To make pancakes from scratch, follow this straightforward recipe using basic ingredients:
Ingredients
- 1 ½ to 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt (reduce to ¼ teaspoon if sensitive)
- 1 ¼ to 1 ½ cups milk (dairy or non-dairy)
- 1 large egg
- 4 to 5 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 to 2 teaspoons vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Combine: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few lumps are okay. Avoid overmixing to keep pancakes fluffy.
- Heat Pan: Preheat a large skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water-if they dance and evaporate, the pan is ready. Lightly brush with melted butter.
- Cook Pancakes: Scoop about ¼ cup of batter per pancake onto the skillet, spreading into a 4-inch circle. Cook for 1 to 2 minutes until bubbles form and edges look dry. Flip and cook another 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve immediately with butter, maple syrup, and your favorite toppings like fresh fruit or compotes.
Tips
- Let the batter rest 15-30 minutes before cooking for more tender pancakes.
- Store leftovers in an airtight container in the fridge up to a week or freeze for up to 2-3 months.
- To reheat frozen pancakes, microwave for 20 seconds or bake at 350-375°F for 8-10 minutes.
This method yields light, fluffy pancakes perfect for a homemade breakfast
