There’s nothing quite like starting your morning with a stack of fluffy, golden pancakes drenched in maple syrup. Pancakes are a breakfast staple that brings comfort and joy to any table.
While it might be tempting to reach for a box of pancake mix, making pancakes from scratch is easier than you might think — and the results are far superior. Homemade pancakes are light, fluffy, and have that perfect balance of sweetness and texture that you just can’t get from store-bought mixes.
In this article, we’ll walk you through the steps of making the best homemade pancakes, share helpful tips for perfecting them, and answer some common questions so that you can create a flawless pancake breakfast every time.
Ingredients for the Best Homemade Pancakes
Here’s what you’ll need to make a batch of classic homemade pancakes:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cups milk (whole, 2%, or even a non-dairy milk like almond or oat milk)
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract (optional, but adds great flavor)
Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the ingredients are evenly combined so the pancakes rise properly and have a balanced sweetness.
2. Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. If your butter is still warm after melting, let it cool slightly before adding it to the egg mixture to avoid scrambling the egg.
3. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a wooden spoon or spatula until just combined. It’s okay if there are a few lumps in the batter — overmixing can result in tough pancakes. The batter should be thick and pourable but not runny.
4. Let the Batter Rest
For extra fluffy pancakes, let the batter rest for 5-10 minutes. This allows the baking powder to activate and gives the flour time to absorb the liquid, resulting in lighter, airier pancakes.
5. Heat the Pan
Preheat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with butter or cooking spray. The pan should be hot but not smoking — you can test it by sprinkling a few drops of water on the surface; if they sizzle, the pan is ready.
6. Cook the Pancakes
Using a ¼ cup measuring cup or ladle, pour the pancake batter onto the hot pan. Cook until small bubbles start to form on the surface of the pancake, about 2-3 minutes. Flip the pancake using a spatula and cook for another 1-2 minutes, until both sides are golden brown and the pancake is cooked through.
7. Keep Warm and Serve
Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel or place them in a warm oven (set to about 200°F) to keep them warm while you cook the remaining batter. Serve warm with butter, maple syrup, fresh fruit, or any of your favorite toppings.
Tips for Making the Best Pancakes
Don’t Overmix the Batter: Overmixing pancake batter can develop the gluten in the flour, leading to tough and chewy pancakes. Stir the ingredients until just combined, and remember that a few lumps are perfectly fine.
Use Room Temperature Ingredients: Allow the egg and milk to come to room temperature before mixing them with the dry ingredients. This helps the ingredients combine more evenly and results in fluffier pancakes.
Rest the Batter: Letting the batter rest for a few minutes allows the baking powder to do its magic, creating extra fluffy pancakes. It also lets the flour fully hydrate, leading to a better texture.
Control the Heat: Keep the pan at medium heat. If the pan is too hot, the pancakes will brown too quickly on the outside while staying raw in the middle. If the pan is too cool, they won’t develop that nice golden color. Adjust the heat as necessary between batches.
Make Evenly Sized Pancakes: Use a measuring cup or ladle to ensure your pancakes are the same size, which helps them cook evenly. A ¼ cup of batter per pancake is a good standard size, but you can adjust depending on your preference.
Avoid Flipping Too Early: Don’t flip the pancake until you see bubbles forming on the surface and the edges start to look set. Flipping too early can result in undercooked pancakes that lack that fluffy center.
Pancake Variations and Add-Ins
- Blueberry Pancakes: Add fresh or frozen blueberries to the batter after pouring it onto the pan for a burst of fruity flavor.
- Chocolate Chip Pancakes: Sprinkle chocolate chips over the batter once it’s in the pan for a sweet treat.
- Banana Pancakes: Mash a ripe banana and stir it into the batter for added sweetness and flavor.
- Whole Wheat Pancakes: For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- Buttermilk Pancakes: Swap regular milk for buttermilk to give the pancakes a slightly tangy flavor and even more fluffiness.
FAQs About Homemade Pancakes
1. Can I make the pancake batter ahead of time?
Yes, you can make pancake batter in advance. However, keep in mind that the baking powder begins to lose its effectiveness once mixed with wet ingredients. To combat this, you can mix the dry and wet ingredients separately and combine them just before cooking, or you can store the batter in the refrigerator for up to 24 hours and stir in an additional ½ teaspoon of baking powder right before cooking.
2. How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze pancakes, place a piece of wax paper between each pancake and store them in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster for a quick breakfast.
3. Why are my pancakes flat instead of fluffy?
Flat pancakes can result from overmixing the batter or not letting the batter rest before cooking. Overmixing can cause the pancakes to be dense, and skipping the resting period prevents the baking powder from fully activating, which reduces fluffiness. Also, make sure your baking powder is fresh and hasn’t expired.
4. Can I make pancakes without eggs?
Yes, you can make pancakes without eggs. You can use a flaxseed or chia seed egg substitute (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water), or replace the egg with ¼ cup of unsweetened applesauce or mashed banana.
5. What’s the best way to reheat pancakes?
To reheat pancakes, you can microwave them for about 20-30 seconds or place them in a toaster for a crispier texture. For larger batches, reheat them in a 350°F oven for 10-15 minutes.
6. Can I use almond milk or other non-dairy milk in this recipe?
Yes, you can substitute dairy milk with any non-dairy milk such as almond, oat, or soy milk. The pancakes will still be light and fluffy, with a slightly different flavor depending on the type of milk used.
7. How can I make gluten-free pancakes?
To make gluten-free pancakes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or a similar binding agent to help with texture.
8. Why do my pancakes have uneven browning?
Uneven browning can happen if the pan isn’t preheated evenly or if there’s not enough fat in the pan. Make sure the skillet is fully heated before adding the batter, and use a bit of butter or oil to create a golden brown surface.
9. What’s the best way to keep pancakes warm while cooking?
To keep pancakes warm while you cook the rest, place them on a baking sheet in a 200°F oven. Cover them with foil to prevent drying out.
10. Can I make pancakes without baking powder?
If you don’t have baking powder, you can use ¼ teaspoon of baking soda mixed with ½ cup of buttermilk or yogurt to create the same leavening effect. This will result in fluffy pancakes with a slightly tangy flavor.
Conclusion
There’s nothing quite like the satisfaction of making a delicious stack of homemade pancakes from scratch. With just a few simple ingredients and techniques, you can enjoy light, fluffy pancakes that are perfect for weekend breakfasts, brunches, or even dinner! Whether you keep them classic or get creative with mix-ins and toppings, this easy pancake recipe is sure to become a family favorite.
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