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.
- 2 cups all-purpose flour, 9 ounces
- 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
- In a bowl, combine the flour, baking powder, sugar, and salt. Whisk or stir to blend thoroughly.
- In another bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring just until blended. Blend in melted butter. If the batter seems too thick to spread, add a little more milk.
- Using about 1/4 cup of batter for each pancake, drop onto a hot, greased griddle.
- Cook until you see that the bubbles over the surface are breaking and the edges appear somewhat dry. Turn to 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.
- 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.
- 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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