Introduction
There’s something magical about homemade pancakes—golden brown, fluffy, and bursting with buttery goodness. Forget about boxed mixes! With a few pantry staples and the right techniques, you can create restaurant-quality pancakes at home. This guide will take you through every step, from selecting the perfect ingredients to mastering the art of flipping. Let’s make pancakes that will leave everyone asking for seconds!
Recipe Ingredients
The Key Ingredients (And Why They Matter!)
All-Purpose Flour – The foundation of your pancakes, giving them structure and texture.
Sugar – Adds a touch of sweetness to balance flavors.
Salt – Enhances the taste and balances out the sweetness.
Baking Powder & Baking Soda – The secret behind light, airy pancakes! These leavening agents create those gorgeous bubbles that make pancakes rise.
Milk + Apple Cider Vinegar – A homemade buttermilk substitute, ensuring extra moist and tender pancakes.
Eggs – Provide structure, moisture, and a little extra fluffiness.
Vegetable Oil – Adds richness and prevents the pancakes from being too dry.
Vanilla Extract – Infuses warmth and enhances the overall flavor.
Salted Butter – For that crisp, golden edge and an irresistible taste.
Ingredient Measurements for Different Batch Sizes
| Ingredient | 1x (4-6 pancakes) | 2x (8-12 pancakes) | 4x (16-24 pancakes) |
|---|---|---|---|
| All-Purpose Flour | 1 cup | 2 cups | 4 cups |
| Sugar | 2 tbsp | 4 tbsp | 8 tbsp |
| Baking Powder | 2 tsp | 4 tsp | 8 tsp |
| Baking Soda | 1/2 tsp | 1 tsp | 2 tsp |
| Salt | 1/2 tsp | 1 tsp | 2 tsp |
| Milk | 1 cup | 2 cups | 4 cups |
| Apple Cider Vinegar | 1 tbsp | 2 tbsp | 4 tbsp |
| Eggs | 1 | 2 | 4 |
| Vegetable Oil | 2 tbsp | 4 tbsp | 8 tbsp |
| Vanilla Extract | 1 tsp | 2 tsp | 4 tsp |
| Butter (for cooking) | As needed | As needed | As needed |
How to Make Pancakes (Step-by-Step Guide)
Step 1: Mix the Dry Ingredients (2 minutes)
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. This ensures even distribution of leavening agents, leading to perfectly fluffy pancakes.
Step 2: Prepare the Wet Ingredients (3 minutes)
In another bowl, combine milk and apple cider vinegar—let it sit for a minute to create a homemade buttermilk. Then, add eggs, vanilla extract, and vegetable oil. Whisk until smooth.
Step 3: Combine Wet and Dry Ingredients (1 minute)
Gently fold the wet ingredients into the dry mixture using a spatula. Do not overmix—lumps are okay! Overmixing leads to dense, rubbery pancakes.
Step 4: Rest the Batter (5-10 minutes)
Let the batter sit so the leavening agents activate. This leads to airier, fluffier pancakes.
Step 5: Heat Your Griddle or Pan (2 minutes)
Set a griddle or non-stick pan over medium-low heat. Add a generous amount of salted butter for a rich, crispy edge.
Step 6: Cook the Pancakes (2-3 minutes per side)
Use a ladle or scoop to pour batter onto the griddle.
Wait for bubbles to form on the surface before flipping (about 2 minutes).
Flip gently and cook for another 1-2 minutes.
Remove from heat when pancakes spring back when lightly pressed.
Step 7: Serve Immediately
Stack your pancakes high, top with butter, drizzle maple syrup, and enjoy!
How to Make Moist, Delicious Pancakes Every Time
The secret to moist pancakes? The right balance of liquid and fat! The combination of milk, vinegar, eggs, and oil ensures soft, tender pancakes. Plus, resting the batter allows the ingredients to blend beautifully, resulting in a melt-in-your-mouth experience.
10 Test Kitchen Tips for Pancake Perfection
Don’t Overmix – Lumps are fine! Overmixing makes pancakes dense.
Use Buttermilk or Vinegar + Milk – It gives pancakes a richer taste.
Let the Batter Rest – This leads to fluffier pancakes.
Low and Slow Cooking – Medium-low heat prevents burning.
Watch for Bubbles – Flip only when bubbles appear on the surface.
Use Plenty of Butter – Adds crisp edges and enhances flavor.
No Pressing Down – This deflates the pancakes.
Measure Consistently – Use a scoop for evenly-sized pancakes.
Warm Your Syrup – Enhances flavor and blends well with butter.
Experiment with Toppings – Try fruits, nuts, or flavored syrups.
How to Store Pancakes
If you have leftovers (unlikely!), store pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or warm pan for best results.
Can You Freeze Pancakes?
Absolutely! Stack cooled pancakes with parchment paper between each layer and store in a freezer-safe bag for up to 2 months. Reheat in a toaster, oven, or microwave for a quick breakfast.
NonVegKahani Community Tips & Praise by Rahul K.
“These pancakes are a game-changer! The homemade buttermilk trick makes them incredibly moist, and the crispy edges are unbeatable. I’ve made them for my friends, and they swear they’re better than any restaurant pancakes. 10/10 would recommend!” – Rahul K.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 200 |
| Protein | 5g |
| Carbs | 30g |
| Fat | 7g |
| Sugar | 6g |
Best YouTube Video for Making Pancakes
🎥 Watch the Best Pancake Recipe Here! 🍽️
Enjoy your delicious, homemade pancakes!