Print
Make pancakes from scratch with this simple and easy recipe. They're fluffy, tasty, more delicious than a box mix, and just as easy to make!

Pancakes from Scratch

Make pancakes from scratch with this simple and easy recipe. They're fluffy, tasty, more delicious than a box mix, and just as easy to make!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 12
Calories 122 kcal
Author Katie Moseman

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt

Wet Ingredients

  • 1 cup milk
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  1. Begin preheating a nonstick pan over medium low heat.
  2. In a large mixing bowl, combine the dry ingredients and whisk together.
  3. In another mixing bowl, combine the wet ingredients and whisk them.
  4. Pour the wet mix into the dry mix and whisk until combined.
  5. If batter is too thick to pour, add milk a tablespoon at a time until a pourable consistency is reached.
  6. Scoop up 1/2 cup of pancake batter and pour it in the center of the pan. Cook until there are many bubbles on the surface and the edges become firm (about 60 to 90 seconds). Flip the pancake and cook for another 30 seconds, then remove to a plate.
  7. Repeat the last step until batter is used up. Stack all the cooked pancakes together to keep them warm, or serve immediately as they come out of the pan.
Nutrition Facts
Pancakes from Scratch
Amount Per Serving
Calories 122 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 165mg7%
Potassium 121mg3%
Carbohydrates 15g5%
Sugar 3g3%
Protein 3g6%
Vitamin A 190IU4%
Calcium 59mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.