Pancakes

Pancakes are fluffy, easy to make and quick to throw together in the morning breakfast! But how to make tasty pancakes? The following Homemade Pancakes Recipe makes soft & fluffy old-fashioned pancakes! Get ready to dig into the best pancakes you’ve ever had with the easy recipe! When having a little time on a weekend morning for a fun breakfast, pancakes are perfect! They are easy to make and together are made with ingredients typically already have. Plus, they are easy to change up with various things to mix in and different kinds of syrup you could top them with. A delicious and tasty breakfast sure to satisfy all!

No thin, tough pancakes. You will make them every weekend! To make homemade pancakes you will require : all-purpose flour, sugar, baking powder, salt, egg, milk, butter, vanilla.. That’s it! Odds are you already have most of this in the kitchen. These pancakes were meant to be.

Making the pancake is a just a trick…. Start by combining the dry ingredients and the wet ingredients separately, then add them to the same bowl and gently fold them together. You don’t want to do this too brusquely or overdo it. It can over develop the gluten in flour and end up giving dense, tough pancakes. Let it rest in the meantime heat griddle or pan and they’ll break up a bit. Give the batter another little stir before using it and you’ll notice the biggest offending lumps will break up.

Cook pancakes. You’ll know they are ready to be flipped when they’ve got bubbles coming through the top and the edges are set. Cook them until they are just about done, so after that flip them, they just need a little more time to finish cooking the other side so that it’s golden. Finally, serve pancakes warm with favorite maple syrup!

  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Yield3 Plates
  • Serving Size200 g
  • Energy227 cal
  • Cuisine
    • American
  • Course
    • Breakfast
  • Cooking Method

Ingredients

    • 2 cups (260g) all-purpose flour
    • 4 tbsp (52g) sugar
    • 4 tsp baking powder
    • 1/2 tsp salt
    • 1 large egg
    • 1 1/2 cups (360ml) milk
    • 1 banana
    • honey
    • maple syrup
    • berries
    • 4 tbsp (56g) butter, melted and slightly cooled
    • 2 tsp vanilla extract

Method

1

Combine the flour, sugar, banana, baking powder and salt in a large bowl.

In a large measuring cup, combine the egg, milk, butter and vanilla extract.

Add the wet ingredients to the dry ingredients and gently fold them together until

well combined, but still a little lumpy. Don’t over mix them or they could

end up less fluffy and tough. The batter should be relatively thick, but easily pourable.

Set the batter aside to rest while heat the griddle, 5-10 minutes. Any remaining

lumps with start to soften as the moisture soaks in. Gently stir again.

 Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it.

Pour batter onto the pan and let it spread out into a round pancake. Use about 3 tablespoons

of batter per pancake.

Allow to cook until bubbles appear on the surface and the edges are set, then flip

and cook until golden.

Continue cooking with the remaining batter.

Serve pancakes with maple syrup or toppings.

TIPS FOR PERFECT HOMEMADE PANCAKES:

  • Don’t over mix. Be sure not to over mix your pancake batter so that you don’t get tough, dense pancakes. Lumps are ok.
  • Use a flat cooking surface. For a nice looking pancake, cook on a flat surface. A griddle is preferable.
  • Make smaller pancakes. Don’t make your pancakes too large, or they’ll be difficult to flip.
  • When to flip a pancake: Your pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges are set.
  • Pancake mix-in ideas: Try adding sprinkles, chocolate chips or fresh fruit to your batter.

HOW TO MAKE PANCAKE MIX in ADVANCE

  • If you wanted to make these pancakes even easier to make, you could combine the dry ingredients ahead of time and have it in your pantry as a pancake mix. You’ll want to put it in an airtight container. It should keep well, as long as the flour and baking powder you use is fresh.

HOW TO FREEZE PANCAKES?

  • You can either layer parchment paper between the pancakes when you freeze them so they don’t stick to each other, or you can lay the pancakes out individually onto a parchment lined baking sheet and freeze them that way. Once frozen, pop them all into an airtight container or bag.

HOW TO REHEAT PANCAKES

  • To reheat them, microwave one pancake for about 20 seconds.
  • Add another 5-10 seconds as you add additional pancakes.
  • If going to have pancakes in the morning, you could even pop the number of pancakes you’ll need into the fridge the night before so they thaw (which is what I’ve been doing). Either way, these reheat beautifully.
  • 3 servings per container
  • Serving Size200 g
  • Amount per serving
  • Calories227
  • % Daily Value*
  • Total Fat10 g12.82%
  • Saturated Fat2.1 g10.5%
  • Trans Fat0 g
  • Polyunsaturated Fat4.4 g
  • Monounsaturated Fat2.5 g
  • Cholesterol59 mg19.67%
  • Sodium439 mg19.09%
  • Total Carbohydrate28 g10.18%
  • Protein6 g12%
  • Calcium21 mg1.62%
  • Iron9 mg50%
  • Potassium132 mg2.81%
  • Vitamin A3 mcg0.33%
  • Magnesium4 mg0.95%

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