Homemade pancakes are a beautiful and delicious choice for the weekend breakfast or brunch. They are moist, light and just melt in your mouth. Top them with honey or maple syrup and they'll taste heavenly!
When you see how easy it is to make delicious homemade pancakes from scratch, you'll wonder why you never tried the recipe before. They are ready in less than 30 minutes and the result is amazingly tasty.
I love to prepare pancakes on weekends and enjoy them with my family. I like to add a little cinnamon and vanilla extract to the pancake batter for extra flavor.
Yield: 12-15 pancakes Time: 25 minutes
- 2 eggs
- 2 tbsp sugar
- 3 tbsp olive oil
- 100 g (1 cup) all-purpose flour
- 240 ml (1 cup) milk
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- desired toppings
- Preheat the oven to 150°C (300°F) in order to keep cooked pancakes warm in the oven. Have a baking sheet ready.
- In a small bowl, stiff the flour with baking powder, sugar and salt.
- In a medium bowl, lightly whisk the eggs. Add the milk and oil and whisk to incorporate.
- Add the flour composition to the milk mixture and whisk the ingredients together just until blended. The batter should have few lumps in it so be careful not to over mix it.
- Add the cinnamon and vanilla extract and mix.
- Heat a non-stick pan over medium heat. Fold a sheet of paper towel in half, and moisten with oil and carefully rub the pan with oiled paper towel.
- For each pancake, poor 2 to 3 tablespoons of batter onto skillet and use the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large pan).
- Cook until bubbles appear on the surface, 1 to 2 minutes.
- Flip carefully with a spatula, and cook until browned on the other side.
- Transfer to a baking sheet and cover loosely with aluminum foil and keep warm in oven.
- Add the more oil if needed and continue with the remaining batter.
- Serve warm with the favorite toppings.
Enjoy this delicious homemade pancakes with your family on a beautiful Sunday morning!
Tips and Tricks:
- For extra light and fluffy pancakes, separate the eggs then beat the egg whites to stiff peaks to fold into the batter. This trick keeps the pancakes light and airy.
- Measure your ingredients precisely. Adding too much or too little flour will result in a batter that is either too thick or too thin. The batter should be thin enough that they spread properly, less than 1/4 inch thick when poured on the pan.
- The batter should have lumps in it. A smooth lump free batter will produce a dense and doughy pancake.