Easy Pancakes
User Reviews
5
Easy Pancakes
Description
Easy Pancakes are made by whisking dry ingredients like flour, baking powder, sugar, cinnamon, and salt, then adding wet ingredients—milk, eggs, vanilla, and melted butter—in a way that avoids overmixing, leaving a lumpy batter that cooks to fluffy pancakes. Cooking in a lightly oiled or buttered non-stick skillet over medium-low heat allows the pancakes to develop golden edges and cook through without burning. The appearance of bubbles on the batter signals when to flip. The balanced sweetness and mild cinnamon flavor complement many breakfast accompaniments.
The finished pancakes can be served stacked and topped with syrup, fresh fruit, or butter. They work well for casual breakfasts or brunch gatherings. Adjusting baking powder quantity allows for fluffier results to personal preference.
Leftover pancakes store well refrigerated up to three days and reheat quickly in the microwave or oven. Batter can be prepared ahead and brought to room temperature before cooking. For longer storage, pancakes freeze well with parchment paper layers to prevent sticking, and thawed pancakes reheat evenly in an oven wrapped in foil or in the microwave.
Ingredients
- 312 g 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 milk whole
- 2 large egg beaten, room temperature
- 4 tablespoons unsalted butter melted and cooled, or shortening
- 3 teaspoons vanilla extract pure, or clear vanilla
- ¼ teaspoon ground cinnamon
- avocado oil as needed, or shortening or cooking spray
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.
Notes
- Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in the microwave for about 5 to 8 seconds or in a warm oven for 5-8 minutes before serving.
- Batter can be made up to a day ahead and kept covered in the fridge; bring to room temperature before cooking.
- Freeze pancakes individually separated by parchment paper, wrapped tightly, and use within 3 months; thaw for 3 to 4 hours before reheating.
User Reviews
Overall Rating
5
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