Scratch Pancakes
Fluffy, homemade pancakes with a slightly tangy buttermilk flavor, perfect for a quick breakfast. Suitable for family brunches, kids, and weekend mornings.
Ingredients
Instructions
- Stir all ingredients in a medium bowl until combined.
- Spoon the batter onto a hot griddle.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Tips & Substitutions
For fluffier pancakes, let the batter rest for about 5-10 minutes before cooking. You can substitute whole milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. For a healthier option, consider using applesauce instead of oil. Remember to preheat your griddle properly for even cooking.
Serving Suggestions
Serve these pancakes hot with maple syrup, fresh berries, or a dollop of whipped cream for a delightful breakfast. They pair beautifully with Cranberry Swirl Salad for a refreshing side. For added flavor, try sprinkling some cinnamon or chocolate chips into the batter before cooking.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave for about 20-30 seconds until warmed through. You can also freeze pancakes for up to 2 months by placing parchment paper between them and storing in a freezer bag.
Nutrition & Diet Analysis (per serving)
Each serving of Scratch Pancakes contains roughly 273 calories, with 7g protein, 47g carbohydrates, and 6g fat. It is a good source of protein (15% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 2050mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking. However, for the best texture, it's recommended to cook them fresh if possible.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly, and then use it as you would buttermilk.
How do I know when the pancakes are ready to flip?
Pancakes are ready to flip when bubbles form on the surface and the edges appear set. If the batter is still shiny and glossy, give it another minute or so. Flipping too early can result in a soggy pancake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).