Classic Pancakes

Until recently, whenever I made pancakes it was usually from a boxed mix. Scandalous, I know. But then I found out just how easy it is to make homemade pancakes from scratch! It requires very little effort and taste alone puts this recipe leaps and bounds ahead of pancakes made from a boxed mix.

Don’t get me wrong, homemade pancakes in any way, shape, or form are pretty great. But oo-da-la-lee, scratch made pancakes are wonderful!

Classic Pancakes

  • Servings: 4-8
  • Difficulty: easy
  • Print


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 cups milk (whole milk preferred)
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1/4 cup (1/2 stick) butter

Directions: In a medium bowl whisk together all of the dry ingredients. Melt butter in a small dish and set aside. In a liquid measuring cup add milk, eggs, vanilla and whisk together. Pour milk mixture into dry mix and gently stir until everything is almost completely combined. Add the melted butter and stir until combined but a few lumps remain, it is important not to over mix the batter or else the pancakes won’t be light and fluffy. Heat a nonstick skillet or lightly greased griddle over medium heat and make the pancakes in batches: use a scoop or measuring cup to ladle batter into preheated pan and cook until bubbles begin to form on the top of the pancake, once the bubbles begin to pop flip the pancakes and cook another minute until the other side is golden. If you are making a large batch of pancakes turn your oven to 200 degrees and place the fresh pancakes on a baking sheet inside of the oven to keep them warm until serving.

Step-by-Step Photos


See? Simple ingredients, you can do it!


Plop all of the dry ingredients together in a medium sized bowl.


Whisk it up, and whisk me away!


Melt the buttah!


In a measuring cup measure out the milk, add the eggs, and the vanilla. I prefer to save myself an extra bowl to wash and just mix it all in a measuring cup. Do yourself the same favor.


Whisk together all of the wet ingredients and smile while you listen to your sweet hubby play “Choo Choo” with your toddler.


Pour the wet ingredients into your dry ingredients and gently begin to stir them together.

Using a gentle hand is important with pancake batter to make sure you wind up with light and delightful pancakes. Mixing too much will develop the gluten in the flour and result in tough pancakes.

Light, fluffy pancakes= good. Tough, chewy pancakes= not so good. Got that? Write it down, there will be a quiz.


Once the dry and wet ingredients are almost completely combined, pour in the melted butter and stir to combine.


Perfect! A few lumps are fine and good actually.


Today, I used a handy-dandy scoop to pour the batter into my preheated skillets. A non-stick skillet or a lightly greased griddle will do nicely.


Pancakes do not need to be perfectly round, they just need to be delicious!


If you’re very serious about pancake making, you may need to make use of two skillets.


You’ll know when the pancakes are ready to flip when those little bubbles begin to pop.


Cook just a little longer until the other side is golden.

This is such a satisfying sight.


You know what else is satisfying? Maple syrup… lots and lots!


And a big pat of butter! My husband and I usually devour 4 or 5 pancakes each. But a normal person would probably do well with 2 or 3 pancakes.

Enjoy these pancakes for breakfast, lunch, dinner, or snack time! Yum!


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