Homemade Pancakes




About: Hi, I'm stephen, I'm a certified welder, working on my machinists cert, and working part time at a hardware store. Mixing in all of that with my hobbies of blacksmithing and knifemaking, only makes for more...

Step 1: What You Need

  • 2 eggs
  • 2 1/2 cups milk (sour or butter is better)
  • 1 tsp soda (baking)
  • 2 1/2 cups flour (i usually add another 1/2 cup or so to thicken it)
  • 2 tsp sugar
  • 4 Tbsp oil
  • 2 tsp baking powder
  • 1 tsp salt

Step 2: Beat Eggs

just what the title says, beat the eggs well.

Step 3: Add the Rest

Add the milk and soda, mix; then beat in the rest of the ingredients. Mix well until there are no clumps left. It should look like what you see in the second pic.  

Step 4: Cook 'em

Pour the batter into something you can easily pour out of. Or you could use a handled measuring cup and just scoop it onto the pan. I use those cups you see me pouring it into in the pics.

Heat the pan to hot (you want it hot before you start cooking at all). When they are at the right temp you should be able to flick some water on, and the water will skitter around in little bubbles. Whenthe pan is hot butter it and start cooking.

Pour the batter onto the pan into 3-4" circles. Let them cook until bubbles start showing on the top side, as soon as it's nice and bubbled, flip it. You should have a nicely browned side if you timed it right (it takes a little practice to get the perfect looking ones, but as long as they arent black, they're fine). Cook on this side until browned. Pile on plate and serve as soon as you have 8-10 done (hotter and fresher is much better)

The last pic shows the bubbles right before it's ready to flip. It's better when there are more bubbles)  

Step 5: Enjoy!

when cooking you can scatter on some berries, choc chips, or other things for more tasty fun. Even without added things they are great, just serve them with some other breakfast stuff (eggs and sausage, or bacon, etc...). They are best with REAL maple syrup, not that sugar water dyed brown.

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34 Discussions


5 years ago

they're so good! I added a tsp and 1/2 of vanilla extract and it made the flavor even better than before! and I sprinkled on chocolate chips :)


5 years ago

They look great. I tried to use water instead of milk and it worked.(add a little more flour)


5 years ago on Introduction

They do look good - light and fluffy - when's breakfast!


8 years ago on Introduction

Firstly, split the pancake into two layers..
Secondly, brush on some pepper sauce.
Thirdly, put some bacons and some vegatables.
Finally, Open your mouth and enjoy it.


8 years ago on Introduction

Western food is really tasty and healthy. I am thinking about how to mixture the favors of both western food and chinese food. Frankly, I like pepper very much.

No idea, sorry, I never make it from a mix, so I don't have a way to compare. And I'm not really a cooking expert, I just follow the recipes, then try to modify them without ruining them.

I guess I'll be the first to say I actually tried this recipe!

I just made these this morning and hoped they would be good. I made it exactly to the recipe but only thickened the mix with an additional 1/4 cup of flour. I also curdled the milk after bringing it to room temp and adding 3 tbsp of distilled white vinegar. They browned up beautifully and tasted better than any pancakes I've made to date, most have been premixed stuff from the store.

Thanks so much for the recipe, you've made me a hero at home ;-)

2 replies

I used regular 1% milk and "curdled" it with the vinegar.

They tasted great, but I would like the pancakes a little lighter and fluffier though. I'm not sure how to do that.


8 years ago on Introduction

Is that a salad dressing shaker you are using to pour the pancakes onto the griddle? It looks like a "Secret Valley" Ranch dressing shaker.....hmmmm?


8 years ago on Introduction

Those look delicious!!! Will definitely try your recipe. Thanks for sharing!


8 years ago on Introduction

Hi everyone!

Can someone tell me the difference between baking soda and baking powder? We call the baking soda "chemical yeast" - free translation... So, I can´t tell the difference between them... The other kind of yeast we use here - Brazil - is the natural "wet" one and the natural dried.

Best Regards


5 replies

Reply 8 years ago on Introduction

Olá - baking soda = bicarbonato baking powder = fermento "Royal" yeast = fermento biológico
Hope that helps


Reply 8 years ago on Introduction

Look for this on the label: Bicarbonato de Sodio---------- That is what we call Baking Soda... Normally it's sold in a rectangle card board box that opens on the side and does not need to be sealed air tight..

Half teaspoon mixed in half a cup of fresh water and drank is used by my family for heart burn, or acid reflux..

A past made of this mixed with salt is used to brush teeth.

Half cut tossed in a bath tub removes body odor. It's also good for cleaning pots and pans.

Polvo Para Hornea---------------- Is what we call Baking Powder... It's
mixed with dough to make foods light
and fluffy. Normally it's sold in round cans
with tight fitting lids. Exposure to air can make
it stop working correctly..

Half teaspoon placed on the tip of the tongue followed by half a cup of fresh water and it's used by my family for treating gas pains and loose bowels


Reply 8 years ago on Introduction

BAKING SODA = Sodium Bicarbonate (you can get it at the pharmacy)
BAKING POWSER = usually Royal or something like that, it has bicarbonate and other stuff it is NOT the same a YEAST...
Yeast is alive and works either wet or dry (powder)


Reply 8 years ago on Introduction

Baking powder contains an acid and a base, which release gas when mixed together (usually also requires some heat to be added), thereby leavening the product. Baking soda is just a base, so it requires some acidity in the other ingredients to create gas. Too much of either can create a bitter or soapy flavor in the final product.

Yeast are organisms that consume carbohydrates in the batter/dough and release carbon dioxide as part of a biological process. The downside is that this takes much longer than using the above-mentioned chemicals, but it does add flavor.