pancakes from flour recipe

Written ByJenny Smyth Posted on
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The Best pancakes from flour recipe

I’ve been making pancakes from scratch for years, and this recipe is still a family favorite. The secret to these fluffy pancakes is using buttermilk and a hot skillet to cook them.

My kids love helping me mix the batter, and they’re always excited to see the finished product. We like to top them with fresh fruit, whipped cream, or even a drizzle of honey.

This recipe is perfect for breakfast on-the-go or a special treat on the weekend. I’ve also found that it’s great for entertaining guests, as it’s easy to double or triple the recipe.

One thing I appreciate about this recipe is that it’s relatively healthy compared to other pancake recipes I’ve tried. By using buttermilk and skipping added sugars, we can feel good about what we’re serving our family.

Classic Flour Pancakes

4.6 from 1356 votes

Fluffy and delicious pancakes made from basic flour. Perfect for breakfast or brunch.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted

For Cooking

2 tablespoons butter

👨‍🍳Directions

1In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2Whisk until well mixed.
3Create a well in the center of the dry ingredients and add the eggs and buttermilk.
4Whisk until the batter is smooth and no lumps remain.
5Stir in the melted butter until just combined.
6Let the batter rest for 5 minutes to allow the baking soda to activate.
7Heat a non-stick skillet over medium heat.
8Add 1 tablespoon of butter and let it melt and coat the skillet evenly.
9Pour 1/4 cup of batter onto the skillet for each pancake.
10Cook until bubbles form on the surface and the edges look set.
11This should take about 2-3 minutes.
12Flip the pancakes carefully with a spatula.
13Cook for another 2-3 minutes until golden brown and cooked through.
14The pancakes should be fluffy and easy to flip.
15Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.

🔧Equipment

Mixing bowl
Whisk
Non-stick skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra fluffy pancakes, do not overmix the batter. You can also add mix-ins like blueberries or chocolate chips for added flavor.

This pancake recipe is always a good idea for any occasion, whether it’s a family gathering or just a quick breakfast on-the-go.

The best part is that they’re relatively healthy compared to other pancake recipes I’ve tried.

You can store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Flour Pancakes

Q: Can I use all-purpose flour instead of bread flour?

No, you should use bread flour for this recipe as it has a higher protein content which will give your pancakes a better texture and structure.

Q: What if I don’t have buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Q: How do I store leftover pancakes?

You can store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I make these pancakes gluten-free?

No, this recipe is not suitable for gluten-free diets as it uses bread flour which contains gluten.

Q: What if my pancakes are too dense?

This could be due to overmixing the batter. Try adding a little more buttermilk and mixing just until combined to help create a lighter texture.

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