Say goodbye to boxed pancake mix
THIS easy pancake recipe makes the best light and fluffy pancakes. The secret is baking powder, which reacts with the heat of the skillet and helps the pancakes rise tall and fluffy.
Say goodbye to the boxed pancake mix. Everything you need to make delicious homemade pancakes is probably in your kitchen right now.
Key Ingredients
◆ Flour: I use all-purpose flour for these pancakes, but whole wheat, spelt, or even your favourite gluten-free flour blend will work in this recipe. ◆ Sugar: I don’t like really sweet pancakes, so we add just enough sugar to the batter to ensure they taste great, but we don’t go overboard. Baking Powder: Keeps our pancakes light and fluffy. Use recently purchased double-acting baking powder (it lasts about three months). If you are sensitive to the flavour of baking powder, make sure that yours is aluminium-free. If you only have baking soda, check the tips below the recipe for a substitution.
◆ Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I’ve successfully made dairy-free pancakes with oat milk, almond milk, and coconut milk (carton, not canned). ◆ Egg: Adds structure and flavour, but you can make these pancakes without eggs
◆ Butter: You can’t beat the taste of butter when making pancakes. Use unsalted or salted butter. For salted butter, omit the salt in our pancake recipe.
◆ Vanilla: Adds a soft, sweet flavour. I always add a splash of vanilla to pancake batter (even when someone tells me not to).
How to make pancakes from
scratch
1cup of Flour
2 Teaspoons of baking powder Pinch of salt
3 Tablespoons of sugar
3 Tablespoons of oil
1 Teaspoon of vanilla essence
1 egg
3/4 cups of milk
These easy pancakes come together FAST! So many of our readers love this recipe and have even made it with their kids. Sometimes, the kids even make them! Whisk together the flour, baking powder, and salt in a large bowl. Melt your butter and warm the milk. Warming the milk helps our butter stay melted in the pancake batter. Whisk the melted butter, warm milk, egg, and vanilla, then stir into the flour. As you stir, the batter will start to thicken and get bubbly (that’s the baking powder beginning to work its magic!). Be careful not to mix too much, or your pancakes won’t be as fluffy. We want to keep those bubbles.
To cook your pancakes, heat a skillet or flat griddle to medium heat, melt some butter, and add your batter. The butter gives our pancakes amazing crispy edges! I like using a 1/4 cup measure or a large cookie scoop to scoop the pancake batter into my skillet.
Flip the pancakes when the edges look dry, and bubbles appear and pop on the top surfaces. They need one to two minutes on each side. If you notice them browning too quickly, reduce the heat a little. I keep my skillet over medium heat. Repeat with remaining batter.