+

Easy Pancakes

Easy Pancakes

Ingredients (9)

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1 1/4 cups whole milk or buttermilk
  • 1/2 cup plus 1 teaspoon vegetable oil or melted unsalted butter
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1 tablespoon vanilla extract
  • Fresh fruit, butter, and maple syrup, for serving
Try Amazon Fresh
Nutritional Information
  • Calories426
  • Fat27.59g
  • Saturated fat3.34g
  • Trans fat0.19g
  • Carbs34.87g
  • Fiber1.02g
  • Sugar6.1g
  • Protein8.31g
  • Cholesterol80.5mg
  • Sodium344.95mg
  • Nutritional Analysis per serving (5 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pancakes made from scratch are cheaper, better tasting, and just as easy as the boxed stuff, so treat yourself to homemade flapjacks for breakfast. And if you’re not a morning person, don’t fret: The batter fares just as well when made ahead.

Game plan: The batter can be made the night before and refrigerated for up to 12 hours, but note that this will produce denser, cakier pancakes.

This recipe was featured as part of our breakfast beer tasting.

Tips for Christmas

Instructions

  1. 1Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet fitted with a wire rack in the oven.
  2. 2Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined; set aside.
  3. 3Whisk together the milk or buttermilk, 1/2 cup of the oil or butter, and the eggs, sugar, and vanilla in a large bowl until the eggs are foamy and the sugar has dissolved.
  4. 4Add the flour mixture to the milk mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes. Set the batter aside or cover and store in the refrigerator for up to 12 hours. (If the batter has been refrigerated, stir before using.)
  5. 5Heat a large seasoned cast-iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon of oil or butter.
  6. 6Ladle the pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve immediately with fresh fruit, butter, and maple syrup.
Easy Pancakes
Load Comments

Recommended from Chowhound

12 Healthy Cooking & Pantry Essentials to Keep on Hand
Guides

12 Healthy Cooking & Pantry Essentials to Keep on Hand

by Abby Wolfe | Eating healthy can be pretty overwhelming—so daunting, in fact, that you decide to ditch the whole...

Must-Have Kitchen Gadgets for Anyone Who Loves Bread
Shop

Must-Have Kitchen Gadgets for Anyone Who Loves Bread

by Joey Skladany | If you are not among the many who have vowed to renounce carbs, you're in good company. And you're...

Unique Chocolate Treats for Valentine's Day
Shop

Unique Chocolate Treats for Valentine's Day

by Jen Wheeler | Move over, Russell Stover. For choosy chocolate lovers, common candies just won't do. If your girlfriend...