Homemade Pancakes

Name: Homemade Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 1/4 cups milk; 1 large egg; 3 tbsp melted butter (plus extra for cooking); 1 tsp vanilla extract

Isabella

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There’s nothing quite like a stack of fluffy homemade pancakes to start the day. This easy-to-follow recipe yields pancakes that are light, tender, and absolutely delicious. Whether you’re cooking up a leisurely weekend breakfast or a special treat, these pancakes are sure to impress.

Why You’ll Love This Recipe

I love how simple and versatile this pancake recipe is. It uses pantry staples, comes together quickly, and can be customized with your favorite toppings. The pancakes are soft and golden, with just the right balance of sweetness. Perfect for any morning, these pancakes make me feel like a pro in the kitchen without any fuss.

Ingredients

1 1/2 cups all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups milk

1 large egg

3 tbsp melted butter (plus extra for cooking)

1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, I beat together the milk, egg, melted butter, and vanilla extract.

I pour the wet ingredients into the dry ingredients and stir until just combined. I make sure not to overmix; lumps are fine.

On a medium-heat non-stick skillet or griddle, I melt a little butter.

I pour about 1/4 cup of batter for each pancake. Once bubbles form on the surface, I flip the pancake and cook for another 1-2 minutes until golden brown.

To keep the pancakes warm, I place them in a low oven while cooking the rest.

Finally, I serve the pancakes with syrup, fresh fruit, or whipped cream.

Servings and Timing

Servings: This recipe makes about 8-10 pancakes, enough for 3-4 people depending on appetite.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Variations

Chocolate Chip Pancakes: I fold in a handful of chocolate chips for a sweet twist.

Blueberry Pancakes: Fresh or frozen blueberries added to the batter are a classic favorite.

Buttermilk Pancakes: Replace regular milk with buttermilk for an extra fluffy texture and tangy flavor.

Gluten-Free Pancakes: Substitute gluten-free all-purpose flour to make these suitable for those with gluten sensitivities.

Savory Pancakes: Omit the sugar and vanilla, and mix in herbs and shredded cheese for a savory version.

Storage/Reheating

If I have leftover pancakes, I let them cool completely before storing them. I layer parchment paper between the pancakes and store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, I pop them in the microwave for 20-30 seconds or warm them in the oven at 350°F until heated through.

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FAQs

How do I make my pancakes fluffier?

Using fresh baking powder and not overmixing the batter helps keep the pancakes fluffy.

Can I make the batter ahead of time?

I prefer making the batter fresh, but if necessary, I store it in the fridge for up to 24 hours. Stir gently before using.

What’s the best way to keep pancakes warm?

I keep them warm in a 200°F oven on a baking sheet while I cook the remaining batter.

Can I substitute almond milk for regular milk?

Yes, I’ve found that almond milk works well as a substitute in this recipe.

Why are my pancakes sticking to the pan?

Make sure the skillet is non-stick and preheated with a little butter. Avoid flipping the pancake too soon.

Conclusion

This homemade pancake recipe is a delightful way to bring warmth and comfort to your mornings. Whether served with classic maple syrup or creative toppings, these pancakes are always a hit. I hope you’ll enjoy making and sharing this recipe as much as I do.

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