How to Make Pancakes From Scratch
How to make pancakes from scratch with 7 simple pantry ingredients. Easy, fluffy, golden pancakes in about 20 minutes. No boxed mix needed.
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Servings: 8 pancakes
Calories: 107kcal
Equipment
- Griddle or large skillet
- 1/4-cup measuring cup or ladle
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 large egg
- 3/4 cup milk or buttermilk
- 2 tablespoons vegetable oil or canola oil
Instructions
- Lightly coat a griddle or skillet with cooking spray and preheat over medium heat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Add the egg, milk and oil, and whisk just until combined. A few lumps are okay.*
- Reduce heat to medium-low. Scoop about 1/4 cup of batter per pancake onto the griddle and cook 4 to 5 minutes, until bubbles pop through and the bottom is deep golden brown.
- Flip and cook 2 to 3 minutes more, until golden brown.
- Serve warm with butter and maple syrup.
Notes
*Don't overmix. Overmixed batter makes tough pancakes that fall flat.
Want a make-ahead version? Mix the dry ingredients into a jar with my homemade pancake mix recipe.
Store leftover pancakes in an airtight container in the fridge for up to 5 days.
Freeze cooled leftovers in a freezer bag for up to 3 months.
Nutrition
Calories: 107kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 313mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 37IU | Calcium: 119mg | Iron: 1mg
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