Light And Fluffy Pancakes: A Scratch-Made Recipe!

Posted on

Pancakes are a breakfast staple for a reason. They’re simple to make, endlessly customizable, and utterly satisfying. But forget the boxed mix! This recipe teaches you how to whip up a batch of fluffy, golden pancakes from scratch using ingredients you probably already have on hand.

Ingredients:

Good Old-Fashioned Pancakes
Good Old-Fashioned Pancakes

1 1/2 cups all-purpose flour

  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 2 tablespoons melted butter

  • Instructions:

    1. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    2. Make a Well: Create a well in the center of the dry ingredients.
    3. Combine the Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.
    4. Wet Meets Dry: Slowly pour the wet ingredients into the well of the dry ingredients. Gently whisk just until combined. Don’t overmix! A few lumps are perfectly fine.
    5. Heat the Pan: Preheat a lightly greased griddle or large skillet over medium heat.
    6. Pour the Batter: Pour about 1/4 cup of batter for each pancake onto the preheated griddle.
    7. Watch for Bubbles: As the pancakes cook, you’ll see small bubbles appear on the surface.
    8. Flip It Over: Once the bubbles appear and the edges begin to set, it’s time to flip! Use a spatula to carefully flip the pancakes.
    9. Cook Until Golden Brown: Cook the pancakes for an additional 1-2 minutes per side, or until golden brown and cooked through.
    10. Serve and Enjoy: Serve your pancakes immediately with your favorite toppings like butter, maple syrup, fresh fruit, whipped cream, or chocolate chips.

    Nutrition Facts (per pancake)

    Calories: 190

  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 55mg
  • Sodium: 280mg
  • Carbohydrates: 28g
  • Sugar: 12g
  • Protein: 5g

  • Conclusion:

    These homemade pancakes are a world away from the flat, flavorless discs you get from a box. They’re light, fluffy, and have a touch of sweetness that’s perfect for starting your day. Plus, making them from scratch allows you to control the ingredients and customize them to your preferences. So ditch the boxed mix and give this easy recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of milk?

    Absolutely! You can substitute the milk in this recipe with any type of milk you have on hand, such as almond milk, oat milk, or even coconut milk. Just keep in mind that the taste and texture may vary slightly depending on the milk you choose.

    2. My pancakes are turning out dry. What went wrong?

    There are a couple of reasons why your pancakes might be dry. One possibility is that you overcooked them. Aim for a golden brown color without letting them get too dark. Additionally, make sure you’re not overmixing the batter. A few lumps are perfectly fine, and overmixing can lead to tough pancakes.

    3. How can I make these pancakes vegan?

    To make this recipe vegan, simply substitute the milk with your favorite plant-based milk and use a flax egg instead of a regular egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before using.

    4. What are some fun topping ideas?

    The possibilities are endless when it comes to pancake toppings! Here are a few ideas to get you started: fresh fruit (berries, bananas, sliced apples), chopped nuts, chocolate chips, whipped cream, caramel sauce, peanut butter, Nutella, or even a savory option like crumbled bacon and cheese.

    5. Can I make the batter ahead of time?

    Yes, you can! The pancake batter can be prepared up to 2 hours in advance. Just whisk it together and store it in the fridge until you’re ready to cook. Give the batter a quick stir before using it, as the flour may settle a bit.