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.