Homemade pancakes are a staple in our house so much so that our Sundays are known as ’Pancake Sundays’. When I think of pancakes I instantly think of my dad. Growing up he made the BEST pancakes. I don’t even care that they came from a box. There was something about him coming in from the barn, and standing in front of the electric griddle making me pancakes. He knew just the way I liked them and I always felt like they were made with love.
This tradition, is why Pancake Sunday so easily became a tradition in our house once I created my own home. I’ll be honest I used a box mix for a while like I grew up on. It wasn’t until I learned just how simple and delicious homemade pancakes truly are that I made the switch. Especially once I figured out that I could mix up all the dry ingredients ahead of time and that made these pancakes even easier! Who doesn’t love when breakfast time can come together a little bit faster?
Short on time?
These pancakes reheat easily and are great for breakfast during the week! Growing up my Dad used to make extra pancakes and freeze them. He would just throw them straight into the toaster when he was short on time but wanted a filling breakfast! When I make these pancakes they never last long enough to make it into the freezer because Anna usually wakes up asking for pancakes.
One reason I love this recipe is that it works great alone with your syrup of choice (Team Maple Syrup here). Or you can use it as the base for adding other flavors. Our go-to’s are chocolate chips, blueberries, or raspberries. But as always feel free to make this recipe your own! I’d love to know what your families go-to pancakes are!
If you are looking for a free activity to keep your kiddos quiet while you whip up these delicious pancakes, feel free to head over to my VIP Facebook Group, where every Sunday I post a free #SundayFunday activity!
- 2 Cups All Purpose Flour
- 1/3 Cup Sugar
- 4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 3/4 Cup Milk 1 1/2 Cups to start with
- 1/4 Cup Butter (melted)
- 2 tsp Vanilla Extract
- 1 Large Egg
- Combine all the dry ingredients together (flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon) and stir together using a whisk.
- Make a well in the center of your dry ingredients and add the slightly cooled melted butter, vanilla, and egg.
- Next, add the milk. I start by adding 1 and 1/2 cups first and stir the batter with the whisk. If the batter is too thick (won't pour easily) I slowly add the remaining 1/4 cup of milk.
- Set the batter aside to rest while you preheat your pan. If you are going to add anything to your batter like chocolate chips, or blueberries this is your time to do it.
- Preheat your nonstick pan or griddle on medium to low medium heat. Lightly grease the pan with butter, and wipe away any excess.
- Using a 1/4 cup measuring cup, pour the batter into the preheated pan.
- Allow the pancakes to cook until they are golden brown. When the top side and edges start to form bubbles, they should be almost ready to be flipped.
- Once golden brown flip the pancake, and cook until both sides are golden brown and the pancake is cooked all the way through.
- Continue until all the batter is used (about 12 pancakes). You may need to re-grease the pan partway through.
- Serve with your topping of choice!