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.
Batter
Toppings
Method
Batter
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
Make the batter
Pour the wet mixture into the dry ingredients. Using a whisk or flexible spatula, stir gently until just combined. Small lumps are okay — avoid overmixing to keep pancakes tender. Let the batter rest for 5 minutes to hydrate the flour and allow baking powder to activate.
Cooking
Preheat pan
Heat a large nonstick skillet or griddle over medium heat until hot (about 2–3 minutes). Lightly brush or swirl 1 tsp of the unsalted butter to coat the surface; add more between batches as needed.
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip carefully and cook the second side until golden brown, 1–2 minutes more. Keep cooked pancakes warm on a plate tented with foil while you finish the rest.
Toppings & Serving
Prepare fruits
If using larger strawberries, hull and quarter them; leave raspberries and red currants whole. Toss the mixed red fruits gently in a small bowl. If you prefer the fruit slightly saucier, sprinkle 1 tbs of maple syrup over them and gently toss to coat.
Serve
Serve immediately while pancakes are warm. Offer extra maple syrup and chocolate sauce on the side.