Pancakes are a classic breakfast treat loved by many. They are fluffy, delicious, and easy to make. You can enjoy them plain or top them with your favorite fruits, syrup, or whipped cream. Making pancakes from scratch with simple ingredients allows you to create a warm and satisfying meal that everyone will love.
how to make Pancake Recipe
Ingredients
- 3 1/2 cups all-purpose flour (can use freshly milled soft wheat)
- 2 Tbsp granulated sugar
- 2 tsp salt
- 2 Tbsp baking powder
- 1 tsp baking soda
- 3 eggs
- 2 3/4 cups cultured buttermilk*
- 1 Tbsp coconut oil (for frying)
Directions
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk the eggs and buttermilk together until smooth.
- Pour the wet ingredients into the dry ingredients, mixing gently. Avoid over-mixing; a few lumps are okay.
- Heat a skillet or griddle over medium heat and add the coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes or until golden brown.
- Remove and keep warm. Repeat with the remaining batter.
how to serve Pancake Recipe
Serve the pancakes warm with butter, maple syrup, fresh fruits, or whipped cream. You can also sprinkle some powdered sugar on top for added sweetness.
how to store Pancake Recipe
To store leftover pancakes, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in the toaster or microwave when ready to eat.
tips to make Pancake Recipe
- Don’t over-mix the batter; a few lumps are fine.
- For fluffier pancakes, let the batter rest for about 5-10 minutes before cooking.
- Adjust the heat to prevent the pancakes from burning. If they are browning too quickly, lower the heat.
variation
You can add ingredients like chocolate chips, blueberries, or bananas to the batter for a twist on the classic recipe. Another variation is to use whole wheat flour instead of all-purpose flour for a healthier option.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, buttermilk provides a rich flavor and fluffy texture. If you don’t have buttermilk, you can mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes to mimic buttermilk.
Q: Can I make the batter ahead of time?
A: It’s best to use the batter fresh, but you can store it in the refrigerator for up to 24 hours. Stir gently before using, as it may thicken.
Q: Can I freeze pancakes?
A: Yes! Once cooled, place them in a single layer on a baking sheet, freeze for a couple of hours, then transfer to an airtight container. They can be reheated directly from the freezer.
Pancakes
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour can use freshly milled soft wheat
- 2 Tbsp granulated sugar
- 2 tsp salt
- 2 Tbsp baking powder
- 1 tsp baking soda
Wet Ingredients
- 3 pieces eggs
- 2.75 cups cultured buttermilk *
Cooking Ingredient
- 1 Tbsp coconut oil for frying
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk the eggs and buttermilk together until smooth.
- Pour the wet ingredients into the dry ingredients, mixing gently. Avoid over-mixing; a few lumps are okay.
Cooking
- Heat a skillet or griddle over medium heat and add the coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes or until golden brown.
- Remove and keep warm. Repeat with the remaining batter.
