Ultimate Pancakes Recipe
Light and fluffy pancakes that are perfectly sweet and have crisp, butter edges.
Servings: 8 people
Calories: 249kcal
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted
- 1 ½ cups milk warmed
- 2 large eggs
- 2 teaspoons vanilla
- 1-2 tablespoons butter or canola oil for frying the pancakes
Instructions
- Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Whisk to combine.
- In the microwave melt the butter in a two cup glass measuring cup or small mixing bowl. Add milk and warm for 30-60 seconds, until butter remains melted on the surface of the milk.
- Add egg and vanilla to the milk and butter mixture. Whisk to combine.
- Add liquid ingredients to the dry ingredients and mix until just combined.
- In a large frying pan, warm 1 tablespoon butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot butter or oil. I like to use a ¼ cup cookie scoop to pour the batter into the pan.
- Once tiny bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side, for 1-2 more minutes.
- Garnish finished pancakes with butter, fresh fruit and warm maple syrup.
Notes
Use butter or a nonstick cooking spray for your pancake pan even if the pan is nonstick.
An extra large cookie scoop makes it really easy to scoop the pancake batter onto your heated frying pan
Flipping the Pancakes:
It's easy to get the perfect flip on your pancakes if you make sure that they are cooked properly. Leave you pancake alone in the hot skillet until you see tiny bubbles forming on the surface of the pancake. Then, use a vert thin metal or silicon spatula to flip the pancake over. Trying to flip too early or with a thicker spatula will prevent you from achieving the perfect flip.
How to Store Leftover Pancake Batter:
Store leftover pancake batter in an airtight container in the refrigerator. I often use empty jelly jars to store the leftover pancake batter. You can give the batter a quick stir and pour it directly onto your hot pan from the jelly jar. Otherwise any airtight container works well. Store leftover pancake batter for 1-2 days in the refrigerator.
How To Store Leftover Pancakes:
Refrigerator: Leftover pancakes can be stored in an airtight container in the refrigerator for 2-4 days.
Freezer: You can also freeze the leftover pancakes. To do this, arrange the pancakes in a single layer on a parchment lined baking pan. Freeze the pancakes for 1-2 hours. Move the frozen pancakes to a ziplock bag.
Nutrition
Calories: 249kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 340mg | Potassium: 275mg | Fiber: 1g | Sugar: 8g | Vitamin A: 360IU | Calcium: 135mg | Iron: 2mg