (we always buy whole)
1/2 cup oil
2 eggs

In a medium bowl, combine the flour, baking powder, salt and sugar.

In another bowl or a large measuring cup (I use a 32oz. canning jar with measurements on the side) add the eggs and beat slightly then add the milk and oil.

Add the wet ingredients to the dry and stir until just combined.

Heat a big pat of butter in a non-stick skillet over medium heat until it's sizzling.

Drop 1/4 cup scoops into the pan and cook on the first side for about 3-4 minutes, or until it seems like you can flip them/they're nice and brown on the bottom. (Add your optional extras before you flip)

Flip and do the same on the other side.

Then eat 'em, add more butter to the pan and fry some more. 

Freeze any extras: 
Lay out any extra pancakes on a baking sheet, not touching, so they freeze individually. Once they're frozen, transfer them to a bag or airtight container and store them in the freezer.