Hotcakes Recipe
dusted with powdered sugar & served with maple syrup add chocolate chips, blueberries or strawberries for $1 ea
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
Optional Add-ins (each +$1)
For Cooking & Serving
Method
Prepare Batter
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl whisk the buttermilk, whole milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
- 3
Make batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — a few small lumps are okay. Do not overmix. Let batter rest 5 minutes to allow baking powder to hydrate and produce a fluffier texture.
Add-ins (optional)
- 4
If using add-ins, gently fold them into the batter now. For chocolate chips fold in 1/2 cup; for blueberries or sliced strawberries fold in 1/2 cup. Avoid overmixing to prevent streaking or crushing fruit. Alternatively, drop add-ins onto the pancake after pouring batter on the griddle (recommended for even distribution).
Cook Hotcakes
- 5
- 6
For each hotcake, pour about 1/4 cup of batter onto the hot griddle (for 4-inch pancakes) or 1/3 cup for slightly larger pancakes. If adding extras individually, place 8–10 chocolate chips or a few blueberries on each pancake now.
- 7
Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat if pancakes brown too quickly or slowly.
- 8
Transfer cooked hotcakes to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you finish remaining batter. Lightly re-grease the griddle as needed between batches.
Finish & Serve
- 9
Stack 3–4 hotcakes per serving on a plate. Lightly dust the top with powdered sugar (use about 1 level tablespoon divided among servings).
- 10
Serve with pure maple syrup on the side (about 2 tablespoons per serving) and an extra pat of butter if desired. Offer additional add-ins or fruit on the side for topping.
- 11
Enjoy immediately while hot.