Why You’ll Love This Recipe
This recipe for homemade pancakes is perfect for busy mornings or lazy weekends. It’s quick, simple, and produces perfectly light and fluffy pancakes every time. You don’t need any special equipment, just a few common ingredients that are likely already in your kitchen. The pancakes are wonderfully versatile, so you can top them with anything from fresh fruit to syrup or even chocolate chips. Plus, the recipe is easy to double or triple to serve a crowd. Say goodbye to store-bought pancake mixes and hello to these delicious homemade pancakes!
Ingredients
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1 cup all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 egg
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3/4 cup milk
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2 tablespoons melted butter
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1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
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Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
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Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip it and cook for an additional 1-2 minutes, or until golden brown on both sides.
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Repeat with the remaining batter, greasing the skillet as needed.
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Serve warm with your favorite toppings.
Servings and Timing
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Servings: This recipe makes about 4-6 pancakes, depending on the size.
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Preparation Time: 5 minutes
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Cooking Time: 10 minutes
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Total Time: 15 minutes
Variations
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Add-ins: Mix in chocolate chips, blueberries, or sliced bananas into the batter before cooking for added flavor.
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Flavored Pancakes: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make these pancakes gluten-free.
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Vegan: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), and replace the milk with a non-dairy alternative like almond milk. Use vegetable oil instead of butter.
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Buttermilk Pancakes: Swap out the regular milk for buttermilk to create tangy, soft pancakes with a bit of extra fluffiness.
Storage/Reheating
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Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
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Freezing: You can freeze cooked pancakes by stacking them with a piece of wax paper or parchment paper in between each one. Store them in a ziplock bag or airtight container for up to 1 month.
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Reheating: To reheat pancakes, simply warm them in a toaster, microwave, or on a skillet over low heat until heated through.
FAQs
1. Can I make the pancake batter ahead of time?
Yes, you can mix the dry and wet ingredients separately and refrigerate them overnight. Just stir them together right before cooking.
2. How do I get my pancakes to be fluffy?
Make sure not to overmix the batter. Lumps are okay, as overmixing can result in dense pancakes.
3. Can I use a non-stick pan for cooking pancakes?
Yes, a non-stick pan or griddle works perfectly and helps prevent the pancakes from sticking.
4. How can I prevent my pancakes from burning?
Cook your pancakes over medium heat, not high heat. This ensures they cook evenly and don’t burn on the outside before cooking through on the inside.
5. What are some good pancake toppings?
Some classic toppings include maple syrup, fresh berries, whipped cream, and butter. You can also get creative with Nutella, peanut butter, or even a dusting of powdered sugar.
6. How thick should pancake batter be?
The batter should be thick but pourable. If it’s too runny, add a little more flour. If it’s too thick, add a splash of milk.
7. Can I make pancakes without eggs?
Yes, you can make pancakes without eggs by using a flax egg or a store-bought egg replacer.
8. Can I use whole wheat flour for this recipe?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a heartier pancake. The texture may be a bit denser, but they’ll still be delicious.
9. How do I know when to flip my pancakes?
Flip the pancakes when you see bubbles on the surface and the edges look set. They should also have a slight golden-brown color before flipping.
10. Can I add protein powder to this pancake mix?
Yes, you can add a scoop of protein powder to the dry ingredients for an extra boost of protein. Just be sure to adjust the liquid if the batter gets too thick.
Conclusion
These easy homemade pancakes are the ultimate comfort food for breakfast or brunch. Quick to make and deliciously fluffy, they’re a simple yet satisfying way to start your day. Whether you enjoy them plain or loaded with toppings, this recipe will quickly become a go-to in your kitchen. Give it a try, and enjoy a stack of pancakes made from scratch!
Print
Easy Homemade Pancakes
- Total Time: 15 minutes
- Yield: 4-6 pancakes
- Diet: Vegetarian
Description
These easy homemade pancakes are soft, fluffy, and simple to make. With basic ingredients, you can create the perfect pancakes from scratch in just 15 minutes. Whether it’s for a busy morning or a relaxing brunch, this pancake recipe is sure to become a favorite in your home.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
Instructions
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In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix, a few lumps are okay).
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Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
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Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown on both sides.
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Repeat with the remaining batter, greasing the skillet as needed.
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Serve warm with your favorite toppings.
Notes
- You can add-ins like chocolate chips, blueberries, or sliced bananas to the batter for added flavor.
- To make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- For a vegan version, use a flax egg and almond milk, and replace butter with vegetable oil.
- These pancakes can be frozen for up to a month for quick breakfasts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle, Stove-top
- Cuisine: American