Perfect Homemade Pancakes made from scratch using simple ingredients. Takes 5 minutes to prepare resulting in delicious, fluffy pancakes with crispy edges. Perfect for breakfast, lunch, or dinner. Recipe can be doubled and these freeze and reheat well allowing you to enjoy anytime.
Pancakes were a Sunday morning staple in my family. My Dad had hot oiled skillets on the stove with a big bowl of pancake batter. While he cooked he sang oldies but goodies with spatula in hand. The counters were dusted with pancake mix as Dad is not the neatest cook but a heck of a good one. A bottle of syrup would be on the set kitchen table along with accompaniments of sour cream and sweetened strawberries. If we were lucky, whipped cream would also be served.
Pancakes were cooked according to taste. I liked mine thick and fluffy while everyone else in my family preferred thin and crisp. Therefore, Dad always made mine first before thinning the batter for the rest of family.
I admit, I used to use a box version to make breakfast for my kids just like my Dad did for us. Now, I’m such a stickler for making everything I can from scratch. I asked myself, how hard could it be to make pancakes? It’s not hard at all and once you’ve had homemade, there’s no going back.
You can mix up a batch or two of the dried ingredients and keep it on hand for when you crave pancakes. You only need to mix in melted butter, an egg, and some milk. Let it sit while you are getting the skillet hot. I recommend using vegetable oil for cooking these pancakes. I know you think butter may be best, but hear me out. Melted butter is in the batter so you’ll already have a buttery taste in the pancake itself. Butter browns and can burn while getting your skillet hot and that will not only change the flavor, but change the color. Instead of golden pancakes, you’ll have brown pancakes which may not be fully cooked because the exterior color may be deceiving. Using oil will create a crisp edge and heat evenly creating the perfect exterior. If you still want butter, be my guest.
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These are perfect served with a pad of butter and warmed maple syrup as long as it’s the good stuff – pure maple syrup. You can also serve with some fresh berries and whipped cream, sour cream and sweetened sliced strawberries which are fantastic together, or any of your favorite toppings.
I use a ½ cup ladle which result in a 5” pancake. It makes about 6 and 2 is a good serving size per person. Ok, let’s be real, my family never eats just 2. This recipe would be about 2 servings for my boys. If you scoop out ¼ cup at a time you have about 12 (3”) or so pancakes and it will serve 4 normal people. A ⅓ cup measure yields about 10 pancakes. When I make them for my family of 5, I double the recipe and serve with bacon or sausages, some fresh fruit, and juice and/or coffee. Because of the additional sides, they will eat about 2 – 3 pancakes and I’ll have a few leftover for the next day. These reheat well in a toaster oven.
These also freeze well allowing you to enjoy them anytime. When freezing, place a piece of parchment in between the pancakes to prevent sticking. Simply toast on low to slowly warm and crisp.
To make these:
In a bowl, whisk together the flour, baking powder, sugar, and salt. I use fine salt here.
Melt 4 tablespoons of butter either in the microwave or stovetop.
Measure your milk and heat in the microwave for 15 – 30 seconds until just warm to touch. Alternatively, heat on top of stove in same pan you used for butter just until warm to touch. This prevents melted butter from lumping up when milk is added. Whisk in an egg right into the measuring cup.
Add the melted butter into the flour mixture.
Pour in the milk/egg mixture and whisk until combined. You may have a few small lumps of flour and that’s fine.
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Add enough vegetable oil to coat bottom and set the heat to medium-low. Scoop or ladle batter onto skillet. You can fit 2 or 3 pancakes depending on the size of your skillet. If using a griddle, you can fit more. You want to cook the pancakes low and slow to ensure they rise and cook through. It will take about 2 – 3 minutes depending on your heat.
Cook until bubbles form on top of the pancake and start to pop. Flip and cook other side until golden about 1 – 2 minutes more.
Transfer onto a baking sheet and keep warm in oven. Continue cooking pancakes with remaining batter adding more oil for skillet or griddle when needed. You may have to adjust and lower heat as the skillet will be good and hot.
Serve with warmed pure maple syrup, berries and whipped cream, or my Mom’s favorite – sweetened sliced strawberries with sour cream.
Make Perfect Homemade Pancakes for Mom on Mother’s Day. My son, Ethan, has been making me these pancakes since he was 8 years old and they always come out perfect.
To all the Mothers out there, I hope you all enjoy your Mother’s Day spending it with your family. I am sure they appreciate all you do and love you very much. I love you, Mom…thank you for everything you do for me and my family.
Te quiero con todo mi cariño,
Be happy, eat well…
Using ½ cup scoop yields about 6 (5”) pancakes
Using ⅓ cup scoop yields about 10 (4”) pancakes
Using ¼ cup scoop yields about 12 (3”) pancakes
Recipe can easily be doubled and pancakes freeze and reheat well to enjoy anytime.
- 1 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 1 tablespoon sugar
- 1 ¼ cup milk
- 1 large egg
- 4 tablespoons butter melted
- Vegetable oil for skillet
Preheat oven to 200 degrees. Have a baking sheet on hand to keep cooked pancakes warm in the oven.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Heat milk in the microwave for 15 - 30 seconds until just warm to touch. Alternatively, heat on top of stove in same pan you used for butter just until warm to touch. This prevents melted butter from lumping up when milk is added. Honestly, sometimes I skip this step.
Whisk in the egg right into the measuring cup.
Add the butter and milk/egg mixture into the flour mixture and whisk until incorporated. Batter will be thick with a few small lumps, but that's ok.
In a cast iron skillet or griddle over medium-low heat, add 1 - 2 tablespoons of oil or enough to just coat bottom of skillet. When oil and shimmering, ladle about 1/3 cup batter for each pancake. You should be able to fit 2 or 3 depending on the size of your skillet. You can fit more on the griddle.
Cook over medium-low heat until bubbles form on top of the pancake and start to pop - a few minutes depending on your heat. It's better to cook them low and slow to ensure they rise and cook through. Flip and cook other side until golden about 1 - 2 minutes. Transfer onto a baking sheet and keep warm in oven. Continue cooking pancakes with remaining batter adding more oil for skillet or griddle when needed.
Warm, pure maple syrup
Berries and whipped cream
Sour cream and sweetened sliced strawberries
Or any of your favorites toppings