Easy Pancakes
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5.0
18 reviews
Excellent
Easy Pancakes
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Pancakes are a timeless favorite for breakfast, brunch, and even breakfast-for-dinner. They offer versatility in presentation, whether served in a towering stack or enjoyed one by one straight from the pan. This pancake recipe is ideal for weekend mornings or brunch gatherings. It's simple, satisfying, and sure to be a crowd-pleaser. For more Tasty Pancake recipes, check out these Blueberry pancakes, Buttermilk Pancakes, and Banana Pancakes.
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Ingredients
- 312 g (2-½ cups) of all-purpose flour, spooned, leveled off with the back of a knife
- 1-½ tablespoons baking powder or 2 tablespoons for even fluffier pancakes
- ½ teaspoon kosher salt
- ¼ cup granulated sugar or powdered sugar
- 1-¾ cups whole milk
- 2 large eggs, room temperature , beaten
- 4 tablespoons unsalted butter or shortening , melted and cooled
- 3 teaspoons pure vanilla extract or clear vanilla
- ¼ teaspoon ground cinnamon
- Avocado oil, shortening or cooking spray as needed
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the milk, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay.
- Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
- Using a ½ measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 3 to 4 minutes.
- Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 to 2 more minutes. Repeat with remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Equipments used:
Notes
- How to Store & Re-Heat: Pancakes are best enjoyed fresh out of the oven, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat: Microwave until warm through, about 5 to 8 seconds.
- Make-Ahead: Pancakes can be made a day ahead—store in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for 5-8 minutes. Pancake batter can be made a day ahead and kept covered in the fridge. Bring the batter to room temperature before cooking the pancakes. To keep them warm while cooking them, you can keep them in a 180 F oven.
- How to Freeze: Pancakes can be frozen for up to 3 months: After they are completely cooled, place a sheet of parchment paper between each pancake and stack them together. Double wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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