Homemade pancakes is something I grew up on. We used to make them quite often and I would always get to help. By help, I mean I got to brandish the whisk while my mom did all the measuring and cooking. I “helped” so frequently when I was younger that I remember I was actually surprised to learn that you could get a pancake mix in a box. I was at my first Pancake Tuesday celebration at school when I had my first boxed pancakes. These pancakes are much better than the boxed version though, and use ingredients you likely already have in your pantry.
One bowl, and 5 minutes is all you need to mix the batter for these. I typically cook on a medium high heat, but the exact setting differs for all stove tops and even pan types. I now have a designated burner, pan and stove-top setting for making pancakes. We take our pancakes seriously here.
This recipe is based off of the one my mom used. I have slightly tweaked the recipe over the years since then and have settled on this version. It's easy, quick and delicious. The pancakes are light and fluffy, and not too sweet. They are the perfect “syrup vessels”, as my husband would say.
- 2 3/4 cups flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- ¼ tsp salt
- 2 eggs, slightly beaten
- 2 1/2 cups milk
- ¼ cup canola oil
- 1 tsp vanilla
- Start by preheating non stick pan to medium high heat on stove top
- In a large bowl mix together flour, baking powder, baking soda, sugar and salt
- Push the dry ingredient mixture towards the edges of the bowl, creating an opening in the center
- Add eggs, milk, oil and vanilla to the center of the bowl, and then whisk in the flour mixture from the edges gradually until it is all incorporated
- Pour the batter onto the pan about ⅓ cup per pancake, cook until batter starts to lose its shine and there are bubbles on the surface, then flip and cook an additional minute or so, or until both sides are golden brown and the inside is cooked through
- Keep the finished pancakes warm by putting them in a 200 F oven