Is there really something better than a large stack of fluffy homemade pancakes? My simple recipe is the perfect basis for starting your weekend pancake tradition. They are always Fluffy, golden and oh drag! At home at home is pretty easy, but I have a few tips and tricks for you to make sure that your most fluffy and tastiest stacks are!
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“The best pancakes of all time! I almost followed the instructions, except that I added chopped apple to the dough. Perfect for the Sunday brunch. They all loved!”
Kathy
Simple recipe for homemade pancakes
These pancakes are very easy to make and do not require any special ingredients, which makes it easy to whip on a certain Saturday morning. They are light, airy and so fluffy that they practically bounce off the plate. There are no crepe pancakes here; I can definitely tell you that! (although I Do Love a good crepe when the desire appeals! But today we are getting big and pillow.) I often make a double charge and freeze the extras for the simple breakfast during the week. I just put them in the microwave to warm up and Hey Presto, pancakes on request. 😉
Fluffy homemade pancakes
- 1 cup All -purpose flour ($ 0.18 *)
- 1.5 TSP baking powder ($ 0.08)
- 1/2 TSP Salt ($ 0.03)
- ¾ cup Warm milk ($ 0.14 **)
- 2 Tbsp melted butter ($ 0.20)
- 1 large egg ($ 0.67)
- 2 Tbsp Sugar ($ 0.12)
- 1/2 TSP Vanilla extract ($ 0.32)
- 4 TSP Base oil ($ 0.05 ***)
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Whisk the flour, baking powder and salt in a bowl.
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Whisk milk, egg, melted butter, sugar and vanilla extract in a separate bowl.
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Pour the bowl into the bowl with damp ingredients with dry ingredients and stir it until you are combined. Do not over mix. The mixture should be thick, but still pourable and a bit clumpy. If it is not pourable, add an additional tablespoon or two milk until they are thick but pourable. Let the dough rest for 15 minutes.
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Heat a large pan or a racing over medium. As soon as add enough cooking oil to coat the surface (I use about half a TL per pancake). Add the dough to ¼ cup into the hot griddle. Use the back of the measuring cup to distribute the dough into a diameter circle of 4.5 inches.
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Cooking until bubbles form over the surface, and start popping, the edges look dry and the floor is golden brown (approx. 60 seconds). Turn them over and cook on the second page until they are golden brown (approx. 30 seconds).
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Repeat with the remaining dough and add more oil to the pan between batches or as required, until all pancakes have been cooked. Keep them warm on a plate under a towel or in a warm oven until the entire remaining dough has been cooked. Serve warm with your favorite topping!
See how we calculate the recipe costs here.
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Measurement of cup spoons
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Fluid
**The exact amount of milk required, depending on how the flour is measured, can vary slightly. The goal is to make the dough thick but pourable. Start with ¾ cup And Add a tablespoon At a time until it reaches the right consistency. You can use Non-milk milk if preferred.
*** Use oil To fry the pancakes, give them beautiful crispy edges and prevents them from sticking to the pan. butter It is also nice, but can tend to burn at the temperatures that are required to cook the pancakes.
Portion: 2pancakeCalories: 279KcalCarbohydrates: 33GProtein: 7GFat: 13GSodium: 536mgFiber: 1G
Read our disclaimer of full diet here.
How to make homemade pancakes step-by-step photos
Mix the dry ingredients: Add 1 cup of all -purpose flour, 1.5 tsp baking powder and ½ teaspoon of salt into a bowl. Bring together to distribute the baking powder and salt evenly throughout the flour.
Mix the wet ingredients: In another bowl ¾ cup of warm milk, 2 tablespoons of melted butter, 1 large egg, 2 tablespoons of sugar and ½ teaspoon of vanilla extract. Whisk the ingredients together.
Make the dough: Pour the wet ingredients into the dry ingredients.
Stir until there is no dry flour on the bottom of the bowl. It’s okay when there are still a few lumps in the dough. Just make sure that you don’t exceed.
The thicker dough makes thicker pancakes and thinner dough makes thinner flat. But if the dough is too thick, it can also get a little dry. So if the dough is too thick, add more milk if necessary to make the dough thick but pourable. Let the dough rest for 15 minutes.
Cook: Heat a large pan or grate over medium heat. As soon as it is hot, spread some food oil over the surface.
Shovel ¼ cup of dough onto the pan and use the measuring cup to spread it into a circle (approx. 4 inches in diameter). Cook the dough until the surfaces are covered with bubbles and some of them are open. You can cook several pancakes at the same time. I just made one for demonstration purposes.
Turn over and cook until golden brown on the second page. You may have to adjust the heating up or down while cooking to maintain cooking at the same time.
Repeat the remaining dough and add more oil to the pan in batches until the entire dough is cooked. Place the pancakes on a plate and cover it with a clean tea towel to stay warm while cooking the rest of the batch.
Surcharge: Plate them up and serve with your favorite topping!
Baking powder is the main broker in this recipe, but other ingredients and techniques have an impact on the functioning of the baking powder. Here are some of my favorite tips to ensure that your pancakes are particularly soft and fluffy:
- Make sure your baking powder is fresh. Check the expiry date or carry out a short test to ensure that it is still active. Mix a few teaspoons of baking powder in a cup of hot water. If it bubbles, the baking powder is still active.
- Do not put the dough. Stir until the flour is moistened and a few lumps remain. If you develop gluten in the flour by stirring the dough and make the pancakes more rubbery than soft and fluffy.
- Let the dough rest for 15 minutes after mixing. As a result, the flour can be completely hydrated, the remaining lumps can become soft without stirring stirring more, and the baking powder for activating, creating a light, ventilated dough.
- The dough should be thick, but still pourable. If the dough is too liquid, your pancakes are thin. If the dough is too thick, it can easily get dry. You may need to set the amount of milk in the dough in order to get the right consistency.
Topping ideas!
My favorite part in the production of homemade pancakes is to have fun with the coverings. And there are so many other options than just butter! Here are some of my favorite ideas:
What is your favorite activity?
How to freeze pancakes
This recipe is ideal for cooking and freezing! If you suddenly do a lot and later freeze some for a quick breakfast, this is easy. Simply let the cooked pancakes cool completely and then place them on a baking sheet lined with parchment in individual layers with parchment paper between layers to prevent gluing. As soon as you were frozen, turn into a freezer bag and store for up to three months. Warm them in the microwave until they are hot.
Our homemade pancake recipe was originally released 5/7/22. It was tested, revised and released again to be better than ever before 6/2/25.
(Tagstotranslate) all -purpose flour