Perfect Pancakes From Scratch
Learn how to make perfect pancakes from scratch every time. Our basic recipe includes all the tips and tricks you need to know.
Servings: 16 pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 1-1/2 cups whole milk
- 2 tablespoons melted butter
Instructions
- Combine the flour, baking powder, salt, and sugar in a mixing bowl.
- In a separate bowl, whisk the eggs, milk, and melted butter together until well blended. Stir the wet ingredients into the dry and mix gently. Don't overmix.
- Preheat your griddle or pan over medium-high heat (375°F). To test the temperature, flick a few drops of water onto the pan. If they spatter and evaporate immediately, the pan is ready.
- Use a paper towel dipped in cooking oil to oil the surface of the preheated pan.
- Pour the batter onto your pan or griddle in 1/3 cup portions (see notes). Cook on the first side until the edges look dry and some bubbles form and burst on the top surface.
- Use a thin spatula to turn the pancakes and continue cooking until they're golden on the second side.
- To keep cooked pancakes warm while you cook additional batches, place them in a single layer on a wire rack set over a baking sheet and transfer to a preheated 200°F oven.
Notes
ABOUT THE BATTER CONSISTENCY: One-third (1/3) cup of batter should make a 4 to 4-1/2 inch diameter pancake.
We recommend starting with a single pancake to test your batter and the temperature of your pan. If your test pancake turns out bigger than 4-1/2 inches, your batter is too thin.
To thicken it, combine 1 or 2 tablespoons of flour with just enough water to make a paste, then stir into your batter.
If your batter is too thick and hard to work with, thin it with a little extra milk or water.
Nutrition
Calories: 201 | Total Fat: 6g | Cholesterol: 60mg | Sodium: 382mg | Carbohydrates: 29g | Fiber: 1g | Sugar: 5g | Protein: 7g