Best Homemade Pancakes

Vegetarian
Best Homemade Pancakes
40 min.
16
125kcal

Suggestions


Start your day off right with the Best Homemade Pancakes, a delightful treat that brings warmth and comfort to your morning routine. Perfect for brunch gatherings or a cozy breakfast at home, these pancakes are not only vegetarian but also incredibly easy to whip up, making them a go-to recipe for both novice and experienced cooks alike.

Imagine fluffy, golden-brown pancakes that melt in your mouth, served hot off the griddle and drizzled with rich maple syrup. With just a few simple ingredients, you can create a stack that serves up to 16 people, making it ideal for family breakfasts or weekend get-togethers with friends. Each pancake is light and airy, with a perfect balance of sweetness and a hint of buttery flavor that will have everyone coming back for seconds.

What’s more, these pancakes are freezer-friendly, allowing you to prepare a batch in advance and enjoy them whenever the craving strikes. Simply pop them in the oven for a quick reheat, and you’ll have a delicious breakfast ready in minutes. Whether you top them with fresh fruit, whipped cream, or your favorite syrup, these pancakes are sure to become a beloved staple in your kitchen. So grab your whisk and get ready to impress your loved ones with this delightful morning meal!

Ingredients

  • cups flour all-purpose
  • teaspoons double-acting baking powder 
  • 0.3 cup sugar 
  • teaspoon salt 
  • large eggs 
  • 1.5 cups milk plus more if necessary
  • tablespoons butter unsalted cooled melted plus more for cooking
  • serving vegetable oil for cooking

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • ladle
  • oven
  • whisk
  • aluminum foil
  • wax paper

Directions

  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.
  5. Serve immediately with maple syrup.
  6. 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.
  7. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Nutrition Facts

Calories125kcal
Protein10.16%
Fat37.38%
Carbs52.46%

Properties

Glycemic Index
17.19
Glycemic Load
11.47
Inflammation Score
-2
Nutrition Score
4.0878261172253%

Nutrients percent of daily need

Calories:124.93kcal
6.25%
Fat:5.2g
8.01%
Saturated Fat:2.58g
16.1%
Carbohydrates:16.43g
5.48%
Net Carbohydrates:16g
5.82%
Sugar:4.29g
4.76%
Cholesterol:33.52mg
11.17%
Sodium:269.64mg
11.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.18g
6.36%
Selenium:7.71µg
11.01%
Calcium:93.7mg
9.37%
Vitamin B1:0.14mg
9.21%
Vitamin B2:0.14mg
8.18%
Folate:31.64µg
7.91%
Phosphorus:75.1mg
7.51%
Manganese:0.11mg
5.5%
Iron:0.95mg
5.27%
Vitamin B3:0.95mg
4.76%
Vitamin A:158.27IU
3.17%
Vitamin B12:0.19µg
3.09%
Vitamin D:0.43µg
2.86%
Vitamin B5:0.25mg
2.53%
Zinc:0.29mg
1.92%
Vitamin K:1.99µg
1.89%
Magnesium:7.28mg
1.82%
Potassium:60.79mg
1.74%
Fiber:0.42g
1.7%
Vitamin E:0.24mg
1.59%
Vitamin B6:0.03mg
1.58%
Copper:0.03mg
1.41%