Best Homemade Pancake

Best Homemade Pancake

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pancake recipe

This homemade pancake recipe, inspired by Craig Claiborne’s The New York Times Cookbook, has been a cherished part of my culinary repertoire since my children were small. It’s a hit for good reason. Utilizing basic ingredients like flour, baking powder, sugar, salt, milk, eggs, and butter, these pancakes boast a delightful texture: airy within and crispy outside.

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Though delightful on their own, you can personalize them with your preferred additions. In the past, I used to sprinkle in chocolate chips for a special treat when my kids were younger. Nowadays, I often incorporate fresh or frozen blueberries (and variations like banana or pumpkin pancakes are equally delightful). Once you’ve experienced homemade pancakes, the convenience of boxed mixes will never quite measure up. Crafting them from scratch is just as simple and yields far superior flavor.

INSTRUCTIONS

  1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  2. In a medium bowl, whisk the eggs and milk until evenly combined.
  3. Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
  4. Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
  5. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
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