How to Make Easy Homemade Pancakes From Scratch

Pancakes are a beloved breakfast staple, known for their fluffy texture and delightful versatility. Whether enjoyed with a simple drizzle of maple syrup or a lavish array of toppings, pancakes are a universally loved treat. Making them from scratch might seem daunting, but with the right recipe and techniques, it’s an easy and rewarding experience. In this comprehensive guide, we’ll walk you through the process of making easy homemade pancakes from scratch, ensuring your breakfast table is always a hit.

The Joy of Homemade Pancakes

Homemade pancakes bring a sense of warmth and comfort that store-bought mixes simply can’t match. When you make pancakes from scratch, you control the ingredients, ensuring a healthier and fresher outcome. Plus, it’s an opportunity to create something with love, turning an ordinary morning into a special occasion.

Why Make Pancakes from Scratch?

1. Quality Control — When you make pancakes from scratch, you choose fresh, high-quality ingredients without preservatives or artificial flavors.
2. Customization — You can adjust the recipe to suit dietary preferences, whether you need gluten-free, dairy-free, or vegan options.
3. Flavor Variations — Homemade pancakes offer endless possibilities for flavor variations, from classic buttermilk to more adventurous additions like chocolate chips or blueberries.
4. Economical — Making pancakes from scratch is often more cost-effective than buying pre-made mixes.

Essential Ingredients and Tools

Before diving into the recipe, it’s important to gather all necessary ingredients and tools. This preparation ensures a smooth and enjoyable cooking experience.

Ingredients

• Flour — The base of your pancakes, providing structure. All-purpose flour is commonly used.
• Baking Powder — Acts as a leavening agent, making your pancakes fluffy.
• Salt — Enhances flavor.
• Sugar — Adds a touch of sweetness.
• Milk — Creates a smooth batter and adds moisture. You can use whole milk, skim milk, or non-dairy alternatives.
• Eggs — Provide structure and richness.
• Butter — Adds flavor and helps with browning. You can use melted butter or oil.
• Vanilla Extract — For added flavor (optional).

Tools

• Mixing Bowls — One large for the dry ingredients and one medium for the wet ingredients.
• Whisk — For mixing the batter.
• Measuring Cups and Spoons — Ensuring accurate measurements.
• Griddle or Non-Stick Skillet — For cooking the pancakes.
• Spatula — For flipping the pancakes.
• Ladle or Measuring Cup — To pour the batter onto the griddle.

The Basic Pancake Recipe

Here’s a straightforward, foolproof recipe to get you started. This recipe makes approximately 8-10 pancakes.

Ingredients (U.S. and Metric Measures)

• 1 1/2 cups (190 grams) all-purpose flour
• 3 1/2 teaspoons (15 grams) baking powder
• 1 teaspoon (5 grams) salt
• 1 tablespoon (12 grams) granulated sugar
• 1 1/4 cups (300 ml) milk
• 1 egg
• 3 tablespoons (45 grams) melted butter (or 45 ml oil)
• 1 teaspoon (5 ml) vanilla extract (optional)

Instructions

1. Preheat the Griddle — Preheat your griddle or non-stick skillet over medium heat. You want it to be hot but not smoking.
2. Mix Dry Ingredients — In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
3. Mix Wet Ingredients — In a medium mixing bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract (if using).
4. Combine Ingredients — Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if the batter is a bit lumpy; overmixing can result in tough pancakes.
5. Cook the Pancakes — Lightly grease the preheated griddle with a small amount of butter or oil. Use a ladle or measuring cup to pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
6. Serve Warm — Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, whipped cream, or powdered sugar.

Tips for Perfect Pancakes

To ensure your pancakes turn out perfect every time, consider these helpful tips:

1. Don’t Overmix the Batter — Stir the batter until the dry ingredients are just incorporated. Overmixing can lead to dense, rubbery pancakes.
2. Let the Batter Rest — Allow the batter to rest for 5-10 minutes before cooking. This helps the gluten relax and results in fluffier pancakes.
3. Proper Heat — Cook the pancakes on medium heat. Too high heat will burn the outside while leaving the inside undercooked.
4. Uniform Size — Use a ladle or measuring cup to pour the batter, ensuring uniform-sized pancakes that cook evenly.
5. Keep Warm — If making a large batch, keep the cooked pancakes warm in a 200°F (93°C) oven until ready to serve.

Flavor Variations

One of the joys of homemade pancakes is the ability to experiment with different flavors and add-ins. Here are some ideas to elevate your pancake game:

Blueberry Pancakes

Add 1 cup (150 grams) of fresh or frozen blueberries to the batter. Blueberries add a burst of sweetness and a lovely color contrast.

Chocolate Chip Pancakes

Stir in 1/2 cup (90 grams) of chocolate chips for a decadent treat. Mini chocolate chips work best as they distribute more evenly in the batter.

Banana Pancakes

Mash 1 ripe banana and fold it into the batter. Bananas add natural sweetness and moisture.

Whole Wheat Pancakes

Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.

Buttermilk Pancakes

Replace the milk with buttermilk for a tangy flavor and extra fluffiness. If you don’t have buttermilk, add 1 tablespoon (15 ml) of lemon juice or vinegar to 1 1/4 cups (300 ml) of milk and let it sit for 5 minutes before using.

