Nothing says it’s going to be a great day like a big stack of fluffy Homemade Pancakes. Made with just a handful of pantry ingredients these delicious easy to make pancakes will become your new go for breakfast or bunch recipe!
I love a great breakfast or brunch recipe. Even more than that I love PANCAKES! For years I’ve made them from a boxed mix. It seemed easier, but once I learned to make them from scratch I realized I’d been cheating myself from the BEST pancakes ever!
How to make perfectly fluffy pancakes at home:
- all-purpose Flour
- granulated Sugar
- baking powder
- baking soda
- non-stick cooking spray
- mixing bowl
- wooden spoon
- measuring cups/spoons
- In a small mixing bowl melt the butter in the microwave, then set it aside to cool.
- While the butter is cooling in a large mixing bowl begin by whisking together the flour, sugar, baking powder, baking soda, and salt then set it aside.
- Once butter is cooled in the small mixing bowl, whisk the egg, melted butter, and milk until combined.
- Using a wooden spoon fold the wet ingredients into the dry ingredients. Mix gently until there are no large streaks of flour. The batter should be lumpy and not smooth.
- Prepare a medium size skillet with non-stick cooking spray. Then heat the skillet over medium high heat.
- Measure out a 1/4 cup of batter and pour into a hot skillet.
- Cook over medium heat for 3 minutes or until the pancakes begin to bubble. Flip the pancake over and continue to cook for 2-3 minutes until both sides are golden brown.
Pancake topping suggestions:
- Maple Syrup
- Peanut Butter
- Powdered Sugar
- Fresh Fruit: bananas, strawberries, black berries, or blueberries.
- Or try adding the blueberry compote form my recipe for Blueberry Pound Cake Parfaits.
My tips for this recipe:
- Be sure the melted butter has cooled, otherwise you’ll risk cooking the egg whites when combining the butter with the egg and milk.
- Do not over mix the batter. It should be lumpy.
How to store pancakes:
Refrigerator: Stack the pancakes, placing a piece of parchment paper between each to prevent sticking. Place the stack in a zip top bag the squeeze out as much air as possible. Keep in the fridge for 4-5 days. To reheat: wrap in a damp paper towel and warm in microwave in 30 second increments or in a skillet over medium heat until warmed through.
Freezer: Following the steps above then place in the freezer for up to three months. Reheat: No need to thaw the pancakes to reheat them. Place pancakes in a single layer on a baking sheet then place in a 350° oven for five minutes or until heated through. Pancakes can also be reheated in a skillet over medium heat or in the microwave in 30 second increments.
What to serve with pancakes:
Happy Cooking Y’all!
- 1 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter cooled
- 3/4 cup whole milk
- Non-stick spray vegetable oil, or butter for cooking
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small mixing bowl, whisk the egg, melted butter, and milk until combined.
Use a wooden spoon to fold the wet ingredients into the dry ingredients. Mix until there are no large streaks of flour. The batter should be lumpy.
Use non-stick spray, vegetable oil, or butter to lightly grease a medium-sized skillet.
Use a ¼ cup measuring cup to scoop pancake batter into the skillet.
Cook over medium heat for 3 minutes or until the pancakes begin to bubble.
Flip and continue to cook for 2-3 minutes until both sides are golden brown.
Be sure the melted butter has cooled, otherwise you’ll risk cooking the egg whites when combining the butter with the egg and milk.
Do not over mix the batter. It should be lumpy.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes