pancakes, stack

This is a basic pancake recipe where the wet and dry ingredients are mixed together separately and then combined.  These pancakes are light and fluffy with a soft crust and spongy texture.  Great with butter and maple syrup.

Dry Ingredients:

  1. 1 cup all-purpose flour
  2. 1 ½ teaspoons baking powder
  3. ½ teaspoon salt
  4. 2 tbls sugar

Wet Ingredients:

  1. 1 large egg, slightly beaten
  2. 1 cup of milk
  3. 2 Tbs.  unsalted butter, melted


Heat griddle pan over medium heat while assembling the ingredients

  • In a large bowl whisk together the dry ingredients (flour, baking powder, salt and sugar).
  • In another bowl whisk together the wet ingredients (egg, milk, and melted butter).  Add the egg mixture to the flour mixture, all at once, and stir just until combined.  Batter should have small lumps
  • Heat a frying pan or griddle over medium high heat until a few drops of water dropped on the pan splatter.  Using a pastry brush, brush with a little melted butter.
  • Using a small ladle or scoop, pour pancake batter spacing pancakes a few inches from each other.
  • When pancakes have bubbles on top and some bubbles have popped open, turn over.  Cook until lightly browned.
  • Repeat with remaining batter. Serve with butter and maple syrup.
  • Note:  Do not over beat the batter, or the pancakes will be tough.

One thought on “Pancakes

  1. We make these pancakes every Saturday with the girls! They are excellent! I like them best just how they are but to be a little healthier we have started using 1/4c wheat flour (3/4c white flour) and just a tad less sugar—still good but not quite as sinful.

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