We love pancakes in our house….who doesn’t?!?! We both had a go to homemade pancake recipe. But we both also kept tweaking it every time we made it. So we changed it.
A couple years ago, we both realizd that we were using the same recipe from Laura Fuentes. They were nice and fluffy and just the right amount of sweet. But the batter was really thick, and we grew up in a thin batter house. So we were always adding more milk.
I mean, if your a crafty mommy, you have to be able to draw in your pancakes and make fun shapes!
This recipe captures the flavors from Laura’s original recipe while providing the thinner consistency that we wanted.
Homemade Pancake Recipe
- 1 1/2 Cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Sugar
- 1 1/2 Cups Milk
- 1 Egg
- 3 Tablespoons Butter, melted
Start by mixing all your dry ingredients.
Next add your milk, egg, and butter. (make sure your melted butter has cooled a bit)
extra helpers not required…but definitely encouraged.
Cook and eat!
You can double the batch and freeze some for late. I lay them out on a cooling rack and place them in the freezer for about an hour. Then I transfer them to a ziplock baggie. That way, they don’t freeze together and you can grab one or two for a quick pancake fix.
If you want to add a fun twist, make sure to check out our mess free way of adding syrup. Perfect for those little fingers!
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