Homemade Pancakes

Name: Homemade Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour (spooned and leveled); 2 tbsp sugar (granulated); 2 tsp baking powder; 1 pinch salt; 1 pcs egg (large, lightly beaten); 1.25 cup milk (room temperature); 3 tbsp butter (melted, plus extra for greasing griddle); 1 tsp vanilla extract; 0.5 cup maple syrup (warm, for serving)

RATING

4.6/5(187)

TASTE SCORE

8/10

Light, fluffy golden pancakes with crispy edges and a tender crumb. These classic American breakfast cakes come together in minutes from simple pantry staples and cook up beautifully on a hot griddle. Stack them high with melted butter and warm maple syrup.

PREP

10m

COOK

15m

SERVES

2 PIECES

439 cal

SERVINGS

INGREDIENTS

For 4 servings

1.5 cupall-purpose flour · spooned and leveled2 tbspsugar · granulated2 tspbaking powder1 pinchsalt1 pcsegg · large, lightly beaten1.25 cupmilk · room temperature3 tbspbutter · melted, plus extra for greasing griddle1 tspvanilla extract½ cupmaple syrup · warm, for serving

NUTRITION · PER SERVING

439

CALORIES · 2 PIECES

Protein9g · 8%

Carbs73g · 67%

Fat13g · 27%

Fiber1g

Sugar30g

Saturated fat7g

Cholesterol69mg

Sodium372mg

Potassium263mg

Phosphorus114mg

How we calculate →

METHOD · 6 STEPS

prep
Mix the dry ingredients.
1.In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
mix
Combine the wet ingredients.
1.In the same bowl, make a well in the center of the dry ingredients.
2.Pour in the beaten egg, milk, melted butter, and vanilla extract.
3.Whisk gently until just combined — a few small lumps in the batter are fine.
TIPDo not overmix. Overworking the gluten will make pancakes dense and chewy.
rest · ~5 min
Let the batter rest.
Set the batter aside for 5 minutes. This allows the flour to hydrate and the baking powder to activate, giving you fluffier pancakes.
prep
Preheat the griddle.
1.Heat a griddle or large non-stick skillet over medium heat.
2.Lightly grease the surface with butter.
fry · ~5 min
Cook the pancakes.
1.Pour 1/4 cup of batter onto the hot griddle for each pancake.
2.Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
3.Flip and cook the other side until golden brown, about 1-2 minutes more.
TIPResist the urge to flip more than once. Wait for those bubbles to pop and stay open.
assemble
Stack and serve.
1.Transfer cooked pancakes to a warm plate and cover loosely with foil while you cook the remaining batter.
2.Stack the pancakes on serving plates, top with a pat of butter, and drizzle generously with warm maple syrup.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the batter rest for 5 minutes to hydrate the flour and activate the baking powder for fluffier pancakes.
2
Use room-temperature milk and eggs so the melted butter doesn't seize, creating a smoother batter.
3
Cook on medium heat — if the griddle is too hot, pancakes will burn outside before cooking through.
4
Flip pancakes only once, when bubbles on the surface pop and the edges look dry, for an even golden crust.
5
Keep cooked pancakes warm in a 200°F oven or under foil while you finish the batch so they stay soft.
6
Leftover pancakes freeze well — layer with parchment in a zip-top bag and reheat in a toaster or oven.

RECIPE VARIATIONS

Adapt it for your goals.

buttermilk

Buttermilk

Replace the milk with 1 1/4 cups buttermilk and reduce baking powder to 1 tsp, adding 1/2 tsp baking soda for extra tang and tenderness.

whole wheat

Whole-wheat

Swap half the all-purpose flour for whole-wheat flour to add fiber and a nutty flavor, and increase milk by 2 tablespoons to compensate for the extra absorption.

blueberry

Blueberry

Fold 1 cup fresh or frozen blueberries into the batter just before cooking, pressing them slightly into the surface of each pancake for even distribution.

HEALTH BENEFITS