How to Make Homemade Pancakes
Skip the box of premade pancake mix, and learn to how to make homemade pancakes at home with this simple, foolproof pancake recipe that will have your whole family reaching for seconds (and thirds).
Why I Prefer to Make Homemade Pancakes
My kids love breakfast. Which I’m thrilled about, because I like to send them out into the world each day with the fuel of a good meal in their bellies. My preference is to make them a nice, hot breakfast vs a bowl of cold cereal; however, we don’t have a lot of extra time on busy weekday mornings.
For a long time, I bought the premade pancakes from the freezer section at my grocery store. It was a good solution because I could just pop a few pancakes at a time into the microwave, and serve a fluffy stack of pancakes in under a minute.
A few years ago, we started having some tummy troubles in our house, which prompted me to take a closer look at the food I was serving. I quickly realized that, while convenient, some of the ingredients used to add flavor or freshness those premade foods, was likely the reason our bodies weren’t feeling the best. I decided that anytime that I could make something myself using fresh, basic ingredients, I would.
Pancakes were one of the first things I decided to start making from scratch. I came up with this easy pancake recipe, and started making a big batch of them at a time on the weekends when I had a bit more time. I freeze them myself between sheets of parchment paper, and this way, we can still quickly warm up just a few at a time on busy mornings.
What’s the Secret to Good Pancakes?
Perfecting this recipe did take a little trial and error on my part at first. Follow these tips to get perfect pancakes at home every time!
- Let the batter rest for 5ish minutes before using it. This will give the baking power a chance to activate, resulting in fluffier pancakes. I let the batter sit while the griddle heats up.
- Cook on high heat to avoid rubbery pancakes. Set your temp to around 400 degrees.
- Use a large cookie scoop or measuring spoon to get consistent size pancakes so they cook evenly. After flipping, use back of spatula to gently press down on pancake. This will help them cook evenly though the center and give them a nice, flat top top surface perfect for stacking.
- Don’t add mix-ins like fresh blueberries or chocolate chips directly to batter. Instead, after you pour the batter into griddle, sprinkle the mix-in directly on each cake (batter side up) before flipping.
Ingredients:
- all-purpose flour
- sugar
- baking powder (fresh -if its been open in your cabinet longer than 6 months, buy a new one or it will not rise as well)
- salt
- buttermilk (I prefer buttermilk, but whole milk works too)
- egg
- unsalted butter, melted
- vanilla extract
Instructions for Making Pancakes:
Melt the Butter: In a small saucepan, melt 5T of butter over medium-low heat being sure to stir frequently so it does not burn
Mix Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups flour, 2T sugar, 1T baking powder, and 1/4t salt.
Combine Wet Ingredients: Pour the melted butter into a separate bowl and stir in 2 1/8 cup buttermilk, 2t vanilla and 1 egg until well combined. Note: some small lumps may form as a result of the hot butter mixing with the cold milk, so don’t be alarmed. This is completely fine!
Create the Batter: Pour the wet ingredients into the dry ingredients, and mix until fully combined. The batter should not be runny, but should be thin enough to pour without being “gloppy”. If batter is still too thick, add a little more milk. If batter is too thin, add a bit more flour.
Preheat the Griddle: Heat a non-stick griddle (we have this one)or large skillet over high heat (approx 400 degrees). Test it by sprinkling a few drops of water onto the surface. If they dance across, the griddle is ready. Lightly grease with cooking spray. Note: cooking spray will give you nice, golden edges. If you want crispy edges, use a small amount of butter to grease pan instead.
Cook the Pancakes: Pour 1/4 cup batter onto the hot griddle for each pancake into a circular shape. TIP: I use a large cookie scoop (like this one). It helps eject all of the batter out, and it gives me a consistent size pancake every time. Use the back of the scoop to push batter into and even, layer. This will give you pancakes that are 6″ wide.
Flip: Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip. Use the back of your spatula to gently press down on pancake to even out the batter. This will flatten them so they evenly cook through the center. Cook for another 1-2 minutes until golden brown. Transfer pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve Warm: Serve with butter and pure maple syrup.
Popular Toppings for Pancakes
It’s fun to customize your pancakes by adding different mix-ins or toppings. Try these…
- Maple syrup
- Fresh fruits (berries and banana slices are both great)
- Whipped cream
- Peanut butter or almond butter
- Nutella
- Chocolate chips
- Sprinkles
- Shredded coconut
- Honey
Storing and Freezing Pancakes
Can You Reheat Pancakes? Absolutely! I like to make a big batch of these pancakes at one time and store the leftovers. That way I can take just a few out when I need them, and serve my kids a hot breakfast in minutes.
Leftover Pancakes: Store cooled pancakes in an airtight container in the refrigerator for up to 3-4 days. Tip: if you are in a hurry, cool them quickly by placing them in a single layer on a wire rack. This will be faster than waiting for them cook on a plate.
