Pancakes from Scratch

Pancakes from Scratch
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    106

Embark on a delightful culinary journey with these fluffy, golden pancakes, crafted from simple ingredients into a breakfast masterpiece. Bursting with juicy blueberries and offering a satisfyingly thick texture, these pancakes are destined to become a cherished family favorite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    36 g
  • Cholesterol
    51 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    3 g
  • Sodium
    403 mg
  • Sugar
    4 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a medium bowl, whisk together the flour and baking powder until well combined. (Prep time: 2 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the milk, egg, and 2 tablespoons of vegetable oil until smooth. (Prep time: 1 minute)

Image Step 03
03 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are perfectly fine. Let the batter rest for 5 minutes to allow the gluten to relax and the baking powder to activate. (Rest time: 5 minutes)

Image Step 04
04 Step

Recipe View Heat a lightly oiled griddle or non-stick skillet over medium heat. Test the temperature by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly. (Heat time: 3 minutes)

Image Step 05
05 Step

Recipe View Pour 1/4 cup of batter onto the hot griddle for each pancake. Sprinkle blueberries evenly over the surface of each pancake. (Cook time: 1 minute)

Image Step 06
06 Step

Recipe View Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles begin to form and the edges appear set. (Cook time: 4-6 minutes)

Image Step 07
07 Step

Recipe View Serve immediately with your favorite toppings, such as pure maple syrup, fresh fruit, or a dusting of powdered sugar.

For extra fluffy pancakes, separate the egg and whip the egg white until stiff peaks form. Gently fold the egg white into the batter before cooking.
Feel free to substitute other berries, such as raspberries or strawberries, for the blueberries.
If you don't have vegetable oil, melted butter or coconut oil can be used as a substitute.
For a richer flavor, add a teaspoon of vanilla extract to the batter.
Keep pancakes warm in a preheated oven (200°F) until ready to serve.

Malvina Osinski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.4/ 5 ( 35 Ratings)
Total Reviews: (4)
  • Verner Huel

    The batter was easy to make, and the pancakes cooked up perfectly. I will definitely be making these again.

  • Adaline Welch

    These pancakes were a huge hit! My kids devoured them, and my husband said they were the best pancakes he's ever had.

  • Keegan Hammes

    I found the batter to be a little thick, so I added a splash more milk. They turned out great!

  • Tessie Jaskolski

    I added a bit of lemon zest to the batter, and it gave the pancakes a lovely bright flavor.

LEAVE A REVIEW

Please Rate