Homemade Pancakes Food

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The Easiest Pancake Recipe Ever, As Perfected by Our Test Kitchen image

A boxed mix might seem like the easy way to make pancakes, but this triple-tested recipe by the Good Housekeeping Test Kitchen is equally as simple and even more delicious. This best-ever fluffy pancake recipe is a classic for a few reasons: It's quick, versatile, and best of all, a hit with kids and adults alike.

Categories     pancake recipe     how to make pancakes     easy pancake recipes     best pancake recipe     pancakes recipe

Time 30m

Yield 3 servings

Number Of Ingredients 8

1 c. all-purpose flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk or buttermilk
3 tbsp. butter, melted
1 large egg
vegetable oil for brushing pan


  • In large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter and, egg; stir until flour is moistened.
  • Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.
  • Repeat with remaining batter, brushing griddle with more oil if necessary.

Nutrition Facts : Calories 400 calories


Fluffy Pancakes image

This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted


  • In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Nutrition Facts :


Easy pancakes image

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional

Provided by Cassie Best

Categories     Main course

Time 30m

Yield Makes 12

Number Of Ingredients 6

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)


  • Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
  • Set aside for 30 mins to rest if you have time, or start cooking straight away.
  • Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
  • When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  • Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium


Easy Basic Pancakes image

Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!

Provided by Martha Stewart

Categories     Pancake Recipes

Time 20m

Number Of Ingredients 9

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup


  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.


Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt


  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium


Classic Pancakes image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter


  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g


Pancakes image

This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.

Provided by Ellen Brody

Categories     Breakfast

Time 10m

Yield 9 small pancakes

Number Of Ingredients 7

1 egg
3/4 cup milk
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup flour
1 tablespoon sugar (or 1/2 teaspoon honey or molasses)
1 teaspoon baking powder
1/2 teaspoon salt


  • Beat egg until fluffy.
  • Add milk and melted margarine.
  • Add dry ingredients and mix well.
  • Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  • The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  • Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  • When bubbles appear on surface and begin to break, turn over and cook the other side.


Best Ever Homemade Pancakes Recipe image

Simple ingredients and a few minutes time is all you need to make these perfect, homemade pancakes.

Provided by Emily Grace

Categories     Breakfast

Time 15m

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cups whole milk
1 egg
3 tablespoons unsalted butter (melted)
1 tsp vanilla extract (optional)


  • Melt the butter in microwave for 30 seconds, set aside.
  • In a medium bowl, mix together flour, sugar, salt, and baking powder.
  • Stir milk and egg together.
  • Create a well in the center of the flour mixture.
  • Pour the butter, vanilla, and milk mixture into the well.
  • Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  • Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  • Cook each side for 3-6 minutes, until lightly golden brown.

Nutrition Facts : ServingSize 1 pancake, Calories 139 kcal, Carbohydrate 19 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 183 mg, Fiber 1 g, Sugar 6 g


Pancakes image

Be the breakfast hero with this pancake recipe. Invest 10 minutes in prep and expect big smiles and, possibly, the key to the city for this pancake recipe.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7

1 cup flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
2 Tbsp. oil


  • Mix first 4 ingredients.
  • Beat egg, milk and oil in medium bowl with whisk until blended. Stir in flour mixture.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g


Simple Homemade Pancakes image

Flip Food Network Kitchen's recipe for Simple Homemade Pancakes, a traditional brunch treat perfect with melted butter and pure maple syrup.

Provided by Food Network Kitchen

Time 25m

Yield About 10-12 pancakes

Number Of Ingredients 8

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 cup buttermilk
1 egg
3 tablespoons melted butter


  • In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
  • Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
  • Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.


The Best Easy Pancake Recipe image

This easy pancake recipe proves that you can make homemade pancakes that taste just as good as any pancake house, right in your own kitchen.

Provided by Karen Ciancio

Categories     Breakfast

Time 10m

Number Of Ingredients 7

1 1/4 to 1 1/2 cups flour
2 teaspoons baking powder
2 tablespoons sugar (optional)
3/4 teaspoon salt
1 1/2 cups milk
1 egg
2 - 3 tablespoons oil


  • Mix the dry ingredients together, then add the milk, oil and eggs. Mix well and try to get some of the lumps out of the batter. Don't worry about making it perfectly smooth. It will be fine.
  • Heat a skillet on medium heat. When heated, scoop the pancake batter recipe into the frying pan with a large spoon to make individual pancakes. The pan will probably only take 1 or two pancakes at a time, depending how large you make them. Cook on one side until the top begins to bubble, then flip the pancake over and cook on the other side.
  • The number of pancakes it makes depends on how large you make them, but the recipe serves 2 to 4 people.

Nutrition Facts : Calories 467 kcal, Carbohydrate 55 g, Protein 10 g, Fat 23 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 51 mg, Sodium 716 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving


Homemade Pancakes image

This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!

