Homemade Pancakes

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So I’m not the kind of Mom that wakes up in the morning on a weekday and cooks a homemade breakfast. My life is too busy and sleep is too valuable when you have a three-year-old that comes into your room at night and sleeps on your head, kicks you randomly, and somehow manages to have YOU clinging to the side of YOUR OWN mattress in the middle of the night! I will however occasionally make a homemade breakfast for my family on the weekend, and when I do, my Homemade Pancakes are ALWAYS on the menu! My family loves them…they put in requests for them…and I can’t blame them, because they are the fluffiest, buttery, melt-in-your mouth, pancakes that I’ve ever had. They are also super easy to make, and they refrigerate and freeze well, so even if you, like me, are not that weekday-morning-homemade-breakfast-cooking-Mama, your family can still enjoy your loving efforts!

To make these Homemade Pancakes, you will need flour, sugar, baking powder, Himalayan pink salt, an egg, milk and vegetable oil. I always have every one of these ingredients on hand in our house, and I highly recommend that you do too, because after you make these pancakes once, you and your family are sure to want them regularly.

To begin, whisk together your flour, sugar, baking powder and salt in a batter bowl until well incorporated. I like to use a batter bowl to mix up my pancake batter, because it makes it easier to just pour it out onto my hot griddle or skillet If you don’t have a batter bowl, a regular bowl will do just fine. Make a well in the center of your mixture and pour in your milk, egg and oil. Beat with your hand mixer on medium speed until no lumps remain and your batter is smooth. Scrape down the sides and bottom of your bowl with a rubber spatula to combine completely. Let your batter rest on your countertop for 20 minutes (or overnight) prior making your pancakes. This is an important step, because it provides enough time 1) for your flour to hydrate, which releases some of the proteins and starches that will lift your pancakes during the cooking process, thus making them fluffier rather than tough, and 2) it provides enough time for the baking powder in your batter to activate and distribute evenly, which also contributes to a tender, fluffy pancake.

After your batter has rested, preheat a griddle or frying pan over medium high heat. Using one end of a stick of butter, oil the surface of your griddle or frying pan. Pour or ladle about ¼ to ½ cup of batter onto your buttered surface. Let your pancake cook, undisturbed, until several bubbles form on the surface indicating that it is ready to be flipped; approximately 1-2 minutes. Flip your pancake to finish cooking it on the opposite side; approximately 30 seconds to 1 minute.

Store any leftovers you may have in the refrigerator for up to 3 days or in the freezer for up to 3 months. If you plan on freezing your pancakes, place sheets of parchment paper between each one prior to freezing to make them easier to release. When I make this recipe, I generally triple or quadruple it to make enough for the entire week. I know you will love these Homemade Pancakes just as much as my family does!