Making pancakes from scratch is just as easy as making pancakes out of a box mix. This recipe makes them light, fluffy, tender, and perfect for soaking up maple syrup.
When I visited my grandparents over the summers of my childhood my grandma, who was a preschool teacher, would ask me what I wanted for breakfast every morning.
Because I was a latch-key kid, I usually didn’t eat breakfast at home. So I asked my grandma, every morning, for pancakes. After a while, she taught me how to make the pancakes myself. She’d get the mix out of a dusty rose colored old-school Tupperware and the cast iron skillet and the oil, then I’d stand in front of the range watching the bubbles pop up on the pancakes and flip ’em.
Now I got my own little mini chef and he asks for pancakes and ‘scrunchie eggs’ every morning. And y’all know me, if I can make it from scratch, I will.
Pancakes are so, so easy to make. I don’t even think of using the mixes anymore, because you can have your own pancakes from scratch ready for you in your own house with your own ingredients and nothing funky to it, for less than the cost of a box mix.
These pancakes are my family’s absolute favorite and you can add anything you want to them: chocolate chips, blueberries, whatever you want, while they’re cooking. They’re nice and tender, fluffy, full of lovely vanilla flavor and just sweet enough.
Not too much that you can’t pour on all the maple syrup you want.
Just pour it all on. All of it.
Here’s some tips on making great pancakes from scratch:
Use a Griddle!
The heat tends to be more even with a griddle than using a non-stick skillet, and you can cook several pancakes at one time instead of everyone waiting for pancakes to be done one or two at a time like with a cast iron.
Don’t mix a lot.
This batter needs to be thick and really, really lumpy. Just mix it all so that the dry and wet ingredients are together, but once they are and the batter is now all wet but super lumpy, stop.
Don’t get your griddle or non-stick too hot, or else you’ll end up with the outside burnt and the inside raw. Medium heat will give your pancake plenty of time to get a lovely golden brown, while filling the insides with fluffy air pockets and cooking it through.
Want more breakfast recipes? Check out:
Don’t forget to PIN this pancake recipe!
REMEMBER TO SUBSCRIBE TO SWEET TEA & THYME’S NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
IF YOU TRY THIS RECIPE, PLEASE USE THE HASHTAG #SWEETTEATHYME ON INSTAGRAM FOR A CHANCE TO BE FEATURED!
FOLLOW SWEET TEA AND THYME ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup granulated sugar
- 3/4 cup milk
- 1 egg, well beaten
- 2 tbsp butter, melted
- 2 tsp vanilla extract
Heat your griddle or non-stick pan to medium heat.
While griddle is heating, whisk together flour, baking soda, salt, and sugar in a large bowl. Add in milk, egg, butter and vanilla and whisk just until the batter is combined; loose, but still thick and lumpy.
Using a 1/4 cup measure, pour batter onto griddle and cook for 3-4 minutes, until the underside is golden brown and the top part is full of bubbles and more dry looking than wet.
Flip the pancake with a spatula and cook for another minute.
Serve with butter and maple syrup.
Amount Per Serving:Calories: 103