This easy to follow recipe makes the best homemade pancakes. These pancakes are light and fluffy, with just a hint of sweetness, but not too much that you can’t still drown them in delicious maple syrup! I’ve included tips below and a video to help answer any questions on how to make pancakes from scratch.
I know food bloggers have a bad rap for throwing around the phrase “best ever” a little too frequently. Friends. Look at my eyes… these pancakes are the real deal. I’ve been searching for the best pancake recipe ever, and I’ve finally perfected it. Thick and fluffy, with a hint of sweetness, but not too much so you can still drown them in syrup.
You know when you makes pancakes you always have that first sacrificial pancake? The one that either gets burned to a crisp or is white and raw in the middle? This recipe makes ten perfect fluffy pancakes every single time. There are a few tricks that can help: if you’re using a skillet, make sure you have even heat. Let your pan heat up while you make the batter; an easy way to test if your pan is ready is by flicking a tiny bit of water onto the pan. If it’s hot and ready to go the water will sizzle immediately. Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking (Yes, even in non-stick pans. I’ve also tried butter, but it does change the surface of the pancake, so I prefer nonstick spray, like Pam.) I received an Electric Griddle for Christmas- and I highly recommend it! I love being able to to set the temp (I use 325 degrees) and make multiple pancakes at once. It also makes perfect eggs- so smooth, no crispy edges or skirt.
Another tip for perfect pancakes is to use a 1/4 cup measuring cup to pour your batter. This way you get happy, uniform, homemade pancakes. When I add the batter to the griddle I start from the center and gently pour in a circular movement to help the batter spread into a nice round circle. Don’t rush your pancakes- let that first side get gorgeously golden brown. You’ll know they’re ready when bubbles start to form and pop on the top (the uncooked side). To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula (I like silicone or plastic, not metal) all the way underneath and use your wrist to turn them over. My husband taught me that. I was flipping them using my whole arm, instead of a gentle turn of the wrist, which resulted in lopsided pancakes. 🙂
This is one of my favorite go-to recipes because I always have what I need to make it on hand. I love that it only requires a few simple ingredients, takes only a few minutes to make, and tastes a million times better than box mix. If syrup isn’t your thing, slather these homemade pancakes with some homemade strawberry butter! (And because everything is cuter in miniature form, you can also use this recipe to make Strawberry Banana Pancake Skewers.)
Posted by Grace and Good Eats on Sunday, June 12, 2016
- 1 1/2 cups all-purpose flour
- 3 1/2 tsps baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1 1/4 cups whole milk
- 1 egg
- 3 tbsp butter melted
Melt the butter in microwave for 30 seconds, set aside.
In a medium bowl, mix together flour, sugar, salt, and baking powder.
Stir milk and egg together.
Create a well in the center of the flour mixture.
Pour the butter and milk mixture into the well.
Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook each side for 3-6 minutes, until lightly golden brown.