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How To Make Pancakes – Easy Homemade Recipe

Pancakes are often considered a weekend-only treat, but there’s no denying that the other five days would be substantially better if they, too, started with a warm short stack. To make this an actually feasible option on hectic mornings, you have a few options. You can make and freeze pancakes in advance (or even freeze the batter), or you could master this one-bowl recipe that requires just six pantry ingredients and is ready in 30 minutes or less.

The Smart Shortcut to the Easiest Homemade Pancakes

I’m of the mind that every home should have two pancake recipes: a lofty one for weekends and an easier, more straightforward recipe for weekdays (and I’m not just talking about breakfast, either). These are my basic everyday pancakes that I’ve been making once a week ever since I became a mother seven years ago, and I’ve learned a lot along the way.

My favorite shortcut is to skip the mixing bowl entirely and shake up the batter in a Mason jar (you can thank a disastrous camping trip with the kids for that tip). Then, cook them immediately or screw on the lid and stick the jar in the fridge, where it can hang out until you’re ready for pancakes. Not only does this mean fewer dishes (you don’t even have to dirty a whisk!), but it also allows you to pour them straight from the jar you mixed them in, so you don’t have to worry about using a ladle or transferring to a liquid measuring cup to pour them.

4 Tips for Better Basic Pancakes

Use your pantry!

I often have buttermilk on hand (my husband is a born-and-bred Southerner), and I don’t mind whisking the occasional egg white for lofty pancakes, but on a Tuesday morning at 7:10 a.m. with an internal countdown to the minute the school bell rings, I am not reaching for either.

These pancakes rely purely on kitchen staples: all-purpose flour, a little sugar, milk, eggs, and baking powder. The baking powder is responsible for these pancakes’ rise, so it helps that you aerate the batter well (with a whisk or by mixing in a jar) and that you let the batter rest before cooking.

A single bowl or jar is perfect for mixing

I waffle (pun intended) between shaking these up in a jar — which my kids love to help with — and using a single bowl to whisk them up.

If you use a jar, layer the ingredients as listed — you don’t even need to beat the egg first. If you’d rather use a bowl, whisk together the flour, sugar, baking powder, and salt; then add the milk, oil, and egg and whisk until almost smooth.

Always rest the batter

Whether you shake in a jar or whisk in a bowl, be sure to rest the batter for about 10 minutes. This gives the flour a chance to properly hydrate and the baking powder time to activate. Refill your coffee and pull out your favorite pancake pan, and by the time you return the batter will be ready to go.

Cooking and Serving the Pancakes

On harried weekday mornings, my kiddos eat these about as fast as I can make them, so I don’t fuss with holding them in a warm oven. This recipe makes 12 silver dollar-size pancakes, which perfectly serves four on a weekday. Maple syrup is usually my go-to, but a dusting of powdered sugar can keep kiddos from leaving for school with sticky fingers and is just as delightful.

How To Make the Easiest Pancakes Ever

Makes: 12 3-inch pancakes
Serves: 4
Prep time: 15 minutes
Cooking time: 24 minutes

Ingredients

1 cupmilk
1large egg
2 tablespoons vegetable oil, plus more for cooking
1 cupall-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar or maple syrup, for serving

Equipment

Measuring cups and spoons
Wide-mouth quart jar with lid
Large cast iron or nonstick frying pan

Instructions

Combine the ingredients in a wide-mouth jar. Place the milk, egg, and oil in a quart jar first. Add the flour, sugar, baking powder, and salt.
Seal the jar tightly and shake to combine. Seal the jar and shake the jar vigorously for at least 2 minutes. Don’t stress about any small lumps in the batter.
Set the batter aside while you heat a pan. Set the batter side for 10 minutes. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
Fry 3 pancakes for 2 to 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes.
Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using the remaining oil and cooking the remaining batter.

Recipe Notes

Rather use a bowl? Just whisk together the flour, sugar, baking powder, and salt. Then add the milk, oil, and egg and whisk until almost smooth.

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

Pancake Nutrition Facts and Health Benefits

For some people, nothing is more satisfying than a hearty pancake meal in the morning. This high-carbohydrate breakfast can provide enough energy to fuel a day’s worth of physical activity. But are pancakes healthy? Not always. But, if you love to start your day with a fluffy stack, there are ways to keep pancake calories and pancake carb counts lower so that you can include them in a balanced diet.

Homemade Pancake Nutrition Facts

The following nutrition information is provided for two pancakes (232g) with butter and syrup.

