Pancakes
Everyone raves about this pancake recipe.
Makes about 6 medium-sized pancakes - 20 min
Ingredients
- 1⅓ cups all-purpose flour (160g)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup milk (240ml)
- 1 large egg
- 4 tablespoons butter (1/4 cup aka 1/2 a regular stick of butter), melted (56g), plus more for frying
- 2 teaspoons vanilla extract
Recipe
- Combine the dry ingredients: Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Combine the wet ingredients: In a liquid measuring cup, whisk together the milk, egg, melted butter and vanilla together until well combined.
- Combine ingredients until just combined: Pour the milk mixture into the flour and fold together just until combined. It’s okay if there are a few small lumps or dry spots in the batter.
- Cook the pancakes: Heat a large skillet or griddle over medium-high heat (~350°F). 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
You can substitute the milk in this recipe for oat milk, buttermilk, or regular milk mixed with 1 tbsp of vinegar to create pseudo-buttermilk.
To make this recipe dairy-free, use a milk alternative and sub vegan butter or oil for the butter in the recipe.
If you want to keep the pancakes warm as you cook them in batches, place a baking sheet in the oven with a rack at 200F and add them to the rack in a single layer as you make them. The baking rack will help air circulate underneath to prevent the pancakes from becoming soggy.
Cooked pancakes freeze well. Place them in the microwave with a dampened paper towel to reheat.
For larger pancakes, increase the batter volume to 1/3 cup.