Author: Looking for an easy, fluffy pancake recipe that you can make over and over again without fail? You’ve found it!
This recipe works with einkorn or traditional wheat, freezes perfectly, and only takes a few minutes to whip up an entire batch of thick, fluffy, delicious, homemade pancakes.
Back in the day I used to be a strong believer in pre-made pancake batter. It was quick, it was easy, it was (I thought) delicious.
Flash forward 10 years to today and I cry a little (not really) when I think of all those years I spent eating bland pancakes because I thought they were easier and faster than homemade.
This batch of pancakes takes about 3 minutes to mix up, and 20(ish) minutes to bake… which is exactly how long it would take to you to make pre-made pancake batter ;-)
When it was just my husband and I, pancakes were reserved for lazy Saturday mornings, and I always made them fresh… Now that we have a toddler running around, those suckers are made in large batches one a month and frozen for an easy breakfast when I have zero time (or energy) for cooking breakfast.
Pop one (or three) out of the freezer, throw them onto a baking sheet, place the tray in a cold oven, set the oven at 350° and in about 20 minutes, you’ll have a hot breakfast ready to go with absolutely no effort on your part.
Now that’s what I call winning.
Or, if you’re in a different stage of life, and actually have time to do silly little things like cook breakfast from scratch every morning (oh man, I miss that), then you can make them in single batches for immediate eating in about the same amount of time.
Side Dishes to Serve with Homemade Pancakes
As much as I love pancakes (which is quite a lot), sometimes you need a little something extra on the side.
Bacon and eggs have always been our go to for breakfast along side a pancake or two… but even that gets boring after the 50th meal! So I pulled together 25 ways to eat bacon and eggs that you might enjoy!
Or, if you want to go even easier, have a side of fruit, or some honey sweetened yogurt. Really, you can’t go wrong… Almost anything will taste good along side a pancake stack. Except seafood, don’t even attempt that ;-)
Now, let’s dust off that skillet and get to cookin’ some pancakes!
Easy Fluffy Homemade Pancakes Recipe
This pancake recipe is seriously so easy, that my 2 year old can make it on his own. No, I’m not joking… he can do everything himself for the batter, then I take over for the actual cooking part (because you know, hot stove and all…).
Usually I stand with him and make sure he’s doing everything correctly, but recently I was taking too long for his liking in my efforts to get all the ingredients gathered, and when I looked up he was halfway through the recipe!
1 egg, 1 and a half cup of flour, 1 cup of milk, a little butter, some salt, 1/2 teaspoon of baking soda, some vanilla, and 1/4 cup of sugar. Boom, done. So easy a toddler could do it.
We like to make them large and cook 1 at a time in a large skillet like this one (the stainless steel one) over medium heat until bubbles start to form. Then flip and cook for another 1-2 minutes. I find that a 1/4 cup measuring cup works perfectly to dole out the batter into the buttered pan.
If you find that the pancakes are burning, just adjust your heat a little as every stove is different! Make sure you butter the pan (about a teaspoon plopped down in the center and then just tilt the pan until the bottom is coated), and that the heat has been on for at least 4 minutes before you measure out your first pancakes!
I don’t usually find that I need to re-butter the pan after the first application, but you can add as much in there as you like!
Homemade Pancake Syrup Recipes
If you plan on eating these right away, then get after it! We’ve recently discovered Azure Standard robust maple syrup (formerly grade B) and it’s deep, rich, maple goodness is making us want pancakes every day!
Order our favorite maple syrup today (you’ll be so glad you did!)
Or if you want to make your own pancake syrup, here are a bunch of delicious sounding recipes!
“Divine” Butter Syrup
Thick and Creamy Traditional Butter Syrup
Blueberry Syrup
Lemon Butter Cream
Peach Syrup
Raspberry Syrup
Strawberry Syrup
Cinnamon Vanilla Syrup
Pumpkin Spice Syrup
Seriously though, I want them all <3
Freezing Pancakes for Later
If you’re like me and just really love batch cooking, then you can freeze these pancakes for later!
What I like to do is place a square of wax paper between the pancakes before stacking, and then I freeze them in small bags in one meal increments. So for our family that would be 5 pancakes per bag.
When you’re ready to eat them, remove from freezer (separate the pancakes and remove the wax paper) and place directly on a baking sheet and into a cold oven. Turn the oven to 350° and let them warm up for about 20 minutes.
Then, just grab your favorite syrup and chow down!
You can do the same thing with waffles and pretty much never had to make breakfast fresh again ;-)
Mix-Ins: Chocolate Chip Pancakes and More!
You want to add chocolate chips to this batter? Go for it, it’s delicious and how we usually eat them!
Want to add fruit, or granola, or nuts? Do it!
This batter is thick enough to support any mix-in that you would like to add, and it won’t all sink to the bottom! You might give it a quick, tiny stir before scooping out the batter to pour into the skillet, but I usually don’t and the mix-ins stay perfectly incorporated.
Ingredients
- 1 1/2 Cup Einkorn Flour traditional flour also works
- 1 Cup Milk any kind
- 1 Egg
- 3 Tbsp Melted Butter
- 1/2 tsp Baking Soda
- 1 tsp Homemade Vanilla Extract
- Pinch of Salt
- 1/4 Cup Sugar optional
- Mix-Ins optional
Instructions
- Combine dry ingredients.
- Add milk and mix well. Add egg, butter, and vanilla. Mix well.
- Whisk until batter is completely smooth, then add mix-ins. Using a spatula or spoon, gently combine mix-ins.
- Place skillet or large pan on stove at medium heat. Add teaspoon of butter to grease the pan.
- Wait until butter has fully coated the pan and is bubbling, then add first 1 or 2 pancakes.
- A 1/4 cup measuring cup works well to add pancakes to skillet.
- Cook on first side until bubble form in the middle, and the edge are no longer sticky.
- Flip and cook on second side for another 1-2 minutes.
- Repeat until batter is gone.
Notes
To Re-heat: Remove pancakes from freezer, separate pancakes and discard wax paper. Place pancakes on a baking sheet and put into a cold oven. Set temperature for 350° and bake for 20 minutes, or until pancakes are warm. Serve as normal.
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Our new family favorite! I have tried many different einkorn pancake recipes, this is by far our top pick. I added a drizzle of honey instead of the sugar to the mix and used half and half milk bc that was all I had on hand. Very good! Thank you for sharing your recipe!
Love those changes! We use a dash of maple syrup instead of sugar, so good!