Easy Homemade Pancakes
On our farm, breakfast is a big deal. Having our own chickens and garden allow us to enjoy good home cooking on the regular. But when our crew isn’t feeling eggs for breakfast, its definitely pancakes. These easy homemade pancakes fit the bill!
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I’ve been tweaking recipes to make them just how we like them for awhile now. I believe I have finally mastered the recipe! They are fluffy and tasty and are delicious with fruit and syrup. However, syrup itself is sufficient. Or, if by chance there are any extras, our kids like eating them plain out of the refrigerator!
Topping Choices for Easy Homemade Pancakes
Most of the time, we just use syrup on our pancakes. However, if strawberries are in season, we will top with fresh sliced strawberries from our yard. We also top with blueberries at times. The kids don’t think you can top with fruit unless you use whipped cream, so don’t forget that! We also like to spread butter on our pancakes before topping with syrup.
Ingredients for Easy Homemade Pancakes
- 3 cups all-purpose flour
- 4 Tbsp sugar
- 2 Tbsp baking powder – Use Bob’s Red Mill for aluminum free option
- 1 tsp sea salt
- 2 1/2 cups milk
- 2 large eggs
- 8 Tbsp (1 stick) butter – melted
- 2 tsp vanilla – we prefer our homemade vanilla extract
Directions
Warm a large skillet on medium heat.
In a large bowl, stir together flour, sugar, baking powder and sea salt. Set aside.
In a glass measuring bowl (we like these ones) warm milk so it is warm, but not hot. Once warmed, add in eggs, melted butter and vanilla. Whisk together.
Using a spoon, make a well in the center of the flour mixture. Pour in the milk mixture and stir with a fork until the large clumps disappear. Don’t worry about the small clumps.
Once the skillet is warm, pour pancake batter onto the pan. Depending on the size of pancakes you want, pour more or less. If we are doing stacks, I use 1/4 cup measuring cup to try to get them uniform in size.
Then, when bubbles form on the batter, it is time to flip them. This can take around 2-3 mintutes, depending on how long I preheated the skillet for. Cook on the other side until browned to your likeness. Serve immediately with syrup.
Easy Homemade Pancakes
Ingredients
- 3 cups all-purpose flour
- 4 Tbsp sugar
- 2 Tbsp baking powder – Use Bob’s Red Mill for aluminum free option
- 1 tsp sea salt
- 2 1/2 cups milk
- 2 large eggs
- 8 Tbsp 1 stick butter – melted
- 2 tsp vanilla – we prefer our homemade vanilla extract
Instructions
- Warm a large skillet on medium heat.
- In a large bowl, stir together flour, sugar, baking powder and sea salt. Set aside.
- In a glass measuring bowl (we like these ones) warm milk so it is warm, but not hot. Once warmed, add in eggs, melted butter and vanilla. Whisk together.
- Using a spoon, make a well in the center of the flour mixture. Pour in the milk mixture and stir with a fork until the large clumps disappear. Don’t worry about the small clumps.
- Once the skillet is warm, pour pancake batter onto the pan. Depending on the size of pancakes you want, pour more or less. If we are doing stacks, I use 1/4 cup measuring cup to try to get them uniform in size.
- Then, when bubbles form on the batter, it is time to flip them. This can take around 2-3 mintutes, depending on how long I preheated the skillet for. Cook on the other side until browned to your likeness. Serve immediately with syrup.
