Pancakes from Scratch

Pancakes are one of our Sunday breakfast staples. There is nothing better than the smell of homemade breakfast and a relaxing meal to start your Sunday. You’ve worked hard all week, you deserve it! Growing up, I always thought our favorite boxed Aunt’s pancake mix was the only way to make pancakes. Then as an adult, I realized that there really isn’t much at all to making pancakes from scratch. To make life easier, you could measure the dry ingredients out ahead of time and store in a mason jar or other air tight container until you are ready to make your pancakes. All you have to do then is add the wet ingredients and you’re in business!

Pancakes from Scratch
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 pancakes
  • 1 ½ cups All Purpose Flour
  • 3 TSP Baking Powder
  • ½ TSP Salt
  • 1 ½ TBSP Cinnamon Sugar
  • 1 cup 2% Milk
  • 1 Egg
  • 1 TSP Vanilla extract
  1. Preheat a skillet or griddle over medium heat
  2. In a medium size bowl, mix the dry ingredients together
  3. Make a well in the center of the bowl and add the wet ingredients
  4. Whisk until combined (batter may be a little lumpy)
  5. Use a quarter cup measuring cup to pour the batter on the skillet or griddle, pour all in the same spot and the batter will spread to form a circle
  6. Your pancake is ready to flip when you see many bubbles forming and popping on top of the batter you can still see
  7. When you flip your pancake, cook on the other side for about one minute longer


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