Homemade Pancakes
These fluffy Homemade Pancakes are the perfect way to start your day! With just a few simple ingredients, you can create light and tender pancakes in only 20 minutes. Whether you’re serving them with syrup, fresh fruit, or whipped cream, this easy recipe guarantees a delicious breakfast for the whole family. No need for a mix—just follow these simple steps to enjoy a homemade favorite any day of the week!
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp granulated sugar adjust to taste
- ¼ tsp salt
- 1 ¼ cups milk whole or buttermilk works best
- 1 egg
- 3 tbsp unsalted butter melted (plus more for cooking)
- 1 tsp vanilla extract optional, for added flavor
Instructions
Make the Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula. Be careful not to overmix — the batter should be slightly lumpy.
Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake onto the hot skillet. Cook for about 2-3 minutes until bubbles form on the surface.
- Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
Serve:
- Serve the pancakes hot with your favorite toppings like maple syrup, fresh berries, whipped cream, or butter.
Notes
- Make Them Fluffy: For extra fluffiness, use buttermilk instead of regular milk.
- Add-ins: Feel free to add chocolate chips, blueberries, or nuts to the batter before cooking.
- Batch Cooking: You can keep pancakes warm by placing them on a baking sheet in a 200°F oven while you cook the rest.
- Storage: Leftover pancakes can be stored in the fridge for 2-3 days or frozen for up to 1 month. Reheat in the microwave or toaster.