Hotcakes Recipe
Make Hotcakes 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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Batter
Cooking and Serving
Method
Batter
- 1
Whisk dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.
- 3
Mix batter
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix. Let the batter rest 5–10 minutes to hydrate the flour and allow leavening to begin.
- 4
Adjust consistency (optional)
If the batter seems very thick (not pourable but stiff), thin with 1–2 tablespoons of milk at a time until it reaches a thick but pourable consistency similar to heavy cream.
Cooking and Serving
- 5
- 6
Cook hotcakes
For each hotcake, pour about 1/3 cup of batter onto the hot surface, leaving space between pancakes. Cook until bubbles form across the top and edges begin to set, about 2–3 minutes. Using a thin spatula, flip and cook the second side until golden brown and cooked through, about 1.5–2 minutes more. Adjust heat as needed so they brown evenly without burning.
- 7
Keep warm (optional)
If cooking in batches, keep finished hotcakes warm on a baking sheet in a single layer set in a 200°F (95°C) oven while you cook the remaining batter. Do not stack wet pancakes or they will steam and become soggy.
- 8