Daniel's Cajun Pancakes

12-16 pancakes servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (3)
Daniel's Cajun Pancakes
Ten year-old Daniel loves to help me cook! This is his own pancakes from scratch recipe with cinnamon, vanilla, and a mix of white and wheat flour—perfect for weekends, or when Dad gets up real early to prepare the pancakes before the kids are off to school. Or better yet, wake up Grandma; she loves to do that!

Ingredients

12-16 pancakes servings
  • 2 cups white flour
  • 1 1/2 cup wheat flour
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 package yeast or 1 tablespoon baking powder
  • 1 tsp baking soda
  • 1 large cooking spoon of olive oil
  • 4 1/2 cup milk or to desired consistency
  • 2 tbsp cinnamon
  • Oil for cooking

Step-by-Step Instructions

  1. Combine and mix all dry ingredients (white flour, wheat flour, sugar, baking powder or yeast, baking soda, and cinnamon) in a large bowl.
  2. Add eggs, vanilla extract, and oil to the dry ingredients.
  3. Pour in milk gradually, mixing well but do not over-beat. Add more or less milk to reach desired consistency for pancake batter.
  4. Preheat a large pan or griddle over medium heat and lightly grease with oil or cooking spray.
  5. Pour batter onto the hot griddle and cook until air bubbles create tiny caverns on the pancake’s surface and the edge turns golden brown, about 1 1/2 to 2 minutes.
  6. Flip once and cook until the underside is golden brown, another 1 1/2 to 2 minutes.
  7. Remove to a warm platter and cover with a lightly moist towel if cooking in batches.

Common Problems and Solutions

Q: Why are my pancakes tough or rubbery?

A: Don't over-beat the batter—mix just until combined. Over-mixing develops the gluten in the flour, which creates tough, rubbery pancakes. Some lumps in the batter are perfectly fine.

Q: How do I know when to flip the pancakes?

A: Wait until you see air bubbles creating tiny caverns on the surface and the edges turn golden brown. This usually takes about 1 1/2 to 2 minutes. If you flip too early, the pancakes may fall apart.

Tips and Techniques

For the fluffiest pancakes, let the batter rest for 5 minutes after mixing. This allows the baking powder or yeast to activate and the flour to fully hydrate. Keep finished pancakes warm on a cookie sheet in a 200°F oven if cooking for a crowd.

Ingredient Substitutions

  • wheat flour: all white flour (3 1/2 cups total)
  • olive oil: melted butter or vegetable oil
  • milk: buttermilk

Equipment Needed

  • Large mixing bowl
  • Whisk or wooden spoon
  • Griddle or large skillet
  • Spatula
  • Measuring cups and spoons