Homemade Pancakes
User Reviews
5
Homemade Pancakes
Description
This Homemade Pancakes recipe relies on chemical leavening with baking powder to produce light batter bubbles and a fluffy texture reminiscent of classic diner pancakes. The dry ingredients—flour, baking powder, sugar, and salt—are mixed before wet ingredients including milk, eggs, and melted butter are added to form a smooth batter. The cooking surface is heated to medium-high and optionally greased if edges are desired to be crisp.
Portioning roughly a quarter cup of batter per pancake enables consistent size and cooking time. Cooking until small bubbles form on the surface before flipping results in even browning on both sides with tender interiors. This recipe yields about eight pancakes, typically served hot with butter and maple syrup, or with fresh fruit and whipped cream for added freshness and richness.
The recipe is adaptable with any milk type, including dairy alternatives. Leftovers store covered in the refrigerator up to four days. Lightly oiling the skillet favors crispy edges, whereas cooking in a dry non-stick pan produces smoother surfaces on the pancakes.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
- butter and maple syrup or fresh fruit and whipped cream, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.
Notes
- Baking powder is the key leavening agent that creates air bubbles, making the pancakes light and fluffy.
- Use any milk or milk alternative such as cow's milk, almond, cashew, soy, or oat milk.
- Lightly grease the skillet with oil or butter if you prefer crispy edges; non-stick pans can be used without added fat for smoother pancakes.
- This recipe makes approximately eight pancakes and can be easily multiplied for larger servings.
- Store leftover pancakes covered in the refrigerator and consume within four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 pancakes each)
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 2 (4-inch) pancakes | |
| Calories | 324kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 812mg | 34% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 567IU | 11% |
| Calcium | 309mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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