Provided by stephkarate1

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 10

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt


  • Mix flour, milk, egg, butter, sugar, baking powder, and salt together.
  • Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 17.3 g, Cholesterol 30.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 374.5 mg, Sugar 2.8 g


Best-Ever Homemade Pancakes image

These are delicious! Sweet, salty, yet light and fluffy. Recipe from 1990 America's Best Recipes courtesy of The Woman's League of Ozona, Texas.

Provided by AmyZoe

Categories     Breakfast

Time 35m

Yield 12 4" pancakes, 6 serving(s)

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 cup milk
2 eggs, lightly beaten
3 tablespoons butter, melted


  • Combine flour, baking powder, salt, and sugar in a large bowl and stir well.
  • Combine milk, eggs, and butter in a small bowl and stir well.
  • Add to dry ingredients, stirring just until blended.
  • For each pancake, pour abour 1/4 cup batter onto a hot, lightly greased griddle.
  • Turn pancakes when tops are covered with bubbles and edges look cooked.

Nutrition Facts : Calories 240.2, Fat 9.2, SaturatedFat 5.1, Cholesterol 91.5, Sodium 578.3, Carbohydrate 32.5, Fiber 0.8, Sugar 6.5, Protein 6.7


Best Fluffy Pancakes image

Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!

Provided by Karina - Cafe Delites

Categories     Breakfast

Time 25m

Number Of Ingredients 9

2 cups all purpose | plain flour, ((290 g | 10 oz))
1/4 cup granulated sugar or sweetener, ((60g | 2 oz))
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, ((440ml))
1/4 cup butter, ((60g | 2 oz))
2 teaspoons pure vanilla extract
1 large egg


  • Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  • Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
  • Set the batter aside and allow to rest while heating up your pan or griddle.
  • Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  • When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  • Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Nutrition Facts : Calories 156 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 152 mg, Sugar 6 g, ServingSize 1 serving


How to make pancakes image

Find out how to make pancakes the classic way. This recipe is great for sweet or savoury pancakes. Perfect for Pancake Day or just a special breakfast. Each serving provides 317 kcal, 12.5g protein, 42g carbohydrates (of which 4g sugars), 10.5g fat (of which 3.5g saturates), 2g fibre and 0.5g salt.

Provided by William Leigh

Categories     Desserts

Yield Serves 4

Number Of Ingredients 5

200g/7oz plain flour
pinch salt
350ml/12fl oz milk (or ½ milk and ½ water for a lighter pancake)
2 large free-range eggs, lightly whisked
1 tbsp vegetable oil, plus extra for frying


  • Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.
  • Now add 1 tablespoon of vegetable oil and whisk thoroughly.
  • Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute.
  • Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer.
  • Cook the pancake for 30-40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the other side for approximately 30-40 seconds and transfer to a serving plate.

Nutrition Facts : Calories 317kcal, Carbohydrate 42g, Fat 10.5g, Fiber 2g, Protein 12.5g, SaturatedFat 3.5g, Sugar 4g


Pancakes image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed


  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast iron skillet or griddle over medium heat.
  • Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  • Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
  • Copyright 2003 Television Food Network, G.P. All rights reserved


Chocolate Soufflé Pancakes image

Take fluffy chocolate chip pancakes to the next level with this decadent recipe. To make the batter, we use beaten egg whites, plus one egg yolk. The end result are pancakes that have a light and airy texture. A rich, chocolaty maple syrup is the perfect finisher for this over-the-top weekend brunch dish.

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup pure maple syrup
1/3 cup heavy cream
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
1 tablespoon packed light brown sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg yolk plus 3 egg whites
4 tablespoons unsalted butter, melted, plus more for the pan
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips


  • Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
  • Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
  • Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
  • Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.


Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted


  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

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  • Cinnamon Roll Pancakes. When you can't decide between cinnamon rolls and pancakes, try this recipe. It combines the two favorite breakfast foods, complete with vanilla-flavored cream cheese sandwiched between cinnamon-flavored pancakes.
  • Japanese Soufflé Pancakes. Japanese soufflé pancakes are extraordinary. The batter for these fluffy cakes is not much different than a standard pancake recipe and includes cake flour, milk, butter, and baking powder.
  • Banana Pancakes. Kids will enjoy finding the fruity surprise inside these banana pancakes. The batter includes sour cream and cottage cheese and most of it is mixed in the blender.
  • Red Velvet Pancakes With Cream Cheese Icing. Luscious red velvet pancakes are the perfect treat for a Valentine's Day breakfast, Christmas brunch, or a special weekend morning treat anytime.
  • Cream Cheese Pancakes. This flour-free pancake is ideal for those on special diets but is delicious enough to please the whole family. More like a delicate crepe than a fluffy pancake, these cream cheese pancakes require just four ingredients.

Homemade Pancakes are made with basic pantry ingredients. The best part of these Classic Pantry Pancakes are that they also make the best pancakes from scratch …
From dinnerthendessert.com
5/5 (5)
Total Time 15 mins
Category Breakfast, Brunch
Calories 176 per serving
  • Add the dry ingredients and whisk together, then add the wet and combine fully (although I tend to just put everything in a bowl and whisk - these pancakes are really fuss free.)
  • Using a 1/4 cup scoop, cook the pancakes on both sides until browned, about a minute on each side.

