What are the ingredients for pancakes made from scratch?

Finally, it’s Saturday morning! Time to make your weekly pancakes! It’s become a tradition at our house that Saturday mornings are for big breakfast! And, who wants to hassle with cleaning a waffle maker, right? We’ll tell you how to make pancakes step by step so your breakfast will be a breeze!

Pancakes are easy, taste great, and are fun to make! Kids really enjoy flipping the pancakes and dousing them with sprinkles and chocolate chips! You’re never too old or too busy to enjoy fluffy, homemade pancakes!

This pancake recipe will be your new go-to recipe! These pancakes are soft, fluffy, buttery, light and so yummy! So lets jump in and find out how to make pancakes step by step the best way.

Ingredients

• 1 3/4 cup all-purpose flour
• 4 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Instructions

1. Preheat oven to 200 degrees.
2. In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Heat a non-stick skillet or griddle over medium heat. Grease the griddle with additional butter.
6. Use a 1/4-cup measuring cup to scoop the batter onto the skillet or griddle. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2 minutes. Flip and cook until golden brown, about 1 minute more.
7. Transfer the pancakes to a baking sheet or oven-safe platter and keep warm in the oven while you cook the remaining pancakes.
8. Serve with your favorite toppings.

Tips for Perfect Pancakes

• Use fresh ingredients. Check your flour and baking powder to make sure they haven’t expired or gone rancid.
• Don’t over-stir. When combining your wet and dry ingredients, stir only until you no longer see any dry spots of flour. Over-stirring will make pancakes tougher (since gluten develops in the flour) and less fluffy (which happens when leaveners release bubbles).
• Let batter rest. Resting about 10 minutes allows the leaveners to continue to work their magic, creating and expanding into thousands of tiny pockets of carbon dioxide. The fluffier the batter, the fluffier the pancakes.
• Start with a hot surface. Allow your skillet or griddle to fully heat up before you add batter.
• Make a test pancake. This is your practice run to gauge and adjust the temperature and cook time. Peek frequently at the underside to check if the pancake is browning at the right pace.
• Don’t press the pancakes. It’s tempting to press down on the pancakes with a spatula after flipping, but this will result in a dense, gummy pancake.

how to make pancakes step by step – more Tips

• All-purpose flour is the best choice for pancakes. It has the right amount of protein to create a tender, fluffy pancake.
• You can use any type of milk you prefer, such as almond milk, soy milk, or oat milk. Keep in mind that the flavor and texture of the pancake may be slightly different.
• You can make the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator until ready to use.
• To keep pancakes warm while you cook the remaining pancakes, place them on a baking sheet or oven-safe platter in a 200 degree oven until you’re ready to serve. Or, cover them with foil on a plate.
• Allow the pancakes to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to a resealable plastic bag and store in the freezer for up to 2 months.
• To reheat, place the pancakes in a toaster or toaster oven until heated through.

FAQs

Q: How to make pancakes in 5 minutes?

A: Pre-make your dry mix and keep it handy. When you’re ready to cook, just add the wet ingredients, and mix. Remember, it’s about being prepared, not cutting corners on cooking time.

Q: How should I cook my pancakes?

A: The trick is a well-heated, non-stick pan and a dollop of butter for that extra zing. Keep the heat on medium. Too hot, and you’ll have burnt pancakes. Too cold, and they’ll be as flat as a pancake…literally.

Q: How many minutes should a pancake be cooked?

A: About 2 minutes per side should give you that perfect, golden-brown finish. You’re aiming for a toasty exterior with a fluffy, cloud-like interior. Set a timer.

Q: How long to flip pancakes?

A: Watch for bubbles on the surface and slightly dry edges – that’s your cue! It usually takes about 1-2 minutes. Flip with confidence, but no acrobatics, please.

Q: How to make pancakes round and fluffy?

A: Roundness comes from a steady hand and a well-measured scoop of batter. For fluffiness, it’s all about the batter consistency and not overmixing. Add a bit of baking powder to get more fluffiness.

Topping/Side	Description	Suggested Pairing
Maple Syrup	Classic, sweet, and rich	Buttermilk pancakes
Fresh Berries	Light, tangy, and refreshing	Lemon Ricotta pancakes
Whipped Cream	Fluffy and creamy	Chocolate chip pancakes
Nutella	Rich and chocolatey	Banana pancakes
Bacon Strips	Salty and crispy	Buttermilk pancakes
Greek Yogurt	Creamy with a tangy kick	Blueberry pancakes
Honey and Nuts	Natural sweetness with a crunchy texture	Oatmeal pancakes
Sauteed Apples	Warm and cinnamon-spiced	Cinnamon swirl pancakes
Peanut Butter	Creamy and rich in flavor	Whole wheat pancakes
Fruit Compote	Sweet, syrupy, with chunks of fruit	Buttermilk pancakes

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