Homemade Pancakes
User Reviews
5
Homemade Pancakes
Description
This recipe mixes all-purpose flour, baking powder, salt, sugar, milk, an egg, and melted butter into a batter that cooks evenly into light pancakes with browned surfaces. The dry and wet ingredients are combined carefully to avoid lumps, but the method is forgiving and straightforward. Cooking on medium heat results in golden edges and a soft center.
The pancakes have a gentle rise from the baking powder, yielding fluffiness without heaviness. The subtle sweetness balances well with butter and syrup. They are good for a variety of breakfast or brunch occasions and accommodate mix-ins or topping choices.
The batter can be made in one bowl with minimal fuss, making this a practical recipe for everyday cooking. Portioning with a quarter-cup measure helps control pancake size and cooking time. Serve warm immediately for best texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 teaspoons white sugar
- 1 1/4 cups milk
- 1 egg
- 4 tablespoons butter melted
Instructions
- Add the dry ingredients and whisk together, then add the wet and combine fully (although I tend to just put everything in a bowl and whisk - these pancakes are really fuss free.)
- Heat a pan or griddle on medium heat and coat with a small layer of butter.
- Using a 1/4 cup scoop, cook the pancakes on both sides until browned, about a minute on each side.
- Enjoy with your favorite toppings or mix-ins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 148mg | 6% |
| Potassium | 259mg | 6% |
| Sugar | 4g | 8% |
| Vitamin A | 265IU | 5% |
| Calcium | 127mg | 13% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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