Easy from Scratch Pancakes
This easy from scratch pancake recipe comes together effortlessly for fluffy pancakes the whole family will love!
Much of my day revolves around the kitchen – whipping eggs for breakfast, thawing meat for dinner, kneading bread dough, planning the next meal. Cooking from scratch started out of necessity when I moved to a rural area and the more I learned and began cooking and baking from scratch, the more I fell in love with the rhythm of anchoring my days to the nourishing rhythm of feeding my family.
The journey to from scratch cooking
The journey of learning to cook from scratch wasn’t always easy, but one thing that has been a huge help is learning to keep my pantry stocked with basic staples like flour, baking powder, salt, and spices. You can grab my free printable pantry staples list here.
Over the last couple of years, I have begin to work more with whole grains and include them in my cooking. The nutritional benefits of whole-grain wheat are just amazing: more protein, more vitamins, more fiber. It’s a complete food in many ways.
While I use whole grain flour in this recipes for the nutritional benefits, I have also used unbleached all purpose flour and it works well.
The Make Ahead Breakfast System
If mornings feels rushed and chaotic and you want to eat better without all the daily stress, be sure and check out the Make Ahead Breakfast System. I’ll teach you exactly how to prepare a week’s worth of delicious, nourishing breakfasts for your family in under and hour so you can reduce mental load and enjoy peaceful mornings again.
Why you’ll love From scratch pancakes
- Hearty whole grains
- Easily use white flour if you prefer
- Simple ingredients in your pantry
- Light and fluffy
- Comes together quickly
- Lots of optional add-ins
- Option to prepare the night before
This recipe is really easy to whip up the night before and then let sit overnight in the fridge to simply cook in the morning. However, if you forget to start them the night before you can absolutely make them fresh in the morning.
Simple ingredients
Flour – use whatever flour you prefer. I like to do a combination of fresh milled hard red, einkorn, or unbleached all purpose flour.
Milk – Adds protein, flavor, and makes these lighter.
Eggs – Eggs help bind things together and add protein.
Salt – Adds flavor.
Baking soda– Gives lift and creates a fluffy pancake.
Baking powder – Adds leavening and creates spring.
Honey – For sweetness, you could substitute sugar or maple syrup.
Olive oil – For moisture and richness.
Optional: you could add sourdough discard, which is amazing if you’re wanting some of the long-fermentation health benefits. I usually add about a cup and reduce my flour and milk by 1/2 cup each.
How to make this from scratch pancake recipe ahead of time
To make this recipe ahead of time, simply combine the eggs, milk, honey, olive oil, and sourdough discard in a large bowl. Add the flour and salt and stir until combined. Cover the bowl and let the mixture sit on the counter overnight. (If you are not using sourdough discard, you will want to refrigerate the mixture to prevent spoilage). The next morning, stir in the baking soda and baking powder. Continue to cook on a cast iron skillet as usual.
Variations on from scratch pancakes
- chocolate chips
- blueberries
- fruit sauce + whip cream
- add canned pumpkin + pumpkin pie spice
Frequently Asked Questions
Can I use whole wheat flour? Yes! I love to make these with whole wheat flour for extra nutritional benefits. If you do, allow the batter to sit for 2-3 minutes for the flour to absorb some of the liquid.
Can I freeze from scratch pancakes? Absolutely. Allow the pancakes to cool and then toss them into a gallon size freezer bag and freeze.
Can I make these dairy free? Yes, just substitute your favorite milk of choice.
If you’re looking for more from scratch breakfast recipes, you might enjoy these:
- Bakery Style Blueberry Muffins
- Simple, Healthy Homemade Granola
- Easy Egg Casserole
- Easy From Scratch Biscuits
- Pumpkin Spice Pancakes
Easy From Scratch Pancakes
Ingredients
- 2 eggs
- 1 cup milk
- 2 TB olive oil
- 1/4 cup honey
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
- 1 cup sourdough discard*
Instructions
- Comine eggs, milk, honey, and olive oil in a large measuring cup or bowl.
- Add dry ingredients and stir to combine.
- Preheat a cast iron skillet over medium heat and add a spoonful of coconut oil.
- Drop batter on the hot skillet, about 1/4 cup at a time.
- Cook until small bubbles appear. Flip and continue cooking until light brown and cooked through.
- Serve immediately with butter and maple syrup!
Notes
- If you are not using sourdough discard in this recipe, increase your milk and flour by 1/2 cup each. I’ve done it both ways and both work beautifully.
- For the overnight version, it is up to you if you feel comfortable leaving the batter at room temperature overnight. With the active fermentation process of sourdough, I feel comfortable leaving it out with milk and eggs, but that is up to you.
- If making the night before, keep the batter refrigerated if you are NOT using sourdough discard.
