Mix together the dry ingredients. Add the eggs and milk to the bowl and combine. The batter does not need to be perfectly smooth.
Preheat a skillet or griddle to medium heat (350F on the griddle). Grease with butter and use a ladle to pour evenly sized pancakes.
Serve them warm with butter, syrup, whipped cream and fruit.
This recipe makes about a dozen medium sized pancakes.
The secret to perfectly cooked pancakes? Don’t just flip because of the bubbles, wait until the sides of the pancake start to cook. When you see that you know the pancakes are 75% done and it’s time to flip and just brown the second side.
How Can I Make This HealthierSubstitute some wheat flour in. Start slowly as your family gets used to the taste and texture of the wheat flour.
Cook your pancakes in real butter instead of margarine or cooking sprays. Butter adds great flavor too.
What Other Variations Can I Try?Add some vanilla extra or coffee to your batter for extra flavor.
Add fruit such as blueberries, pumpkin, banana, apple or strawberry to your batter.
Chocolate chip pancakes are great because they are sweet enough you don’t need syrup, but you might want some anyway.
Or make waffles.
To Freeze PancakesDouble this easy homemade pancake recipe and freeze the leftovers.
Let pancakes cool to at least room temperature first.
Layer a sheet of waxed or parchement paper between each of the pancakes so they don't freeze together. (Or flash freeze them.)
Then put the pancakes into a freezer quality container, I recommend a freezer bag. And add them to your inventory sheet.
Freeze pancakes for up to three months.
To reheat pancakesReheat frozen pancakes in the microwave. Try not to stack them and flip once while reheat; times vary based on your microwave.
Frozen pancakes can also be left out to thaw at room temperature.
Learn more about frozen bread and baked goods.
Return from Easy Homemade Pancake Recipe to the homepage of Favorite Freezer Foods.