Easy Fluffy Pancakes from Scratch
These pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Prep: 10min
Total: 30min
Yield: Makes 4 servings, 2 pancakes each
Serving Size: 1 pancake
Nutrition Facts: servingSize 1 pancake, calories 184, Protein 4.5g, Carbohydrate 23.8g, Fiber 0.7g, Sugar 5.2g, Fat 7.8g, Saturated Fat 4.5g, Cholesterol 42.3mg, Sodium 173.5mg
Ingredients:
- 1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour
- 2 tablespoons sugar
- 1 tablespoon aluminum-free baking powder, see notes for substituting baking soda
- 1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt
- 1 ¼ cups (295 ml) milk, dairy or non-dairy
- 1 large egg
- 4 tablespoons unsalted butter, melted, plus more for skillet
- 1 teaspoon vanilla extract
Instruction:
- Whisk flour, sugar, baking powder, and the salt in a medium bowl.
- Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
- Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
- Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
- When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
The Best Pancakes You Will Ever Make | Epicurious 101
FAQ
What are the ingredients for pancakes made from scratch?
What is the secret to good pancakes?
- Use Fresh Ingredients. Baking soda should be no more than six months old.
- Don’t Overstir the Batter. …
- No Buttermilk, No Problem! …
- Cook on a Hot Surface. …
- Know When to Flip. …
- Serve Warm.
Is it better to make pancakes from scratch?
What is the secret to fluffy pancakes?
