Pancakes & Eggs Recipe
Make Pancakes & Eggs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake Batter
Eggs
To Serve (optional)
Method
Pancake Batter
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon salt until evenly combined.
Mix wet ingredients
In a separate medium bowl or measuring cup, whisk the whole milk, 1 large egg, melted butter, and vanilla extract until smooth.
Make the batter
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. It's okay if a few small lumps remain — do not overmix. Let the batter rest for 5 minutes to thicken slightly.
Preheat pan
While the batter rests, heat a nonstick skillet or griddle over medium heat (about 350°F if using a thermometer). Lightly brush or wipe the cooking surface with the 1 tablespoon vegetable oil or additional melted butter.
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip gently with a spatula and cook the other side until golden brown, another 1 to 2 minutes. Repeat, adding a little more oil/butter to the pan if needed. Keep finished pancakes warm on a plate tented with foil or in a low oven (200°F / 95°C).
Eggs
Heat skillet
When you are about to serve pancakes (or while pancakes are cooking and you have a free burner), heat a separate small nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter. Swirl to coat and melt the butter without browning.
Cook eggs sunny-side
Crack 2 large eggs into a small bowl (one at a time) and gently slide them into the skillet. Season with 1/4 teaspoon salt and a pinch (about 1/8 teaspoon) of freshly ground black pepper. Cook the eggs slowly over medium-low heat until the whites are set but the yolks remain runny, about 3 to 4 minutes. If you prefer the tops set faster, cover the skillet with a lid for 30–45 seconds.
Alternate: over-easy
If you prefer over-easy eggs, cook until the whites are mostly set, gently flip each egg with a spatula, and cook for an additional 15–30 seconds for runny yolks or 1 minute for firmer yolks.
Keep warm
Transfer the cooked eggs to a warmed plate and keep covered until ready to serve alongside the pancakes.