HOW TO MAKE PANCAKES RECIPE

Introduction: Why Pancakes Deserve a Spot in Every Kitchen

Let’s get one thing straight—pancakes are not just breakfast food. They’re a mood. A moment. A little golden disc of comfort that can brighten up mornings, fix late-night cravings, or steal the show at brunch.

From their humble beginnings in ancient civilizations to their global domination on breakfast menus, pancakes have stood the test of time. Ancient Greeks and Romans had versions of them, and today you’ll find them in every culture—fluffy American-style stacks, French crêpes, Ethiopian injera, and Japanese soufflé pancakes.

But what makes pancakes more than just a breakfast cliché? It’s their versatility. Whether you're bulking, watching your calories, going vegan, or just feeding picky kids—they can adapt to your lifestyle. They're also a fantastic entry point into cooking. You don’t need to be a chef to make a good pancake, just a bit of patience, the right ingredients, and this detailed guide.

Ingredient List: Simple, Essential, and Swappable

This recipe makes about 10 medium-sized pancakes (enough for 3–4 people). You can double it easily or store extra batter.

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

Wet Ingredients:

• 1 ¼ cups (300ml) whole milk (or any milk of choice)

• 1 large egg

• 3 tablespoons unsalted butter, melted (plus more for cooking)

• 1 teaspoon vanilla extract (optional, but highly recommended)

Optional Add-ins:

• ½ teaspoon ground cinnamon

• 1 mashed banana

• ½ cup blueberries or chocolate chips

Step-by-Step Preparation: Pancakes Done Right

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This helps ensure everything is evenly distributed and prevents clumps of baking powder later.

Tip: Don’t skip the salt—it enhances the flavor and balances sweetness.

Step 2: Mix the Wet Ingredients

In a separate bowl or large measuring cup, beat the egg. Add in the milk, vanilla, and melted butter. Whisk until smooth. Let the melted butter cool slightly before mixing to avoid cooking the egg.

Step 3: Merge the Wet and Dry

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy—do not overmix. Overmixing = rubbery pancakes.

Step 4: Let the Batter Rest

Let the batter sit for about 5–10 minutes. This allows the flour to hydrate fully and the baking powder to activate. You'll notice bubbles start forming in the batter—that’s a good sign.

Step 5: Heat the Pan

Use a non-stick skillet or griddle. Set it over medium heat and let it warm up. Add a pat of butter or a light coating of oil. Wait until it’s hot but not smoking.

Step 6: Cook the Pancakes

Pour about ¼ cup of batter per pancake onto the pan. Don’t overcrowd. Let them cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip gently and cook for another 1–2 minutes on the other side.

Pro Tips:

• Medium heat is best. Too hot and they’ll burn before cooking through.

• Use a thin spatula for easier flipping.

• Keep cooked pancakes warm in a low oven (around 90°C or 200°F) while finishing the batch.

Nutrition Breakdown: Health in Every Bite (Yes, Really)

While pancakes are often seen as indulgent, they can pack some health benefits depending on how you make them:

Flour (All-Purpose or Whole Wheat)

• Source of complex carbohydrates

• Whole wheat adds fiber and B vitamins

• Can be swapped for oat flour or almond flour for a gluten-free option

Milk

• Rich in calcium, vitamin D, and protein

• Oat milk and almond milk offer plant-based alternatives with fewer calories

Eggs

• Provide high-quality protein and essential fatty acids

• Also contain choline, good for brain health

Butter

• Adds flavor and richness

• Can be replaced with coconut oil or olive oil for heart-healthy fats

Baking Powder

• Makes pancakes fluffy by creating air pockets

• Has minimal nutritional impact but a huge effect on texture

Vanilla Extract

• Adds aroma and depth

• Can boost the “indulgent” feel without added sugar

Optional Add-ins and Their Benefits:

• Bananas: potassium, fiber, and natural sweetness

• Blueberries: antioxidants, vitamins C and K

• Dark Chocolate Chips: iron, magnesium, and mood-boosting effects

Additional Tips for Pancake Success

1. Presentation Ideas

• Stack pancakes with fresh berries and a drizzle of maple syrup

• Top with whipped cream and a sprinkle of cinnamon

• Use a cookie cutter for fun shapes (great for kids)

• Dust with powdered sugar or add a dollop of Greek yogurt

2. Ingredient Substitutions

• Milk → Almond, soy, oat, or coconut milk

• Butter → Coconut oil, vegan butter, or avocado oil

• Egg → Flax egg (1 tbsp ground flax + 3 tbsp water) or mashed banana

• Sugar → Honey, agave, or maple syrup

3. Variations to Try

• Savory Pancakes: Add chopped herbs, cheddar cheese, and a pinch of garlic powder

• Protein Pancakes: Add a scoop of protein powder or Greek yogurt to the batter

• Vegan Pancakes: Use plant milk, flax egg, and coconut oil

• Stuffed Pancakes: Add filling between two thin pancakes before flipping

Make-Ahead and Storage Tips

• Fridge: Batter lasts 2 days in the fridge. Stir before using.

• Freezer: Stack cooked pancakes with parchment paper between layers. Freeze up to 2 months.

• Reheat: Use a toaster or warm in a skillet with a little butter. Avoid microwaving—it kills the texture.

Closing Thoughts: Pancakes Are Personal

At the end of the day, pancakes are a blank canvas. You can go wild or keep it classic. You can make them healthy or indulgent. They can fit any diet, any vibe, any time of day. And the best part? You control the skillet.

Whether you’re whipping them up for your partner on a cozy Sunday, impressing your friends at brunch, or simply treating yourself on a random Tuesday morning—pancakes are always a good idea.

So get out your whisk. Get a little messy. And make a stack that’s all yours.

FAQs

Q1: Can I Make the Batter the Night Before?

Yes! Store it in an airtight container in the fridge. Stir gently before cooking, and maybe add a splash of milk to loosen it up.

Q2: Why Are My Pancakes Flat Instead of Fluffy?

You might be overmixing or using old baking powder. Also, make sure your pan isn't too hot—high heat kills the rise.

Q3: Can I Use Oat Milk or Almond Milk Instead of Dairy Milk?

Absolutely. Both work well. Oat milk adds creaminess while almond milk keeps it light and nutty.

Q4: What’s the Best Pan to Use for Pancakes?

Non-stick or cast iron. The key is even heat distribution and a smooth surface for flipping.

Q5: Can I Make This Recipe Into Waffles?

You can! Add 1–2 tablespoons of oil to the batter to make it crispier for waffle irons.

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