Behold: my son’s favorite breakfast. Ever. He would eat pancakes every day if I let him.
Pancakes take 7 ingredients, almost all of which you probably already have in your cupboard. When you make them from scratch, you can spice them up exactly as you like! Toss in a little cinnamon, or throw in fruit like blueberries and bananas. Substitute the sugar for a tablespoon of honey. Or add some chocolate chips for a sweet treat you don’t have to go to IHOP to get.
They take all of 5 minutes to prep, and they’re as fluffy as Aunt Jemimah could possibly want. In fact, they’re usually thicker and fluffier than the ones you can get from a box. So why buy the boxed mix at all? It’s cheaper, faster, and just as easy.
No preservatives or strange chemicals in these babies, and no stale pancakes!
- 1 cup all purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 tbsp light oil
- 1 egg
- Mix the dry goods in a medium sized bowl. Beat the egg and milk in a small bowl; stir in the light oil. Gradually add the liquid to the flour mixture, stirring until almost smooth.
- Heat a skillet or griddle at medium until water droplets sprinkled on sizzle off. Drop batter by 1/4 cup increments onto skillet; flip when bubbles appear at edges and bottoms are lightly browned. Remove when other side is also browned. Serve with your favorite syrup.
- This recipe serves 2-3 people. If you have big eaters, double the recipe for approximately 8-9 large pancakes.
- Want to "mix it up" a little? Fold 1/2 of a cup of fresh blueberries in at the end, or add 1/2 tsp of vanilla extract to the milk mixture. This recipe also lends itself very well to dairy-free. Just substitute alternative milk and melted vegan margarine or oil in the same measurements.
Sarah Robinson says
Soooooo making these. One day. When I learn how to cool.
Chris g says
Great share. How long do you beat the egg and milk?
Food Retro says
Hi Chris! Not long. Basically you just want to scramble the egg well before adding it to the batter. You don’t even have to combine it with the milk, really, but it makes it easier to combine everything evenly. Sometimes when I get really lazy about creating more dishes, I add the milk to the flour, stir a little bit, and then add the egg, but it takes a little more stirring then to make sure I have the egg well incorporated. 😉 It’s pretty forgiving, as long as you don’t mix up your baking powder and baking soda, as I once did (oops).