How to Make Pancakes from Scratch That Are Better Than The Box Mix But Just As Easy

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

Mix 2 cups of flour, 3 tablespoons of sugar, 4 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt in a bowl.

In another bowl, combine 1/4 cup of vegetable oil and 2 eggs, whisking until emulsified.

Add 1/2 teaspoon of vanilla extract and whisk again.

Slowly whisk in 1 1/2 cups of milk.

Combine the wet and dry ingredients gently until just mixed; do not overmix, leaving the batter lumpy.

Let the batter sit for 10 minutes to thicken.

Heat 1/2 teaspoon of oil in a nonstick skillet over medium low heat until shimmering.

Test the skillet with a tablespoon of batter; if it turns pale golden brown after a minute, it's ready.

Add 1/4 cup of batter to the skillet for each pancake, leaving space between them.

Cook for 2-3 minutes until edges are set and bubbles form on the surface.

Flip the pancake in one swift motion and cook for another 1-2 minutes until golden brown.

Repeat with remaining batter, adding more oil to the pan as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens