Pancakes from scratch? Yes, this takes more time than the premixed box. However, it only takes 5 ingredients, is extremely fluffy, and it is almost fool proof, and it's much tastier, in my opinion!
If needed, the ingredients can be doubled or tripled, etc.
Prep Time20 minsCook Time10 minsTotal Time30 mins
INGREDIENTS
1 cup Flour
1 cup Milk(Or use buttermilk. Or if you don't have buttermilk, add 1tbsp white vinegar to the cold milk and let is sit for 5 minutes)
1 Egg
1 tbsp Sugar
1 tsp Baking Powder
1 dash Vanilla Extract
Maple/Pancake Syrup
DIRECTIONS
1Take your mixing bowl out of the freezer if you had the foresight to read this recipe the night before making pancakes (the cold bowl will help increase the fluffy, but of course it's not absolutely necessary).
2Add the milk (or buttermilk if you go that route) to a mixing bowl.
The benefit of buttermilk (or otherwise acidified milk) is that the extra acid can break down gluten proteins to make the pancakes more tender.
3Add the flour, egg, sugar, baking powder, and dash of vanilla extract. Just a little vanilla extract goes a long way here.
4Whisk it all together. Don't over mix it, as this allows gluten to form and causes the pancakes to be chewier (as opposed to fluffy). You want to make sure you have a consistent color, but chunks throughout.
5Let it sit for up to 10 minutes. You can also put the bowl in the refrigerator while you wait. Take some time now to heat your pan (and your syrup, separately).
6Cook the pancakes in the pan!
Your first pancake is the testing one so make it smaller as to not waste batter and change your temperature based off of that result.
Another tip is to wait to flip your pancake until the bubbles that pop remain open instead of filling with raw batter. The edges should also be formed.
7Enjoy your homemade, fluffy pancakes!
8NOTE: Never save pancake batter to cook later. Always cook the entire batch and freeze the pancakes you don't want to eat. They reheat in the oven really well on top of parchment paper with a sheet of foil laid on like a blanket.
Ingredients
1 cup Flour
1 cup Milk(Or use buttermilk. Or if you don't have buttermilk, add 1tbsp white vinegar to the cold milk and let is sit for 5 minutes)
1 Egg
1 tbsp Sugar
1 tsp Baking Powder
1 dash Vanilla Extract
Maple/Pancake Syrup
Directions
1Take your mixing bowl out of the freezer if you had the foresight to read this recipe the night before making pancakes (the cold bowl will help increase the fluffy, but of course it's not absolutely necessary).
2Add the milk (or buttermilk if you go that route) to a mixing bowl.
The benefit of buttermilk (or otherwise acidified milk) is that the extra acid can break down gluten proteins to make the pancakes more tender.
3Add the flour, egg, sugar, baking powder, and dash of vanilla extract. Just a little vanilla extract goes a long way here.
4Whisk it all together. Don't over mix it, as this allows gluten to form and causes the pancakes to be chewier (as opposed to fluffy). You want to make sure you have a consistent color, but chunks throughout.
5Let it sit for up to 10 minutes. You can also put the bowl in the refrigerator while you wait. Take some time now to heat your pan (and your syrup, separately).
6Cook the pancakes in the pan!
Your first pancake is the testing one so make it smaller as to not waste batter and change your temperature based off of that result.
Another tip is to wait to flip your pancake until the bubbles that pop remain open instead of filling with raw batter. The edges should also be formed.
7Enjoy your homemade, fluffy pancakes!
8NOTE: Never save pancake batter to cook later. Always cook the entire batch and freeze the pancakes you don't want to eat. They reheat in the oven really well on top of parchment paper with a sheet of foil laid on like a blanket.
Wilson Soto