Pancakes Three To A Plate, Made With Our Old-fashioned Batter. Recipe
Make Pancakes Three To A Plate, Made With Our Old-fashioned Batter. Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Old-Fashioned Batter
For Cooking & Serving
Method
Old-Fashioned Batter
- 1
Prep dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk 2 cups buttermilk, 2 large eggs, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth and homogenous.
- 3
Make batter
Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula or wooden spoon until just combined — some small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes to hydrate the flour and activate the leaveners; batter will thicken slightly.
Cooking & Plating (Three to a Plate)
- 4
- 5
Cook pancakes
For each pancake, pour 1/3 cup of batter onto the hot griddle (this yields medium pancakes; adjust to make three per plate). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook 1–2 minutes more until golden and cooked through. Keep cooked pancakes warm in a low oven (100–120°C / 210–250°F) while finishing the rest.
- 6
Assemble plates
Stack three pancakes per plate. If using, top with fresh berries or banana slices (about 1/3 cup per plate). Serve with maple syrup (about 2–3 tablespoons per plate) on the side or lightly drizzled.
- 7
Notes
If batter becomes too thick after resting, whisk in up to 2 tablespoons additional buttermilk or milk to reach desired pourable consistency. For extra-fluffy pancakes, handle batter gently and avoid overmixing. Leftover pancakes can be cooled and refrigerated up to 2 days or frozen between parchment sheets for up to 1 month.