Whether you want a classic pancake recipe or opt for the buckwheat or buttermilk variations, prepare to dig into one of the most delicious homemade pancakes you've tasted. Our Test Kitchen perfected the classic pancake recipe including how long to cook pancakes for the perfect golden-brown stack. The key to light, fluffy pancakes is to not overmix the batter. It should be lumpy. Letting the batter sit while the pan heats is another way to ensure pancake success.
Just add fresh fruit, butter, and maple syrup. Try serving the pancakes with lemon curd, chocolate sauce, or whipped cream for a truly decadent breakfast. For busy weekday mornings, simply serve and enjoy. Making homemade pancakes is easier than you think—you can have this easy breakfast recipe on the table in under 15 minutes.
Ingredients
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1 cup all-purpose flour
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1 tablespoon sugar
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2 teaspoon baking powder
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¼ teaspoon salt
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1 beaten egg
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1 cup milk
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2 tablespoon cooking oil
Directions
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In a medium mixing bowl, stir together the all-purpose flour, sugar, baking powder, and salt until well combined.
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Make a well in the center of the dry mixture with the back of your spoon and set aside.
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In another medium mixing, bowl combine the beaten egg, milk, and cooking oil until completely mixed.
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Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Let the batter sit while the griddle preheats.
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For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly-greased griddle or heavy skillet.
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For dollar-size pancakes, pour about 1 tablespoon of batter onto a hot, lightly-greased griddle or heavy skillet.
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Cook over medium heat for about 2 minutes on each side or till the pancakes are golden brown, turning to the second side when pancakes have bubbly surfaces and edges are slightly dry. Serve the cooked pancakes warm.
Test Kitchen Tip: Keep the cooked pancakes warm while you cook the rest of the pancakes by placing them in a single layer on a baking sheet and placing them in a warm oven (200°F to 250°F) 15 to 20 minutes. Do not leave them in the oven longer than 20 minutes or they may begin to dry out.
Buckwheat Pancakes
To make homemade buckwheat pancakes, prepare the pancakes as above, except substitute 1/2 cup whole wheat flour and 1/2 cup buckwheat flour for the all-purpose flour; substitute brown sugar for the granulated sugar. Nutrition Facts per serving: 111 cal., 5 g total fat (1 g sat. fat)
Buttermilk Pancakes
To make homemade buttermilk pancakes, prepare the pancakes as above, except reduce baking powder to 1 teaspoon and add 1/4 teaspoon baking soda to dry mixture; substitute buttermilk or sour milk for the milk. Add additional buttermilk to thin batter, if necessary. Nutrition Facts per serving: 111 cal., 4 g total fat (1 g sat. fat)
