Homemade from scratch pancakes are light and delicious. Easy to make with simple ingredients. Whip them up in less than 30 minutes. Original recipe by Martha Stewart. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
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.
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).
In step 1, add 1/2 teaspoon baking soda to dry mixture.
In step 2, replace the milk with low-fat buttermilk.