The Only Classic Pancakes Recipe You Need

Pancakes, eggs and sausage quickly became my favorite American breakfast after I moved to the U.S. The number of times I had this combo back in college definitely contributed to my freshman 15. When I moved off campus, Bisquick mix became my go to for a while, especially their Supreme pancakes recipe. When it came to pancakes from scratch though, I would always kind of wing it. It was usually a hit but often a miss and I did not really know what made a pancake recipe work. Until I finally decided to stop playing and nail down a recipe which I can confidently say is the only classic pancakes recipe you need.

This recipe is now my go to recipe whenever I need pancakes. These pancakes are fluffy and soft with a great flavor. You might be tempted to just omit the vanilla or use a cooking spray instead of butter to grease your pan but don’t omit these steps, they make this recipe complete. The vanilla and butter definitely make these pancakes even more flavorful and delicious. I just partially unwrap a stick of butter and rub it all over the hot pan. So if the thought of cutting slabs of butter for every pancake sounds like work, do it my way. Seriously, you never have to buy a pancake mix again.

The Only Classic Pancakes Recipe You Need

This recipe yields about 6 pancakes

• 1 1/2 cups flour
• 3 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 egg
• 3 tablespoons oil or melted butter
• 1 to 1 1/4 cup milk
• 1 teaspoon vanilla
• Butter for cooking

Method

In a large bowl, sift or whisk together flour, baking powder, salt and sugar.

Make a little well in the middle of your flour mixture and add egg, oil, milk and vanilla. Mix until everything is just combined. Do not over mix.

Heat a griddle or pan over low to medium heat. Do not let the pan over heat, it should not smoke. Coat the pan with butter. Pour some batter in the center of the pan, about 1/4 cup at a time depending on how large you want your pancakes. Let the batter spread while gently spreading some batter to any corners that aren’t rounded.

Let the pancake cook until it begins to firm up slightly around the edges or some bubbles start to form on the surface, about 1 to 2 minutes. Flip the pancake over and let it cook for an additional minute. Generally cook them until they are golden on both sides. Remove and place on a platter. Do the same until all the batter is gone, buttering the pan for each pancake. Serve warm with maple syrup and whipped cream if you are fancy. Enjoy!