Homemade Pancakes

Homemade Pancakes are tender, delicious and   

easy to make in about 30 minutes with simple ingredients.  

Pairs well with scrambled eggs, turkey bacon, and smoked sausage.  

Serve for breakfast, lunch or dinner. 

BAKING POWDER TIP

This recipe calls for 2 teaspoons of baking powder. 

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.

 

You’re invited to try my recipe for  Homemade Maple Pancake Syrup.  

 

 

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).

SERVING SUGGESTION

ENJOY!

PIN here on Pinterest.

 

DISCLAIMER (NOT SPONSORED)

I have not been paid to endorse any of the pictured products.  Delighted

to share what I purchased and used to make this delicious recipe.

All comments are my own.  

To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.  Copy recipe link in the address bar and add it to their calculator.   No need to type each ingredient.

Homemade Pancakes

No ratings yet

Homemade from scratch pancakes are tender and tasty.  Easy to make with simple ingredients. Whip up a batch in about 30 minutes. Original recipe by Martha Stewart. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 pancakes

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 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.

Method

 

1. Preheat oven to 200 degrees to keep cooked pancakes warm while cooking remaining batter.
2. In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Serve warm pancakes with preferred topping(s).

Notes

BUTTERMILK

In step 1, add 1/2 teaspoon baking soda to dry mixture.

In step 2, replace the milk with low-fat buttermilk.

Tried this recipe?

Let us know how it was!