Description
Fluffy Homemade Pancakes are soft, golden breakfast pancakes made with flour, milk, salted butter, vanilla, honey, and warm spices. They come together in about 25 mins and cook up tender in the middle with lightly crisp edges, making them just right for a weekend breakfast or an easy brunch stack.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 quarter cup sugar
- 4 teaspoons baking powder
- 1 half teaspoon salt
- 1 quarter teaspoon cinnamon
- 1 pinch nutmeg
Wet Ingredients
- 1 and 3 quarter cups milk
- 4 tablespoons salted butter, melted, plus more for coating skillet
- 1 large egg
- 1 and 1 half teaspoons vanilla extract
- 1 teaspoon honey
- Nonstick cooking spray
Instructions
- Mix the dry ingredients: Whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined.
- Combine the wet ingredients: In a separate bowl, whisk the milk, melted salted butter, egg, vanilla extract, and honey until smooth.
- Make the batter: Pour the wet mixture into the dry mixture and stir gently just until no dry streaks remain. A few small lumps are fine.
- Rest and heat: Let the batter rest for 5 mins while you warm a skillet or griddle over medium heat. Coat the surface lightly with butter or nonstick cooking spray.
- Cook the pancakes: Scoop about 1 quarter cup batter per pancake onto the skillet. Cook for 2 to 3 mins, until bubbles form on top and the edges look set.
- Flip and finish: Flip once and cook for 1 to 2 mins more, until golden brown and cooked through. Repeat with the remaining batter, adding more butter or spray as needed.
Notes
Use fresh baking powder for the best rise, and do not swap it with baking soda. Keep the heat around medium or medium low so the pancakes brown evenly without cooking too fast on the outside. Store cooled pancakes in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 440 kcal
Keywords: homemade pancakes