Homemade pancakes are a specialty in our house. I don’t make them that much, but when I do, I love to make them from scratch. I just don’t think it makes sense to buy a pre-made pancake mix when 9 times out of 10 we already have everything we need to make them. And if we don’t, the ingredients are easily available at any grocery store.
Most pancake recipes don’t include cinnamon, but mine does because I love the warmth it brings and how the flavor pairs with maple syrup. I suppose you could substitute nutmeg or apple pie spice if you want to create different variations. This recipe can also be modified to include berries or chocolate chips, or nuts.
Want to learn how to make homemade pancakes from scratch? Keep reading to learn how.
Servings: 6-8 pancakes
All-purpose flour (2 cups)
Sugar (2 teaspoons)
Baking Powder (2 tablespoons)
Salt (1 teaspoon)
Egg (2, beaten)
Milk (2 cups)
Vegetable oil (2 tablespoons + additional for oiling the skillet)
Dash of cinnamon (optional)
Butter (for topping)
Skillet or griddle
Ladle or soup spoon
Preheat a non-stick or cast-iron skillet or griddle on medium heat. Add a few tablespoons of cooking oil to the pan.
Combine the dry ingredients in a mixing bowl and set aside. In a separate bowl, whisk the ingredients and combine with the dry. It is imperative to mix the wet and dry ingredients separately before combining the two.
Using a ladle or serving spoon, pour the desired amount of pancake mix into the skillet and let it cook for 4 minutes or so. Using a spatula, flip the pancake. You’ll know it’s time to make the first flip with the uncooked side bubbles.
After flipping, continue to cook for 4 or 5 more minutes. Flip again if needed, until the pancake is golden brown on each side.
Once done, remove the pancake from the skillet and top with butter. Wipe any remnants from the pan, add a little more oil if needed, and make your next pancake. This recipe yields 6 large or 8 small fluffy pancakes.
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