Ingredients
- 4 cups all-purpose flour spoon into measuring cup or weigh (480g)
- 2/3 cup sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce or 1/2 cup vegetable or canola oil
- 1 tsp pure vanilla extract
- 2 eggs slightly beaten
- 3 cups buttermilk or 3 cups milk + 3 Tbs vinegar or lemon juice, let sit 1-2 minutes to sour
Method
- In a large mixing bowl, blend all dry ingredients together.
- In another smaller mixing bowl, mix all wet ingredients together.
- Add wet ingredients to dry ingredients. Mix only until all dry ingredients are moistened. Do not over mix. There should be some small lumps in the batter.
- Cook over medium to medium-high heat on a greased (butter or pan spray) heated skillet. Cook hotcake on first side for 2-3 minutes or until several bubbles begin to surface on uncooked side.
- Flip and cook for an additional 1-2 minutes. Hotcake is done when both sides are golden brown and batter is cooked through.
- Serve immediately or freeze for later. See notes for freezing and reheating instructions.
- Top with butter, your favorite syrup, jam, peanut butter, etc.
Nutrition
Notes
For fluffy hotcakes: Mix the batter just until the dry ingredients are moistened. Small lumps are good. Avoid large dry clumps, but do not mix until smooth.
For make-ahead dry mix: Combine the dry ingredients in a large batch and store in an airtight container. When ready to cook, measure out the dry mix and add the wet ingredients.
For freezing: Cool hotcakes completely before placing them in freezer bags. Freeze in portions that work best for your family.
To reheat: Place frozen hotcakes in the toaster for a quick hot breakfast, or microwave until warm.