We love pancakes. I’ve tried so many different recipes with varying levels of success, one of which called for whipped egg whites to be gently folded into pancake batter for that extra height and oomph. After making so many different pancake recipes from scratch over the years, I would consider myself a pancake making expert. I recently stumbled on this recipe and it makes perfect pancakes every time.
Perfect pancakes are light and fluffy. The secret to fluffy pancakes seems to be the amount of baking powder and following this set of instructions. Mix all the dry ingredients together. Mix all the wet ingredients together. Then combine all ingredients, and make sure not to overmix!
Barb’s Best Pancakes Ever Recipe
Yield: 2 servings, 3 pancakes each
- 1 1/2 cups (or 200 grams) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon of salt
- 1 1/2 cups (~350 ml) milk, dairy and non-dairy both will work
- 1 large egg
- 2 tablespoons melted butter, and some extra for cooking
- 1 teaspoon vanilla extract
- Mix together all the dry ingredients in a bowl. Flour, sugar, baking powder, and salt.
- Warm up the milk. Melt the butter. Then mix all wet ingredients together. Milk, egg, butter, and vanilla extract. I use 2 measuring cups. One to heat up the milk, and the other to heat up the butter. Then I drop the egg into the milk and whisk. And then whisk in the butter.
- Combine all ingredients together, and mix until just incorporated.
- Heat up the pan. Waiting for the pan to heat up gives the mixture time to sit and “rest” and rise up a bit.
- Don’t stir the mixture. Use a ladle to spoon the batter into your pan. Depending on the size of your ladle, we usually get 6 pancakes.
- Cook the pancakes about 2 minutes each side, or at least until the edges appear dry, then flip the pancake GENTLY and cook for another 2 minutes.
- Serve with your favorite pancake mixings.
- I find using a food scale has helped tremendously with recipe consistency and yield.
- If you accidentally overheat your milk, it’s fine. Just make sure to whisk in the egg really quickly so the heat of the milk doesn’t cook it into chunks. I found the resulting look of the pancakes to look a bit weird. The texture was a bit stiffer, but overall it is still very much edible.
- Flip the pancakes very gently so you don’t lose volume. And do not keep flipping the pancakes either. You can lift the pancake up before flipping to check for brown-ness.
- You can use cold milk, but the butter won’t incorporate that well and you’ll have tons of little tiny butter chunks. It didn’t really seem to affect the outcome that much, but I would still recommend heating up the milk.