Basic Pancakes

basic pancakes
Diana Rattray
    30 mins
Ratings (32)

These basic pancakes are perfect for a weekend morning or holiday breakfast, along with sausages or bacon and your favorite toppings. The recipe is a tried-and-true favorite. Make a double batch and freeze them for breakfasts throughout the week!

Serve these pancakes with plenty of butter and maple syrup, or use your own favorite syrup or fruits on them.

What You'll Need

  • 2 cups all-purpose flour, stirred or sifted before measuring
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 to 1 3/4 cups milk
  • 2 tablespoons melted butter

How to Make It

  1. Sift together flour, baking powder, sugar, and salt.
  2. In another bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to spread, add a little more milk.
  3. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly and somewhat dry around the edges, and lightly browned on the bottom; turn and brown the other side.

    Note: If you are making several batches and want to serve them all at once, preheat the oven to 200° F before you begin. Place a rack on a large baking sheet and place it in the oven. Place cooked pancakes on the rack in a single layer (uncovered). The pancakes may be kept for up to 20 minutes in the warm oven.

    Tips

    • The batter can be made the night before. Just cover and refrigerate until the morning.
    • If the batter seems too thick, add a little milk (a tablespoon at a time) until you have a good consistency.
    • If you have a few leftover pancakes, freeze them in a freezer bag. Warm in the microwave, skillet, or toaster.
    • For fluffier pancakes, separate the eggs and beat the whites. Fold them into the batter last.

    Flavor Ideas

    • To jazz up the flavor a bit, try adding a few teaspoons of orange zest to the batter.
    • For spiced pancakes, add 1/2 teaspoon of cinnamon,  1/4 teaspoon of nutmeg, and 1/2 teaspoon of vanilla.

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