Pancakes From Scratch
Whip up fluffy pancakes from scratch with a hint of cinnamon! Perfectly spiced and easy to make, they’re ideal for a cozy breakfast or brunch.
Making pancakes from scratch is a skill everyone should know
In our house, we love pancakes! I usually make a delicious whole-grain version, but my son recently requested “regular” ones. It’s funny because I don’t often do “regular”—I love experimenting and my cooking tends to be more “interesting” than traditional. But pancakes from scratch are so easy to make, and if you have a family member who prefers the classic version, I thought it would be the perfect recipe to share with you.
Here’s why I love making pancakes from scratch!
- The store bought mixes often contain perservatives and stabalizers.
- I can add in a little whole grain flour to up the nutritional value and no one knows.
- These are great with fresh berries, warm maple syrup and whipped cream. Yum!
These pancakes are good, but my favorites are my 9-grain pancakes. If you are more of a waffle person, S’mores Homemade Waffles are really good but not that healthy. If you want healthier, try Goat Cheese Breakfast Skillet, it is so freaking good. and you can’t go wrong with my Classic French Toast that have a secret ingredient in them that elevates this classic to being restaurant quality.
Visual Process for Making Pancakes From Scratch
Step 1
Mix Dry Ingredients
Combine the flours, brown sugar, cinnamon, baking powder, baking soda and salt.
Step 2
Mix Wet Ingredients
Mix together buttermilk, vanilla, eggs and melted butter.
Step 3
Combine
Add wet to dry and stir just until combined. Let the batter rest for 20 minutes.
Step 4
Cook Pancakes
Add 1/3 cup of batter to the hot griddle. Cook until bubbles pop on the surface. Flip and continue cooking a couple more minutes until done all the way through.
Step 5
Serve
Serve with butter and maple syrup. I love frying some bacon to go with pancakes. Enjoy!
More Yummy Breakfasts To Inspire You
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Pancakes From Scratch
Equipment
- Griddle
Ingredients
- 1 cup Whole Wheat Flour
- 1½ cup All-Purpose Flour
- ¼ cup Light Brown Sugar
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 cup Buttermilk (or substitute regular milk)
- 1 teaspoon vanilla extract
- 3 Large Eggs (room temperature)
- ¼ cup Unsalted Butter (melted)
- Ghee Cooking Spray (or similar)
Instructions
- In a large bowl, combine 1 cup Whole Wheat Flour, 1½ cup All-Purpose Flour, ¼ cup Light Brown Sugar, 1 teaspoon Cinnamon, 2 teaspoon Baking Soda, ½ teaspoon Baking Powder and ¼ teaspoon Salt.
- In a separate bowl, whisk together 1 teaspoon vanilla extract, 2 cup Buttermilk, 3 Large Eggs ¼ cup Unsalted Butter (melted).
- Add the wet ingredients to the dry ingredients and mix until just combined. Avoid over mixing; lumps are okay.
- Allow the pancake batter to rest for 20-30 minutes so the flour absorbs the liquid. This will result in fluffier pancakes.
- While the pancake batter is resting, preheat a griddle or large skillet to medium-heat.
- Lightly spray the griddle with cooking spray. Spoon about a quarter to a half cup of batter onto the hot griddle.
- Flip when bubbles form and pop on the top. Cook until the bottom turns golden brown. Remove to a plate and keep warm while cooking the rest of the pancakes.
- Serve pancakes with warm maple syrup.
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