Homemade from scratch pancakes are tender and tasty. Easy to make with simple ingredients. Whip up a batch in about 30 minutes.
Serve for breakfast, lunch or dinner. Pairs well with scrambled eggs, bacon, sausage and fruit.
On a personal note, I LOVE pancakes with crispy fried chicken. Oooo la la!
Fascinating Pancake Facts
1. The first pancakes were called Alita Dolcia. It’s Latin for another sweet. They were made by Romans in the 1st Century AD.
2. The world’s biggest pancake measured 49+ feet in diameter and weighed 6,614 pounds.
3. Southerners eat the most pancakes which is 32.5% of pancakes eaten in the United States.
4. International Pancake Day is on the same day as Mardi Gras.
5. The world’s most expensive pancake is $200.00 at Opus in the Printworks in England. Ingredients include Madagascan vanilla pods and 23-carat gold leaf.
Baking Powder Tip
This recipe calls for 2 teaspoons of bakingpowder. If it has been sitting in your pantry for awhile, TEST before using to make sure it’s active.
To test it, drop 1/2 teaspoon full in 1/4 cup of boiling hot water. If it fizzes lightly or not at all, discard. If it fizzes vigorously, it’s active and good to use.
DISCLAIMER (NOT SPONSORED)
I purchased pictured products to use in this recipe because they’re good. I have not been paid to endorse them.
Storage Tip
Place dry ingredients in a zippered bag. Tape copy of printed recipe on front of the bag. Keep in fridge (stays fresher longer).
After whisking ingredients together, batter will be thin and watery. Pancakes will firm up while cooking in greased hot skillet (or griddle).
To create these mouth watering pancakes, I made two simple adjustments to Martha Stewart’s original basic pancake recipe. Added 3 more tablespoons of all-purpose flour because I like a thicker batter. Added 1/2 teaspoon of vanilla extract for flavor.
How Tips for Beginners
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
pancakes
|
- 1 cup all-purpose flour, sifted and leveled Plus 3 tablespoons of all-purpose flour.
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk See recipe notes for buttermilk.
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted or vegetable oil
- 1 large egg
- 4 tablespoons vegetable oil, divided to grease skillet or griddle
- Toppings: salted butter, maple syrup, honey, jams, preserves, or chocolate syrup.
Ingredients
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- Preheat oven to 200 degrees to keep cooked pancakes warm while cooking remaining batter.
- In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a measuring cup or medium sized bowl, whisk together milk, vanilla extract, melted butter (or vegetable oil), and egg. Add dry ingredients to wet ingredients. Whisk until just moistened. Do not over mix. Small lumps are okay.
- Heat a large skillet (nonstick or cast-iron) or griddle over low-medium heat. Add 1 tablespoon of vegetable oil and spread evenly around bottom with spatula.
- Spoon 3 tablespoons of batter onto skillet to make one pancake. Use back of spoon to spread batter into a round shape. About 3 pancakes will fit skillet.
- Cook 1-2 minutes OR until edges of pancakes "look" dry and have bubbles. Flip carefully with spatula. Cook 1-2 minutes or until underside is brown.
- Transfer cooked pancakes to a baking sheet or baking dish. Cover loosely with aluminum foil. Place in preheated oven to keep warm until all pancakes are ready to serve.
- Add another tablespoon of vegetable oil to hot skillet (or griddle) and spread evenly around bottom with spatula. Repeat process until all batter has been cooked.
- Serve warm pancakes with preferred topping(s).
BUTTERMILK
In step 1, add 1/2 teaspoon baking soda to dry mixture.
In step 2, replace the milk with low-fat buttermilk.