Step 1. Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
From foodnetwork.ca
2.8/5 (25)
Category Breakfast,Brunch,Comfort Food,Keto
Servings 10
Total Time 1 hr 10 mins

Step 5. To make one pancake, place about 2-3 tablespoons of batter into the pan. With the use of the back of the spoon, spread the batter into the pan, creating a round shape.
From homemaderecipes.com
Estimated Reading Time 7 mins

Simple Homemade Pancakes. My grandma made the best pancakes ever. They were so good, you didn’t even need syrup because they were so fluffy and sweet. Some of my fondest memories of food as a child were eating pancakes at grandma’s house. I loved having sleepovers at her house for a lot of reasons, but topping the list was definitely ...
From somewhatsimple.com
4.5/5 (100)
Calories 153 per serving
Category Breakfast

When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 …
From foodnetwork.ca
2.6/5 (81)
Total Time 45 mins
Servings 4

Just scale up the dry ingredients—flour, granulated sugar, baking soda, baking powder, and salt—and store the mix in a jar with a tight lid in your cupboard for up to a few months. Then for ...
From foodandwine.com
Estimated Reading Time 8 mins

Plan for the week. Make a double batch and refrigerate or freeze extra homemade pancakes to reheat in the toaster throughout the week. Here are 10 more mistakes to avoid when making pancakes. The Best Pancakes. Makes 8 pancakes. Ingredients. 1-1/2 cups (6.75 oz/190g) all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon ...
From tasteofhome.com
Author James Schend
Estimated Reading Time 6 mins


From brit.co
Estimated Reading Time 4 mins

Combine the flour, sugar, baking powder, and salt. Whisk or stir to blend thoroughly. The Spruce. Stir in egg, oil, and the milk. Mix lightly, just enough to blend. The Spruce. When ready to cook, grease a griddle with butter. The Spruce. Using a 1/4 cup measuring scoop, measure out pancakes onto the griddle to cook.
From thespruceeats.com
Ratings 70
Calories 369 per serving
Category Breakfast, Brunch

The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! Vote [Homemade] Pancakes. OC. Close. Vote. Posted by 6 minutes ago [Homemade] Pancakes. OC. 0 comments. share. save. hide. report. 100% …
From reddit.com

Traditional recipe to making Vellayappam or Kerala-style rice and tender coconut pancakes. Pair with a meat or vegetable gravy of your choice for a hearty weeknight meal
From gulfnews.com

Method. Put all ingredients and a pinch of salt in a blender. Whizz to a smooth batter. Leave to rest for at least an hour. To cook, heat a shallow frying pan or crêpe pan until really hot. Brush ...
From telegraph.co.uk

2320914.jpg. Banana Pancakes. Dutch Babies in cast iron skillet. Baked Pancakes. A stack of dark brown pancakes on a white plate, topped with maple syrup and a sprinkling of pine nuts. Whole Grain Pancakes. A thin crepe folded in quarters, sprinkled with confectioners' sugar. Crepes and Blintzes.
From allrecipes.com

The fluffiest and most delicious sheet pan blueberry pancakes recipe with a buttermilk pancake batter and loads of blueberries. This breakfast or brunch recipe is baked in the oven for easy prep![img] Cuisine: American Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings:...
From 30seconds.com

Tired of those thin, tasteless pancakes? No more! This easy, fluffy pancake recipe elevates those pancakes to new, flavorful heights. One bite and you'll know what all the fluff was about. Cuisine: American Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: Makes 6 to 8...
From 30seconds.com

Thank you Chef for this recipe! I've made Grandma Kelly's pancakes many times on a griddle my grandfather made. I added 1 tsp of vanilla and cut the salt to 1/2-3/4 tsp. The first time I made them my wife said they were a bit salty. To sort of answer Food Junkie's question about sifting & recipes. Some recipes call for, lets say, a cup of flour ...
From foodwishes.blogspot.com

The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 266 [Homemade] Pancakes. OC. Close. 266. Posted by 2 days ago [Homemade] Pancakes. OC. 1/3. 16 comments. share. save. hide. report. 98% …
From reddit.com

Easy Homemade Pancake Recipe. Mix together the dry ingredients. Add the eggs and milk to the bowl and combine. Preheat a skillet or griddle to medium heat (350F on the griddle). Serve them warm with butter, syrup, whipped cream and fruit. This recipe makes about a dozen medium sized pancakes.
From favoritefreezerfoods.com

Instructions. If your ricotta is fairly wet, strain in a sieve for 5-10 minutes before using. Begin by separating the egg whites and yolks. …
From thelondoneconomic.com

Pancakes are delicious eaten simply with lemon juice and sugar, but they can be filled with a variety of sweet ingredients such as maple syrup, fruit, ice cream or …
From bbc.co.uk

The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 61 [homemade] Pancakes. OC. Close. 61. Posted by 2 days ago [homemade] Pancakes. OC. 6 comments. share. save. hide. report. 86% Upvoted. Log …
From reddit.com

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