The BEST Homemade Pancake Recipe From Scratch
User Reviews
4.3
The BEST Homemade Pancake Recipe From Scratch
Description
The batter is made by whisking together dry ingredients including flour, baking powder, sugar, and salt, then mixing in milk, eggs, oil, and vanilla until smooth with a few small lumps remaining. Allowing the batter to rest for 5 to 10 minutes helps the baking powder start its rising action, contributing to the pancakes’ fluffiness.
Cooking on a medium-heated griddle or large pan, the batter is portioned, typically using a scoop for consistent size. Pancakes develop a light golden color and are cooked through when bubbles appear and edges firm. This technique produces a soft, thick pancake with a tender crumb and balanced sweetness.
These pancakes are versatile and can be served with syrup, butter, or your favorite toppings for breakfast or brunch.
Ingredients
- 2 2/3 cups all-purpose flour or cake flour
- 2 tablespoons baking powder
- 1/3 cup white sugar
- 1 teaspoon salt
- 2 1/2 cups milk
- 2 egg
- 6 tablespoons oil or melted butter
- 1 teaspoon vanilla
Instructions
- In a medium bowl or a large 16 cup capacity liquid measuring cup, whisk together the flour, baking powder, white sugar and salt.
- In another large capacity liquid measuring cup, combine 2 1/2 cups of milk, eggs, oil and vanilla. Mix until combined. If you need to, add more milk until the batter reaches desired consistency.
- Make a well in the dry ingredients, and pour the egg mixture in. Whisk together until the batter is smooth with only a few flour chunks - it doesn't have to be completely smooth.
- Let the batter sit for a while ( 5-10 minutes) and let the chemical reactions start working. This will cause it to fluff up, giving you that texture you want.
- If you have a griddle start it heating now on medium heat. I have a cast iron one that I adore, but it takes a while for it to heat up uniformly. If not, heat the largest pan that you have.
- To make the pancakes I use a muffin batter scoop, which is called a #8 disher scoop. This is one of my favourite kitchen hacks, that scoop! It measures out muffins, pancakes, extra large cookies, you name it!
- Take one scoop of batter and pour onto your already heated griddle, fitting on as many as you can at once. Flip your pancakes when they are slightly bubbled on the surface and golden brown underneath. The key is a medium heat that is ready and raring to go, so they instantly sizzle when you place them on the surface, but not so hot they burn.
- Continue to cook all of the batter, placing cooked pancakes on a covered plate when cooked.
- Serve with my Homemade Brown Sugar Sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14pancakes
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 201kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 61mg | 3% |
| Potassium | 276mg | 6% |
| Sugar | 7g | 14% |
| Vitamin A | 120IU | 2% |
| Calcium | 140mg | 14% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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