Toppings and Serving Suggestions

The right toppings can turn a simple pancake breakfast into a culinary masterpiece. Here are some classic and creative ideas:

Classic Toppings

• Maple Syrup — A traditional favorite that complements the pancakes perfectly.
• Butter — A pat of butter melting over warm pancakes adds richness.
• Fresh Berries — Strawberries, blueberries, raspberries, or a mix of berries add freshness and color.
• Whipped Cream — Light and fluffy, whipped cream adds a delightful creaminess.

Creative Toppings

• Nutella and Sliced Bananas — For a decadent treat, spread Nutella on your pancakes and top with sliced bananas.
• Greek Yogurt and Honey — A healthier option with a touch of sweetness.
• Peanut Butter and Sliced Apples — Spread peanut butter on your pancakes and top with thinly sliced apples for a crunchy contrast.
• Caramelized Apples and Cinnamon — Cook sliced apples in butter and brown sugar, then sprinkle with cinnamon for a warm, comforting topping.

Pancakes Around the World

Pancakes are a universal delight, with each culture adding its unique twist. Here are some popular variations from around the world:

French Crêpes

Thin and delicate, crêpes are often filled with sweet or savory ingredients. They’re made from a simple batter of flour, eggs, milk, and a pinch of salt. Popular fillings include Nutella, fresh fruit, ham, and cheese.

American Buttermilk Pancakes

Thick and fluffy, American pancakes are typically served stacked with butter and maple syrup. Buttermilk adds a tangy flavor and extra rise.

Russian Blini

Blini are small, yeasted pancakes often made with buckwheat flour. They’re traditionally served with sour cream, caviar, or smoked salmon.

Japanese Soufflé Pancakes

Known for their airy, soufflé-like texture, these pancakes are made by folding beaten egg whites into the batter. They’re cooked slowly to achieve their characteristic height and fluffiness.

Indian Dosa

Dosa is a savory, crispy pancake made from fermented rice and lentil batter. It’s often served with chutney and sambar, a spiced lentil soup.

Making Pancakes for Special Diets

Homemade pancakes can be easily adapted to accommodate various dietary restrictions and preferences. Here are some modifications to make them suitable for different diets:

Gluten-Free Pancakes

Use a gluten-free flour blend in place of all-purpose flour. Ensure that your baking powder is also gluten-free. Add a touch of xanthan gum if your blend doesn’t already include it to help with texture.

Vegan Pancakes

Replace the egg with a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water). Use a plant-based milk like almond, soy, or oat milk, and substitute the butter with coconut oil or vegetable oil.

Dairy-Free Pancakes

Simply use a non-dairy milk such as almond, soy, or coconut milk. Replace the butter with a dairy-free alternative like margarine, coconut oil, or vegetable oil.

Low-Sugar Pancakes

Reduce the sugar in the batter or use a sugar substitute like stevia or monk fruit. For toppings, opt for fresh fruit and a drizzle of honey or maple syrup.

Troubleshooting Common Pancake Problems

Even with a simple recipe, making pancakes can sometimes be tricky. Here are solutions to common problems:

Pancakes Are Too Flat

• Problem — Not enough leavening agent or the baking powder is old.
• Solution — Make sure you’re using the correct amount of baking powder, and check the expiration date. Use fresh baking powder if necessary.

Pancakes Are Too Dense

• Problem — Overmixing the batter.
• Solution — Mix the batter just until the dry ingredients are incorporated. It’s okay if there are a few lumps.

Pancakes Are Burning

• Problem — The heat is too high.
• Solution — Cook the pancakes on medium heat. If they’re browning too quickly, reduce the heat slightly.

Pancakes Are Undercooked Inside

• Problem — Cooking on too high heat or using too much batter.
• Solution — Use a moderate heat and ensure the batter is spread evenly. Cook until bubbles form on the surface before flipping.

Pancakes Are Sticking to the Griddle

• Problem — Insufficient greasing or using a worn-out non-stick surface.
• Solution — Lightly grease the griddle with butter or oil before cooking. If using a non-stick pan, ensure it’s in good condition.

Pancake Fun Facts

To wrap up our pancake journey, here are some fun facts about this beloved breakfast food:

• Pancake Day — Also known as Shrove Tuesday, Pancake Day is celebrated in many countries as a way to use up rich ingredients before Lent.
• World Record — The largest pancake ever made measured over 49 feet in diameter and weighed nearly 6,614 pounds!
• Pancake Art — Pancake art has become a popular trend, with artists creating intricate designs and portraits using colored batter.
• Ancient Origins — Pancakes have been around for thousands of years. The ancient Greeks and Romans enjoyed versions of pancakes made from wheat flour, olive oil, honey, and curdled milk.
• Pancake Races — In the UK, pancake races are a traditional part of Shrove Tuesday celebrations. Participants race while flipping pancakes in a frying pan.

Conclusion

Making homemade pancakes from scratch is a delightful and rewarding experience that can brighten any morning. With a basic recipe and a few tips and tricks, you can create fluffy, delicious pancakes tailored to your taste. Whether you stick to classic buttermilk or experiment with flavors and toppings, the joy of homemade pancakes is in the endless possibilities. So gather your ingredients, fire up the griddle, and enjoy the simple pleasure of pancakes made from scratch.

Related American Pancakes Article

• Recipe – Classic American Pancakes