This Classic Pancake Recipe makes a spongier, sweet pancake that is very much like a traditionally made style of American pancakes.
When cooking from scratch there are a few pantry staples one needs to get away from. Namely that store-bought on hand items such as a pancake mix. If I am not mistaken, pancake mix was one of the first items to leave my pantry list once I began. When I discovered how simple they were to make it was downright shocking. Since this initial shock, I have found most pre-packaged items to be the same.
Pancake mix is a typical pantry item that people may keep on hand. This recipe allowed me to venture away from a boxed mix; While opening up more possibilities to eliminate more.
Pancakes are a weekly meal, namely on the weekends for us. On weekend mornings I love to stand over a hot griddle, coffee brewing, and cartoons blasting in the background. It is a memory for the highlight reel of my life. Watching a child get excited about the stack of pancakes plopped on the table is a ritual that I never tire of. This recipe is quick to make and the items, are easy to keep on hand.
Be sure to try my Pumpkin Pancakes, a delicious variation of pancakes that are the perfect way to welcome fall.
Why You Will Love This Recipe
- They are made of simple ingredients
- These classic pancakes are the classic American-style pancake
- They are delicious alone or topped with your favorite topping
- You can double the recipe if you need to make an extra large batch
- They reheat well
What You Will Need To Make Them
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar
2 cups milk
2 tbsp melted butter plus more for cooking
Mix all ingredients in a large bowl. Mix well to ensure there are no clumps and your batter is smooth.
Heat a nonstick or greased griddle over medium heat.
When the pan is heated, pour about ⅓ cup of the batter for each pancake. Allow them to cook until golden brown on both sides. Serve warm with your favorite syrup.
- A cast iron skillet creates a griddle style pancake and is highly recommended to use if possible
- I use organic unbleached all-purpose flour
- You can substitute coconut oil for the butter
- Mix the batter until smooth
- Be sure to let the pan heat evenly before placing the batter on the skillet
- Serve with warm maple syrup and butter
- Top with fresh berries and whipped cream
- Make a compote with chopped apples and cinnamon or berries
- Jams and jellies make great toppings for pancakes
- These classic pancakes are perfect for making pigs in a blanket
- Kids love Nutella and sliced bananas
- Spread with peanut butter for a little extra protein
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tbsp sugar
- 2 cups milk
- 2 tbsp melted butter
- Heat a non stick or greased griddle up over medium heat
- . Mix all ingredients together in a large bowl.
- Once the pan is heated, pour about ⅓ cup of the batter for each pancake
- . Let them cook until golden brown on both sides.
- Serve hot with your favorite syrup or topping.
Amount Per Serving: Calories: 195Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 398mgCarbohydrates: 29gFiber: 1gSugar: 5gProtein: 7g
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