Homemade Pancakes

The smell of sizzling butter and sweet vanilla always meant one thing in our house: pancake Saturday! My kiddos, bless their hearts, would practically cartwheel into the kitchen, their noses twitching with anticipation. Homemade pancakes are a weekend staple, and I’ve made this recipe more times than I can count in my own Texas kitchen. This is the recipe you need for fluffy, golden pancakes that’ll make even the pickiest eaters smile. I promise, you’ll get perfect, comforting pancakes every single time with this simple recipe.

Why This Recipe Works

Listen, I get it. Mornings are chaotic, especially when you’re wrangling little ones. That’s why this homemade pancake recipe is a lifesaver. It’s quick, easy, and guaranteed to deliver delicious results. Here’s why it works so well:

• Simple Ingredients: You probably already have everything you need in your pantry. No fancy ingredients required!
• Quick & Easy: From start to finish, you’re looking at about 20 minutes tops. Perfect for busy mornings.
• Kid-Approved: My kids devour these pancakes every single time. They’re perfectly fluffy and lightly sweet – a guaranteed win.
• Totally Adaptable: Add berries, chocolate chips, or even a sprinkle of cinnamon for a fun twist.

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon white sugar
• 1 ¼ cups milk
• 1 large egg
• 3 tablespoons melted butter, plus more for the griddle
• 1 teaspoon vanilla extract

Ingredient Notes

Let’s break down a few key ingredients and why they matter:

• All-Purpose Flour: This is your standard baking flour and creates a tender crumb. If you’re looking for a heartier pancake, you can substitute up to half of the all-purpose flour with whole wheat flour.
• Baking Powder: This is crucial for that fluffy texture. Make sure yours is fresh (check the expiration date!) for the best rise.
• Milk: I prefer whole milk for richness, but any milk will work – even non-dairy alternatives like almond milk or oat milk.
• Melted Butter: Adds flavor and tenderness. Don’t skip it! You can use unsalted or salted butter; if using salted, you might want to reduce the amount of salt slightly.
• Vanilla Extract: Just a touch enhances the overall flavor. Use pure vanilla extract for the best taste, but imitation vanilla works too in a pinch.

Step-by-Step Instructions

Ready to make some magic? Follow these simple steps and you’ll be enjoying fluffy pancakes in no time.

1. Step 1: Whisk the Dry Ingredients. In a large bowl, whisk together the flour, baking powder, salt, and sugar. This ensures that the baking powder is evenly distributed, leading to a more consistent rise.
2. Step 2: Combine the Wet Ingredients. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure your butter isn’t too hot or it will cook the egg!
3. Step 3: Combine Wet and Dry. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Don’t overmix! A few lumps are perfectly fine; overmixing will develop the gluten in the flour and result in tough pancakes.
4. Step 4: Heat the Griddle. Heat a lightly oiled griddle or frying pan over medium heat. A good test is to flick a few drops of water onto the surface; if they sizzle and evaporate quickly, the griddle is ready.
5. Step 5: Cook the Pancakes. Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles start to form on the surface. Flip when the edges look set and the bottom is golden brown.
6. Step 6: Serve & Enjoy! Serve immediately with your favorite toppings – butter, syrup, berries, whipped cream… the possibilities are endless!

Storage & Meal Prep

Got leftover pancakes? No problem! Here’s how to store them and make the most of them later:

• Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months.
• Reheating: Reheat pancakes in the microwave (about 20-30 seconds per pancake), in a toaster, or in a skillet over low heat. For best results, lightly toast them.
• Make-Ahead: You can mix the dry ingredients ahead of time and store them in an airtight container. When ready to cook, simply add the wet ingredients.

Substitutions & Variations

Want to mix things up? Here are a few ideas for substitutions and variations:

• Gluten-Free: Use a gluten-free all-purpose flour blend. I’ve had good results with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
• Dairy-Free: Use your favorite non-dairy milk (almond, soy, oat) and melted coconut oil or vegan butter.
• Chocolate Chip Pancakes: Add ½ cup of chocolate chips to the batter.
• Blueberry Pancakes: Gently fold in 1 cup of fresh or frozen blueberries into the batter.
• Cinnamon Pancakes: Add 1 teaspoon of ground cinnamon to the dry ingredients.

Frequently Asked Questions

Can I make the batter ahead of time?

While you can make the batter ahead of time, I don’t recommend it. The baking powder will lose its effectiveness, resulting in flatter pancakes. For best results, make the batter fresh just before cooking.

How do I keep the pancakes warm while cooking the rest?

Preheat your oven to 200°F (93°C). Place a baking sheet in the oven and transfer the cooked pancakes to the baking sheet as they come off the griddle. This will keep them warm without drying them out.

My pancakes are flat. What am I doing wrong?

Flat pancakes are usually caused by a few common mistakes: using old baking powder, overmixing the batter, or not having the griddle hot enough. Make sure your baking powder is fresh, mix the batter gently until just combined, and ensure the griddle is properly heated before cooking.

Can I use self-rising flour?

I don’t recommend using self-rising flour for this recipe. Self-rising flour already contains baking powder and salt, so you’ll need to adjust the recipe accordingly. It’s best to stick with all-purpose flour for the most consistent results.

Are these pancakes kid-friendly?

Absolutely! These pancakes are a huge hit with kids. They’re fluffy, lightly sweet, and easy to customize with your little ones’ favorite toppings. Try adding a dollop of whipped cream and some fresh berries for an extra special treat.

These homemade pancakes are more than just a recipe; they’re a tradition, a memory in the making, a little bit of Texas sunshine on a plate. They’re the perfect way to start a weekend, bring the family together, and fill your home with warmth and love. I hope you’ll give this recipe a try and create your own pancake memories. I know my family absolutely adores these, and yours will too. Don’t forget to let me know how they turn out in the comments below! And if you are looking for more family-friendly recipes, be sure to sign up for our newsletter at FamiliesRecipes.com. Happy cooking, y’all!

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