How To Make Pancakes
This basic pancakes recipe takes very little time to make. Plus, once you make up the batter, you can hold it in the refrigerator for several hours.
I like to oil my griddle with a combination of butter and high-heat cooking oil like safflower oil. Butter adds a really nice flavor to the pancakes, but butter by itself will burn too easily. Adding a bit of cooking oil will prevent burnt pancakes.
Probably the most common problem people have with their pancakes is not using fresh baking powder. If it's been more than six months since you bought your baking powder, toss it and buy a fresh container. When baking powder gets too old, it won't rise as much as it should, and your pancakes will be heavy and dense rather than light and fluffy.
Also see: Buttermilk Pancakes and Blueberry Pancakes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 cups all-purpose flour (250 grams)
- 2 tsp baking powder (make sure it's fresh!)
- ¼ tsp salt
- 1 Tbsp granulated sugar
- 3 eggs
- 2 cups whole milk
- 2 Tbsp melted butter (plus more butter for cooking)
- High-heat vegetable oil (like canola or safflower) for cooking
- Pre-heat your griddle to 375° or heat a nonstick sauté pan or skillet over medium heat.
- Pre-heat oven to 200°F.
- Sift together the flour, baking powder, sugar and salt.
- Beat the eggs thoroughly. Add the eggs, melted butter and half the milk to the dry ingredients and mix gently until combined. Now stir in the remaining milk until the batter is the desired consistency. Don't overmix!
- Melt butter on the griddle or pan. It should foam and sizzle. Drop a tiny bit of cooking oil onto the griddle and blend it with the butter.
- Now, for each pancake, ladle ¼ cup of batter onto the griddle or pan.
- Cook until the tops of the pancakes are full of bubbles and the bottoms are golden brown.
- Flip the pancakes and cook until the tops are golden brown, then either serve right away or transfer to the oven to keep warm.