Best Pancakes From Scratch: Is there anything more comforting than a stack of fluffy, golden pancakes on a weekend morning? I think not! Forget the boxed mixes – I’m going to show you how incredibly easy it is to whip up the best pancakes from scratch, creating a breakfast experience that’s truly unforgettable.

Pancakes, in their various forms, have been gracing breakfast tables for centuries. From the ancient Roman “alia dulcia” to the medieval “pancakes” cooked on griddles, these simple cakes have evolved into a beloved global staple. In America, pancakes became particularly popular in the 18th century, often enjoyed with maple syrup tapped straight from the trees.

But what is it about pancakes that makes them so universally appealing? Perhaps it’s the delightful combination of a slightly crisp exterior and a soft, pillowy interior. Or maybe it’s the blank canvas they provide for endless toppings – from fresh berries and whipped cream to chocolate chips and a drizzle of honey. Whatever the reason, pancakes are a guaranteed crowd-pleaser, perfect for a lazy weekend brunch or a quick and satisfying weekday breakfast. Plus, making the best pancakes from scratch allows you to control the ingredients and customize the flavor to your exact liking. So, let’s get cooking!

Ingredients:

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 large egg
3 tablespoons melted butter, plus more for greasing
Optional: ½ teaspoon vanilla extract

Preparing the Pancake Batter

Okay, let’s get started! Making pancakes from scratch is easier than you might think, and the taste is so much better than any boxed mix. First, we need to combine all the dry ingredients in a large bowl. This ensures that the baking powder and salt are evenly distributed throughout the flour, which is key to light and fluffy pancakes.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make sure there are no lumps of baking powder hiding in there! I like to use a whisk for this because it helps to aerate the flour, which will contribute to a lighter pancake.
In a separate bowl, whisk together the milk, egg, and melted butter. It’s important to melt the butter before adding it to the wet ingredients, as it will solidify if it comes into contact with cold milk.
Now, pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Do not overmix! This is the most important tip for achieving light and fluffy pancakes. Overmixing develops the gluten in the flour, which will result in tough, chewy pancakes. A few lumps are perfectly fine; in fact, they’re preferable.
If you’re feeling fancy, add the vanilla extract to the batter. It adds a subtle sweetness and enhances the overall flavor.
Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in even lighter and fluffier pancakes. While the batter is resting, you can prepare your griddle or frying pan.

Cooking the Pancakes

Now comes the fun part – cooking the pancakes! The key to perfectly golden-brown pancakes is to use the right temperature and a lightly greased surface. I prefer using a non-stick griddle, but a frying pan works just as well.

Heat a lightly oiled griddle or frying pan over medium heat. You want the surface to be hot enough to cook the pancakes evenly but not so hot that they burn. A good way to test the temperature is to sprinkle a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. If the water just sits there, it’s not hot enough. If the water immediately splatters and browns, it’s too hot.
Pour ¼ cup of batter onto the hot griddle for each pancake. You can use a measuring cup or a ladle to ensure that the pancakes are uniform in size.
Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. The bubbles are a sign that the pancakes are ready to be flipped.
Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, or until golden brown on the other side.
Repeat with the remaining batter, adding more oil to the griddle as needed.

Tips for Perfect Pancakes

Here are a few extra tips to help you achieve pancake perfection:

Don’t overcrowd the griddle. Cook the pancakes in batches to ensure that they cook evenly.
Use a thin spatula to flip the pancakes. This will help prevent them from tearing.
Keep the cooked pancakes warm in a preheated oven (200°F) until ready to serve. This will prevent them from getting cold and soggy.
Experiment with different toppings. Pancakes are a blank canvas, so feel free to get creative with your toppings. Some of my favorites include fresh fruit, whipped cream, chocolate chips, syrup, and nuts.

Variations and Add-ins

Want to spice things up a bit? Here are some fun variations and add-ins to try:

Blueberry Pancakes: Add ½ cup of fresh or frozen blueberries to the batter before cooking.
Chocolate Chip Pancakes: Add ½ cup of chocolate chips to the batter before cooking.
Banana Pancakes: Mash one ripe banana and add it to the batter.
Cinnamon Pancakes: Add ½ teaspoon of ground cinnamon to the dry ingredients.
Buttermilk Pancakes: Substitute the milk with buttermilk for a tangier flavor. You may need to add a little more milk to achieve the desired consistency.
Whole Wheat Pancakes: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Serving Suggestions

Pancakes are best served warm, straight off the griddle. Here are some serving suggestions:

Classic: Serve with butter and maple syrup.
Fruity: Top with fresh berries, sliced bananas, or peaches.
Chocolatey: Drizzle with chocolate syrup and sprinkle with chocolate chips.
Nutty: Sprinkle with chopped nuts, such as pecans or walnuts.
Whipped Cream: Top with a dollop of whipped cream for an extra touch of indulgence.

Troubleshooting

Sometimes, things don’t go exactly as planned. Here are some common pancake problems and how to fix them:

Pancakes are too flat: This could be due to using old baking powder or overmixing the batter. Make sure your baking powder is fresh and avoid overmixing.
Pancakes are too tough: This is usually caused by overmixing the batter. Remember to gently fold the wet and dry ingredients together until just combined.
Pancakes are burning on the outside but raw on the inside: This means the griddle is too hot. Reduce the heat to medium-low and cook the pancakes for a longer period of time.
Pancakes are sticking to the griddle: Make sure the griddle is properly greased. You can use butter, oil, or cooking spray.

Storage

If you have leftover pancakes, you can store them in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, simply microwave them for a few seconds or toast them in a toaster.

