While the ingredients within my pancake recipe will look completely familiar, I share with you my secret ingredient: dry milk powder. Every stove is different so if you’ve never made pancakes before, it might take a few tries to get the temperature where you want it, but medium-low to medium is about right.įor more pancake recipes, try these: Apple Pancakes with Warm Caramel Sauce, Banana Pancakes with Chocolate Chips & Walnuts, Lemon Ricotta Pancakes and Pumpkin Chocolate Chip Pancakes. Not too hot so they burn and don’t cook in the center and not too cold that they never get any color. Depending on your burner, you’ll want to keep the pan consistently over medium-low to medium heat. That buttery crust on a pancake just cannot be beaten!

If you don’t care for that even, golden color, be sure to use lots of butter for frying. (See photos in this post for examples of what this should look like.) You can start out buttering it well, but after a few pancakes have been fried, use the hot, dry pan to get even golden pancakes. The easiest way to cook these pancakes is by frying them up in a nonstick skillet. Here are a few tips that I hope you find helpful.

I also prefer a batter slightly on the thicker side so I can pour and shape my pancakes into circles and have them puff up and be the fluffy pancake clouds that I’ve come to love every Saturday morning. I like mine slightly sweet with just the right amount of leavening so it doesn’t taste bitter. Pancakes are some of the simplest things you can make, but so many recipes online get it wrong. This is my go-to, fail-proof, always delicious Pancake Recipe.

Pancakes from scratch recipe