These Are The Best Pancake Recipes To Make From Scratch

Is there a better way to start the morning than with a large stack of flapjacks, We certainly don’t think so. Pancakes are that simple, perfect morning breakfast that is at every good weekend brunch, but you don’t have to relegate them to lazy mornings. Basic pancakes are quick to whisk together, and will sizzle in no time on a hot griddle. With that in mind, we’ve got seven of the best pancake recipes that are worth waking up for in the morning. Simple, fluffy, and best served hot are Fine Cooking’s classic buttermilk pancakes.

You don’t need any fancy ingredients in the batter, just a bit of butter, maybe some fresh fruit, and your favorite maple syrup are all these pancakes ask for. Directions: Heat the oven to 200 degrees Fahrenheit. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs.

Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened. Some lumps are fine. Let the batter rest while you heat the griddle. Heat a griddle or a large skillet over medium heat, until drops of water briefly dance on the surface before evaporating.

Lightly oil the griddle. Working in batches, pour ¼ cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip.

Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter. Serve hot with butter and maple syrup. If you need a little kitchen inspiration, or a soundtrack for your cooking, play Jack Johnson’s song “Banana Pancakes” while you whip up a stack based on this recipe from Kraft.

For the best results, use a ripe banana. Directions: Whisk all ingredients except bananas in medium bowl until well-blended. Stir in bananas. Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using ¼ cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

Breakfast will have a double dose of blueberry flavor when you make the pancake recipe provided by Carla Hall of ABC’s The Chew. Made just like her momma would serve, the blueberry pancakes are topped off with a blueberry jam, maple syrup topping. Directions: Combine the flour, baking powder, sugar, and cinnamon in a large bowl. In another bowl, combine the egg, buttermilk, lemon zest, and melted butter.

Make a well in the dry ingredients and mix in the wet ingredients until combined but with small lumps. Preheat an oven to 200 degrees Fahrenheit. Heat a griddle to medium heat. Grease lightly with butter. Drop spoonfuls of batter onto the griddle, and when bubbles begin to form on the surface, carefully drop blueberries into the pancakes, then flip. Once golden brown on both sides, transfer to a plate in the oven to keep warm. Meanwhile, in a small pot, combine the maple syrup and blueberry jam over medium heat and allow flavors to marry.

Drizzle pancakes with blueberry maple syrup to serve. For a fruit-free twist on pancakes, Entertaining, by George Dolese via Williams-Sonoma, has just the recipe you’re looking for. Slathered with cinnamon butter and topped with crunchy walnuts and sweet syrup, it yields about 6 oatmeal pancakes. Directions: To make the cinnamon butter, in a small bowl, using a wooden spoon, stir together the butter and cinnamon until the cinnamon is evenly distributed.



Place the mixture on a piece of waxed paper and fold the paper over to cover the butter. Roll the butter back and forth inside the paper to form a log about 3 inches long by 1 inch in diameter. Twist the ends of the paper and place the log in the freezer for 10 minutes to harden, or refrigerate for up to 24 hours.

Share this post