I don’t know if it was the rainy weather this morning or some other cause, but we must have sold around three dozen of these pancakes today at our little restaurant. I had to make multiple batches of this batter this morning and decided on the last batch to snap a quick picture to share this recipe with you today. It was such hard work y’all, and after I was all done I even HAD to eat some of this stack of pancakes. Luckily a customer volunteered to help so I didn’t have to eat them alone. 

I am giving you the larger batch recipe because this keeps well in the fridge for a few days. Whip up a batch today and it will be ready to go for the next few mornings, or serve up some pancakes for dinner. Really any time is a good time for pancakes.

Rainy Day Pancakes

 4 and ½ Cups All Purpose Flour

3 and ½ Tbsp. Baking Powder

1 Tbsp. Table Salt

3 Tbsp. Granulated Sugar

3 and ¾ Cups Whole Milk

3 Eggs Slightly Beaten

½ Cup Vegetable Oil

In a medium size mixing bowl whisk together all dry ingredients. Pour in milk, eggs, and oil. Stir until combined. Do not over mix, your pancakes will be tough.

Drop ½ Cup scoop of batter onto a hot (350 degrees) griddle, cast iron skillet, or electric skillet. Once you see bubbles for on the surface of the pancake (about 3 minutes) flip over and cook until done (about 3 more minutes)

Serve with your favorite syrup and fresh fruit.