Pancake Recipe
User Reviews
4.9
Pancake Recipe
Description
The Pancake Recipe starts by whisking dry ingredients—flour, sugar, baking powder, and salt—in a bowl. Wet ingredients including milk, egg, melted butter, and vanilla extract are combined separately before folding into the dry mix. The batter may remain slightly lumpy, which contributes to fluffier pancakes once cooked. A greased skillet or griddle heated over medium-high heat cooks the batter in 1/4 cup portions until golden on the bottom and bubbles form on top, signaling readiness to flip. Cooking an additional minute on the second side finishes the pancakes with a golden, tender texture.
Served hot with butter and maple syrup, these pancakes offer a classic breakfast option. Spacing pancakes in the pan allows easy flipping and helps maintain shape. Butter added between batches maintains flavor and prevents sticking. Keeping cooked pancakes warm on a wire rack in a low oven preserves texture by allowing air circulation.
Weighing flour properly prevents dryness caused by overpacking measuring cups. Flipping the pancakes only once and timing it after bubbles form ensures light texture. Avoid pressing down after flipping to keep pancakes fluffy.
Ingredients
- 1⅓ cups all-purpose flour (160g)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup milk (240ml)
- 1 egg large
- 4 tablespoons butter melted (56g)
- 2 teaspoons vanilla extract
Instructions
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In a medium bowl whisk together the milk, egg, melted butter, and vanilla together until well combined.
- Pour the milk mixture into the flour and fold together just until combined. (It's okay if there are a few small lumps in the batter. This actually helps make fluffier pancakes!)
- Heat a large skillet or griddle over medium-high heat. Once hot, rub or brush with butter to lightly grease the pan. Working in batches, add ¼ cup of batter for each pancake.
- Cook for a few minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook an additional minute or until golden brown. Add more butter with each new batch of pancakes. Serve hot with butter and a drizzle of maple syrup.
Notes
- Measure flour by weight or fluff and spoon before leveling to avoid dense pancakes.
- Do not let batter sit too long since baking powder activates once mixed with liquid.
- Flip pancakes only once when bubbles on top start to pop for best texture.
- Leave enough space between pancakes in the pan for easier flipping.
- After flipping, avoid pressing pancakes with spatula to maintain fluffiness.
- Keep pancakes warm on a wire rack in a 200°F oven to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 1029mg | 43% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 508IU | 10% |
| Calcium | 268mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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