Classic Pancakes
Fluffy, golden pancakes from a quick batter of flour, milk, eggs and melted butter, cooked on a griddle and served with maple syrup.
- Makes
- 12 pancakes
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Ingredients
A large skillet cooks about 3 pancakes at a time and a griddle about 6, so a bigger batch just means more rounds at the stove.
- neutral oil stays the same: Only a thin film is brushed on before each round, so this covers any batch size.
Equipment
- Large nonstick skillet or griddle
- Thin spatula
Instructions
Melt the butter in a small saucepan or in the microwave and set it aside to cool slightly. In a large bowl, whisk the flour, sugar, baking powder and salt until evenly combined.
In a medium bowl, whisk the milk, eggs and vanilla until smooth. Pour in the melted butter slowly while whisking. A few small flecks of butter are fine.
Pour the milk mixture into the flour mixture and stir gently with a spatula just until no dry flour remains. Leave the lumps: overmixing makes flat, tough pancakes. Let the batter rest while the pan heats, 5 minutes.
Heat the skillet or griddle over medium heat, or set an electric griddle to 375°F. Brush it lightly with oil. It is ready when a drop of water sizzles and skitters across the surface.Heat the skillet or griddle over medium heat, or set an electric griddle to 190°C. Brush it lightly with oil. It is ready when a drop of water sizzles and skitters across the surface.
Pour about ¼ cup of batter per pancake, leaving room between them. Cook until bubbles cover the surface and the edges look dry and set, 2–3 minutes.Pour about 59 mL of batter per pancake, leaving room between them. Cook until bubbles cover the surface and the edges look dry and set, 2–3 minutes.
Flip with a thin spatula and cook until the underside is golden and the center springs back when pressed, 1–2 minutes.
Repeat with the remaining batter, brushing the pan with a little more oil between rounds. Lower the heat slightly if the pancakes brown before bubbles form. Serve hot with maple syrup.
Notes
- To serve everything at once, keep finished pancakes in a single layer on a baking sheet in a 200°F while you cook the rest.To serve everything at once, keep finished pancakes in a single layer on a baking sheet in a 95°C while you cook the rest.
- For blueberry or chocolate chip pancakes, scatter a few berries or chips over each pancake right after pouring, instead of stirring them into the batter. They spread more evenly and burn less.
- Cool leftover pancakes completely, then refrigerate for up to 3 days or freeze with parchment between them for up to 2 months. Reheat in a toaster.
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Nutrition estimate
- Calories
- 150
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 6 g
Per pancake, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
