Best 6 My Favorite Pancakes Recipes

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Are you craving a delectable breakfast that will tantalize your taste buds and leave you feeling satisfied? Look no further than my favorite pancake recipe! These light, fluffy, and golden-brown pancakes are the perfect way to start your day or indulge in a special brunch. With a few simple ingredients and easy-to-follow instructions, you can recreate this classic dish in the comfort of your own kitchen.

Let's cook with our recipes!

MY FAVORITE BUTTERMILK PANCAKES



My Favorite Buttermilk Pancakes image

My favorite recipe for fluffy homemade buttermilk pancakes!

Provided by Ashley Manila

Categories     Breakfast

Time 25m

Number Of Ingredients 10

2 and 1/2 cups all-purpose flour (300 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, at room temperature
2 cups buttermilk (454 grams)
2 teaspoons pure vanilla extract
Maple syrup and butter, for serving

Steps:

  • In a large bowl add the flour, sugar, baking soda, baking powder, salt, and nutmeg; whisk well to combine.
  • In a separate bowl add the eggs and lightly beat them with a whisk. Add in the buttermilk and vanilla and beat until well combined. Stir the buttermilk mixture into the dry ingredients, stirring just until everything is combined.
  • Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.
  • Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
  • Serve pancakes warm, with syrup. See notes for freezing options.

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

MY FAVORITE PANCAKES



My Favorite Pancakes image

Make and share this My Favorite Pancakes recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 20m

Yield 10-12 pancakes, 4-6 serving(s)

Number Of Ingredients 8

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
3 tablespoons vegetable oil or 3 tablespoons canola oil
1 1/2 cups milk
1/2 teaspoon vanilla extract

Steps:

  • In large bowl, stir together flour, sugar, baking powder and salt.
  • In another bowl, whisk eggs, oil, milk and vanilla.
  • Add liquid to dry mixture and whisk.
  • Don't overmix; batter should be lumpy.
  • Heat a heavy griddle or fry pan which is greased with a little butter or oil .
  • The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  • Pour a small amount of batter (approx 1/4 cup) into pan.
  • When bubbles appear on surface and begin to break, turn over and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 412.2, Fat 16.6, SaturatedFat 4.3, Cholesterol 118.6, Sodium 644, Carbohydrate 53.4, Fiber 1.5, Sugar 6.7, Protein 11.8

FAVORITE PANCAKES



Favorite Pancakes image

This came from my Mom's 1940's version of Better Homes and Gardens New Cookbook. These are very fluffy unlike the pancakes you get from a box mix.

Provided by Kellie in SLO

Categories     Breakfast

Time 8m

Yield 8-12 serving(s)

Number Of Ingredients 7

1 1/4 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons salad oil or 2 tablespoons melted shortening

Steps:

  • Sift together flour, baking powder, sugar, and salt.
  • Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy).
  • Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
  • Makes about 12 dollar size or 8 4-inch pancakes.

Nutrition Facts : Calories 136.4, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 305.8, Carbohydrate 18.4, Fiber 0.5, Sugar 1.6, Protein 3.8

MY KIDS' FAVORITE BANANA PANCAKES



My Kids' Favorite Banana Pancakes image

Provided by Debra Ponzek

Categories     Milk/Cream     Fruit     Breakfast     Brunch     Kid-Friendly     Banana     Pecan     Spring     Pan-Fry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes eighteen 4-inch pancakes

Number Of Ingredients 10

2 large eggs
2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup diced bananas (2 large)
1/2 cup finely chopped pecans
Nonstick cooking spray or 2 tablespoons unsalted butter

Steps:

  • In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
  • In a small bowl, mix the flour, sugar, baking soda, and salt together.
  • Add the dry ingredients to the wet ingredients, stirring until just combined - don't worry if there are a few lumps. Stir in the bananas and pecans.
  • Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
  • Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.

THE BEST EVER PANCAKES



The Best Ever Pancakes image

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 servings

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Steps:

  • In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.

Tips:

  • To ensure light and fluffy pancakes, do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough pancakes.
  • Allow the batter to rest for at least 5 minutes before cooking. This gives the gluten time to relax, resulting in more tender pancakes.
  • Use a well-seasoned griddle or nonstick pan for cooking the pancakes. This will help prevent sticking and ensure even cooking.
  • Heat the griddle or pan over medium heat before adding the batter. If the heat is too high, the pancakes will brown too quickly and not cook through properly.
  • Pour about 1/4 cup of batter onto the hot griddle or pan for each pancake. Do not overcrowd the pan, as this will prevent the pancakes from cooking evenly.
  • Cook the pancakes for 2-3 minutes per side, or until golden brown. Do not flip the pancakes too soon, as this can cause them to break.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

With a few simple tips and tricks, you can easily make delicious pancakes at home. Experiment with different recipes and toppings to find your perfect pancake combination. Whether you like them classic or loaded with mix-ins, pancakes are a versatile and satisfying breakfast or brunch option. So grab a griddle or nonstick pan and start flipping those pancakes!

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