How to Make Pancakes from Scratch: Tips, Recipes and Beyond

Introduction

Pancakes are a beloved breakfast staple in households around the world. Whether you prefer them topped with butter and syrup, fruit and nuts, or even eggs and bacon, there’s a pancake recipe out there to suit your taste buds. Making pancakes from scratch can be a fun and rewarding experience, and the end result is always worth the effort. In this article, we explore every aspect of pancake-making, from choosing the right ingredients to mastering the flip, and from creative toppings to global pancake recipes. Let’s get started!

10 Tips for Perfect Homemade Pancakes

Before we dive into the recipes, let’s start with the basics. Here are ten tips for making perfect homemade pancakes:

Use fresh, high-quality ingredients, including flour, eggs, milk, and baking powder.
Measure the ingredients carefully using a kitchen scale or measuring cups and spoons. Avoid adding too much or too little of any ingredient.
Sift the flour to eliminate any lumps and aerate the batter.
Mix the batter gently and only until all ingredients are fully incorporated. Over-mixing can lead to tough and dense pancakes.
Let the batter rest for a few minutes before cooking to allow the flour to hydrate and the baking powder to activate.
Preheat the pan or griddle over medium-high heat and use a non-stick cooking spray or butter to grease the surface.
Pour the batter onto the pan using a ladle or measuring cup to ensure consistent-sized pancakes.
Cook the pancakes over medium heat until bubbles form on the surface and the edges start to dry out. Flip and cook for another minute or until golden brown.
Never press down on the pancakes with a spatula. This can cause them to lose their fluffiness and become dense.
Keep the pancakes warm in a low-temperature oven or covered with foil until ready to serve.

Flipping Out – How to Perfect the Flip While Making Pancakes

One of the most challenging aspects of making pancakes is the flip. Here’s how to do it like a pro:

Make sure the top of the pancake is set and the edges are dry before flipping. This takes about two minutes on average.
Slide a spatula underneath the pancake and lift it slightly off the pan.
Quickly and firmly flip the pancake over, aiming for a 180-degree turn. Use your wrist to flick the spatula.
If the pancake doesn’t land perfectly, use the spatula to adjust its position. Don’t worry if it doesn’t look perfect; it will taste just as good!
Alternatively, you can skip the flip altogether and cook the pancake on one side only, like a crepe. This works well for thinner pancakes and allows for more creative toppings.

Healthy Pancakes! Options for Health-conscious Cooks

Who says pancakes can’t be healthy? Here are some options for health-conscious cooks:

Use whole-grain flour instead of white flour for added fiber and nutrients.
Replace some or all of the milk with alternative milks like almond, soy, or coconut milk for lactose-free or vegan options.
Substitute applesauce or mashed ripe bananas for some of the butter or oil to reduce fat and calories.
Add fruits, nuts, or seeds to the batter for extra vitamins, minerals, and antioxidants.
Try gluten-free flours like oat, rice, or buckwheat flour for those with gluten sensitivities.

Here are a few healthy pancake recipes to get you started:

Banana Oat Pancakes: Blend 1 ripe banana, 1/2 cup rolled oats, 1/2 cup milk, 1 egg, 1 tsp baking powder, and 1/2 tsp vanilla extract in a blender until smooth. Cook as usual.
Blueberry Chia Seed Pancakes: Mix 1 cup whole-grain flour, 1/4 cup chia seeds, 2 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt in a bowl. Add 1 cup milk, 2 eggs, and 2 tbsp honey, and whisk until smooth. Fold in 1 cup fresh or frozen blueberries. Cook as usual.
Sweet Potato Pancakes: Mix 1 cup whole-grain flour, 1/2 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt in a bowl. In another bowl, mash 1 cooked sweet potato until smooth. Add 1/2 cup milk, 1 egg, and 1 tbsp maple syrup, and whisk until smooth. Add the dry ingredients to the wet ingredients and mix until just combined. Cook as usual.

Remember, you can always experiment with different ingredients and ratios to create your own unique and healthy pancake recipes.

