Homemade Pancakes

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Homemade Pancakes

Homemade Pancakes, fluffy, golden, and made from scratch the Handy Spatula Way

a stack of pancakes with syrup being drizzled on top

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

servings

4-6

Homemade Pancakes the Handy Spatula Way

If you’re craving a comforting meal that’s incredibly delicious and easy to prepare, look no further! Creamy Chicken Alfredo is the ultimate dish that tantalizes your taste buds and warms your heart. With its rich flavors and creamy texture, it’s hard to resist a second helping! Here’s everything you need to create this delightful, easy chicken alfredo recipe in no time. It’s the Handy Spatula way. From prep to plate, we’ve got you covered.

Simple ingredients, clear steps, and fluffy pancakes that come out golden and perfect every time.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or milk with a splash of vinegar)
  • 1 large egg
  • 2 tablespoons melted butter
  • Optional: Chocolate chips or berries

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, egg, and melted butter until well combined.
  3. Combine Both Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined; it’s okay if a few lumps remain — overmixing leads to tough pancakes!
  4. Cook the Pancakes: Preheat your non-stick skillet over medium heat. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Tip: After mixing the batter, let it rest for 10 minutes before cooking. This hydrates the flour and relaxes the gluten, giving you pancakes that cook up taller, softer, and way more tender.

Why This Recipe Works

This pancake recipe works because the batter is balanced and unbothered. Resting the batter lets the flour fully hydrate, giving you fluffy pancakes without toughness, while the right heat cooks them evenly so they’re golden on the outside and cloud-soft on the inside. Simple steps, honest ingredients, and a little patience do the heavy lifting.

Cooking Tips and Variations

  • Cooking Tips
  • Let the batter rest 10 minutes before cooking for fluffier pancakes. Patience pays dividends.
  • Cook on medium-low heat. Too hot and they burn outside while staying raw inside.
  • Flip only once, when bubbles form, and the edges look set.
  • Lightly grease the pan, then wipe excess oil out. Pancakes want a whisper of fat, not a swim.
  • Ingredient Variations
  • Swap milk for buttermilk for extra tenderness and a slight tang.
  • Use melted butter instead of oil for richer flavor.
  • Sub half the flour with whole wheat for a heartier bite without losing fluff.
  • Add a pinch of cinnamon or nutmeg for warm, cozy vibes.
  • Add-Ons & Mix-Ins
  • Fresh blueberries or sliced bananas folded gently into the batter.
  • Chocolate chips, because why not?
  • Chopped pecans or walnuts for a little crunch.
  • Finish with whipped butter, warm maple syrup, or honey butter if you’re feeling fancy and faithful.

Storage and Nutrition

Storage
• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over low heat or pop them in the toaster to bring back the edges.
• For longer storage, freeze pancakes with parchment between layers for up to 2 months.

Nutrition (approx. per serving, 2 pancakes)
• Calories: 300–350
• Carbohydrates: 45–50g
• Protein: 8–10g
• Fat: 10–12g

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