Recipes and Cooking Pancakes 4.0 (244) 10 Reviews Pancakes from scratch are easy, delicious, and will be the star of the breakfast table. Whether you want a classic pancake recipe or opt for the buckwheat or buttermilk variations, prepare to dig into one of the most delicious homemade pancakes you've tasted. Just add fresh fruit and maple syrup (or whatever your desired topping), serve, and enjoy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 10 mins Cook Time: 4 mins Total Time: 14 mins Servings: 8 Yield: 8 to 10 four-inch or 36 two-inch pancakes Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 1 tablespoon sugar 2 teaspoon baking powder ¼ teaspoon salt 1 beaten egg 1 cup milk 2 tablespoon cooking oil Directions In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Buckwheat Pancakes: Prepare Pancakes as above, except substitute 1/2 cup whole wheat flour and 1/2 cup buckwheat flour for the all-purpose flour; substitute brown sugar for the sugar. Nutrition Facts per serving: 111 cal., 5 g total fat (1 g sat. fat) Buttermilk Pancakes: Prepare Pancakes as above, except reduce baking powder to 1 teaspoon and add 1/4 teaspoon baking soda to dry mixture; substitute buttermilk or sour milk for the milk. Add additional buttermilk to thin batter, if necessary. Nutrition Facts per serving: 111 cal., 4 g total fat (1 g sat. fat) Keep Homemade Pancakes Warm Keep cooked pancakes warm while you cook the rest by placing them in a single layer on a baking sheet and keeping in a warm oven (200°F to 250°F) 15 to 20 minutes. Rate it Print Nutrition Facts (per serving) 114 Calories 5g Fat 14g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 114 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 29mg 10% Sodium 181mg 8% Total Carbohydrate 14g 5% Protein 3g Calcium 101mg 8% Iron 1.1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.