Pancakes for One – Making Small Batch Pancake Recipes

If you’re cooking for one or two people, making a big batch of pancakes may not be practical or desirable. Here are some easy and tasty small-batch pancake recipes:

Single-Serve Pancakes: Combine 1/3 cup flour, 1 tbsp sugar, 1/4 tsp baking powder, and a pinch of salt in a bowl. In another bowl, whisk 1/4 cup milk, 1/2 tsp vanilla extract, and 1 tbsp melted butter. Add the dry ingredients to the wet ingredients and mix until just combined. Cook as usual.
Mini Chocolate Chip Pancakes: Mix 1 cup flour, 2 tbsp sugar, 2 tsp baking powder, and a pinch of salt in a bowl. In another bowl, whisk 1 cup milk, 1 egg, and 2 tbsp melted butter. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1/2 cup mini chocolate chips. Cook as usual.
Yogurt Pancakes: Mix 1/2 cup flour, 1 tsp baking powder, and a pinch of salt in a bowl. In another bowl, whisk 1/2 cup plain yogurt, 1 egg, 1 tbsp honey, and 1/2 tsp vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Cook as usual.

These recipes are also great for experimenting with new flavors and ingredients without the commitment of a big batch.

Beyond the Batter – Delicious Toppings and Add-ins for your Pancakes

Pancakes are more than just batter; they’re a blank canvas for creative toppings and add-ins. Here are some ideas to get you started:

Fruits: sliced bananas, strawberries, blueberries, raspberries, peaches, apples, pears, cherries, mango, pineapple, kiwi, etc.
Nuts: chopped almonds, pecans, walnuts, hazelnuts, pistachios, cashews, etc.
Seeds: chia seeds, hemp seeds, flax seeds, sesame seeds, pumpkin seeds, sunflower seeds, etc.
Sweeteners: maple syrup, honey, agave nectar, molasses, caramel sauce, chocolate sauce, etc.
Dairy: butter, whipped cream, yogurt, cream cheese, cottage cheese, etc.
Savory: fried eggs, bacon, sausage, ham, smoked salmon, goat cheese, feta cheese, avocado, salsa, hot sauce, etc.

Here are some flavor combinations that work well together:

Banana Nut: sliced bananas, chopped walnuts, and maple syrup.
Berry Bliss: mixed berries, whipped cream, and honey.
Savory Sensation: fried egg, bacon, and cheddar cheese.
Choco-Nut: chocolate chips, chopped hazelnuts, and caramel sauce.
Tropical Treat: sliced mango, coconut flakes, and lime zest.

If you want to take your pancakes to the next level, try infusing them with toppings and add-ins right in the batter. Here are some easy recipes to try:

Apple Cinnamon Pancakes: Add 1 grated apple, 1 tsp ground cinnamon, and 1/4 tsp nutmeg to the pancake batter and mix. Cook as usual.
Lemon Blueberry Pancakes: Add 1 tsp lemon zest and 1 cup fresh or frozen blueberries to the pancake batter and mix. Cook as usual.
Carrot Cake Pancakes: Add 1 grated carrot, 1 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/4 tsp nutmeg to the pancake batter and mix. Cook as usual. Serve with cream cheese frosting.

From Simple to Sophisticated – Elevate Your Pancake Game

Pancakes can be as simple or sophisticated as you want them to be. Here are some pancake recipes for different levels of expertise:

Basic Pancakes: Mix 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, and 2 cups milk until just combined. Add 2 eggs and 4 tbsp melted butter and mix until smooth. Cook as usual.
Buttermilk Pancakes: Mix 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl. In another bowl, whisk 2 eggs, 2 cups buttermilk, and 4 tbsp melted butter. Add the dry ingredients to the wet ingredients and mix until just combined. Cook as usual.
Banana Walnut Pancakes: Mix 1 1/2 cups flour, 2 tbsp sugar, 2 tsp baking powder, and a pinch of salt in a bowl. In another bowl, mash 2 ripe bananas and mix with 1 egg and 1 1/2 cups milk. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1/2 cup chopped walnuts. Cook as usual.
Japanese Souffle Pancakes: Separate 3 eggs and beat the yolks until pale. Mix 3/4 cup flour, 1 tbsp cornstarch, 1/2 tsp baking powder, and a pinch of salt in a bowl. Add 1/4 cup milk, 1 tbsp vegetable oil, and the beaten egg yolks and mix until smooth. In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter until just combined. Preheat a non-stick pan or ring mold over low heat. Grease the pan or mold lightly with butter or oil. Pour the batter into the pan or mold to fill about 3/4 full. Cover with a lid and cook for 5-7 minutes or until the pancake has risen and is light golden brown on the bottom. Flip and cook for another 3-5 minutes or until cooked through. Serve immediately.

Don’t be afraid to try new recipes and techniques to expand your pancake-making skills.

The Ultimate Guide to Pancake Recipes From Around The World

Finally, let’s explore the world of pancakes beyond our borders.