There is something special about making homemade pancakes from scratch. This recipe for Pete’s from-scratch pancakes is easy and quick, and the pancakes come out fluffy, light, and delicious! We all need great breakfast recipes, right?
Ingredients You’ll Need:
To make Pete’s scratch pancakes you will need the following ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Eggs
- Butter
- Milk
- Vanilla extract (optional)
It is better to use room-temperature eggs and milk for fluffier pancakes.
How To Make Pancake Batter From Scratch?
Making pancakes is very easy, there is just one tip you need to know. Do not overmix the batter!
- In a large bowl, mix the dry ingredients.
- Whisk in the wet ingredients just until the dry ingredients are moistened. Do not overmix the batter.
- Heat a large pan or griddle over medium-low heat, add butter or cooking spray, and pour ¼ cup batter per pancake.
- When bubbles appear on the top, flip the pancake using a spatula and cook for about 2 minutes on the other side.
Why Are My Pancakes Flat and Not Fluffy?
First, check the expiration date on your baking powder and make sure it is still within range.
Second, do not overmix the batter or you will help the gluten develop and this produces a tough, flat pancake.
Can I Use Buttermilk to Make Pancakes?
Yes, but if you do, you need to use a combination of baking powder and baking soda. Always use twice the amount of baking powder than baking soda. Two teaspoons of baking powder to one teaspoon of baking soda is enough for two cups of flour.
What Can Use Instead Of Milk To Make Pancakes?
You can use water, non-dairy milks such as almond, oat, or coconut milk, yogurt, half and half, heavy cream, or sour cream. If you are using heavy cream or sour cream add a bit of water to the batter to make it lighter.
Other Breakfast Recipes You Might Enjoy:
- Fluffy Japanese Souffle Pancakes
- Crescent Roll Breakfast
- Cheesy Breakfast Potato Casserole
- Easy Breakfast Ham Casserole
Pete’s Scratch Pancakes
Ingredients
- 2 cups all-purpose flour
- 4 tbsp sugar
- ½ tsp salt
- 3 tsp baking powder
- 2 eggs beaten and room temperature
- ¼ cup unsalted butter melted
- 1 ½ cups milk room temperature
- 1 tsp vanilla extract (optional)
Instructions
- In a large bowl, mix the dry ingredients.
- Whisk in the wet ingredients just until the dry ingredients are moistened. Do not overmix the batter.
- Heat a large pan or griddle over medium-low heat, add butter or cooking spray, and pour ¼ cup batter per pancake. When bubbles appear on the top, flip the pancake using a spatula and cook for about 2 minutes on the other side.
