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Best Ever Homemade Pancakes Recipe

Best Ever Homemade Pancakes Recipe

Recipe Book: Breakfast

This Pancake Recipe is made with simple ingredients and takes only a few minutes. Load these perfect homemade pancakes up with fresh fruit or drown them in your favorite maple syrup. They are thick and fluffy, with a hint of sweetness, but not too much so you can still drown them in syrup. This is a favorite go-to recipe because it only requires a few simple ingredients, takes only a few minutes to make, and tastes a million times better than box mix.

Ingredients

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Cooking for
10 people

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Preparation

1

Step 1

Melt the butter in microwave for 30 seconds, set aside.

2

Step 2

In a medium bowl, mix together flour, sugar, salt, and baking powder.

3

Step 3

Stir milk and egg together.

4

Step 4

Create a well in the center of the flour mixture.

5

Step 5

Pour the butter, vanilla, and milk mixture into the well.

6

Step 6

Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.

7

Step 7

Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.

8

Step 8

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

9

Step 9

Cook each side for 3-6 minutes, until lightly golden brown.

Notes

Make sure you are using BAKING POWDER, not baking soda.
I like to set my electric griddle to 325 degrees and spray with nonstick spray.
I use a 1/4 measuring cup to scoop the pancake batter onto the griddle.
The pancake batter will be thick.
Check the text of the post above or read through the comments for common substitutions (such as nut milks, omitting the butter, using alternative flours, etc). I haven't personally tried these, but many others have had great success.
I don't recommend making these pancakes in advance, but you can freeze any leftovers.
To cook pancakes: ensure even heat (electric griddle recommended), let batter rest a few minutes to activate baking powder, use nonstick baking spray (even on nonstick pans). Test pan readiness by flicking water; it should sizzle immediately.
To pour batter: use a 1/4 cup measuring cup for uniform pancakes. Start from the center and gently pour in a circular movement. The batter will be very thick; do not thin it out.
To flip pancakes: wait until the underside is ready (golden brown, bubbles form and pop on top). Shove the spatula all the way underneath and use your wrist to turn them over.
To make pancakes fluffy: this recipe uses 3 1/2 teaspoons of baking powder (teaspoons, not tablespoons; baking powder, not baking soda). If sensitive to baking powder taste, try an aluminum-free baking powder. Replace baking powder every three months for best results.
Delicious toppings: Homemade Strawberry Butter, Homemade Blueberry Syrup, blueberries (mixed into batter to prevent bursting), chocolate chips (sprinkled on top after scooping batter).
This recipe can be used to make waffles (ratios need slight changes).
This recipe can be made into mini pancakes or “silver dollar” pancakes.
This recipe can be made with buttermilk (sub whole milk for buttermilk, or use skim/2%). Milk alternatives like cashew or almond milk should also be okay.
This batter cannot be made ahead of time as the first leavening occurs when baking powder gets wet and will lose its initial rise.
Pancakes can be frozen individually and reheated in the microwave for 10-15 seconds.
This recipe can be doubled.
This recipe can be made dairy-free by using cashew milk and omitting butter completely, or using other dairy-free milks, nut milks, and vegan butter alternatives.
Eggs can be replaced with an egg replacement, applesauce, or pumpkin.

  • Oven Temp

    325 F

  • Prep Time

    5 min

  • Cook Time

    10 min

  • Serves

    10 people

  • Calories

    139kcal
Recipe By

Recipe By

Emily Grace

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