Every once in a while I decide it sounds like a great idea to get up early on Saturday or Sunday and make a big breakfast for the family. Eggs, bacon, sausage and especially pancakes. But the idea is always so much better than the execution. I always find the timing is difficult and I’m still standing at the stove flipping pancakes while everyone else is inhaling the rest of the food! Save some of that bacon for me!! From now on I will be making my pancakes in the crockpot!
This actually turned out so much better than I expected! Several years ago I came across a recipe for making pancakes from scratch and I have to say I’ve never looked back! They are really so easy to make that I can’t imagine ever using a boxed mix again. Plus? The taste and texture difference. No comparison. And in the slow cooker… just as awesome!
This took exactly 2 hours on high. For me this really works. I get up early at least one day on the weekend to meet my friends for a run. I can put these together in the crock before I head out the door. I can recruit the husband to start on the eggs and I can start on the bacon when I get home and we will have a big, weekend worthy breakfast in no time.
I also made some of these this week and then put the leftovers in the fridge to heat up on school mornings. These pancakes are about double the thickness of a regular pancake and will fill up those bellies for learning time!
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cup buttermilk
- 4 tablespoons butter melted and cooled a bit
- 1 teaspoon vanilla extract
- 1 cup frozen or fresh blueberries
- 2 eggs
- Mix flour, sugar, baking powder, baking soda and salt in medium bowl
- In a large bowl add buttermilk, butter, eggs, and vanilla and whisk together
- Slowly add dry mixture to wet ingredients and stir until no lumps remain
- Carefully fold in blueberries, careful not to stir very much if you are using frozen or the color will bleed into your batter
- Spray crock very well with nonstick spray
- Poor batter into crock and cover
- Cook on high for 2 hours until edges are slightly browned and the center is fully cooked through
- Let cool uncovered for 10 minutes then slice and serve
Use a larger oval crock (I used a 6 quart) so that the batter will be thin enough to cook evenly
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