If you’re feeling for pancakes for breakfast, try this pancake recipe from scratch.
It’s pretty simple to make, even little kids can help.
And you can add your favorite flavors to the batter for a delightful, fulling breakfast.
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Here are the ingredients I used:
- flour: All purpose flour works great for this recipe but if you’re looking for a gluten-free option, try the White Gold gluten free bread flour blend. For other types of wheat flour alternatives, you may need to rework the recipe to maintain a runny batter. A 1:1 flour to milk ratio usually works for most flour types.
- baking powder: For fluffy pancakes that puff up nicely, you’ll want to use baking powder since it reacts with liquid and creates gases when heated. Without baking powder, you’ll have thinner, denser pancakes, but the flavor will still be there.
- sugar: Personally, I like sweet pancakes so I most often use brown sugar.
- milk: Milk helps to give the pancakes that wonderful, light texture. And it doesn’t have to be dairy – you can use nut based milks like almond milk and coconut milk. The subtle flavors won’t affect the taste of your pancakes.
- butter: I use unsalted butter in my pancakes. If you want dairy-free pancakes, you can use vegetable oil but the result won’t be as light or fluffy.
- egg: The proteins in egg help to trap the gases in the pancakes while cooking, giving the pancakes structure and that light, fluffy texture.
- vanilla essence: What are pancakes without a little flavor?
- spices: I use cinnamon powder and nutmeg powder, but you can use one or the other or omit them altogether. You can also try nutmeg syrup for your pancakes too – it’s incredible!
- oil: I use vegetable oil to make sure the pancakes don’t stick to the base of the pot or griddle when cooking. You can also use butter.
There are so many more ingredients you can add to your pancake batter. Consider flavorings like:
- cocoa powder
- chocolate chips (my favorite!)
- chopped nuts
How to make pancakes from scratch
This recipe is super simple to make.
Combine the ingredients
Step 1: In a large bowl, mix the dry ingredients together – the flour, baking powder, cinnamon and nutmeg powders.
Step 2: In a separate bowl, add milk. Melt the butter in the microwave for about thirty or forty seconds and mix with the milk. Whisk one egg into the wet ingredients and the vanilla essence.
Step 3: Pour the wet mixture on the dry ingredients and whip until the batter in smooth and lump free. You don’t want pockets of flour in your batter at all, so be sure to whip it good.
Make the pancakes
Step 4: Place a small non-stick pan or griddle on the stove and allow it to heat up on low to medium heat. Add a little vegetable oil or butter to prevent the pancakes from sticking to the pot.
Step 5: Pour a ladle-full of batter to the pot and give it a good shake so the batter spreads evenly in the pot.
Step 6: As the pancakes are heated, the gases from the baking powder form bubbles in the batter. Some will likely burst and form little holes in the pancakes. When this happens, flip over the pancake. Cook until it is golden brown.
Step 7: Remove and add another ladle of batter to the pot. Repeat the process for more pancakes.
Serve warm with your favorite syrup, berries, fruit and more.
More breakfast recipes
Simple pancake recipe from scratch
Pancake recipe from scratch
- 1 cup flour
- 2 tsp baking powder
- ¼ cup sugar
- 1 cup milk
- 50 g butter (melted)
- 1 egg
- ¾ tsp vanilla essence
- ½ tsp cinnamon powder
- ¼ tsp nutmeg (grated)
- 2 tsp vegetable oil
- Mix all dry ingredients in a separate bowl (flour, baking powder, sugar, cinnamon powder and nutmeg).
- Mix the milk and melted butter together.
- Whisk one egg and add it to the milk and butter.
- Add vanilla essence to the wet ingredients.
- Combine the dry and wet ingredients together.
- Mix until the batter is smooth and lump free.
- Place a non-stick pan or griddle on low to medium heat.
- Add oil and leave to heat up.
- Pour a ladle full of batter into the pan.
- Swirl the pan to allow the batter to spread evenly.
- Leave for a few seconds as gas bubbles form and burst in the batter (30 seconds to 1 minute).
- Flip over and allow the other side to become golden brown.
- Remove from the heat and repeat until the batter is finished.
- Serve the pancakes hot with your choice of syrup and fruit.