Fluffy Homemade Pancakes
This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.
Servings: 4 servings (2 each)
Calories: 279kcal
Equipment
- 2 Medium Bowls
- ¼ Measuring Cup
- Large Skillet or Griddle
Ingredients
- 1 cup all-purpose flour 150g, $0.22*
- 1½ tsp baking powder 8g, $0.07**
- ½ tsp salt 4g, $0.02
- ¾ cup milk warm, $0.16***
- 2 Tbsp butter melted, $0.19
- 1 large egg $0.14
- 2 Tbsp granulated sugar 25g, $0.04
- ½ tsp vanilla extract $0.07
- 4 tsp cooking oil $0.05****
Instructions
- Gather and prepare all ingredients.
- Whisk together the flour, baking powder, and salt in a medium-sized bowl.
- In a separate medium-sized bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. DO NOT overmix. The batter should be thick yet still pourable, with a few lumps remaining. If it isn’t pourable, add an additional 1-2 tablespoons of milk until it reaches the right consistency. A batter that’s too thick can turn out slightly dry once cooked.
- Next, let the batter rest for 15 minutes. This allows the flour to hydrate fully, relaxes the gluten, and activates the baking powder, resulting in tender, thicker, and more evenly cooked pancakes.
- Heat a large skillet or griddle over medium. Once hot, add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
- Cook until bubbles form over the surface and begin to pop, the edges look dry, and the bottom is golden brown, about 1-2 minutes. Flip them and cook on the second side until golden brown, for about 30 seconds.
- Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all the pancakes have been cooked. Keep them warm on a plate under a towel or in a warm oven until all the remaining batter is cooked. Serve warm with your favorite toppings!
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Video
Notes
*You can substitute up to half of the all-purpose flour with whole wheat flour without making the batter too dense.
** Using fresh baking powder is important because it can lose effectiveness over time. Old baking powder can lead to flat, dense, or unevenly baked goods.
***The amount of milk you'll need can vary depending on how the flour is measured, the brand or type of flour used, and even your elevation (higher elevations can make flour drier and change how quickly batter thickens- I am in Nashville, Tennessee, for reference!). Start with ¾ cup milk, then add 1 tablespoon at a time until the batter is thick but pourable. Non-dairy milk also works.
****Using oil to fry the pancakes gives them nice crispy edges and prevents them from sticking to the pan. Butter is also nice, but it can tend to burn at the temperatures needed to cook the pancakes. For a buttery flavor without the burning, use clarified butter or ghee, which can handle higher heat.
Nutrition
Serving: 2pancakes | Calories: 279kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Sodium: 536mg | Fiber: 1g