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).
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
Makes approx 20 pancakes
Store leftover cooled pancakes in an airtight container in the refrigerator for up to 3-4 days.
Freezing Pancakes:
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- 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.
Nutrition
Serving: 1pancakeCalories: 84kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 123mgPotassium: 49mgFiber: 0.3gSugar: 3gVitamin A: 141IUCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!
