On weekend mornings I used to grab a box of prepackaged biscuit mix to make pancakes. I even photocopied the back of the box and added it to my recipe binder because I was afraid that someday I'd buy a box that didn't include the directions for pancakes.
Yes, that's how I used to cook. Have you read my post on making macaroni and cheese from scratch, and my embarrassing secret?
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At least I didn't use the "just add water" pancake mixes. I never thought those tasted very good. I could add milk and an egg to biscuit mix and make better pancakes, and it really wasn't any more difficult or time-consuming than adding water to a pancake mix.
But I had no idea that it was so easy to make delicious homemade pancakes from scratch, light and fluffy pancakes topped with real butter and maple syrup, cooked to crispy-edged perfection.
When I decided we were going to eat a healthier diet and that I'd cook more things from scratch, I gave up buying that yellow box. I tried several pancake recipes, finally finding a gem in one of my mother's old cookbooks. I halved the recipe, since there are just two of us at home now. This perfect vintage recipe makes approximately 8-10 pancakes.
If you are just beginning the journey to scratch cooking, being self-sufficient and more frugal, this post might just strike a chord with you. If you are already an accomplished from-scratch cook, you might enjoy a new pancake recipe anyway. (Plus you probably enjoyed my story about the macaroni and cheese, right?)
How to make light and fluffy pancakes from scratch
Ingredients for Light and Fluffy Pancakes
3/4 cup milk
2 Tbsp white vinegar
1 cup flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda - I use aluminum-free baking powder (affiliate link)
1/2 tsp salt - I use Himalayan Pink Salt (affiliate link)
1 large egg
2 Tbsp melted butter
Start by measuring the milk into a bowl, then add the vinegar and set this bowl aside for five minutes. This will sour the milk, and you can do this for any recipe that calls for buttermilk when you don't have any.
Using a large glass measuring cup makes it easy to pour the liquids into the dry ingredients when it's time.
Measure the dry ingredients into another bowl and set aside.
After five minutes has passed, add the egg and melted butter to the milk. I whisk the egg into the milk and vinegar first, then slowly pour the hot, melted butter into the bowl while I'm whisking. I'm always worried that I'll cook the egg if I add really hot ingredients all at once. (If you don't have a whisk, use a fork and stir vigorously while slowly adding the butter.)
The secret to making light and fluffy pancakes is to add the wet ingredients to the dry ingredients, not the other way around. Add the combined sour milk, egg and butter to the dry ingredients next. Be careful not to overmix the batter. Stir just long enough to combine the ingredients.
At this point I let the batter rest for about five minutes while the skillet is warming up. It's hard to describe what happens to the batter during this time: it becomes sort of dry but fluffy, almost like "marshmallow fluff" but not sticky. If you let yours set for a bit, you'll see what I mean. The consistency changes completely. You can't pour this pancake batter onto the skillet, you'll have to spoon it out of the bowl.
Warm up the skillet and grease it lightly with butter or coconut oil. (You might need to add more butter or coconut oil between batches too.) You'll know the pan is hot enough when you sprinkle a few drops of water on the skillet and they sputter and dance.
Gently spoon or scoop about 1/4 - 1/3 cup of batter on to the skillet for each pancake. When bubbles form on top of the pancake and the edges look dry, flip the pancake over and cook without turning until the second side is ready.
The top is golden brown and the edges are just dry enough. This one is perfectly done!
Hubby says that these pancakes are much more filling than the flatter, heavier ones I used to make, and they are absolutely delicious. I know you'll love them too.
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I have to admit, while I definitely grew up eating things like spaghettios and blue box Mac and cheese, I have never had biscuit mix box pancakes! Actually, pancakes was one of the very few things my husband taught ME how to make after we married. I've been looking for a better recipe than my current one, this might do the trick! Visiting from the homestead blog hop!
ReplyDeleteI hope you like these, but *any* pancake from scratch is better than a boxed mix, right? Thank you for visiting, Danielle. I hope you'll be back again!
ReplyDeleteI've been cooking from scratch pretty much my whole life, but never found a pancake recipe I actually like. So, I will definitely try this one!
ReplyDeleteLet me know how you like it, Rebekah!
DeleteI always double a recipe for pancakes.....my hubby likes them cold or heated up in the microwave for a quick snack in hand the new day. They freeze well, too. I will try your recipe this weekend.
