Mom's Pancakes
Submitted by sara_jean2744
Fluffy homemade pancakes with golden-brown edges and tender centers, ready in just 15 minutes. Simple pantry staples transform into a weekend breakfast tradition kids will request every Saturday morning.
YIELD
3 servingsPREP
10 minCOOK
5 minREADY
15 minThese classic pancakes strike that sweet spot between diner-style fluffiness and homemade warmth.
The secret? Just enough sugar to caramelize those edges without making them cake-sweet, and a batter mixed until barely smooth so you get tender, not tough, results.
Pour them generous on a hot griddle and wait for those telltale bubbles before the flip.
Kitchen Tips
- Don’t overmix: Lumpy batter = fluffy pancakes. Stir just until the dry ingredients disappear.
- Test your griddle: That water-drop bounce test isn’t just showmanship; it guarantees even browning without sticking.
- Keep them warm: Stack finished pancakes on a plate in a 200°F oven while you cook the rest.
Variations
- Blueberry: Scatter fresh or frozen berries onto each pancake right after pouring the batter.
- Chocolate chip: Drop chips onto the wet batter before flipping for melty pockets of chocolate.
- Whole wheat: Swap half the all-purpose flour for whole wheat to add nutty flavor and extra fiber.
Ingredients
Directions
Sift the dry ingredients together into a bowl.
Combine the egg, oil and milk together in another bowl, then stir them into the dry ingredients until batter is just smooth.
Lightly grease a large skillet or griddle.
When hot, ladle the batter onto the griddle.
(Usually, 3 pancakes fit in a large skillet).
Adjust heat to medium-high.
When bubbles appear on the surface of the pancake, usually after 2 to 3 minutes, lift with a spatula to see that the underside is browned.
Turn and cook the other side until browned, about 1½ to 2 minutes.
Serve with warm with fresh berries or any your favorite fruits and maple syrup.
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