Simple Homemade Pancakes With Variations

homemade pancakes with syrup
Diana Rattray
Ratings (37)
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 2 to 3 servings
Nutritional Guidelines (per serving)
369 Calories
21g Fat
31g Carbs
13g Protein
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Nutrition Facts
Servings: 2 to 3 servings
Amount per serving
Calories 369
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 21%
Cholesterol 301mg 100%
Sodium 910mg 40%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 8%
Protein 13g
Calcium 289mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve these great tasting pancakes with melted butter and maple syrup. The recipe makes enough for two people, but it's easily doubled.

Serve the pancakes with butter and maple syrup or top them with preserves or a fresh fruit sauce.

The possibilities are endless when it comes to variations on these basic pancakes. See the tips and variations for ideas for add-ins along with some topping suggestions.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Combine the flour, sugar, baking powder, and salt. Whisk or stir to blend thoroughly.

  3. Stir in egg, oil, and the milk. Mix lightly, just enough to blend.

  4. When ready to cook, grease a griddle with butter.

  5. Using a 1/4-cup measuring scoop, measure out pancakes onto the griddle to cook.

  6. Cook the pancakes, flipping them when you see bubbles breaking all over the tops.

  7. Continue cooking until the underside is browned.

  8. Serve and enjoy!

Tips

  • For fluffier pancakes, separate the eggs and beat them to stiff peaks in a separate bowl. Fold the egg whites into the batter after adding milk.

Variations

  • The sugar can be adjusted to suit your taste and your diet, or use an equivalent sugar substitute.
  • Add about 3/4 cup of fresh cleaned blueberries to the pancake batter.
  • Fold about 1/3 cup of chopped pecans into the batter.
  • Buttermilk Pancakes: Decrease the baking powder to 1 teaspoon and add 1 teaspoon of baking soda. Add about 1 cup of buttermilk, or enough to make a thick but pourable batter.
  • Add about 1/4 cup to 1/2 cup of miniature semisweet chocolate morsels to the batter.
  • Fresh Strawberry Sauce: Combine 1 1/2 cups of sliced fresh strawberries with 2 tablespoons of granulated sugar and let stand for 1 hour or refrigerate for 2 hours. Pour the juices from the strawberries into a measuring cup and add enough water or orange juice to make 3/4 cup. Pour the juice into a saucepan and stir in 1 teaspoon of cornstarch until the mixture is smooth. Bring the mixture to a boil over medium heat and continue cooking, stirring, for 2 minutes. Remove from the heat and stir in the sliced strawberries. Serve over pancakes or use it as a dessert sauce.
  • Fresh Blueberry Sauce: Wash and crush 2 cups of fresh blueberries. Put the blueberries in a saucepan with 1/3 cup of sugar, 1 tablespoon of lemon juice, and a pinch of salt. Bring to a boil over medium heat and continue cooking, stirring, for 1 to 2 minutes. Chill and serve over pancakes or use as a dessert sauce.