The Best Pancake Recipe
User Reviews
4.7
The Best Pancake Recipe
Description
This pancake recipe blends dry ingredients—flour, sugar, baking powder, and salt—in one bowl, while combining milk, vegetable oil, and egg yolks in another. After combining wet and dry ingredients with some lumps remaining, stiffly beaten egg whites are gently folded in to lighten the batter, resulting in a fluffy texture. Pancakes cook on a preheated griddle or skillet greased with butter or spray, poured in approx one-third cup measures, and flipped once bubbles appear on the surface and edges look set. The finished pancakes have a golden exterior with a soft crumb inside.
They can be served plain or paired with syrups, fruits, or spreads as breakfast or brunch items. Adjustments like increasing the flour slightly can produce thicker pancakes according to personal preference.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 3 tablespoons vegetable oil
- 2 egg separated
Instructions
- Add the flour, sugar, baking powder and salt to a large bowl. Whisk to combine.
- In another bowl (or I use a large liquid measuring cup) combine the milk and vegetable oil. Add the egg yolks to the milk and whisk to break up the yolks.
- Pour the liquid mixture into the dry ingredients and mix to combine. There will still be small lumps.
- Place the egg whites in another bowl and beat until they have stiff peaks.
- Add about 1/3 of the stiff egg whites to the pancake batter and stir it in to combine and lighten the batter. Add the remaining egg whites and gently fold until no white streaks appear.
- Heat a griddle or skillet over medium-high heat. Grease with butter or with nonstick cooking spray.
- Pour about 1/3 cup of batter onto the hot griddle. Let the pancakes cook until bubbles form, then flip and continue to cook until browned and cooked through.
- Continue with the remaining batter until all of the pancakes are cooked.
Notes
- You can increase the flour by 1/4 to 1/2 cup for thicker pancakes if desired.
- Nutrition values are estimates and vary by ingredient brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 107kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 29mg | 10% |
| Sodium | 251mg | 10% |
| Fiber | 0g | 0% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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