Pete’s Scratch Pancakes
Fluffy, golden pancakes made completely from scratch using simple pantry ingredients. This easy recipe is a breakfast classic the whole family will love.
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¼ cups buttermilk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional Add-ins:
- ½ cup blueberries mashed banana, or chocolate chips
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and mix in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and gently mix until just combined—small lumps are okay.
- Let the batter rest for 5–10 minutes.
- Preheat a non-stick skillet or cast-iron pan over medium heat and grease lightly with butter.
- Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges are set (about 2–3 minutes).
- Flip and cook another 1–2 minutes until golden brown.
- Serve hot with butter and maple syrup.
Notes
- Do not overmix the batter—it makes pancakes tough.
- Batter can be stored in the fridge for 24 hours. Stir before use.
- Use plant-based milk and a flax egg for a vegan option.