Imagine waking up to the delightful aroma of freshly made pancakes wafting through your kitchen, all thanks to a simple yet ingenious method: blending! Our "Homemade Pancakes in a Blender" recipe is not just a time-saver; it's a game-changer for breakfast lovers. With just a few ingredients and a blender, you can whip up a stack of fluffy, golden pancakes in no time. Whether you're cooking for a crowd or just treating yourself, these pancakes are sure to impress. Get ready to elevate your breakfast game and discover the secret to perfect pancakes that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Begin by gathering all your ingredients: 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter.
- In a blender, combine the dry ingredients first: add the 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This helps to evenly distribute the baking powder and sugar throughout the mixture.
- Next, add the wet ingredients to the blender. Pour in 1 cup of milk, crack in 1 large egg, and add 2 tablespoons of melted butter. Make sure the butter is slightly cooled to avoid cooking the egg.
- Secure the lid on the blender and blend the mixture on medium speed until smooth. This should take about 30 seconds to 1 minute. Scrape down the sides of the blender with a spatula if needed to ensure everything is well combined.
- Once the batter is smooth, let it rest for about 5 minutes. This allows the baking powder to activate and will result in fluffier pancakes.
- While the batter is resting, preheat a non-stick skillet or griddle over medium heat. You can test if it’s ready by sprinkling a few drops of water onto the surface; if they sizzle and evaporate, the pan is hot enough.
- Lightly grease the skillet with a small amount of butter or cooking spray to prevent sticking.
- Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Leave enough space between pancakes as they will spread slightly.
- Cook the pancakes for about 2-3 minutes or until bubbles form on the surface and the edges look set. Carefully flip the pancakes using a spatula and cook for another 1-2 minutes on the other side until golden brown.
- Once cooked, transfer the pancakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter.
- Repeat the cooking process with the remaining batter, greasing the skillet as necessary.
- Serve your homemade pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Tips
- Let the Batter Rest: After blending, allow the pancake batter to rest for about 5 minutes. This crucial step helps the baking powder activate, resulting in fluffier pancakes.
- Preheat the Skillet: Make sure your skillet or griddle is properly preheated before adding the batter. A good test is to sprinkle a few drops of water on the surface; if they sizzle and evaporate, you’re ready to go!
- Don’t Overmix: When blending, stop as soon as the batter is smooth. Overmixing can lead to dense pancakes, so just blend until combined.
- Use a Measuring Cup: For perfectly sized pancakes, use a 1/4 cup measuring cup to pour the batter onto the skillet. This ensures even cooking and makes flipping easier.
- Keep Them Warm: As you cook the pancakes, keep the finished ones warm by covering them with a clean kitchen towel. This will keep them fluffy and delicious until you're ready to serve.
- Experiment with Toppings: While maple syrup is a classic, don’t hesitate to try fresh fruits, yogurt, or even a sprinkle of chocolate chips for a fun twist!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 32g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
