Pancakes
From scratch fluffy pancakes (with seven ingredients you probably already have in your pantry) on your plate in 20 minutes
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
- whisk
- spatula
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
Instructions
- Melt 3 Tablespoons butter - remove from heat once melted.
- In medium mixing bowl add all dry ingredients (flour, sugar, baking powder, and salt) and mix.
- 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).
- 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).
- While batter it resting, heat your griddle (or frying pan).
- After batter has rested, grease griddle with butter (this should melt very quickly) and scoop batter onto griddle in ~1/2 cup amounts.
- Allow pancakes to cook until small air bubbles start to appear on the surface. Flip (should be light brown on the cooked side).
- 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.
- Serve topped with butter and maple syrup.
Tried this recipe?Let us know how it was!