Homemade Pancakes
Nothing beats a batch of Homemade Pancakes made from scratch! I have been meaning to share this recipe for years! It’s my little girl’s absolute favorite, I always make a full batch so I can keep a stash of extras in the freezer, it’s so convenient! These are perfectly golden on the outside, and super soft and fluffy on the inside. I can’t wait for you to try them. Be sure to check out all of my PRO tips below, you’ll be so glad you did!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine dry ingredients. (Flour, sugar, baking powder, salt, cinnamon, nutmeg.) Create a well in the middle, and add the wet ingredients. (Milk, butter, eggs, vanilla extract, honey.) Stir until just combined. Add 1/4 cup batter on top of a preheated skillet with melted butter.
Flip once bubbles and small holes appear over the surface of the batter, about 2 minutes. Continue to heat until set, just about 30 seconds or so. Repeat with remaining batter. Serve with butter and warm syrup!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. To Freeze: Cool completely. Place each pancake in between parchment paper and stack them up. Transfer to a gallon freezer bag and seal out air. To Reheat: Place frozen pancakes on a baking sheet and cover with foil. Bake at 350° F for 10-15 minutes, until heated through. Reheating in the microwave: Cover loosely with a damp paper towel when reheating in the microwave to keep them moist.
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Nonstick Skillet– I have this one and love it. I also love using Hexclad. Griddle– Makes it easier to cook several pancakes at once. Pancake Spatula– The perfect size/shape for flipping! Pancake Syrup Dispenser