Detailed Explanation of Ingredients

All-Purpose Flour

All-purpose flour is the workhorse of most baking recipes, and pancakes are no exception. It provides the structure for the pancakes. You can experiment with other flours, but all-purpose will give you the most consistent results.

Baking Powder

Baking powder is a leavening agent, which means it helps the pancakes rise and become light and fluffy. It’s crucial to use fresh baking powder, as it loses its potency over time. If your baking powder is old, your pancakes will be flat and dense.

Salt

Salt enhances the flavor of the pancakes and balances the sweetness of the sugar. It also helps to control the leavening process.

White Sugar

Sugar adds sweetness to the pancakes and helps them to brown nicely. You can adjust the amount of sugar to your liking. Some people prefer to use brown sugar for a richer flavor.

Milk

Milk provides moisture to the batter and helps to create a smooth and creamy texture. You can use any type of milk, including dairy and non-dairy options. Buttermilk will give the pancakes a tangier flavor.

Egg

The egg binds the ingredients together and adds richness and moisture to the pancakes. It also helps to create a light and airy texture.

Melted Butter

Melted butter adds flavor and richness to the pancakes. It also helps to prevent them from sticking to the griddle. You can substitute the butter with oil if you prefer.

Vanilla Extract (Optional)

Vanilla extract enhances the flavor of the pancakes and adds a touch of sweetness. It’s not essential, but it’s a nice addition.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Calories: Approximately 150-200 per pancake
Fat: 5-8 grams
Saturated Fat: 3-5 grams
Cholesterol: 30-40 mg
Sodium: 200-300 mg
Conclusion:

And there you have it! These aren’t just any pancakes; they’re truly the best pancakes from scratch you’ll ever make, and I’m confident they’ll become a weekend staple in your home, just like they have in mine. The light, fluffy texture combined with that subtle sweetness is simply irresistible. Forget those boxed mixes – once you taste the difference that fresh ingredients and a little bit of love make, you’ll never go back.

But the beauty of pancakes lies in their versatility! While these are fantastic on their own with a simple pat of butter and a drizzle of maple syrup, don’t be afraid to get creative. For a truly decadent treat, try adding a dollop of whipped cream and some fresh berries. Blueberries, raspberries, or sliced strawberries all work wonderfully. Or, if you’re feeling adventurous, consider a sprinkle of chocolate chips or a handful of chopped nuts into the batter before cooking.

For a savory twist, you could even try topping them with a fried egg and some crispy bacon or sausage. Think of it as a breakfast-for-dinner kind of situation! Another fun variation is to add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for an extra layer of flavor. And if you’re catering to dietary restrictions, this recipe is easily adaptable. You can substitute the all-purpose flour with a gluten-free blend, or use almond milk or oat milk instead of regular milk. The possibilities are truly endless!

Serving Suggestions:

* Classic: Butter and maple syrup
* Fruity: Whipped cream and fresh berries
* Chocolatey: Chocolate chips and a dusting of cocoa powder
* Savory: Fried egg, bacon, and a sprinkle of chives
* Nutty: Chopped walnuts or pecans and a drizzle of honey

I’ve poured my heart into perfecting this recipe, and I truly believe it’s a winner. But the real test is in your kitchen! I encourage you to give these best pancakes from scratch a try this weekend. Gather your family, put on some music, and enjoy the process of creating something delicious together.

Don’t be afraid to experiment with different toppings and variations to find your own perfect pancake combination. And most importantly, don’t forget to share your creations with me! I’d love to hear about your experience and see your photos. Tag me on social media or leave a comment below to let me know how they turned out. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking, and happy pancake-ing! I hope you enjoy these as much as my family and I do. I can’t wait to hear what you think!
Best Pancakes From Scratch: Your Ultimate Guide

Fluffy and delicious homemade pancakes, perfect for a weekend breakfast. Easy to make from scratch with simple ingredients.

Save This Recipe

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Yield8-10 pancakes

👨‍🍳By: Sharey

📂Category: Breakfast

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 8-10 pancakes

🥗Dietary: Vegetarian

Ingredients

011 ½ cups all-purpose flour

023 ½ teaspoons baking powder

031 teaspoon salt

041 tablespoon white sugar

051 ¼ cups milk

061 large egg

073 tablespoons melted butter, plus more for greasing

08Optional: ½ teaspoon vanilla extract

Instructions

Step 01

Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Ensure there are no lumps.

Step 02

Prepare Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.

Step 03

Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Do not overmix; a few lumps are fine.

Step 04

Add Vanilla (Optional): If desired, add the vanilla extract to the batter.

Step 05

Rest the Batter: Let the batter rest for 5-10 minutes.

Step 06

Heat Griddle: Heat a lightly oiled griddle or frying pan over medium heat. Test the temperature by sprinkling a few drops of water onto the surface.

Step 07

Cook Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake.

Step 08

Flip and Cook: Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. Flip carefully with a spatula and cook for another 2-3 minutes, or until golden brown on the other side.

Step 09

Repeat: Repeat with the remaining batter, adding more oil to the griddle as needed.

Step 10

Serve: Serve warm with your favorite toppings.
Recipe Notes
- Don’t Overmix: Overmixing develops gluten, resulting in tough pancakes.
- Resting the Batter: Resting allows the gluten to relax and the baking powder to activate, resulting in lighter pancakes.
- Griddle Temperature: The griddle should be hot enough to cook the pancakes evenly but not so hot that they burn.
- Keeping Warm: Keep cooked pancakes warm in a preheated oven (200°F) until ready to serve.
- Variations: Add blueberries, chocolate chips, mashed banana, or cinnamon to the batter. Substitute milk with buttermilk or half of the all-purpose flour with whole wheat flour.
Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

Best Pancakes From Scratch: Your Ultimate Guide