Homemade pancakes are a fluffy, light, and amazingly delicious breakfast treat that your whole family will enjoy! They are easy to make and can be smothered in all of your favorite toppings. Plus, they can be kept in the fridge for a quick breakfast any day of the week!
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Instructions
In a large mixing bowl, sift together the flour, baking powder, salt, and sugar (if using maple syrup or honey, add them later with the wet ingredients).
Make a well in the center of your sifted dry ingredients mixture and add the wet ingredients (milk, beaten egg, and melted butter - *see note) into it.
Gently mix the batter until it is thoroughly combined. It is alright if the batter is slightly lumpy, you don't want to over-mix it! Set aside to rest the batter for 15 minutes.
Lightly oil a griddle or frying pan and heat it over medium-high heat. Once heated, gently pour ¼-cup scoops of batter onto the pan or griddle. Wait for the pancakes to begin to bubble and then flip, ensuring that they are a golden-brown color on each side.
Once cooked, remove the pancakes from the griddle and serve immediately.
Notes
When making pancakes, I love swapping out the sugar for maple syrup or honey to add an extra rich flavor! This is especially tasty if you are planning on serving the pancakes with syrup!
For a dairy-free alternative, simply replace the milk with your favorite non-dairy milk! I recommend almond or soy milk for the best flavor! You can also swap out the butter for coconut oil.
If your liquid measuring cup is large enough, combine the wet ingredients in it and whisk. This will reduce the mixing needed when combined with dry ingredients.
Make sure you don't overmix your pancakes, as it causes them to lose their fluffiness! See my guide for fluffy pancakes!
Rest the batter! Set your mixed batter aside for about 15 minutes before cooking your pancakes to get the best results.
If you want to add in some extra flavor, consider adding in a dash of cinnamon, allspice, apple pie spice, or pumpkin pie spice!
To store: Place any leftover pancakes into a container and keep them in the fridge for one week.
To freeze: Wrap your pancakes in plastic wrap and store them in a freezer bag for up to 3 months.
To reheat: Remove your pancakes from the fridge and pop them into the toaster for an easy breakfast any day of the week! You don't even need to defrost frozen pancakes, just add on an extra 30-60 seconds in the toaster.
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