Introduction
Homemade pancakes are a beloved breakfast staple, known for their fluffy texture, golden edges, and buttery flavor. Rooted in American home cooking, this simple yet versatile dish is perfect for weekend brunches, family breakfasts, or a comforting start to the day. Requiring basic pantry ingredients, pancakes are easy to make and customizable with add-ins or toppings, appealing to cooks of all levels. This recipe delivers classic fluffy pancakes that are adaptable for dietary needs and are ideal served with maple syrup, fresh fruit, or whipped cream.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups whole milk (or buttermilk for extra tang)
- 1 large egg
- 3 tbsp unsalted butter, melted (plus extra for cooking)
- 1 tsp vanilla extract
- Optional: 1/2 cup blueberries, chocolate chips, or sliced bananas for add-ins
- Optional: Maple syrup, whipped cream, or fresh berries for serving
Step-by-Step Process
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar. Set aside.
- Mix Wet Ingredients: In a separate medium bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
- Combine Batter: Pour wet ingredients into dry ingredients. Stir gently with a whisk or spatula until just combined (do not overmix; small lumps are okay). If using optional add-ins like blueberries or chocolate chips, gently fold them in. Let batter rest for 5 minutes to activate baking powder for fluffier pancakes.
- Heat Griddle or Pan: Preheat a non-stick griddle or large skillet over medium heat. Add a small pat of butter and let it melt, coating the surface (or use cooking spray). Test heat by dropping a small bit of batter; it should sizzle gently.
- Cook Pancakes: Pour 1/4 cup batter per pancake onto the griddle, spreading slightly with the back of a ladle if needed. Cook for 2-3 minutes, until bubbles form on the surface and edges look set. Flip carefully with a spatula and cook for 1-2 minutes more, until golden brown. Adjust the heat if the pancakes brown too quickly.
- Serve: Keep pancakes warm in a 200°F oven on a baking sheet if cooking in batches. Serve hot with optional maple syrup, whipped cream, fresh berries, or other toppings.
Tips for Better Pancakes
- Don’t overmix batter to keep pancakes light and fluffy; lumps are fine.
- Let batter rest for 5-10 minutes to allow the gluten to relax and the baking powder to work.
- Use medium heat to prevent burning; pancakes should cook evenly with a golden color.
- Measure flour correctly by spooning it into the cup and leveling off to avoid dense pancakes.
- Use fresh baking powder (check expiration date) for maximum fluffiness.
- Keep the griddle lightly greased between batches to prevent sticking.
- Test the first pancake to adjust heat or batter consistency; add 1-2 tbsp milk if too thick.
- Flip only once when bubbles cover the surface to maintain texture.
Variations and Customization
- Buttermilk Pancakes: Replace milk with buttermilk and reduce baking powder to 2 tsp; add 1/2 tsp baking soda.
- Gluten-Free Pancakes: Use a 1:1 gluten-free flour blend.
- Vegan Pancakes: Replace milk with plant-based milk, egg with 1/4 cup applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water), and butter with vegan butter or oil.
- Chocolate Chip Pancakes: Add 3/4 cup chocolate chips to the batter.
- Blueberry Pancakes: Fold in 1 cup fresh or frozen blueberries (no need to thaw).
- Banana Nut Pancakes: Add 1/2 cup mashed banana and 1/4 cup chopped walnuts.
- Cinnamon Roll Pancakes: Swirl a mixture of 2 tbsp melted butter, 2 tbsp brown sugar, and 1 tsp cinnamon into the batter.
- Protein Pancakes: Add 1/4 cup protein powder and 1 extra tbsp milk to adjust consistency.
Storage and Serving Tips
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven, microwave (10-20 seconds per pancake), or skillet to restore texture.
- Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months; reheat from frozen in a toaster or oven.
- Serve with classic toppings like butter and maple syrup or get creative with peanut butter, Nutella, or yogurt.
- Use leftovers in pancake sandwiches with bacon and eggs or as a dessert with ice cream.
- Keep warm in a low oven to serve all at once for family breakfasts.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with coffee, orange juice, or a fruit smoothie for a complete breakfast.
Nutritional Information
Based on 4 servings (3 pancakes each, without optional add-ins or toppings):
- Calories: 350 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 580mg
- Total Carbohydrates: 46g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 9g
- Vitamin A: 10% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 20% Daily Value
- Iron: 15% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories but higher in carbs. For dietary needs, try vegan or gluten-free variations. Its protein and calcium content make it a balanced breakfast option.
Conclusion
This homemade pancake recipe delivers fluffy, golden pancakes that are perfect for breakfast, brunch, or a comforting treat. Its simple preparation and customizable options make it a favorite for home cooks. The light texture and buttery flavor create a crowd-pleasing dish. This recipe is sure to become a breakfast staple, cherished for its ease and classic appeal.
Homemade Pancake Recipe: Fluffy and Golden Breakfast Classic
Fluffy, golden homemade pancakes, ideal for breakfast or brunch.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ¼ cups whole milk
- 1 large egg
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
- Optional: 1/2 cup blueberries chocolate chips, or bananas
- Optional: Maple syrup whipped cream, berries
Instructions
- Whisk flour, baking powder, salt, and sugar.
- Whisk milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients; stir until just mixed. Fold in optional add-ins. Rest 5 minutes.
- Heat griddle with butter; pour 1/4 cup batter per pancake. Cook 2-3 minutes per side until golden.
- Serve hot with optional syrup, whipped cream, or berries.
Notes
- Don’t overmix for fluffy pancakes.
- Use fresh baking powder for rise.
- Store leftovers in fridge or freeze.
- Serve with coffee or juice.
