Pancakes From Scratch Recipes

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PANCAKES



Pancakes image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast iron skillet or griddle over medium heat.
  • Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  • Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

EASY BASIC PANCAKES



Easy Basic Pancakes image

Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!

Provided by Martha Stewart

Categories     Pancake Recipes

Time 20m

Number Of Ingredients 9

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Steps:

  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

PANCAKES FROM SCRATCH



Pancakes from Scratch image

My own pancake recipe. My grandsons always ask for these. I have been making them in a "farm animal" pancake pan.

Provided by Hag chef

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
2 eggs
2 tablespoons vegetable oil
2 cups milk (not quite)
vegetable oil

Steps:

  • Stir the flour, baking powder, salt and sugar together in a mixing bowl.
  • Beat the eggs and oil together in a 2 cup measuring cup. Add the milk, until it reaches the 2 cup level.
  • Add the milk mixture to the dry ingredients, stirring until it is just mixed, there will be some lumps.
  • * Do not over stir, you will have tough pancakes if you do!
  • Preheat a frying pan for 2 or 3 minutes.
  • Lightly oil the frying pan on medium to medium high heat. This may be trial and error, depending on your own stove. Ladle the batter onto the hot pan, turn over when most of the air bubbles have popped, or the bottom of the pancake is nicely browned. Brown the other side until the pancakes are cooked through.
  • Variations: add in some blueberries, chocolate chips or raisins before cooking, or just sprinkle some over the pancakes before you turn them over.

SIMPLE HOMEMADE PANCAKES



Simple Homemade Pancakes image

Flip Food Network Kitchen's recipe for Simple Homemade Pancakes, a traditional brunch treat perfect with melted butter and pure maple syrup.

Provided by Food Network Kitchen

Time 25m

Yield About 10-12 pancakes

Number Of Ingredients 8

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 cup buttermilk
1 egg
3 tablespoons melted butter

Steps:

  • In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
  • Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
  • Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

EASY PANCAKES



Easy Pancakes image

This recipe doesn't require much thought early in the morning, and tastes great!

Provided by Sharon Holt

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Steps:

  • In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g

OLD-FASHIONED PANCAKES



Old-Fashioned Pancakes image

This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 2 cups batter; 16 4-inch pancakes

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon coarse salt
2 3/4 teaspoons baking powder
1 large egg, lightly beaten
1 1/4 cups milk
3 tablespoons unsalted butter, melted, plus more for serving
Vegetable oil, for the griddle
Pure maple syrup, warmed, for serving

Steps:

  • Place a heat-proof platter into a warm oven (at 200 degrees).
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
  • Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
  • As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.

FLUFFY PANCAKES



Fluffy Pancakes image

This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted

Steps:

  • In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Nutrition Facts :

CLASSIC PANCAKES



Classic Pancakes image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g

EASY PANCAKES



Easy Pancakes image

Make every day delicious with this easy pancake recipe. It takes 20 minutes, requires only a handful of pantry staples, and results in tender, fluffy pancakes.

Provided by Mark Bittman

Time 20m

Yield Serves 4-6

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
2 eggs
1½ to 2 cups milk
2 optional tablespoons melted and cooled unsalted butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

Steps:

  • Heat a griddle or large skillet over medium-low heat while you make the batter.
  • Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
  • Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
  • Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.

EVERYDAY PANCAKES



Everyday Pancakes image

The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)

Provided by Mark Bittman

Categories     breakfast, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Steps:

  • Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
  • Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
  • Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams

ULTIMATE FLUFFY PANCAKES



Ultimate Fluffy Pancakes image

Make and share this Ultimate Fluffy Pancakes recipe from Food.com.

Provided by cuisinebymae

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 egg
3 tablespoons melted butter
1 1/4 cups milk

Steps:

  • Beat egg.
  • Stir in butter and milk.
  • Combine flour, salt, sugar, and baking powder.
  • Stir into egg mixture.
  • Lightly grease a griddle.
  • Heat griddle and drop about 1/4 cup batter onto griddle.
  • Spread lightly with a spoon.
  • When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.
  • (I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.
  • For me, the temperature usually ends up somewhere between medium and medium-high.

Nutrition Facts : Calories 339.5, Fat 13.1, SaturatedFat 7.7, Cholesterol 80.1, Sodium 940.5, Carbohydrate 46.4, Fiber 1.3, Sugar 6.5, Protein 9

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From therecipecritic.com


DIY PANCAKE MIX – MAKE PANCAKES FROM SCRATCH AND SAVE
2016-10-05 Mix up the flour, baking powder, sugar and salt into a container – a quart jar is plenty big. If you use powdered milk, add 1/3 cup AND 3 tablespoons powdered milk. Stick a piece of tape on it that says “One batch of pancakes: Add 2 or 3 eggs, and milk to make a batter.” (Or, water if you added powdered milk).
From justplaincooking.ca


EASY FLUFFY BUTTERMILK PANCAKES FROM SCRATCH - INSPIRED TASTE
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and the salt together until well blended. In a medium bowl, whisk 1 1/4 cups of the buttermilk and eggs together. Make a well in the middle of the flour mixture, and then pour in the buttermilk and egg mixture.
From inspiredtaste.net


EASY FLUFFY HOMEMADE PANCAKE RECIPE - PANCAKES FROM SCRATCH
2021-04-07 Directions. Sift and whisk the dry ingredients (flour, sugar, baking powder, and salt) in one large bowl. Add the wet ingredients (milk, vanilla, melted butter, and egg) to the remaining batter and mix the two. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the pancake batter onto the griddle, using approximately 1/4 ...
From pancakesfromscratch.com


CLASSIC PANTRY HOMEMADE PANCAKES - DINNER, THEN DESSERT
2017-10-01 Heat a pan or griddle on medium heat and coat with a small layer of butter. Using a ¼ cup scoop, cook the pancakes on both sides until browned, about a minute on each side. Enjoy with your favorite toppings or mix-ins.
From dinnerthendessert.com


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