Calories: 520
Fat: 14g
Sodium: 1104mg
Carbohydrates: 90.9g
Fiber: 0g
Sugars: 0g
Protein: 8.3g

Pancakes with traditional toppings like butter and syrup provide significant calories, fat, and especially carbohydrates. Since pancakes usually do not provide any fiber, you’ll consume 90 grams of carbohydrate and 90 carbs when you indulge in this meal.

But your total nutrition numbers will depend on your serving size. The numbers on the label (shown) only apply to a single serving of pancakes which is just two medium pancakes. Many hearty eaters consume 3-4 medium pancakes and double the amount of butter and syrup as well. If that sounds like your typical pancake breakfast, you’ll consume over 1000 calories when you indulge. And if you add bacon or sausage, the number can skyrocket.

If you consume two medium strips of bacon, you will add 74 calories, 6 grams of protein, 6 grams of fat and 2 grams of saturated fat to your meal.
If you consume two links of pork sausage, you will add 88 calories, 5 grams of protein, 7 grams of fat and 2 grams of saturated fat to your meal.

If you’re interested in the number of pancake calories alone (no syrup or butter), it may depend on whether you make them from scratch or whether you buy a pre-packaged mix.

Single Pancake Nutrition Facts (According to USDA Data)

One small pancake (3″ across) made from scratch provides 30 calories, 1 gram of protein, 5 grams of carbohydrate, 0 grams of fiber and 1 gram of sugar
One medium pancake (5″ across) made from scratch provides 93 calories, 2 grams of protein, 15 grams of carbohydrate, 0 grams of fiber and 2 grams of sugar
One large pancake (7″ across) made from scratch provides 186 calories, 4 grams of protein, 30 grams of carbohydrate, 1 gram of fiber, and 5 grams of sugar.

So how do the pancake mixes stack up? There is not much variation from brand to brand. And even different varieties provide similar pancake nutrition. So if you choose buttermilk, wheat, or even a complete pancake mix, you’ll probably consume comparable calories and nutrients.

A single serving of pancake mix is one-third cup which makes approximately four 4-inch pancakes. As prepared, pancakes from pancake mix will provide approximately 250 calories, 8 grams of fat, 8 grams of protein, 37 grams of carbohydrate, and 7 grams of sugar. You can also expect to consume about 800 milligrams of sodium per serving.

What About Calories in Waffles?

Often times, waffle batter is similar to pancake batter, so the nutrition profile doesn’t drastically vary. Generally, a 7″ round waffle offers 218 calories, 11 grams of fat, 25 grams of carbohydrate, and 6 grams of protein. Just like for pancakes, specific numbers will depend on the size and the ingredients used. You can make waffles with cottage cheese and flaxseed, for example, for added protein and fiber, for a morning treat with about 340 calories each.

Are Pancakes Healthy?

Pancakes will boost your carbohydrate intake for the day. Your body uses carbohydrates as a primary source of fuel, so this nutrient is important. But most nutritionists suggest that you get your daily carbs from the most healthy sources. Pancakes usually don’t fall into that category.

Pancakes and pancake mixes are generally made from enriched flour. Enriched foods are those that have had nutrients added during the manufacturing process. In most cases, the nutrients (like vitamins and minerals) are stripped away and then some of them are added back in during processing.

So are enriched foods bad for you? Not necessarily, but when you eat enriched bread products you short-change yourself out of diet-friendly fiber and other nutrients. The enriched flour in pancakes along with the added sugar and syrup is likely to raise your blood sugar quickly and then leave you hungry shortly afterward.

Also, if you buy a pancake mix, you may get a dose of trans fat with your meal. Some brands include partially hydrogenated oils (trans fats). Health experts recommend that you limit or completely avoid foods with trans fat.

Healthy Ways to Prepare Pancakes

So is there any way to make a pancake meal more healthy? Of course! If you include a hearty pancake breakfast in your weekly meal plan, try to follow a few smart tips to keep them lower in sugar, lower in fat and lower in calories.

Make pancakes from scratch without the mix. That way you’ll avoid any trans fat that may be hiding in the ingredients.
Use whole wheat flour to get a little bit of fiber with your meal to boost satiety.
Instead of frying your pancakes in oil or butter, use a quality non-stick pan to reduce your fat intake.
Skip the syrup and butter. Top your pancakes with nutrient-rich blueberries, raspberries or strawberries.

Remember that a single, indulgent brunch or breakfast is not likely to derail your healthy eating plan. But since pancake calories can add up quickly and pancake nutrition isn’t optimal, this is a meal that you might want to enjoy sparingly. Try to add other nutritious breakfasts to your meal plan to keep your good health and your weight on track.

Sources: Thekitchn , Verywellfit

Best Pancakes Recipe