Homemade Pancakes Recipe
Few things in life beat the comfort of waking up to a stack of Homemade Pancakes, golden and fluffy, with the aroma filling your kitchen and promising a delicious start to the day. This easy recipe has become a cherished favorite in my home, delivering perfect pancakes every single time. Whether you’re whipping them up for a leisurely weekend brunch or a quick weekday treat, these Homemade Pancakes strike the ideal balance of lightness, flavor, and that irresistible home-cooked charm.
Ingredients You’ll Need
The magic of great Homemade Pancakes lies in the simplicity of the ingredients. Each one plays a unique role, from giving the pancakes their signature fluff to adding subtle hints of sweetness and richness. Here’s what you’ll need and why you don’t want to skip a thing:
- All-purpose flour: The foundation for tender, airy pancakes that hold together beautifully.
- Baking powder: This is the secret to achieving that tall, fluffy stack—don’t skimp on it!
- Granulated sugar: Just a touch brings gentle sweetness and encourages gorgeous golden edges.
- Salt: Balances the flavors and enhances everything else in the batter.
- Milk: Gives the batter the perfect consistency and ensures a soft, moist crumb.
- Egg: Binds the ingredients and adds richness to the pancakes.
- Unsalted butter (melted): Infuses each bite with buttery goodness and keeps pancakes tender.
- Vanilla extract (optional): A dash adds a warm, comforting aroma and flavor—highly recommended!
- Butter or oil for the skillet: Ensures the pancakes don’t stick and helps form those lovely crisp edges.
How to Make Homemade Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the flour, baking powder, sugar, and salt. This step ensures that your leavening agent and seasonings are evenly distributed, so every bite of your Homemade Pancakes is just right.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat the egg, then stir in the milk, melted butter, and vanilla extract if you’re using it. This blend makes the batter rich and smooth, and the vanilla gives the pancakes a delightful aroma.
Step 3: Make the Batter
Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or whisk, stopping as soon as you see the flour disappear. Don’t worry about a few lumps—overmixing is the enemy of fluffy Homemade Pancakes!
Step 4: Let the Batter Rest
Give your batter a five-minute rest. This quick pause allows the flour to hydrate and the baking powder to start working its magic, leading to extra light and tender pancakes.
Step 5: Cook the Pancakes
Heat a lightly greased skillet or griddle over medium. Pour about 1/4 cup of batter for each pancake onto the hot surface. When bubbles form on the surface and the edges look set (about 2 to 3 minutes), flip carefully and cook for another 1 to 2 minutes until they’re golden brown and cooked through.
Step 6: Serve and Enjoy!
Stack your Homemade Pancakes high and serve them warm. This is where you can get creative with toppings—think maple syrup, fresh berries, or a dusting of powdered sugar.
How to Serve Homemade Pancakes
Garnishes
A classic drizzle of maple syrup is always a winner, but don’t stop there! Try adding sliced bananas, a handful of fresh berries, or a sprinkle of chocolate chips on top. A dollop of whipped cream or a pat of melting butter makes these Homemade Pancakes feel extra special.
Side Dishes
Round out your breakfast by serving pancakes with crispy bacon, sausage links, or scrambled eggs. For a fresh twist, offer a bowl of fruit salad or a smoothie on the side—perfect for brightening up your morning plate.
Creative Ways to Present
Why not try stacking your pancakes with layers of yogurt and fruit for a breakfast parfait? Or cut them into fun shapes for kids’ plates. For brunch gatherings, set up a pancake bar with bowls of toppings so everyone can customize their own Homemade Pancakes masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have extra pancakes, let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to three days. They’re just as delicious reheated for a quick weekday breakfast!
Freezing
Homemade Pancakes freeze beautifully! Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or container. They’ll keep for up to two months and can be easily separated for breakfast on demand.
Reheating
To reheat, pop the pancakes in the toaster for crispy edges, or warm them in the microwave for about 30 seconds. If reheating a larger batch, cover with foil and bake in a 350°F oven until heated through.
FAQs
How can I make my Homemade Pancakes extra fluffy?
For super fluffy pancakes, try substituting half the milk with buttermilk. The acidity reacts with the baking powder, giving pancakes an irresistible lift. Also, be careful not to overmix the batter—just stir until combined!
Can I add mix-ins like blueberries or chocolate chips?
Absolutely! Gently fold in your favorite extras, like blueberries, chocolate chips, or banana slices, just before cooking. Sprinkle them onto the batter after pouring onto the skillet for even distribution.
Do I need to let the batter rest?
Letting the batter rest for a few minutes is a game changer. It gives the gluten time to relax and the baking powder a head start, resulting in softer, fluffier Homemade Pancakes.
Can I make these pancakes dairy-free?
Yes! Substitute the milk with your favorite non-dairy alternative, and use melted coconut oil or a dairy-free butter in place of regular butter. The pancakes will still be tender and delicious.
What’s the best way to keep pancakes warm before serving?
Preheat your oven to 200°F, and as you cook each batch, transfer the pancakes to a baking sheet in the oven. This keeps your Homemade Pancakes warm and fluffy until everyone is ready to eat.
Final Thoughts
If you’re looking for a breakfast that everyone will rave about, give these Homemade Pancakes a try. They’re simple, satisfying, and endlessly adaptable—perfect for making any morning feel a little more special. Happy flipping!
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Homemade Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
This homemade pancake recipe delivers fluffy, golden-brown pancakes perfect for a comforting breakfast. Made with simple pantry ingredients like all-purpose flour, baking powder, milk, and eggs, these pancakes are easy to whip up and customize with your favorite toppings such as syrup, fresh fruit, or chocolate chips.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
For Cooking
- Butter or oil for the skillet
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the egg thoroughly, then add the milk, melted unsalted butter, and vanilla extract if using. Mix well to incorporate all liquids.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined. It’s okay if a few small lumps remain; avoid overmixing to keep the pancakes tender.
- Rest the Batter: Let the batter sit for 5 minutes to allow the baking powder to activate and the batter to thicken slightly.
- Heat the Skillet: Preheat a lightly greased skillet or griddle over medium heat, ensuring it’s hot enough before cooking.
- Cook the Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip the pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
- Repeat: Continue with the remaining batter, adding more butter or oil to the skillet as needed to prevent sticking.
- Serve: Serve the pancakes warm with syrup, fresh fruit, or your favorite toppings.
Notes
- For extra fluffy pancakes, substitute half of the milk with buttermilk.
- Add-ins like blueberries, chocolate chips, or banana slices can be folded into the batter before cooking for fun variations.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 40mg
