Homemade Pancakes

Homemade pancakes are something I never really considered making. It just seemed like a lot of effort when I can get the same thing from a complete "just add water" pancake mix. I wanted pancakes this morning but didn't have any mix, so I dug up a recipe and gave it a shot. Let me tell y'all... I'm never going back to Aunt Jemima ever again!

These are easily whipped up with ingredients you probably already have in your kitchen: flour, baking powder, sugar, salt, milk, eggs, and butter. I added vanilla extract to mine, too!

Start by sifting the dry ingredients together. This is important as it helps make the pancakes fluffy. You'll make a well in the center and add your wet ingredients. 

Be careful not to overmix pancake batter. They will get tough and chewy! The batter will be bubbly and lumpy—this is okay! Then you cook them as you would any pancake and serve hot. I like to freeze any extra pancakes (getting the amount right is so difficult for me!) for a quick and easy breakfast. 

Homemade Pancakes
Makes 8-10 • Printable Recipe

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 ¼ cups milk
  • 1 egg
  • 3 tablespoons butter, melted

  1. Sift together flour, baking powder, salt, and sugar in a large mixing bowl
  2. Make a well in the center and add milk, egg, and butter
  3. Mix well (the batter will be lumpy, do not overmix)
  4. Heat a lightly oiled griddle or frying pan over medium high heat
  5. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake
  6. Brown on both sides and serve hot

  • Add a splash of vanilla if you’d like!
  • The batter thickens as it sits.
  • These can be frozen and reheated later for a quick breakfast.

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