From-Scratch Pancakes
Quick, easy, and NO comparison to pancake mix. Way better!!
Print
Pin
Servings: 10
Ingredients
- 1 1/2 cups flour, white or whole wheat
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 T white sugar
- 1 1/4 cups milk, add 2-3 T if the mixture is too thick
- 1 egg
- 3 T butter, melted
- 1/4 tsp nutmeg
- 1 tsp vanilla extract OR coconut extract
- banana chunks optional
- chopped macadamia nuts optional
- white/milk chocolate chips optional
- blueberries, fresh or frozen optional
Instructions
- Combine all batter ingredients and mix well.
- Dollop some batter onto a preheated, buttered griddle. On each pancake batter puddle, sprinkle in some optional add-ins.
- Flip when bubbles appear in the batter.
- Serve hot and with pure maple syrup and butter!
Notes
https://amberskitchencooks.com/wp-content/uploads/2020/08/video-2.mov
*I recommend adding blueberries and chocolate chips/nuts not to the bowl of batter but to sprinkle them on a dollop of pancake batter once it’s been put on the preheated griddle.
*For best results, cover up any chocolate pieces with more batter so they don’t burn once flipped.
*Cook on a buttered surface over medium to medium-high heat and flip once you see bubbles coming to the surface.
*Don't overmix your batter! It’s ok if there are some streaks of flour left behind! This recipe makes about 10 pancakes, so for our family of 7, I always double it.
*For best results, cover up any chocolate pieces with more batter so they don’t burn once flipped.
*Cook on a buttered surface over medium to medium-high heat and flip once you see bubbles coming to the surface.
*Don't overmix your batter! It’s ok if there are some streaks of flour left behind! This recipe makes about 10 pancakes, so for our family of 7, I always double it.