The Best Home Made Pancakes

Pancakes or waffles are our weekend breakfast treat. I usually made pancakes from a mix, but since I had forgotten to buy it at the store, I searched for a homemade pancake recipe and I have been using it for the past couple of months. It has been tweaked a little bit to adjust the sweetness of the batter. These pancakes come out less cakey than what you would get from a mix, they are a bit more compact, yet fluffy which I like better. If you feel your batter is too thick, add about ¼ cup more milk a little bit at a time, since this is supposed to be a thick batter.

This is a basic pancake recipe, so you can add any flavoring you want to it. Maybe some almond extract, or grated chocolate…. or both. I made a maple-orange syrup for myself (my husband doesn’t like me putting orange into things… maybe one day he’ll learn to appreciate it…) I have included the recipe below.

Why You’ll Love This Recipe

These homemade pancakes are a delightful breakfast treat that are fluffy and flavorful. You’ll love how easy they are to make and how you can customize them with your favorite add-ins. Plus, they’re made with simple ingredients you probably already have in your kitchen!

Kitchen Equipment You’ll Need

• Mixing bowls (one large, one small)
• Whisk
• Spatula
• Grill or frying pan
• Measuring cups and spoons

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar (see note)
• 1 cup all purpose flour
• 2 tablespoons white sugar (I used 3)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla

Step-by-Step Instructions

1. Combine the milk and vinegar in a small bowl for 10 minutes to sour”. This is an important step and it is called soured milk” which is much different than sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.
2. Combine the dry ingredients in a bowl.
3. In a smaller bowl, whisk the soured milk, egg, vanilla, and melted butter together.
4. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!
5. The batter will be thick, don’t add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!
6. After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.
7. GENTLY dip out (don’t pour out) 1/2 cup of batter and place it on a buttered grill or frying pan.
8. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

Tips for Success

To ensure your pancakes come out perfect every time, let the batter rest for the full ten minutes. This allows the ingredients to fully integrate and the baking soda to activate. Also, be gentle with the batter to maintain its fluffiness.

Additional Tips and Variations

You can easily customize these pancakes by adding chocolate chips, blueberries, or nuts to the batter. For a citrus twist, try adding some grated orange zest. Serve with your favorite syrup or try making a maple-orange syrup for a unique flavor.

Nutritional Highlights (Per Serving)

• Calories: 180
• Protein: 4g
• Fat: 6g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 6g

Frequently Asked Questions (FAQ)

Can I make the batter ahead of time? It’s best to use the batter immediately after resting for the best texture.

Can I substitute the milk with a non-dairy alternative? Yes, you can use almond milk or soy milk, but the texture might vary slightly.

Why is my batter so thick? This batter is meant to be thick, but if it’s too thick for your liking, add a little more milk, one tablespoon at a time.

Conclusion

I hope you enjoy making and eating these delicious homemade pancakes as much as we do. They’re perfect for a weekend treat and are sure to impress your family or guests. Give the recipe a try, and feel free to share your pancake creations and experiences in the comments below. Happy cooking!