Okay…So, first of all, these are THE BEST HOMEMADE PANCAKES on the planet.
And second of all, I feel like I need to make the disclaimer that I am not a recipe blogger…at all.
In fact, I HATE kitchen chores, and cooking is at the top of my hate list.
If you’re new here, I’m Alicia and I usually write about parenting, mom burn-out, and how to make things easier during this stage of life.
So why the heck am I posting a pancake recipe? Well, I made them today and posted them on social media. A ton of my friends wanted to
And you know what? Sometimes pancakes make life easier…so today, I blog about pancakes. 😉
Now, while I do label these as the BEST PANCAKES IN THE WORLD, I do not classify them as healthy. So keep that in mind. These are good, old-fashioned carbs,
I will say that homemade always
This recipe calls for 10 ingredients, and there’s a good chance you’ve got them all in your pantry right now, and it’s a great snow day or Sunday morning staple.
Here’s what you’re going to need to whip up a batch of these bad boys…
- 2 cups flour (I use unbleached
all purpose, but whatever four you buy will be okay. Just keep in mind that if you use whole wheat, the texture will be a lot heavier.)
- 3 TBSP sugar
- 1/2 TBSP (heaping) of baking powder
- 1/2 TBSP (heaping) of baking soda (I totally did this by accident one time. I grabbed the baking soda instead of the baking powder and it ended up making them have a nicer golden brown finish, so I’ll take a page from Bob Ross and announce it not a mistake, but a #happyaccident.)
- 3/4 tsp salt
- 1 1/2 Cups of buttermilk (Okay, we rarely have real buttermilk unless we’ve bought it to make biscuits, so I always do barely under 1 1/2 cups of regular milk and add in a hefty splash of vinegar–hefty splash…see…not a recipe blogger…hahaha! Anyway, that “hefty splash” of vinegar added to the milk to make pinch-hit buttermilk.)
- 1 egg, beaten
- 2 TBSP oil (We buy grapeseed oil, but any flavorless oil will work…just don’t use olive oil…that flavor will not be good.)
- 1 tsp vanilla
Okay, now that you have your ingredients out…
Next, you combine all of your dry ingredients into a mixing bowl. Mix well.
Now add your milk to a different mixing bowl (if you’re using vinegar to create your own buttermilk, do that now).
Add in your beaten egg and whisk together with the milk.
Then add your oil and vanilla and whisk again.
Once you’re done whisking, slowly pour your wet ingredients into your dry ingredients bowl.
Slowly stir to combine.
Here’s a key to remember. DO NOT OVER MIX! I don’t remember all the food science behind it (Matt’s the foodie, not me)…but it’s something about agitating the gluten in the flour. If you mix too much, your pancakes will be tough. So mix just enough to wet your dry ingredients.
Now set a timer and let that batter rest for 5 minutes while you plug in your griddle. (You can use a skillet if you don’t have a griddle, but if you have a big family, go buy a griddle.
Heat your griddle to 360 degrees.
I spread a little oil on the griddle as it heats.
Now use a 3/4 cup to scoop out your pancake batter onto the hot griddle. (These make big, awesome pancake house pancakes…You’re welcome.)
Cook them until you see little bubbles showing through to the top. Then flip and cook for a few more minutes on the other side.
Don’t flip too soon or you’ll have a big mess to clean up…
Now, plate those bad boys and serve with your favorite syrup or, my favorite, whipped cream!