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Classic Pancakes

Stack of pancakes

These Classic Pancakes are so easy to make (and devour) that this recipe has become my go-to for weekend breakfasts.  I definitely make it a couple times a month.  It’s such a great recipe because these pancakes can be customized so easily.  Place different toppings, syrups, and spreads on the table and everybody can build their own pancakes that will be gone in the blink of an eye.  Quite honestly though, it doesn’t take much to make these pancakes shine.  I think they’re perfect with just a little bit of butter and maple syrup. 

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Ingredients for Classic Pancakes
Pancake ingredients
Making the Pancake Batter
Pancake ingredients

Begin by preparing the wet ingredients so they can all come to room temperature.  Melt the butter in a small bowl and leave on the counter; crack the eggs into a second small bowl and set aside; measure the milk (I like to use a 4 cup measuring cup because then I can pour the finished batter into it when it’s done mixing — one less dish to wash later) and bring all of the wet ingredients to room temperature.   It won’t be the end of the world if these are cool (or even cold), but I have found that they combine better when at room temperature and make a better textured pancake. 

Next, whisk the flour, salt, baking powder, and sugar together in a medium bowl and set aside. 

Beat the eggs, milk, and vanilla at high speed for 3 minutes in a stand mixer (or a large bowl if using a hand mixer).  The mixture should increase in volume and be foamy.  Decrease the speed to “stir” (i.e., the lowest speed on the mixer) and add the butter.  You will probably see the mixture deflate slightly. 

Quickly and carefully add the dry ingredients.  Try to avoid losing all of the air you previously beat into the batter.  It’s ok if there are a few lumps left in the batter after mixing.  It is better to have a few lumps than to overmix the batter.  No one wants rubbery pancakes.  At this point, I usually pour the mixture back into my 4-cup measuring cup because it has a pouring spout, but this is not necessary.  Leave the batter to sit while the pan/griddle is heating up.  It will thicken while it rests.  You can even make this the day before and leave it in the fridge so the pancake batter will ready as soon as you wake up.  

Baking the Classic Pancakes

When ready to bake, lightly grease and preheat the pan.  I use a small amount of butter (approximately ¼ tablespoon) and wipe out the excess after it has melted.  This way, the excess butter doesn’t burn.  I also preheat my pan on medium heat.  It might a little adjustment on your stove to find the setting where you cook the pancake quickly, but don’t burn it. 

Now comes the fun part…making the pancakes.  I like to have little pancakes.  My husband likes big pancakes.  You can decide what size pancake you want.  A few things to keep in mind:

  1. Try to pour the pancakes quickly so they will all cook for approximately the same amount of time. 
  2. The pancake batter will spread in the pan (this will vary based on the thickness of the batter) so leave some space for spreading. 

Cook on the first side until bubbles form and break on the top.  You can also look at the edges of the pancakes.  They should look a little dull and the edge begin to dry slightly.  If you are unsure whether the pancake is done, slip the spatula underneath and pull up the edge of the pancake gently.  If it’s brown, flip it over and cook the other side.  If it’s still pale, give it more time. 

Pancake in pan

The second side will take less time and you will cook it until the bottom is brown. 

Stack of pancakes with syrup and butter

Remove the pancakes from the pan and serve immediately.  I like to eat my pancakes with a little syrup and some fresh fruit.  They would be delicious with flavored syrups, maybe a little whipped cream, or some heated jam. 

Pancake on fork

I love how simple these classic pancakes are and how quick they are to make.  You will be enjoying a tasty breakfast in no time! 

More Breakfast Foods:

Classic Pancakes

Prep Time25 mins
Cook Time5 mins

Ingredients

  • 2 large (102g) eggs, room temperature 
  • cups (303g) whole milk
  • 2 tsp (8.2g) vanilla extract
  • 3 Tbsp (43g) butter, melted and cooled to room temperature
  • cups (215g) all-purpose flour
  • ¾ tsp (5g) salt
  • 2 tsp (8g) baking powder
  • 2 Tbsp (28g) granulated sugar

Instructions

Making the Pancake Batter

  • Measure all wet ingredients (i.e., eggs, milk, vanilla, and butter) and allow to come to room temperature.
  • Next, whisk the flour, salt, baking powder, and sugar together in a medium bowl and set aside. 
  • Beat the eggs, milk, and vanilla at high speed for 3 minutes in a stand mixer (or a large bowl if using a hand mixer).  The mixture should increase in volume and be foamy.  Decrease the speed to “stir” (i.e., the lowest speed on the mixer) and add the butter. The mixture will deflate slightly.
  • Quickly and carefully add the dry ingredients.  Try to avoid losing all of the air you previously beat into the batter.  It’s ok if there are a few lumps left in the batter after mixing.  It is better to have a few lumps than to overmix the batter.  Leave the batter to sit while the pan/griddle is heating up.  It will thicken while it rests. 

Baking the Pancakes

  • When ready to bake, lightly grease and preheat the pan to medium heat.
  • Try to pour the pancakes quickly so they will all cook for approximately the same amount of time.
  • This batter will spread in the pan so leave room for spreading.
  • Cook on the first side until bubbles form and break on the top.  The edges should also look a little dull and beginning to dry. Cook the pancake until it is brown and then flip it.
  • Cook the second side until it is brown as well.
  • Serve the pancakes immediately with your favorite toppings (e.g., syrup, butter, fruit, whipped cream, etc.).
Notes

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