Classic Homemade Pancakes is a great pancake recipe that is just as easy to prepare as any purchased box mix and tastes fantastic! This is a non-buttermilk recipe that is very handy when you want to make pancakes on the spot and do not have time to run to the store to buy special ingredients. These homemade pancakes are fast to fix up when you are looking for a delicious pancake breakfast to enjoy on a lazy Sunday morning!
More of Linda’s great Pancake Recipes for your family’s breakfast needs.
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons plus 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups milk
- 6 tablespoons butter, melted
- 1 teaspoon pure vanilla extract (optional)
- 3 eggs, beaten*
- Additional butter or cooking spray for cooking the pancakes
- Maple Syrup**
- Powdered sugar (confectioners' sugar)
In a large bowl, add flour, sugar, baking powder, and salt; mix well.
In a small bowl, whisk together milk, melted butter, vanilla extract, and eggs. Pour the milk mixture into the flour mixture and whisk together. For tender pancakes, do not over-mix the batter. For best results, just briefly whisk the batter and do not smooth out the lumps.
To achieve light and fluffy pancakes, it is important to let the batter rest for 10 minutes while you heat the skillet. The flour needs this time to absorb all the liquid which ensures that the batter will set up property. If you skip this step, the pancakes will run together in the pan and cook up flat and misshaped.
Heat a large frying pan or cast-iron skillet or griddle over medium heat until fairly hot. Make sure the griddle is hot but not too hot. Temperature is key to getting light, fluffy pancakes. If the griddle is too hot or cold, they'll either scorch or won't rise. Always preheat the griddle before adding your butter. Add 1 teaspoon butter and heat until the butter’s foam subsidies.
Ladle about 1/2 cup of the pancake batter onto the hot griddle. Do not mess with the pancakes too much. Let the pancake sit on the griddle and grow and rise by itself. Do not shake the pan or move it, as that will prevent it from rising. Let the batter do the work sitting on the grill and turn or flip the pancake over just when it starts to bubble on top.
Cook the pancakes, turning only once, until deep golden brown on both sides, approximately 5 minutes total.
Transfer the cooked pancakes to a large plate, keep warm in oven. Repeat process with additional butter and remaining pancake batter to make 8 pancakes in all.
Serve hot, topped with butter, maple syrup, and a dusting of Confectioners’ sugar.
Freezing Pancakes: Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350 degree F. oven for 5 minutes.
Makes 4 to 5 servings.
* Can add an extra egg or two if looking to add more protein to the meal.
** Please purchase a top-quality pure Maple Syrup.