Best Organic Pancake Recipe for Fall (or Anytime!)

Pancakes and autumn go together like maple syrup and butter. Or pancakes and bacon. Mmmm…bacon. What were we talking about again? Oh yes!

This is our family and kid approved favorite pancake recipe with a little fall flair to make them even tastier!

We have adapted this recipe in multiple ways including gluten-free, dairy-free, and egg-free.

Best Organic Fall Pancake Recipe

We use all organic ingredients for our pancakes. Items marked with a * do not need to be organic.

Ingredients:

  • 2 cups white whole wheat flour
  • 1/2 cup wheat germ
  • 2 tsps. baking powder (use baking soda if you use buttermilk)*
  • 1 tsp. sea salt*
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 tbsp. brown sugar or turbinado sugar
  • 2 large eggs
  • 2 tsps. vanilla extract (we use an alcohol-free version)
  • 2 1/2- 3 cups milk or buttermilk
  • 2 tbsps. oil (we use coconut oil, but canola works fine as well)
  • Butter, maple syrup, and other options as toppings

Directions:

1. In a large mixing bowl mix together all dry ingredients:

  • 2 cups white whole wheat flour
  • 1/2 cup wheat germ
  • 2 tsps. baking powder (use baking soda if you use buttermilk)*
  • 1 tsp. sea salt*
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 tbsp. brown sugar or turbinado sugar *
2. In a separate bowl gently  beat 2 large eggs (these do not need to be perfectly beaten). Add 2 1/2 cups milk to bowl, add vanilla and stir.
3. Pour wet mixture into dry ingredients slowly while stirring. Add up to another 1/2 cup milk as necessary.
Stir until mixed well, but don’t worry about lumps.
4. Add 2 tbsps. oil and stir gently.

5. Heat large skillet to medium heat. I love to use a big cast iron skillet (you can find them at Target for about $30 or find vintage (and well seasoned ones) from yard and estate sales.

6. Using a ladle pour batter into pre-heated and buttered/oiled pan. Watch for bubbles to start to appear. When the sides of the pancake look dry and there are lots of bubbles it’s time to flip you pancake.

7. Admire that golden brown color while the second side cooks. Keep in mind the second side tends to cook faster than the first.

Some Notes on Cooking Pancakes:

The first pancake we dub the ‘Fraken Pancake’ because it’s usually not really a pancake at all. It typically comes out too light, but by the second pancake you should see a light golden brown

Make sure to butter the pancakes (if you like butter) as soon as you remove them to a serving plate.

While it’s nice to have foil to cover your pancakes and keep them warm, it’s not necessary.

Always serve pancakes with REAL maple syrup. Anything else just ins’t the same!

Pancake Adaptations for Allergies:

Gluten-free: Use 2 1/2 cups of a prepared gluten-free baking mix, and skip the flour +wheat germ, baking powder/soda, and salt. You can add the cinnamon and nutmeg to the mix, and complete the recipe as shared.

Egg-free: Use applesauce in place of eggs. 1/4 cup per egg you are replacing.

Dairy-free: Substitute unsweetened coconut beverage from So Delicious for the milk. Other options include rice milk, soy milk, and a variety of nut milks. In place of butter, simply use syrup to top.

Sugar-free: Replace sugar with blackstrap molasses, raw honey,  or omit altogether.

Do you love pancakes as much as I do? Do you ever serve them for dinner? I think that’s my favorite way to enjoy pancakes.

Kelly

About Kelly Whalen


Kelly Whalen is the founder of The Centsible Life, a blog where motherhood and money meet. Her goal is to help readers live well on less. Kelly is a mom to 4, and loves that she can stay at home with her kids, and still pursue her passions for writing, personal finance, and social media. You can often find her on twitter and Facebook talking money and motherhood.