Best Homemade Pancake Recipe

Best Homemade Pancake Recipe

Summary:

If you’re on the hunt for the ultimate Best homemade pancake recipe that guarantees fluffy, golden-brown pancakes every time, you’ve come to the right place! This pancake recipe is perfect for breakfast or brunch, catering to both kids and adults alike. Whether you prefer a classic stack with maple syrup or want to jazz it up with fruits, chocolate chips, or whipped cream, these pancakes are versatile and delicious. This recipe is easy to follow, uses common ingredients, and is optimized for all skill levels. Dive into this guide to learn the secrets of making the perfect pancakes that are light, fluffy, and melt in your mouth.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings (12 pancakes)
Calories: 200 kcal per serving

Course: Breakfast, Brunch
Cuisine: American

Instructions:

1. Prepare the Dry Ingredients:
   In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. This step ensures that the dry ingredients are well combined and aerated, which helps make the pancakes fluffy.
2. Combine the Wet Ingredients:
   In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the butter has cooled slightly to avoid curdling the egg.
3. Mix the Batter:
   Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a whisk or spatula until just combined. Be careful not to overmix; a few lumps in the batter are okay. Overmixing can lead to dense pancakes.
4. Preheat the Griddle or Skillet:
   Heat a non-stick griddle or skillet over medium heat. To check if it’s hot enough, sprinkle a few drops of water on the surface—if they sizzle, it’s ready. Lightly grease with butter or cooking spray.
5. Cook the Pancakes:
   Pour ¼ cup of batter onto the griddle for each pancake. If desired, sprinkle toppings like berries or chocolate chips directly onto the batter. Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look set. Flip and cook for another 1-2 minutes until golden brown.
6. Serve:
   Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you finish the rest of the batter. Serve immediately with your choice of toppings: classic maple syrup, fresh fruit, whipped cream, or a dollop of butter.

Notes:

• Flour: For extra light pancakes, you can substitute half of the flour with whole wheat flour for added fiber and nutrients.
• Dairy-Free: Use almond milk, soy milk, or oat milk instead of regular milk for a dairy-free version.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe suitable for gluten-sensitive eaters.
• Make Ahead: You can prepare the dry ingredients the night before. Store them in an airtight container, and simply add the wet ingredients in the morning.
• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a toaster or microwave for a quick breakfast option.