Grab your aprons and let’s get cooking! This Basic Pancake Recipe From Scratch is the perfect pancake recipe even the kids can help make.
Starting your day off right with a delicious breakfast? Whether you have a leisurely weekend morning to assemble strata, quiche or are rushing out the door and need a grab-and-go-meal, I’ve got you covered.
Around My Family Table
This week we are attempting to get back into our normal routines. The snowy weather has caused lots of people in our community to be without power for a good number of days and everyone is cooped up inside.
On my last trip to the grocery store, everyone was stocking up on supplies, and the necessary staples to prepare for the heavy winter storm.
I was able to stock up on a lot of necessary pantry items and picked up some extra eggs. During the winter months, our ducks and chickens don’t produce as many eggs as they do during the summer months. So I picked up a flat of eggs and we’ve had some really quick fix dinners like scrambled eggs, toast, bacon or sausage, and fruit.
Rise and Shine!
Another breakfast meal we serve for dinner is pancakes. Pancakes are a quick meal that can be whipped up on those crazy weeknights you get home late or just want something really simple.
I don’t think our kids will ever get tired of having pancakes for breakfast or dinner. I’ll be testing out a few different recipes over the upcoming month’s menu to try and change things up a bit.
Basic Pancake Recipe From Scratch
- 1 3/4 cups all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 1 1/2 cups milk
- 3 Tablespoons cooking oil or melted butter
- In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together egg, milk, and oil.
- Add egg mixture to dry ingredients and stir together. The batter will be slightly lumpy. At this point, if desired you may stir in fruit such as blueberries or raspberries.
For regular size pancakes, pour about a 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. (Tip: I use a measuring cup lightly greased to equal the correct amount of batter and batter pours out easily.)
Cook over medium heat for 1 to 2 minutes on each side when pancakes have bubbly surfaces and the edges are slightly dry. Serve warm.
If desired, serve with syrup and butter, whipped cream, cottage cheese or fresh fruit.
Makes 12 standard-size pancakes.
What are some of your family’s favorite pancake toppings?