Somewhere we got lost along the way and thought we needed commercial mixes to make pancakes. Maybe even worse is commercial frozen pancakes for heating up at a later point. Making pancakes from scratch is one of the easiest things you can do in the kitchen, and any extras are stored in the freezer for a quick breakfast later on in the week.
You can also make these pancakes with freeze-dried eggs (use ¼ cup freeze-dried egg powder + 6 Tbsp cold water, whisk till smooth) and dried milk, for a great pantry staple recipe.
Pancakes From Scratch
Ingredients:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 Tbsp baking powder
- 1 tsp fine sea salt
- 2 large eggs, beaten
- 1½ cups whole milk
- ¼ cup avocado oil
Directions:
Preheat your griddle over medium-low (if electric, around 350°), gas on our stove’s griddle is the 2 setting.
Whisk the flour, sugar, baking powder, and salt together in a mixing bowl.
In a 2-cup measuring cup, add the milk, eggs, and oil, and beat smooth with a fork.
Add wet to dry, whisk till just combined.
Lightly oil the griddle, and drop ¼ cup of the batter for each pancake. Let cook until bubbles are forming and the bottom is golden brown, gently flip over. Cook till golden on the bottom.
Serve with toppings as desired.
Makes about 11 pancakes.
~Sarah