Ingredients Pancake Recipe
To whip up these delectable pancakes, you’ll need:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Directions Pancake Recipe
Here’s how to make your pancake batter:
1/ In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2/ In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.
3/ Gradually pour the wet mixture into the dry ingredients. Stir until just combined, ensuring not to overmix. A few lumps are okay.
4/ Allow the batter to rest for 5 minutes while you preheat a non-stick skillet or griddle over medium heat.
How To Prepare Pancake Recipe
1/ Grease the skillet lightly with butter or cooking spray.
2/ Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
3/ Transfer the cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them moist.
4/ Repeat the process with the remaining batter, adding more butter or cooking spray as needed.
5/ Serve the pancakes warm, topped with fresh berries and a drizzle of maple syrup.
Preparation Time Pancake Recipe
Preparing this delightful pancake recipe will take you approximately 15 minutes for the batter and another 15 minutes for cooking, giving you a total of around 30 minutes to serve up a stack of pancakes.
Serving Pancake Recipe
This recipe yields about 12 medium-sized pancakes, making it perfect for serving a family of four or a small gathering of friends.
10 Tips and Tricks for Perfect Pancakes Recipe Every Time
Making perfect pancakes every time can be a delightful culinary achievement. Here are 10 tips and tricks to help you achieve pancake recipe perfection.
- Measure Ingredients Accurately: Use precise measurements for flour, baking powder, sugar, and other dry ingredients. Inaccurate measurements can affect the texture and consistency of your pancakes.
- Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh. Old leavening agents can result in flat, dense pancakes.
- Sift Dry Ingredients: Sifting your dry ingredients (flour, baking powder, salt, and sugar) together can help eliminate lumps and ensure even mixing.
- Don’t Overmix: Mix the wet and dry ingredients until just combined. Overmixing can overdevelop the gluten in the flour, leading to tough pancakes.
- Use Buttermilk: Buttermilk adds a pleasant tanginess and tenderizes the pancakes. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
- Let the Batter Rest: Allow the batter to rest for about 5-10 minutes before cooking. This resting period allows the flour to hydrate fully, resulting in fluffier pancakes.
- Preheat the Pan: Make sure your griddle or pan is hot before pouring the batter. You can test it by sprinkling a few drops of water on the surface. If they sizzle and evaporate quickly, it’s ready.
- Use the Right Amount of Batter: Use a measuring cup or ladle to portion out the batter for consistent pancake sizes. This ensures even cooking and a uniform appearance.
- Add Mix-Ins Carefully: If you’re adding chocolate chips, blueberries, or other mix-ins, sprinkle them onto the pancakes just after pouring the batter onto the griddle. This prevents them from sinking to the bottom and burning.
- Cook at the Right Temperature: Start with medium-high heat to get a nice sear on the outside of the pancakes. Reduce the heat if they’re browning too quickly. Aim for a golden-brown color on both sides.
Bonus Tip: Keep pancakes warm in a preheated oven (around 200°F or 93°C) on a baking sheet lined with parchment paper while you cook the remaining batches. This ensures that all your pancakes are hot and ready to serve at once.
Here are the approximate nutrition facts for a standard serving of homemade pancakes, made from a typical pancake batter recipe:
Nutrition Facts for One Serving of Pancake Recipe (about two 4-inch pancakes)
- Calories: 200-250 kcal
- Total Fat: 5-8 grams
- Saturated Fat: 1-2 grams
- Cholesterol: 30-40 milligrams
- Sodium: 300-400 milligrams
- Total Carbohydrates: 35-40 grams
- Dietary Fiber: 1-2 grams
- Sugars: 5-10 grams
- Protein: 4-6 grams
These values can vary based on the specific recipe and ingredients used. Here are some factors to consider:
Flour Type: The type of flour you use can impact the nutritional content. Whole wheat flour adds more fiber compared to all-purpose flour.
Milk and Eggs: Pancake recipes often call for milk and eggs, which contribute to protein and fat content. Using low-fat milk or egg substitutes can reduce these values.
Oil or Butter: Some recipes include a small amount of oil or melted butter, which adds to the fat content. You can use alternatives like applesauce or mashed bananas for a lower-fat option.
Toppings: Syrup, butter, fruit, and whipped cream are common pancake toppings that will increase calorie and sugar content.
Portion Size: Be mindful of the size and number of pancakes you eat. Larger or thicker pancakes will have more calories.
To make your pancakes healthier, you can consider using whole wheat flour, reducing sugar in the batter, and choosing healthier toppings like fresh berries or Greek yogurt instead of syrup and whipped cream. These adjustments can help increase the fiber and nutrient content while keeping your pancakes delicious.