Base Pancake Recipe
This is the pancake recipe I use when I want pancakes from scratch without pulling out a box. It’s easy to remember, easy to follow, and works like a simple homemade pancake mix you can make anytime.
Servings: 4
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter melted
- Cooking spray for greasing the pan
- Butter maple syrup, and berries, for serving
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another larger bowl, whisk the egg until blended. Whisk in the milk and melted butter, then whisk in the dry mixture until well combined.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with butter, maple syrup, and fresh fruit, as desired.
Video
Notes
- My Top Tip: Let your melted butter sit! When very hot butter is added to an ice-cold milk and egg mixture, it quickly separates into little bits. If your butter is still pretty hot, mix a tiny bit of the milk-egg mixture into it to cool it down before adding it to the main bowl.
- Storage: Tightly wrapped or packed into refrigerator bags, these pancakes will last up to five days in the fridge. If making a large batch, keep your pancakes warm in a low oven. To reheat, place them on a sheet pan, cover them with foil, and reheat in a 350° oven. Start checking after five minutes. You can also place them in the microwave, covered by a damp paper towel or microwave-safe cover, and heat at 30-second intervals until hot.
- Freezing: Once cooled, pack your pancakes into freezer bags or wrap well, and they'll last in the freezer for 2-3 months. When you're ready to eat, place them in the oven or the microwave directly from frozen.
Nutrition
Serving: 2 pancakes | Calories: 235kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 194mg | Potassium: 444mg | Fiber: 1g | Sugar: 9g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 2mg
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