Jul 14 2026
Restaurants›Springfield Diner›Golden Brown Pancakes (3) Recipe

Golden Brown Pancakes (3) Recipe

Inspired by Springfield Diner
Time30m
Serves3

Make Golden Brown Pancakes (3) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

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.

Pancake Batter

To Serve (optional)

Method

Pancake Batter

  1. 1

    Prepare dry ingredients

    In a large mixing bowl whisk together the all-purpose flour (1.5 cups), granulated sugar (2 tbs), baking powder (2 tsp) and fine salt (1/2 tsp) until evenly combined and aerated.

  2. 2

    Combine wet ingredients

    In a separate bowl or large measuring cup beat the large egg lightly. Whisk in the whole milk (1 1/4 cups), melted unsalted butter (3 tbs) and vanilla extract (1 tsp) until smooth.

  3. 3

    Make the batter

    Create a well in the center of the dry ingredients. Pour the wet mixture into the well and gently stir with a spatula or wooden spoon just until combined. The batter should be slightly lumpy — do not overmix. If the batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable, but not watery, consistency.

  4. 4

    Rest the batter

    Let the batter rest at room temperature for 5–10 minutes. This allows the baking powder to begin working and the flour to hydrate, producing tender, golden pancakes.

Cook & Serve

  1. 5

    Preheat pan or griddle

    Place a nonstick skillet or electric/griddle pan over medium heat. Allow it to heat for 3–5 minutes until hot but not smoking. Test readiness by flicking a few drops of water — they should dance and evaporate. Lightly brush or wipe the surface with a little melted butter.

  2. 6

    Cook pancakes

    For each pancake, pour about 1/3 cup of batter onto the hot surface, spacing them to allow room to spread. Cook undisturbed for 2–3 minutes, until bubbles form on the surface and the edges start to look set and matte. Gently lift an edge with a spatula to check for a deep golden brown color. Flip and cook the second side for 45–90 seconds until golden and cooked through. Adjust heat as needed so pancakes brown evenly without burning.

  3. 7

    Keep warm

    If cooking in batches, transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the remaining batter. Lightly cover with foil to prevent drying.

  4. 8

    Serve

    Stack pancakes 2–3 high and serve immediately with maple syrup, fresh berries or banana slices and a dusting of powdered sugar as desired.

More from Springfield Diner