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Mom’s Pancakes from Scratch — so Simple!!

The scent of Mom’s pancakes is forever etched in my memory. As a child, weekend mornings were synonymous with the comforting aroma wafting from the kitchen, a siren song pulling me from sleep. I remember standing on a stool, mesmerized by the way she effortlessly poured batter onto the hot griddle, creating perfectly golden discs that promised a sweet start to the day. More than just a breakfast, those pancakes were a symbol of love, family, and the simple joys of childhood.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Yields: 6 pancakes
Dietary Type: Not specified

Ingredients

1 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/2 cups milk
3 teaspoons olive oil
1/2 cup syrup (for serving)

Equipment Needed

Large bowl
Measuring cup
Whisk
Frying pan

Instructions

In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. This helps ensure even mixing and prevents overmixing, which can lead to tough pancakes.
In a separate measuring cup, beat the egg. Add the milk to the beaten egg in the measuring cup.
Pour the wet ingredients (the egg and milk mixture) into the well in the center of the dry ingredients.
Using a whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing develops the gluten in the flour, resulting in dense pancakes.
Heat 1/2 teaspoon of olive oil in a frying pan over medium heat. Ensure the oil is hot before adding the batter. A hot pan is essential for achieving golden brown pancakes.
Once the pan is hot, pour a ladleful of batter into the pan. The size of the ladleful will determine the size of your pancakes.
Fry the pancake over medium heat. When bubbles start to appear on the surface of the pancake and the edges begin to look dry, it’s time to flip it. This usually takes a few minutes.
Carefully flip the pancake with a spatula. Once flipped, gently press down on the cooked side of the pancake with the spatula, so the batter squishes out slightly. This helps ensure even cooking and a slightly crispy edge.
Flip the pancake once more and continue cooking until golden brown and cooked through.
Check the middle of the pancake to ensure it’s cooked through. You can do this by inserting a toothpick into the center; if it comes out clean, the pancake is ready.
Repeat steps 4-6 until all the batter is used. Remember to add a little more olive oil to the pan each time you start a new pancake.
Serve the pancakes hot with syrup.

Expert Tips & Tricks

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax, resulting in a lighter texture.
Don’t be afraid to experiment with flavorings! Add a dash of vanilla extract, a pinch of cinnamon, or some chocolate chips to the batter for a unique twist.
If your pancakes are browning too quickly, lower the heat slightly. Conversely, if they’re not browning enough, increase the heat.
To keep pancakes warm while you’re cooking the rest of the batch, place them on a baking sheet in a preheated oven at 200°F (93°C).
For perfectly round pancakes, use a squeeze bottle to dispense the batter onto the griddle.
If you don’t have olive oil, you can use melted butter or any other neutral cooking oil.

Serving & Storage Suggestions

Serve these pancakes immediately while they’re hot and fluffy. A generous drizzle of syrup is classic, but feel free to get creative with toppings. Fresh berries, whipped cream, chocolate sauce, or even a dollop of yogurt are all delicious options.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave them for a few seconds or toast them in a toaster. You can also freeze pancakes for longer storage. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. Frozen pancakes can be reheated in the microwave, toaster, or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263.2 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	5.6 g	8%
Saturated Fat	2 g	10%
Cholesterol	39.5 mg	13%
Sodium	439.2 mg	18%
Total Carbohydrate	47.6 g	15%
Dietary Fiber	0.8 g	3%
Sugars	9.9 g	N/A
Protein	6.3 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Buttermilk Pancakes: Substitute milk with buttermilk for a tangier flavor and slightly thicker pancakes. You may need to add a little more milk to achieve the desired consistency.
Whole Wheat Pancakes: Replace half of the flour with whole wheat flour for a healthier and nuttier flavor.
Gluten-Free Pancakes: Use a gluten-free flour blend to make these pancakes gluten-free. Be sure to check that your baking powder is also gluten-free.
Vegan Pancakes: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk, such as almond milk or soy milk.
Chocolate Chip Pancakes: Add 1/2 cup of chocolate chips to the batter for a decadent treat.
Blueberry Pancakes: Gently fold in 1 cup of fresh or frozen blueberries to the batter just before cooking.
Spice it up: A pinch of cinnamon, nutmeg, or cardamom can add a warm and comforting flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the batter ahead of time?
A: Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. However, the pancakes may not be as fluffy.

Q: Why are my pancakes flat?
A: Your batter may be too thin, or your baking powder may be old. Make sure to use fresh baking powder and don’t overmix the batter.

Q: How do I know when the pan is hot enough?
A: A good way to test the pan is to sprinkle a few drops of water on the surface. If the water sizzles and evaporates quickly, the pan is ready.

Q: Can I freeze the pancakes?
A: Yes, pancakes freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag.

Q: What can I use instead of olive oil?
A: You can use melted butter, vegetable oil, or any other neutral cooking oil instead of olive oil.

Final Thoughts

Now that you have Mom’s simple pancake recipe, I encourage you to gather your ingredients, preheat your pan, and create some delicious memories of your own. These pancakes are incredibly versatile, so feel free to experiment with different flavors and toppings to suit your taste. And remember, cooking should be fun! Don’t be afraid to make mistakes – that’s how you learn. Once you’ve mastered these, try adding some fresh strawberries and whipped cream with your syrup–so good! Enjoy the process and share the love with your family and friends. Let me know how your pancakes turn out!

Mom’s Pancakes from Scratch — so Simple!! Recipe