Pancakes Anyone?

Who doesn’t love pancakes?

I pride myself on cooking from scratch with love for my family. I know every ingredient that goes into our bellies and I’m confident I feed their growing bodies healthy food. That being said, sometimes it’s nice to have a treat! Pancakes! Who doesn’t love pancakes?

There is something to be said about the satisfaction of taking a handful of ingredients and turning it into something delicious, that’s my pancakes and it’s the only pancake recipe you will ever need!

We use an all-purpose gluten free baking mix but regular flour will work just as well.

flour, sugar, baking powder, eggs, milk, vanilla, butter

flour, sugar, baking powder, eggs, milk, vanilla, butter

After heating a fry pan or griddle, slowly heat 4 TBS. butter in a small saucepan.

While the butter melts, mix the dry ingredients in a medium bowl and set them aside.

MELT BUTTER

MELT BUTTER

1 1/2 cup flour (sometimes I substitute 1/2 cup flour for cornmeal because I love corn cakes!)

2 TBS. sugar 

ADD SUGAR

ADD SUGAR

2 TBS. baking powder

MIX ALL DRY INGREDIENTS; SET ASIDE

Then in a separate larger bowl, whisk together

2 eggs

ADD EGGS

ADD EGGS

&

1 tsp. pure vanilla extract

MEASURE VANILLA

MEASURE VANILLA

By now the butter has melted; whisk it into the egg mixture with

1 c. cold milk

to cool the butter before adding to the egg mixture and then pouring in the dry ingredients.

ADD DRY INGREDIENTS TO EGG MIXTURE AND MIX GENTLY

ADD DRY INGREDIENTS TO EGG MIXTURE                           AND MIX GENTLY

Don’t mix too much, some lumps are okay.

Measure about 1/4 c of batter onto the buttered pan and wait for the bubbles.

When the edges look dry, flip and cook the other side for about 30 seconds.

That’s it! The perfect pancakes.

The Perfect Pancakes From Scratch

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

4 Tablespoons butter (melted)

1 1/2 cups flour

2 Tablespoons sugar 

2 Tablespoons baking powder

2 eggs

1 teaspoon pure vanilla extract

1 cup cold milk

Directions

  1. Pre-heat pan or griddle to 350-375.*
  2. Sift dry ingredients in medium bowl.
  3. Mix eggs, vanilla, butter and milk in a large bowl.
  4. Slowly add dry ingredients to egg mixture.
  5. Combine until smooth (some lumps are okay, don’t over mix).
  6. Grease pan and pour batter in 1/4 cup increments.
  7. Watch for bubbles and wait for edges to look dry.
  8. Flip and cook for 30 sec.
  9. Plate, drizzle and ENJOY!!!

This recipe makes 12-14 perfectly fluffy pancakes!

Tasty Tip: Use the small sauce pan from melting the butter to heat up pure maple syrup for a buttery rich drizzle.

We also utilize our oven’s warming drawer to heat up our plates and syrup so we never eat a cold pancake.

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2 responses

  1. in the morning I want waffles!! lol. great post. The reciepe is a great one, even though I dont eat pancakes that often. Love to see your posts. I wish all those silent watchers world comment!

    Liked by 1 person

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