I’m back with another edition of the Homemade From Scratch series—and this episode is all about pancakes.
There’s something special about starting the day with a stack of pancakes made completely from scratch. In a world filled with boxed mixes and convenience foods, taking a few extra minutes to combine simple pantry staples feels like a return to the old ways—when homemade meals were a daily tradition and recipes were passed down through generations.
This recipe is especially meaningful to me because it’s my grandmother’s. I’ve been making pancakes this way for years, and over time I’ve had the privilege of passing it on to my daughter. When she was growing up, she often made these on Saturday mornings for herself and her brothers. I even made them again just this past week—some recipes truly become part of the rhythm of family life.
These pancakes are light, fluffy, and dependable, making them a staple breakfast on the homestead. Whether you’re feeding family around a busy farmhouse table or enjoying a slow weekend morning, this recipe comes together with ingredients you likely already have on hand.
Why We Make Pancakes From Scratch
Making pancakes from scratch isn’t just about the taste—though they certainly taste better than any mix. It’s about knowing exactly what goes into your food, building confidence in the kitchen, and preserving the simple skills that connect us to generations before us.
This recipe is one of those foundational homestead recipes: inexpensive, easy to make, and endlessly adaptable. You can even make large batches for busy weeks. While nothing compares to fresh off the griddle, leftovers freeze beautifully and make a quick, comforting breakfast for mornings when you’re running behind.
Homemade Pancakes
Ingredients
- 3 cups flour
- 4 tablespoons brown sugar
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 3 eggs
- 2¼ cups milk
- 6 tablespoons butter, melted
- 1½ teaspoons vanilla
Directions
- In a large bowl, combine all dry ingredients and mix well.
- Add the eggs, milk, melted butter, and vanilla.
- Stir until just combined. The batter will be lumpy—this is normal and helps create fluffy pancakes.
- Heat a griddle to 300°F.
- Pour batter onto the hot griddle and cook until bubbles begin popping on the surface and the edges turn light brown.
- Flip and cook until golden brown.
Notes
- Makes approximately 12 pancakes.
- Don’t overmix the batter.
- These freeze well for quick weekday breakfasts—just reheat and serve.
- Best enjoyed with homemade raspberry syrup, fresh fruit, or a pat of farm-fresh butter.
Keeping the Tradition Alive
Recipes like this remind us that homemade food doesn’t have to be complicated. With a few simple ingredients and a little time, we can create meals that nourish both body and family traditions. As part of our From Scratch series, this pancake recipe celebrates the joy of slowing down, cooking with intention, and keeping timeless kitchen skills alive for the next generation.
What are your favorite pancake toppings? I’d love to hear how your family enjoys this homestead breakfast classic..
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