Light, Fluffy, Delicious Pancakes Recipe Made with Pantry Staples that You Will Have in your House! Never go back to Pancake Mix!
Servings: 12 pancakes
- 1 1/2 c. flour
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 3/4 tsp salt
- 1 egg
- 1 1/4 c. milk
- 2 Tbsp butter melted
- additional butter for greasing pan about 3 Tbsp
Combine dry ingredients and sift in a bowl.
In another bowl beat egg until light and fluffy. Add 1 c. milk and melted butter to bowl. Stir.
Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want.
Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
Wipe out any excess butter with paper towels. Repeat with remaining batter.
- I had comments about this being to thick so I adjusted the recipes from 1 c. milk to 1 1/4 c. milk on 10/14/18. If you made it before that please note that!
- The original recipe doesn't call for vanilla, but it adds a great flavor. I recommend 1/4 - 1/2 tsp vanilla!
- Nutrition information does not include butter for cooking or toppings.
Make Ahead Tips
If you want to prepare the batter ahead of time we recommend mixing the dry ingredients ahead of time and having it in your pantry. Store in an airtight container. When ready to enjoy the pancakes simply add the wet ingredients and enjoy. The dry mix will last as long as your flour and baking powder do, so make sure to use fresh ingredients.
We recommend a layer of parchment paper between the pancakes when you freeze them so they don't stick together. You could also flash freeze them on a sheet pan, too. Simply lay them out on a sheet pan (do not stack) and place them in the freezer until frozen. Then transfer them to an airtight container or bag and place back in the freezer.
How to Reheat
You can warm frozen pancakes in the microwave for about 20 seconds. If you add more than one pancake add an additional 5-10 seconds for each pancake to reheating time.
If you have leftovers in the fridge you'll only need about 10-15 seconds in the microwave for those.
We have been known to throw ours in the toaster to if you like them a bit crispy on the outside!
- Mini Chocolate Chips
- Chopped Strawberries
- Cocoa Powder
- White Chocolate Chips
- Cooked Bacon
- Brown Sugar and Cinnamon
- Lemon Zest
- Mashed banana
- Don't over mix your batter! You will want to stop mixing when you still have small lumps in your batter. You can even let your batter rest about 15 minutes to let the wet ingredients soak into the flour, which help any remaining lumps break up.
- Another trick to making them even lighter and fluffier is to whisk the egg white. Separate the egg white from the yolk. Add the yolk right into the batter, but whisk the egg white until it's foamy. Then gently fold it into the batter right before cooking.
- Remember to only flip your pancakes once! When you see little bubble on the pancake when you are cooking it, then it's time to flip it!
- Use a flat surface to cook the pancakes. We prefer using a griddle.
- Clean the skillet or griddle after each batch. This will save you from burned pancakes.
- To keep them warm while you finish making the entire batch simply put a cooling rack on top of a rimmed baking sheet. Heat an oven to 225 degrees F and place the sheet pan with rack inside the oven. When your first batch is done the rack and oven will be warmed. Place them on the baking rack in a single layer and place the pan inside the oven. The baking rack with help air to circulate freely, which prevents the them from becoming soggy.
Calories: 150kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 177mg | Potassium: 163mg | Sugar: 3g | Vitamin A: 110IU | Calcium: 72mg | Iron: 1.5mg