Your Classic Homemade Pancakes

Best Desserts - Classic Homemade Pancakes

BEST. SIMPLE. EASY. FLUFFY. QUICK. CLASSIC. DELICIOUS

There’s a lot to say about this perfect delicacy. Start your day with a good taste made from the heart by trying out this best and easy homemade pancake recipe!

This all-in one recipe is so easy and versatile that you can easily turn it from a traditional pancake mix into buttermilk pancakes as well. This is perfect especially during hectic mornings as it is so easy to master and needs only simple ingredients from your pantry.

Don’t forget to load these pancakes up with fresh fruit or drown them in your favorite syrup. 

Rating

Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
 1 ½ cups all-purpose flour
 2 tbsp sugar
 2 tsp baking powder
 ½ tsp salt
 1 cup milk or buttermilk
 2 large eggs
 ¼ cup melted butter
 2 tsp vanilla extract
Equipment
 Measuring cups and spoons
 Large mixing bowl
 Large cast iron / non-stick pan / griddle
 Non-stick spray
 Spatula
 Whisk

Cooking Directions
1

In a large mixing bowl, sift together flour, sugar, baking powder, and salt.

2

Whisk in milk, eggs, melted butter, and vanilla extract until well combined, but still a little lumpy.

3

Rest your batter for 5-10 minutes while you spray your pan with a non-stick spray on the side.

4

Heat the flat griddle or non-stick pan over medium-low heat and then melt a little butter to grease it.

5

Remaining lumps in the batter will start to soften as the moisture soaks in. Gently stir again.

6

Smoothly pour about 3 tbsp. of batter onto the griddle and let it spread out into a round pancake.

7

Allow the pancakes to cook until bubbles form and the edges are set before flipping with a spatula.

8

Cook other side until golden brown and then finish the remaining batter.

9

Plate and serve your pancakes with maple syrup or your choice of toppings.

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Ingredients

Ingredients
 1 ½ cups all-purpose flour
 2 tbsp sugar
 2 tsp baking powder
 ½ tsp salt
 1 cup milk or buttermilk
 2 large eggs
 ¼ cup melted butter
 2 tsp vanilla extract
Equipment
 Measuring cups and spoons
 Large mixing bowl
 Large cast iron / non-stick pan / griddle
 Non-stick spray
 Spatula
 Whisk

Directions

Cooking Directions
1

In a large mixing bowl, sift together flour, sugar, baking powder, and salt.

2

Whisk in milk, eggs, melted butter, and vanilla extract until well combined, but still a little lumpy.

3

Rest your batter for 5-10 minutes while you spray your pan with a non-stick spray on the side.

4

Heat the flat griddle or non-stick pan over medium-low heat and then melt a little butter to grease it.

5

Remaining lumps in the batter will start to soften as the moisture soaks in. Gently stir again.

6

Smoothly pour about 3 tbsp. of batter onto the griddle and let it spread out into a round pancake.

7

Allow the pancakes to cook until bubbles form and the edges are set before flipping with a spatula.

8

Cook other side until golden brown and then finish the remaining batter.

9

Plate and serve your pancakes with maple syrup or your choice of toppings.

Your Classic Homemade Pancakes

Tips

  1. Don’t over mix. Be sure not to over mix your pancake batter so that you don’t get tough, dense pancakes. Lumps are ok. You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but can be easily poured.
  2. For a nice looking pancake, cook on a flat surface. A griddle is preferable.
  3. Limit the size of your pancakes to about 3-4 tbsp. Don’t make your pancakes too large, or they’ll be difficult to flip.
  4. When to flip a pancake: Your pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges are set.
  5. Mix ins make these even more fun! Try adding sprinkles, chocolate chips or fresh fruit to your batter.
  6. Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking (Yes, even in non-stick pans. I’ve also tried butter, but it does change the surface of the pancake)
  7. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture.
  8. Storage: For convenience sake, pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

So there you have it! Most of the ingredients are most likely available in your kitchen, try cooking it today and let it be part of your weekly routine.

Your Classic Homemade Pancakes

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