Erin from The Spiffy Cookie is making our pancakes today! In Erin’s post she talks about her dad making pancakes. I love that pancakes are tied to fun memories for almost everyone. I saw that a lot in my pancake survey. Thanks for sharing your stories and pancake, Erin! 

To get a feel for Erin’s great content, check out her Cream Cheese Enchiladas, her Cake Batter Fruit Dip, and her Baked Crazy Feta.


To be a part of Rachel’s pancake party is an honor. It’s an entire month dedicated to pancakes. Who knew July could be so dreamy?

Pancakes were a huge part of my life while living under my parents’ roof. My dad made so many different versions, it became a popular treat for when friends would sleep-over. Currently, even though I tend to stick to his recipes, the diversity of pancakes I’ve experienced thus far drives me to try out even more.

Recently I have fallen in love with malted milk powder in cookies, so what better time than pancake month to try it out for breakfast? The malted milk powder is used instead of sugar, giving them that typical diner-style flavor. And since malt always makes me think of milkshakes (strawberry milkshakes in particular) the strawberry malted pancakes were born.

No strawberries in sight? You can easily substitute with any berry, or even other fruits.


Makes 1 dozen


2 large eggs
1 cup milk
3 Tbsp unsalted butter, melted
1 cup all-purpose flour
1/2 cup ground old fashioned oats
3/4 tsp salt
2 tsp baking powder
1/4 cup malted milk powder
1-1/2 cup sliced fresh strawberries


  1. In a large bowl using an electric hand mixer, beat the eggs and milk on high until light and foamy, about 3 minutes. Stir in the butter.
  2. In a medium bowl, whisk the dry ingredients together. Gently mix into the egg and milk mixture until incorporated. Fold in 1 cup of the strawberries and let the batter rest for 15 minutes; it’ll thicken slightly.
  3. Heat a frying pan over medium heat, or set an electric griddle to 375 degrees. Lightly grease and when heated, drop 1/4 cupfuls of batter. Cook until bubbles begin to form and break, about 2 minutes. Flip the pancakes and cook the other side until brown, about 1-1/2 to 2 minutes. Serve immediately topped with butter, syrup, and remaining strawberries.

Source: Adapted from King Arthur Flour.


Thanks Erin! These look wonderful. Erin is also on Facebook, Twitter, and Pinterest.

Remember to follow along with all the pancakes this month, just click on the picture below!