Classic Recipe
Make Classic 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
For cooking & serving
Method
Batter
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the milk, egg, melted butter, and vanilla extract until homogeneous and slightly frothy.
- 3
Combine wet and dry
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. Small lumps are fine — do not overmix or the pancakes will be tough.
- 4
Rest the batter
Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and yields lighter pancakes.
Cook & Serve
- 5
- 6
- 7
Cook pancakes
For each pancake, pour 1/4 cup of batter onto the hot griddle spaced at least 2 inches apart. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, 1–2 minutes more. Adjust heat if pancakes are browning too fast or taking too long.
- 8
Keep warm (optional)
If making multiple batches, keep cooked pancakes warm on a baking sheet set in a 200°F (95°C) oven while finishing the rest.
- 9
Serve
Stack pancakes, drizzle with maple syrup, and top with fresh berries. Dust with powdered sugar if desired. Serve immediately.