You will love making Pancakes from Scratch!
My recipe for pancakes for two has become so popular that I knew I had to scale it up for you. The original recipe is so delicious because it relies on buttermilk, a big dose of vanilla, and plenty of melted butter in the batter. If you don’t have buttermilk, sour cream is an easy swap that many of you have used! The melted butter in the batter helps the pancakes become slightly crispy on the edges, while the high amount of baking powder creates tall, fluffy insides. Soft, tender muffin-like pancakes with delicate lace crispy edges is the definition of pancake heaven. So, even though this is a ‘small batch’ and ‘cooking for two’ website, I have to share my large batch pancakes with you today. There are times when you need more than 4 pancakes, right?
What is a pancake?
A pancake is a round, thin, and soft cake made of a tangy batter that cooks quickly on a skillet or griddle. It’s typically served with more butter and maple syrup, though we like to serve it with whipped cream and fresh fruit.
Pancake Ingredients
Flour. Two cups of regular all-purpose flour that has been fluffed, scooped and leveled off with a knife. Baking Powder. While 4 teaspoons sounds like a lot of baking powder, it is definitely the right amount! Since baking powder is ‘double-acting,’ it reacts first with the acidic buttermilk and then again with the heat of the pan. This is the secret to fluffy, soft and tender pancakes. Granulated Sugar. A small amount of sugar will help the pancakes brown in the skillet while cooking. Buttermilk. We need 2 cups of low-fat well-shaken buttermilk from the store. If you don’t have buttermilk, use the same amount of sour cream. If you only have milk, use 2 cups with 1 teaspoon of fresh lemon juice or white vinegar mixed in. Eggs. Two large eggs, beaten before adding to the bowl. Butter. We need 4 tablespoons (or ¼ cup) of melted butter for the batter, and then extra butter for cooking them in the skillet. Vanilla Extract. One teaspoon of real pure vanilla extract. For serving: additional pats of butter and maple syrup, if desired.
How to make Pancakes from Scratch
How long to cook pancakes on each side?
The exact amount of time to cook pancakes on each side depends on the type of pan you have and the level of heat underneath it. However, you can rely on visual clues. Once you ladle the batter into the pan, allow it to cook, without disturbing, until small bubbles start appearing on the upper surface. The bubbles will appear all around the edges, and then you will flip to cook the second side. Let the second side cook for a few minutes, and then use a spatula to pick it up and peek underneath. The pancakes are done with both sides of golden brown; please see the photos in the recipe for further guidance.
How to store Homemade Pancakes
Leftover pancakes are super easy to store for another breakfast. You can stack leftovers in an airtight container, and place them in the fridge for up to 2 days. Otherwise, you can freeze leftover pancakes flat and then stack them in an airtight bag for long-term storage. To defrost, either place in fridge overnight and heat in the microwave until hot, or pop in the toaster to warm all the way through. Other Pancake Recipes:
Lemon Pancakes Eggless Pancakes Coffee Pancakes Banana Oat Pancakes
Buttermilk: If you don’t have buttermilk, use the same amount of sour cream. If you only have milk, use 2 cups with 1 teaspoon of fresh lemon juice or white vinegar mixed in. Storage: Leftover pancakes are super easy to store for another breakfast. You can stack leftovers in an airtight container, and place them in the fridge for up to 2 days. Otherwise, you can freeze leftover pancakes flat and then stack them in an airtight bag for long-term storage. To defrost, either place in fridge overnight and heat in the microwave until hot, or pop in the toaster to warm all the way through.
