Pancake Recipe
Make Pancake 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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Dry ingredients
Wet ingredients
For cooking & serving
Method
Prepare batter
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly distributed.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, whisk together 1.25 cups whole milk, 1 large egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth and uniform.
- 3
Make the batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until combined. Do not overmix — a few small lumps are fine. If batter is very thick, add up to 2 tablespoons additional milk to reach a pourable but slightly thick consistency.
- 4
Rest (optional)
Let the batter rest 5–10 minutes at room temperature to allow the baking powder to activate and gluten to relax; this yields fluffier pancakes.
Cook pancakes
- 5
- 6
Test heat
Drop a few drops of water onto the skillet — they should sizzle and dance. Adjust heat to maintain medium: surface should be hot but not smoking.
- 7
Cook first side
Pour or ladle about 1/4 cup batter per pancake onto the hot skillet, spacing pancakes to allow spreading. Cook undisturbed 2–3 minutes until bubbles form across the surface and edges look set.
- 8
Flip and finish
Using a spatula, flip each pancake and cook 1–2 minutes more until the undersides are golden brown and the pancake is cooked through. If pancakes are browning too fast, lower heat slightly.
- 9
Keep warm
Transfer finished pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) on a baking sheet while you cook the remaining batter.
Serve
- 10
Serve pancakes warm topped with butter, maple syrup, and fresh fruit as desired. Leftover pancakes can be cooled completely and refrigerated in an airtight container for up to 3 days or frozen between sheets of parchment for up to 1 month.
