Homemade Pancake Recipe

Create soft, fluffy, and delicious homemade pancakes that are even better than pancake mix! These light, fluffy, golden pancakes will add the perfect sweetness to any morning breakfast.

I personally gravitate more towards a sweet breakfast, and pancakes are my absolute favorite. Whether you serve them on the side, or stack them high for your family to eat, this recipe will become your new “go to” when making from scratch homemade pancakes.

I used to make pancakes from a mix, but after reading all of the ingredients on the back, I realized I wanted to create the “perfect” from scratch pancake mix without all the added fillers and preservatives.

I have been trying to perfect a pancake batter for years now. After struggling for so long with making flat pancakes, chewy pancakes, too salty of pancakes, I finally have the recipe down! The best part is, you can make these pancakes gluten free or dairy free, and get the same results!

HOMEMADE PANCAKE INGREDIENTS

• 2 cups all-purpose unbleached flour (3-3.5 cups oat flour)
• 4 tablespoons sugar
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cup milk
• 4 tablespoons melted butter
• 2 teaspoons vanilla
• 1 egg

INSTRUCTIONS

1. Place two cast iron skillets on low to medium heat while creating the pancake batter.
2. In a medium sized bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   • 2 cups all-purpose (or 3 cups oat), 4 tablespoons sugar, 4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
3. Add milk, melted butter, vanilla, and egg to the dry ingredients. Whisk together until smooth and the batter begins to thicken.
   • 1 3/4 cup milk, 4 tablespoons butter, 2 teaspoons vanilla, 1 egg
   • For consistency: If you lift your whisk in the air, the batter should be runny enough that it pours slowly back into the bowl, but thick enough that it pours slowly. (See picture below.)
4. The key to creating the perfect golden, fluffy pancakes is to cook them low and slow.
5. Rub butter on the bottom of the skillet before cooking each pancake.
6. Cook pancake for 2-3 minutes on each side, or until golden brown. Flip. Remove, add butter and syrup, and enjoy!

OTHER BREAKFAST RECIPES

• Homemade Lemon Poppy Seed Muffins
• Lemon Blueberry Dutch Baby
• Traditional Cinnamon Rolls