A good pancake recipe from scratch is a must-have for any home cook. It is versatile, healthy (mostly…), quick to throw together, and uses common ingredients found in most kitchens. You can dress them up or down depending on your mood, and serve them as a meal unto themselves or as a delicious side dish.
Here are some additions that I really love, but feel free to browse your cupboards and create your own unique version:
Replace 1/2 cup milk with pureed pumpkin and add 1 teaspoon pumpkin pie spice
Shredded coconut with coconut oil instead of butter
Cooked crumbled sausage and ¼ teaspoon dried sage (this one is especially tasty when serving the pancakes with real maple syrup and fried eggs)
Makes about 12 3″ pancakes
- 1 ¾ cup flour (I use white whole wheat)
- ½ teaspoon kosher salt
- 2 ½ teaspoon baking powder
- 1 ½ cup whole milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey (or sugar)
In a large bowl, whisk together the flour, salt, and baking powder.
In a medium bowl, combine the milk, egg, and melted butter. Stir thoroughly.
Add the wet ingredients to the large bowl with the dry and stir to combine. Mix the batter for about 1 minute.
Set a large skillet over medium heat.
Lightly butter the pan. Pour in the pancake batter, using about ¼ cup for each pancake. I like to use a large cookie scoop.
Cook for a few minutes, and then flip once the edges just begin to look dry. Cook for an additional minute or so on the second side.
If desired, you can transfer the cooked pancakes to a cookie sheet set in a 200 degree oven. This will keep them warm until all the pancakes are done.
Is this not the pancake recipe from scratch for you? You might want to check out these other pancake and waffle recipes we have posted:
Do you have a special pancake recipe from scratch or will you try this one?