Large Hot Cakes Recipe
Make Large Hot Cakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Optional Toppings
Method
Preparation
- 1
Preheat the Griddle
Preheat a griddle or non-stick skillet over medium heat. If you have an electric griddle, set it to 375°F (190°C).
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- 3
Mix Wet Ingredients
In another bowl, whisk together the milk, eggs, melted unsalted butter (cooled slightly), and vanilla extract until well blended.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cooking
- 5
Cook the Hot Cakes
Pour about 1/2 cup of batter onto the preheated griddle for each hot cake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- 6
Flip the Hot Cakes
Carefully flip each hot cake with a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- 7
Repeat Cooking
Continue with the remaining batter, adjusting the heat as necessary to prevent burning. Keep cooked hot cakes warm in a low oven (around 200°F or 93°C) until ready to serve.
Serving
- 8
Serve and Enjoy
Serve the large hot cakes warm, topped with maple syrup, fresh berries, and whipped cream as desired.
