How to make amazing pancakes from scratch! This is my Grandma’s and my Mom’s recipe and it’s all that I use anymore! It’s perfect every time!
Pancakes from scratch can be tough, but not with this recipe!
Pancakes are my nemesis. It has taken me years of frustration, and finally cluing in and purchasing a dang good griddle, to finally make them at home without throwing a temper tantrum. And I have. Thrown a temper tantrum over pancakes, that is. Just ask my husband, who has ducked when the half-cooked, half-burned pancakes have started a’ flyin’ in the kitchen. Now, however, I know how to make pancakes from scratch.
This recipe is the perfect base for any pancakes. You can substitute whole wheat flour easily (just add another 1/2 tsp of baking powder to compensate for the heaviness), you can add almost any fruit you can think of, and they fluff up beautifully.
Pancakes From Scratch Tips & Tricks
- Use a hot griddle. Not as hot as a lot of recipes tell you, because then you just burn the outside of the pancake and the inside is raw. Try using a medium-high heat setting.
- Get a wide spatula/flipper. This will help you lift the pancake properly and turn it over. I like flippers like this one.
- Don’t over mix the batter, but you don’t actually have to fear it that much. Just make sure that everything is combined and then stop. It’s ready for you to use.
This is the recipe that my mom used while we were growing up as she always made pancakes from scratch. And I do mean always! Even during the 80’s heyday’s of everything “boxed”, my mom always made pancakes from scratch! She would freeze then and then we would eat them during the week for a quick breakfast!
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon white sugar
- 1 1/2 cups milk
- 1 tbsp egg
- 1/4 tbsp butter melted
- 1/2 tsp vanilla
If you have a griddle (and if you don't, I highly suggest buying one) start it heating now on medium heat. I have a cast iron one that I adore, but it takes a while for it to heat up uniformly.
- Dump your 1 1/2 cups of flour into your mixing bowl.
- Add your baking powder, your sugar and then either sift it, or, if you have never owned a sifter in your life like me, take your whisk to it and fluff it up.
- Pour your 1/2 tsp of vanilla into the milk. If you like more vanilla, feel free to add 1 tsp instead.
- Pour the 1/4 melted margarine or butter into the mixture.
- Beat your egg slightly, then add it as well. Stir everything up nicely.
- Make a well in the dry ingredients, and pour the egg mixture in.
Mix it slowly until it's almost mixed completely.
- At this point, you have the perfect pancake base. If you want plain, keep mixing until just, JUST mixed. Not one more turn of the spoon more!
Pour onto your already heated griddle. Flip your pancakes when they are slightly bubbled on the surface and golden brown underneath. The key is a medium heat that is ready and raring to go, so they instantly sizzle when you place them on the surface, but not so hot they burn.