from scratch pancake recipe

Written ByJenny Smyth Posted on
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The Best from scratch pancake recipe

I’ve been making pancakes from scratch for years, and it’s a recipe that never fails to impress my family. There’s something special about starting with simple ingredients and ending up with a delicious, fluffy pancake that’s perfect for breakfast, lunch, or dinner.

My kids love helping me mix the batter, and my husband appreciates the fact that I can whip up a batch in no time. This recipe is more than just a meal – it’s a tradition that brings us all together.

And the best part? It’s incredibly easy to make, even on busy mornings when everyone’s rushing to get out the door.

All you need is a bowl, some flour, sugar, eggs, milk, and a pinch of salt. The key to making great pancakes is using buttermilk instead of regular milk – it gives them that extra tanginess and fluffiness that makes them irresistible.

Classic Pancakes from Scratch

4.8 from 784 votes

Fluffy and delicious pancakes made from scratch. Perfect for breakfast or brunch, these pancakes are easy to make and sure to please everyone at the table.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted

For Cooking

Butter, for greasing the pan
Maple syrup, for serving
Fresh fruit, for serving (optional)

👨‍🍳Directions

1In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2Whisk until well mixed.
Set aside.
3In a separate bowl, whisk together buttermilk, eggs, and melted butter until well combined.
4Pour the wet ingredients into the dry ingredients and stir until just combined.
5Do not overmix.
6The batter should be lumpy.
7Heat a non-stick skillet or griddle over medium heat.
8Add a small amount of butter to the pan and swirl to coat the surface.
9Once the butter is melted and bubbling, use a ladle to pour 1/4 cup of batter onto the skillet for each pancake.
10Cook the pancakes until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
11Flip the pancakes and cook for an additional 1 to 2 minutes, or until golden brown and cooked through.
12Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
13Repeat with the remaining batter, adding more butter to the skillet as needed.
14Serve the pancakes warm, topped with maple syrup and fresh fruit if desired.

🔧Equipment

Mixing bowl
Whisk
Spatula
Non-stick skillet or griddle
Ladle

📊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: You can substitute whole wheat flour for a healthier option. For fluffier pancakes, let the batter rest for 5 minutes before cooking.

Watch Video Of How Classic Pancakes from Scratch Works

This from scratch pancake recipe is always a good idea for any occasion, from a casual weekend breakfast to a special family gathering. Plus, it’s a great way to teach kids about cooking and measuring.

The best part is that you can customize the recipe to suit your family’s tastes and dietary needs. Whether you’re adding mix-ins or making it gluten-free, these pancakes are sure to be a hit.

I love that this recipe brings the family together and creates lasting memories. It’s a classic dish that everyone will enjoy.

There are so many ways to serve pancakes from simple maple syrup to fresh fruit. You can also get creative with toppings like whipped cream, peanut butter, or even savory options like bacon and eggs.

❓ Frequently Asked Questions About Pancakes from Scratch

Q: What is the secret to making fluffy pancakes?

A: The secret to making fluffy pancakes lies in using buttermilk instead of regular milk. The acidity in buttermilk helps to break down the starches in the flour, resulting in a lighter and fluffier texture.

Q: Can I use regular milk instead of buttermilk?

A: While you can use regular milk instead of buttermilk, it will affect the texture and flavor of your pancakes. Buttermilk adds a tanginess that complements the sweetness of the sugar perfectly.

Q: How do I store leftover pancakes?

A: Leftover pancakes can be stored in an airtight container at room temperature for up to two days or frozen for up to two months. When you’re ready to eat them, simply toast or reheat them in the microwave.

Q: Can I add blueberries or other fruits to my pancake batter?

A: Yes, you can add blueberries or other fruits like bananas or chocolate chips to your pancake batter for added flavor and nutrition.

Q: How do I prevent my pancakes from burning?

A: To prevent your pancakes from burning, make sure your pan is at the right temperature before adding the batter. You can test the pan by flicking a few drops of water onto it – if they sizzle and evaporate quickly, the pan is ready.

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