Homemade Pancakes

Homemade PancakesYou have probably heard me say on this site that I am an advocate of a warm breakfast, especially on the weekends. As my wife and I both work during the week, those weekday mornings are hard to tackle, but we try. The kids usually go for their default breakfast settings; waffles cut into dipping strips with syrup, and often times a piece of fruit, while the oldest goes for cinnamon and sugar toast with yogurt. Not bad.

I know I recall my childhood, and for the most part, during those weekdays, it was a couple bowls of either pre-sugared cereal such as Franken Berry, Count Chocula, or Boo Berry, or be it Frosted Mini Wheats, loaded with extra sugar. So with that said, I am happy for my children, and not to offend my parents and also letting them know that that sugar loaded cereal was delicious, that my kids are off to a good start in healthy eating. Wait. Did I say healthy eating? As the subject states ‘Pancakes’, I have yet to mention all of the fun stuff, you can put on them, of which is mostly sugar-related items such as chocolate, syrup, powdered sugar, and a variety of fruit.

As I tend to make breakfast during the weekend, I often make a batter of some sort as it is great to keep the kids quiet, and it allows them to participate in making breakfast. This past weekend we had a pancake feast.


  • 1 1/4 cups of all purpose flour
  • 2 tsp double acting baking powder
  • 3/4 tsp of salt
  • 2 tbsp of sugar
  • 1 egg, lightly beaten
  • 1 1/3 cup of milk. (Shorten the amount to 1 cup if you want thicker pancakes)
  • 3 tbsp vegetable oil
  • Condiments (syrup, powdered sugar, chocolate chips, variety of berries)

To get started, add your flour, sugar, baking powder, and salt to a large bowl, and mix well. In another bowl, add your wet ingredients, including the egg, oil, and milk.

Combine the wet ingredients to the dry ingredients, and mix well to remove any lumps. This creates your batter.

My kids eating pancakes

Next, heat your skillet, and brush it lightly with some vegetable oil. Pour your batter (I used a one cup measuring cup) onto the hot skillet, and cook until it becomes bubbly on the top. With your spatula, or other flipping device, turn it over. You should have a nice golden brown. Cook for a couple of more minutes on the side, and plate. Stack them high, and get ready for your pancake party.

This recipe makes roughly 7 medium-sized pancakes.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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