Freezing Pancakes:
- Cut parchment paper into sheets roughly 12″ x 6″. Lay two pancakes side by and place a sheet of parchment paper between on top of them, then place two more pancakes side by side. Repeat with all pancakes layering the parchment between each pair of pancakes to prevent sticking.
- Grab a ziplok freezer bag or a reusable freezer-safe bag, stack the pancakes inside and seal tightly.
- Freeze for up to 2 months.
Reheating Pancakes:
To reheat pancakes, place on a microwave-safe plate and cover with a damp paper towel. Heat in microwave for 20-30 seconds per pancake. If not fully warm, flip and heat for another 20-30 seconds.
If you prefer to reheat pancakes in an oven, place pancakes on a baking sheet, and cover with foil. Warm for about 10 minutes at 350 degrees.
Leftover Pancake Batter: Unused batter will stay fresh in an airtight container in the fridge for 1-2 days. Make sure to let it sit out and come to room temperature before cooking it. Discard after 2 days as the baking power will not be as potent and will not rise, giving you tough pancakes instead of fluffy cakes.
Best Side Dishes for Pancakes
- Crispy bacon or sausage links are a favorite in our house
- Scrambled or fried eggs
- Egg Bake or Quiche
- Fresh fruit salad
- Yogurt
FAQ’s
Stored in the refrigerator, pancakes remain fresh for 3-4 days. Store in the freezer for up to 2 months.
Flip when bubbles form on the surface and the edges appear set, typically after 2-3 minutes.
Medium-high heat is ideal. Too hot, and they’ll burn; too cool, and they won’t cook through properly. I do mine around 400 degrees.
Cook for 2-3 minutes on the first side and 1-2 minutes on the second side. When the start to form tiny bubbles in the batter, flip them. Use the back of spatula to softly press down on pancakes to even out the batter. This will help them evenly cook through the center, and result in nice, flat pancakes food for stacking and holding toppings.
Properly stored, pancakes can be frozen for up to 2 months.
Flour is the primary ingredient, providing structure to the pancakes. That’s why its silly to pay for a pre-made pancake mix when you have flour at home!
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How To Make Homemade Pancakes
Equipment
- 1 whisk
- 1 electric griddle or large skillet like this
- 1 large cookie scoop approx 3T size
- 1 spatula
Ingredients
- 1½ cups flour
- 2 T sugar
- 1 T baking powder fresh (if older than 6 months, get a new one)
- ¼ tsp salt I use coarse salt, if using table salt, use less
- 5 T unsalted butter melted
- 2⅛ cup buttermilk
- 1 egg
- 2 tsp vanilla extract
Instructions
- In a small saucepan, melt 5T of butter over medium-low heat being sure to stir frequently so it does not burn
- Meanwhile, in a large mixing bowl, whisk together 1 1/2 cups flour, 2T sugar, 1T baking powder, and 1/4t salt.
- Pour the melted butter into a separate bowl, and stir in 2 1/8 cup buttermilk, 2t vanilla and 1 egg until well combined. Note: some small lumps may form as a result of the hot butter mixing with the cold milk, so don't be alarmed. This is completely fine!
- Slowly add the wet ingredients into the dry ingredients, and mix until fully combined. The batter should not be runny, but should be thin enough to pour with out being "gloppy". If batter is still too thick, add a little more milk. If batter is too thin, add a bit more flour.
- Heat a non-stick griddle or large skillet over high heat (approx 400 degrees). Test it by sprinkling a few drops of water onto the surface. If they dance across, the griddle is ready. Lightly grease with cooking spray. Note: cooking spray will give you nice, golden edges. If you want crispy edges, use a small amount of butter to grease pan instead.
- Pour 1/4 cup batter onto the hot griddle for each pancake into a circular shape. TIP: I use a large cookie scoop. It helps eject all of the batter out, and it gives me a consistent size pancake every time. Use the back of the scoop to push batter into an even, layer. This will give you pancakes that are about 5-6" wide.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip. Use the back of your spatula to gently press down on pancake to even out the batter. This will flatten them so they evenly cook through the center. Cook for another 1-2 minutes until golden brown. Transfer pancakes to a plate and keep warm. Repeat with the remaining batter.
- Serve with butter and pure maple syrup. Makes about 20 pancakes.
Notes
-
- Cut parchment paper into sheets roughly 12″ x 6″. Lay two pancakes side by and place a sheet of parchment paper between on top of them, then place two more pancakes side by side. Repeat with all pancakes layering the parchment between each pair of pancakes to prevent sticking.
- Grab a ziplok freezer bag, and stack the pancakes inside. Seal tightly.
- Freeze for up to 2 months.
