How to Make Pancakes at Home
Get excited! You are about to learn how to pancakes at home! Pancakes are one of those foods you can have for breakfast, a Sunday brunch, for a snack or even lunch and dinner, if you want to! It’s easy to make, doesn’t take long and you can serve with almost anything you can think about – scrambled eggs and bacon, fruits, syrup, fruits, chocolate, peanut butter, er chocolate anyone?
If you want to prepare pancakes at home, here is a list of different recipes with different options for you to try at home!
How to Pancakes at Home: Sneaky Tips
Don’t overmix the batter. The more you stir, the more protein develops and the tougher and chewier your pancakes will be.
Let the batter rest. After you mix the pancake batter, let it sit for a while. It allows the proteins to relax, making for pillowy-soft flapjacks.
Use shortening to grease the griddle. Butter isn’t your best option—its high-water content can cause sticking.
Let them breathe. When you pour the batter, leave enough space between your pancakes so they have room to expand without running into each other. They’ll stay nice and round.
Plan for the week. Make a double batch and refrigerate or freeze extra homemade pancakes to reheat in the toaster throughout the week.
How to Pancakes at Home: Snazzy Equipment
Measuring cups - Pyrex are the best!
Measuring spoons - You want Kitchen Aid!
Small mixing bowl - You’ll be raking it in with these
Wooden spoon - You want these are organic bamboo wooden spoons
Whisk - O is for Oxo
Skillet - This skillet is under $10
Pancake Pan - This one molds into animal shapes!
How to Pancakes at Home: The Simple Version
How to make pancakes at home the simple yet delicious way is upon you, stand back.
Ingredients:
1-1/2 cups (6.75 oz/190g) all-purpose flour,
2 tablespoons sugar,
1 teaspoon baking powder,
½ teaspoon baking soda,
½ teaspoon salt,
1 cup buttermilk,
2 large eggs,
¼ cup butter, melted,
1 teaspoon vanilla extract.
Note: If you don’t have any buttermilk at home, you can use:
1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup or 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.
Directions:
In a small bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, combine the buttermilk, eggs, butter, and vanilla extract.
Mix wet ingredients into the batter just until there is no visible dry flour. Be careful not to overmix the batter.
Let the batter rest for at least 5 minutes and up to 30 minutes and meanwhile heat your griddle over medium heat.
Add a small amount of solid shortening and swirl to coat. Before adding your pancake batter, wipe excess grease away; more is not better here. If you don’t have a griddle, you can use a skillet. Grease it with shortening the same way you’d grease a griddle.
Pour your homemade pancake batter by 1/4 cupfuls onto the greased hot griddle. Make sure to leave enough room between pancakes for expansion.
When the bubbles forms on top of the pancakes, wait for about 30 seconds, or after bubbles start to break before flipping.
Cook until the second side is golden brown.
Serve immediately with syrup, chocolate and fruits cut in slices.
How to Pancakes at Home: Gluten-Free Pancakes
If you really want to make some tasty pancakes but you or someone in your home is allergic or intolerant to gluten, this is the perfect recipe! They have a hint of cinnamon and vanilla for extra flavor too.
Ingredients
1 cup all-purpose gluten-free flour,
½ teaspoon gluten-free baking powder,
½ teaspoon salt,
½ teaspoon ground cinnamon,
1 egg,
1 tablespoon vegetable oil,
1 teaspoon vanilla extract,
½ cup cold milk, or more as needed.
Directions
Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl and mix well.
Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter form. Pour in milk and mix until a smooth batter form. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
How to Pancakes at Home: Dairy-Free Pancakes
There are times when you want to make pancakes and you do not have milk at home. Or be allergic to milk and other dairy products for any reason. How to make pancakes in these cases? Try this recipe!
Ingredients
1 and ½ cups all-purpose flour,
2 tablespoons sugar,
2 teaspoon baking powder,
A pinch of salt,
1 and ¼ cups almond milk,
2 tablespoons oil,
1 egg,
1 tablespoon oil, to coat the pan,
Strawberries and powdered sugar for topping.
Directions
Whisk together the flour, sugar, baking powder and salt in a large bowl.
Add milk, oil, and egg. Whisk until smooth.
Coat the pan with oil and heat it over medium heat.
Pour the batter into the hot pan using an ice cream scoop or a ¼ measuring cup. Let it cook until you start to see bubbles. Turn them over and continue cooking for 2 minutes. Transfer them on a plate and repeat the same steps with the remaining batter.
Stack them on a plate. Sift powdered sugar over them and garnish with fresh strawberries.
How to Pancakes at Home: Banana and Blueberry
Two favorite fruits are better than one, especially when they are added to a favorite breakfast treat, as in this recipe for pancakes.
Ingredients
1 ½ cups all-purpose flour,
2 tablespoons sugar,
2 teaspoons baking powder,
½ teaspoon salt,
1 egg (lightly beaten),
1 ¼ cups fat free milk,
3 bananas (medium ripe, mashed),
1 teaspoon vanilla extract,
1 ½ cups frozen blueberries (or fresh but if using frozen blueberries, do not thaw),
maple syrup (optional),
powdered sugar (optional),
¼ cup unsalted butter (softened),
½ teaspoon cinnamon,
¼ teaspoon vanilla extract.
Directions
For cinnamon-vanilla butter: Combine softened unsalted butter, cinnamon, and vanilla extract in a bowl. Mix until well combined. Set aside.
For pancakes: In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, bananas, and vanilla; stir into dry ingredients just until moistened. Gently stir in blueberries.
Coat a large flat pan with cooking spray. Turn pan to low heat. Pour pancake batter by 1/4 cupfuls onto the pan. Turn when bubbles form on top; cook until second side is golden brown.
Serve with maple syrup, sifted powdered sugar and/or cinnamon-vanilla butter, if desired.
