Easy Homemade Pancakes – Pantry Staples!

Want to know how to make a stack of light, fluffy pancakes with ingredients already in your pantry? This quick pancake recipe is what you need! They are made with simple ingredients that you already have. The result is a batch of the softest, fluffiest homemade pancakes that your family will flip over. Don’t forget the warm maple syrup on top.

PIN IT FOR LATER!

Stack of pancakes with butter on top and syrup being poured onto them

We love our breakfast around here, especially homemade pancakes, and it seems you do too! I’ve been on a breakfast run lately! In case you missed the latest breakfast recipes they were Homemade Waffles, Pumpkin Pancakes Recipe,  and The BEST Blueberry Pancakes,  just to name a few!

I’ve been holding out on this easy pancake recipe. I’ve been making this for a few years and I just never got around to posting it. I apologize. It’s the greatest shame because these homemade pancakes are amazing. Sinfully good is how I would describe them!

Ingredients Needed

This is it!! I bet your have all these ingredients already!

Ingredients Needed for recipe with text

How to Make Easy Pancakes

Here are a few step by step photos on how to make pancakes!

Two photos side by side of wet and dry ingredients for pancakes

  • Mix Dry Ingredients – Combine and sift all dry ingredients in a bowl. (Image 1 Above)
  • Mix Wet Ingredients –  In a different bowl beat egg until light and fluffy. Add 1 c. milk and melted butter to bowl. Stir to combine. (Image 2 Above)

Collage of two pictures mixing pancakes batter and cooking pancakes in skillet

  • Combine Ingredients – Add the wet ingredients to the dry ingredients and mix until just a few small lumps are left. The lumps will break up a bit if you let the batter sit as you heat the griddle. If you feel the batter is to thick add remaining milk to batter and stir to combine. Do not over mix! (Image 1 Above)
  • Cook – Heat griddle or skillet over medium to low heat. Melt butter and ladle about 1/4 c. batter into skillet. When bubbles form on top of pancake flip and brown the other side. Keep the heat low and cook them slow to get them perfect. (Image 2 Above)

Optional Add-ins

  • Mini Chocolate Chips
  • Chopped Strawberries
  • Cocoa Powder
  • Raspberry
  • White Chocolate Chips
  • Cooked Bacon
  • Brown Sugar and Cinnamon
  • Lemon Zest
  • Mashed banana
  • Sprinkles
  • Blueberries

Take a few add-ins and make a flavor combo! I’m personally thinking peanut butter and chocolate chips, or strawberry and banana or maybe blueberry and lemon?! Wait, wait maybe I’ll do the raspberry and white chocolate chips!

Expert Tips!

  • 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.
  • 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.
  • These pancakes freeze great so if you want to double the batch and freeze half for later it’s perfect. They reheat wonderfully. 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.
  • 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

Plate with stack of pancakes topped with butter and syrup and berries on the side

More delicious pancake recipes here!

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Did you try the recipe? Rate it, please!!! ? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your amazing drinks!!

Stack of homemade pancakes with syrup being poured on them

Homemade Pancakes

Light, Fluffy, Delicious Pancakes Recipe Made with Pantry Staples that You Will Have in your House! Never go back to Pancake Mix!

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12 pancakes

Calories: 150kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Optional Add-ins

  • Mini Chocolate Chips
  • Chopped Strawberries
  • Cocoa Powder
  • Raspberry
  • White Chocolate Chips
  • Cooked Bacon
  • Brown Sugar and Cinnamon
  • Lemon Zest
  • Mashed banana
  • Sprinkles
  • Blueberries

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. Freezer Friendly 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! Expert Tips!

  • 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. 

 

Nutrition

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

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