ReplyDeleteI've never tried freezing them, but I imagine that freezing and then heating them in the toaster would work just fine. Please let us know how you and your husband like them, Tewshooz.
DeleteThat's exactly how I make mine! Well, I use oil instead of butter. But otherwise, that's my method. It took me years to learn how to make them so fluffy, but I can't eat the box kind now. :)
ReplyDeleteMe either, Jamie. These are just so good, aren't they? (I'll remember that I can sub oil for butter if needed, thanks.)
DeleteI have a couple of pancake recipes that my family enjoys. This one looks great though and I'm looking forward to trying it!
ReplyDeleteI hope your family enjoys them, Angela.
DeleteThese sound awesome! I will have to try to make them this weekend!
ReplyDeleteLet us know how you like them!
DeleteKathi that is really fluffy pancakes, I love to taste them with maple syrup. Thanks for sharing with Hearth and soul blog hop. Pinning and tweeting.
ReplyDeleteThank you for sharing, Swathi.
DeleteThese are a lot like my grandmothers recipe! Yum! Thanks for sharing (and the memories!) with us over at Country Fair Blog Party! I always love seeing what you bring to our party! Jan @ Tip garden
ReplyDeleteThank you, Jan. I enjoy your monthly blog party. :-)
DeleteTotally going to try this!
ReplyDeleteThey are SO GOOD, Heather. They will become your favorite pancake!
DeleteI make great pancakes... and my family loves them... and I have to make dozens and dozens at a time... (big family), but I haven't used the vinegar in mine (I have used kombucha which would have a similar effect). I love the idea of vinegar, though I will use apple cider vinegar. Thank you for a new recipe. :)
ReplyDeleteI've never heard of using kombucha in a pancake recipe, but I imagine it has the same or similar effect. Apple cider vinegar would work great too!
DeleteFluffy pancakes are good! I just tried a sourdough recipe yesterday that I found on Pinterest. It was good.
ReplyDeleteSourdough pancakes are awesome too! I used to make those for my dad, who was diabetic.
DeleteYUM! This looks very similar to the recipe I've used for years, although I have not added the vinegar. I'll have to try it! I use fresh-ground whole wheat flour so my pancakes are a bit heavier and that touch of vinegar may lighten them up. Thank you for sharing!
ReplyDeleteI bet it would make them lighter, Linda. Please let me know what you think when you make them and taste them!
DeleteCould you measure all the dry ingredients and put into a jar on the shelf and when you want to make the pancakes, just measure and add the wet ingredients instead of doing it all at once?
ReplyDeleteAbsolutely yes! Just be sure to let the wet ingredients sit for about five minutes before mixing them with the dry ingredients.
DeleteYour pancakes look yummy, Kathi!
ReplyDeleteThey look delicious, Kathi! And your story about asking for the Mac & Cheese recipe gave me a good chuckle. :)
ReplyDeleteYou're welcome for the chuckle, Lisa. Now I think it's pretty funny that I baked bread and made yogurt and all sorts of other things and yet didn't know how to make mac and cheese. (Or chicken n noodles either!)
DeleteThey look so yummy! I am always amazed at the number of people I come across that don't know how to do this! I will send them here from now on!!!!!
ReplyDeleteThanks, Joy!
ReplyDeleteYum pancakes! Growing up my mom used to make flavored pancakes using muffin mixes. I love making pancakes from scratch and your right they don't take that much longer to make and are so much cheaper. We do still have the yellow box stashed in the pantry. My boyfriend grew up eating those pancakes and can't seem to give up the occasional indulgence.
ReplyDeleteI made pancakes today and this recipe is too good! Fluffy yummy pancakes! Loved it and it is really filling. Thank you for the recipe Kathi 🙂
ReplyDeleteYou're so welcome, Quinzy!
DeleteDelicious!
ReplyDeleteDELICIOUS!
ReplyDeleteGoing camping. Can this batter be made ahead and refrigerated a few days before cooking?
ReplyDeleteYou could try, but I think it would lose its leavening properties (light and fluffiness) and might get too thick to make pancakes.
DeleteI think I'd mix the dry ingredients together before leaving home, and then making the batter fresh when you're ready to cook breakfast.