Easy Homemade Pancakes (Made with Milk)
No buttermilk? No problem! Start your morning off right with these Easy Homemade Pancakes made with milk. Whether you're whipping up breakfast for the family or treating yourself to a cozy weekend brunch, these pancakes are quick, delicious, and perfect every time!
Servings: 6 pancakes
Calories: 186kcal
Equipment
- Nonstick pan or ⤵️
- Cast iron pan well-seasoned
Ingredients
- 1 ½ cups self rising flour
- 1 tablespoon granulated sugar
- 1 cup milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract optional
- 4 tablespoons unsalted butter melted and allowed to cool
Instructions
- Start by melting your butter and setting it aside to cool.
- Place self rising flour and sugar in a large bowl. Whisk well.
- In a measuring cup whisk together room temperature milk, and a room temperature egg. Add a teaspoon of vanilla extract if you like.
- Pour the wet ingredients into the dry ingredients and begin mixing while drizzling in melted and cooled butter. Stop mixing when just combined. Let batter rest for 15 minutes.
- Heat a nonstick pan, or well seasoned cast iron pan, over medium heat. Add a teaspoon of butter or oil if desired, and then portion ⅓ cup (or your preferred amount) of batter into the pan.
- Let the pancake cook until bubbles form on the surface and the edges start to look set (about 2 to 3 minutes).
- Use a spatula to flip the pancake carefully. Cook the other side until golden brown, about 1 to 2 minutes more.
- Repeat with the remaining batter, wiping out the pan between batches and adding a small amount of oil or butter, if desired.
- Place cooked pancakes in a covered pancake warmer, or on a plate covered with aluminum foil in a 200°F oven to keep them warm while you finish the rest.
- Stack them up, add your favorite toppings (e.g., syrup, butter, fruit), and enjoy!
Video
Notes
Make your own self rising flour: Substitute each cup of self rising flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. For this recipe, as written it would be 1 ½ cups of all purpose flour plus 2 ¼ teaspoons of baking powder and a rounded ½ teaspoon of salt.
Storage and reheating: Store cooked pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Reheat in the toaster, oven, or microwave.
Nutrition
Calories: 186kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 29mg | Potassium: 107mg | Fiber: 1g | Sugar: 4g | Vitamin A: 345IU | Calcium: 62mg | Iron: 0.4mg
