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–+ servings

Pancakes

From scratch fluffy pancakes (with seven ingredients you probably already have in your pantry) on your plate in 20 minutes
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Servings: 6 medium pancakes
Course: Breakfast, Mains
Ingredients Equipment Method

Ingredients
  

  • 1½ cup flour
  • 2½ Tbsp. sugar
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 1½ cups milk I prefer whole milk for this recipe
  • 3 Tbsp. butter (melted) + additional for griddle and serving
  • 2 large eggs
  • maple syrup for serving

Equipment

  • 2 mixing bowls (medium and a small) I have a large liquid measuring cup and use that for all the wet ingredients
  • liquid measuring cups
  • dry measuring cups
  • measuring spoons
  • mixing spoon
  • griddle or frying pan
  • whisk
  • spatula

Method
 

  1. Melt 3 Tablespoons butter - remove from heat once melted.
  2. In medium mixing bowl add all dry ingredients (flour, sugar, baking powder, and salt) and mix.
  3. In a separate bowl, add milk and eggs. whisk constantly while adding the butter (this is to keep the warm butter from clumping in the cold milk).
  4. Add wet ingredients (milk, eggs, and butter) to the dry ingredient bowl. You want your batter to be thick and lumpy - mix until dry ingredients are incorporated but lumps still remain. LET BATTER REST 5 MINUTES (this is how you get that fluff).
  5. While batter it resting, heat your griddle (or frying pan).
  6. After batter has rested, grease griddle with butter (this should melt very quickly) and scoop batter onto griddle in ~1/2 cup amounts.
  7. Allow pancakes to cook until small air bubbles start to appear on the surface. Flip (should be light brown on the cooked side).
  8. Cook ~ 1 more minute or until browned. These pancakes are thick and you should be able to see that the middle edges are also cooked.
  9. Serve topped with butter and maple syrup.
Tried this recipe?Let us know how it was!