Everyone should know how to make these fluffy pancakes from scratch! These pancakes are soft and fluffy, easy to prepare, and not overly sweet, allowing you to experiment with a variety of toppings. To ensure easy spreading without overly thinned pancakes, it’s crucial to ensure the batter consistency is just right. Weekends will never be the same again!
Equipment for Making Pancakes at Home
Ingredients:
- 2 cups All-purpose flour (or plain flour)
- 1⁄4 cup Granulated sugar (or sweetener)
- 4 tbsp Baking powder
- 1⁄4 tbsp Baking Soda
- 1⁄2 tbsp Salt
- 1 3⁄4 cups Milk
- 1⁄4 cup Butter
- 2 tbsp Pure vanilla extract
- 1 large Egg
Instructions:
- Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps, but that’s okay). The batter will be thick and creamy in consistency. If you find the batter too thick and it doesn’t pour off the ladle or out of the measuring cup smoothly, you can fold a couple of tablespoons of extra milk into the batter at a time until you reach the desired consistency.
- Set the batter aside and allow it to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease the pan. Pour ¼ cup of batter onto the pan and spread it out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
- Serve with honey, maple syrup, fruit, ice cream, or frozen yogurt, or enjoy plain!
Note:
- For fluffier pancakes, you can add baking soda; however, if you’re sensitive to the taste, leave it out. Usually, for every cup of flour, add ⅛ teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour.
- For Australian readers, you can use self-raising flour instead of plain flour. If using SR flour, remove the baking soda completely and only add 1 teaspoon of baking powder per 1 cup of flour.
- Tip
- For equal-sized pancakes, use a measuring cup to pour your batter. I usually use ladles that measure ¼ cup or ⅓ cup of batter for each pancake.
Pancakes Recipe
Description
Everyone should know how to make these fluffy pancakes from scratch! These pancakes are soft and fluffy, easy to prepare, and not overly sweet, allowing you to experiment with a variety of toppings. To ensure easy spreading without overly thinned pancakes, it's crucial to ensure the batter consistency is just right. Weekends will never be the same again!
Ingredients
Cooking Mode Disabled
Instructions
Video
-
Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
-
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps, but that's okay). The batter will be thick and creamy in consistency. If you find the batter too thick and it doesn't pour off the ladle or out of the measuring cup smoothly, you can fold a couple of tablespoons of extra milk into the batter at a time until you reach the desired consistency.
-
Set the batter aside and allow it to rest while heating up your pan or griddle.
-
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease the pan. Pour ¼ cup of batter onto the pan and spread it out gently into a round shape with the back of your ladle or measuring cup.
-
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
-
Serve with honey, maple syrup, fruit, ice cream, or frozen yogurt, or enjoy plain!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 156kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Trans Fat 0.3g
- Cholesterol 30mg10%
- Sodium 311mg13%
- Potassium 84mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 4g8%
- Vitamin A 198 IU
- Calcium 129 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For fluffier pancakes, you can add baking soda; however, if you're sensitive to the taste, leave it out. Usually, for every cup of flour, add ⅛ teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour.
- For Australian readers, you can use self-raising flour instead of plain flour. If using SR flour, remove the baking soda completely and only add 1 teaspoon of baking powder per 1 cup of flour.
- Tip
- For equal-sized pancakes, use a measuring cup to pour your batter. I usually use ladles that measure ¼ cup or ⅓ cup of batter for each pancake.
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