Description
A simple and classic homemade pancake mix recipe that yields fluffy, delicious pancakes perfect for a quick breakfast. Made from basic ingredients, this mix is easy to prepare and cook on a griddle, resulting in golden brown pancakes with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
Wet Ingredients
- 1 large egg
- 3/4 cup milk (or non-dairy alternative)
- 2 tbsp melted butter (or vegetable oil)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, sugar, and salt until well combined to ensure an even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In another bowl, beat the egg and milk together until fully blended, then stir in melted butter or vegetable oil for moisture and flavor.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s okay if the batter is a little lumpy; overmixing can make pancakes tough.
- Preheat Griddle: Heat your griddle over medium heat. Test if it’s ready by sprinkling a few drops of water; if they sizzle and evaporate quickly, the surface is at the right temperature.
- Cook Pancakes: Pour about half a cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface (approximately 2-3 minutes), then flip carefully and cook for another 1 minute, or until the other side is golden brown.
- Serve: Serve the pancakes warm with your choice of toppings such as syrup, fresh fruit, or butter for a delightful breakfast experience.
Notes
- For fluffier pancakes, avoid overmixing the batter.
- You can substitute milk with almond, soy, or oat milk for a dairy-free option.
- Use vegetable oil instead of butter for a lighter taste or to keep it dairy-free.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Leftover pancakes can be frozen and reheated in a toaster or microwave.
