One of the most loved breakfast foods is often taken for granted. So many people reach for the frozen or boxed versions instead of whipping up a fresh batch of pancakes in the morning. Then it hit me: not everyone knows how to make homemade pancakes. When I was in my early teens I learned how to make homemade pancakes through trial and error. I never really followed a recipe until I made that one batch that was absolutely perfect. These are my family’s favorite breakfast food (well John still prefers bacon) and the versatility is great.
Well, let’s just jump right in and learn how to make homemade pancakes, shall we?
There are a few very important factors when it comes to making the perfect homemade pancakes.
The first is what you’ll cook them in. You need a good frying pan; not one that’s too thin. You can also use a griddle – this is actually what I prefer. The griddle I use came from Walmart a few years ago and was probably the best investment I ever made. I’m not sure if it’s still available at Walmart, but it’s on Amazon for under $20.
The next thing to keep in mind is how you keep the pancakes from sticking. Oh, you have a non-stick pan? Great – for everything but pancakes. There’s always the slightest bit of stick when it comes to pancakes, regardless of the pan you’re using. You need to use a very small amount of oil or cooking spray to lightly coat the pan. Note the very small amount part – we’re not frying!
Finally, the last thing to keep in mind when making homemade pancakes is cooking temperature. I don’t even want to think about how many times I’ve burnt the bottom of my pancakes because the burner was too high. Or how many times my kitchen has filled with smoke while I was heating the oil. There is no rush when making homemade pancakes. Keep the temperature at a medium low setting.
Got all that? Good, let’s get to the recipe!
- 2 cups all-purpose or whole wheat flour
- 2 tsp. baking powder
- 2 tbsp. sugar
- dash of salt
- dash of cinnamon (optional)
- 1 1/2 cups milk
- 2 large eggs
- 3 tbsp. melted butter or oil
- 1 tsp. vanilla
Start by preheating your pan or griddle with a small amount of cooking spray or oil. Heat it at a medium-low setting so it’s not too hot.
Sift the dry ingredients together to break up any lumps. Add in remaining ingredients and whisk (don’t beat with a mixer) until well blended – no more. Over mixing will leave the pancakes tough instead of light and fluffy.
Pour the batter into the pan or the griddle. Play with the amount of batter so you get the desired size pancakes. I use a ladle to drop my batter.
Watch the pancakes closely and once they start to bubble on top (between 2 and 5 minutes) carefully flip with a spatula. If the bottom isn’t firm/solid yet allow them to cook for another minute or so.
Continue to cook 2 – 4 minutes after flipping and then transfer to a platter.
That’s it, you’ve learned how to make homemade pancakes! See how easy (and quick) that is? Once you’re comfortable with the process you can jazz it up by adding fruits, chocolate chips or other things before you flip the pancake.