From-Scratch Pancakes
Flour, milk, and an egg. Cheaper than a boxed mix and takes the same ten minutes.
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
In a second bowl, whisk the eggs, milk, and melted butter.
Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine — overmixing makes tough pancakes.
Heat a lightly buttered skillet or griddle over medium heat.
Pour about 60 mL (1/4 cup) of batter per pancake. Cook until bubbles form on top and the edges look set, about 2 minutes.
Flip and cook another 1–2 minutes until golden.
Keep warm and repeat with the rest of the batter. Serve with syrup.
This is the same cost as half a box of pancake mix and you control what goes in.
- No milk? Water works, or thin a couple spoons of plain yogurt with water.
- Add a handful of frozen blueberries or a sliced banana to the batter for no real extra cost if you have them.
- Leftover pancakes freeze well. Reheat in the toaster straight from frozen.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace all-purpose flour with 1:1 gluten-free all-purpose flour blend (GF flour blends cost more per kg; check that the blend already contains xanthan gum)
Everything except the flour is naturally gluten-free. A 1:1 GF blend works as a direct swap.