The Best Homemade Pancakes
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These light and fluffy homemade pancakes are the absolute best! The recipe is simple and easy to make, and they turn out great every time!
I can’t believe that we’re heading into back to school time already, but here we are! This year, for the first time all of my children will be in full time school (!) and I’m excited for my newfound flexibility. There are some big age gaps between the kids in our family, so I will have three different drop-offs every morning (preschool, elementary school, and high school). I can imagine how busy and hectic our mornings are going to be! I’ve been trying to plan ahead to make school mornings a little smoother, and one of my favorite ways to do that is to stock the freezer with easy to prepare breakfasts. Homemade pancakes are always a classic, and my kids love them!
This recipe has been our go-to since my oldest (who is now in college!) was a toddler, and it really does make the best pancakes. They’re so light and fluffy, and totally irresistible. Even if you have a nonstick griddle, I would still recommend buttering it before pouring the pancake batter, because the butter helps them brown nicely (and more butter is always a good thing!). It’s definitely a good idea to let the batter rest for a few minutes before pouring your pancakes. The batter will thicken up a little and the pancakes will have a better texture.
These pancakes will keep well in the fridge for up to a week (I just microwave them and they’re just as tasty the next day). They also freeze well and are easy to warm up in the toaster oven or microwave. My kids love them with syrup, cinnamon sugar, or jam on top, or even just plain. These homemade pancakes are the best!
Perfect Pancakes
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Ingredients
- 2 cups flour
- 5 teaspoons baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup oil
- 2 cups milk
Instructions
- Preheat a griddle or large skillet over medium heat. Combine dry ingredients in a medium bowl, and whisk with a fork to combine. Mix eggs, oil, and milk together until well combined. Add to dry ingredients, and mix with a fork until mostly combined, with some small lumps of flour remaining. Let the batter stand for 5-10 minutes.
- Lightly butter the preheated griddle and pour the batter by 1/4 cup scoops onto the griddle (I always use a measuring cup so they’re all the same size). Cook 3-4 minutes or until there are bubbles throughout the top of the pancakes, and the edges of the pancakes look dry. Flip the pancakes and cook for another minute or until lightly browned on the bottom. Serve warm with butter and syrup.
