Description
This is the best pancake recipe ever! It’s super quick and simple to make, and the only recipe you’ll ever need for soft, fluffy, no-fail pancakes every time.
Ingredients
Units
Scale
- 2 cups self-raising flour
- 2 tablespoons of sugar
- 1/4 teaspoon salt
- 2 Tablespoons melted butter
- 1 egg
- 2 cups milk
- 1 Teaspoon of vanilla extract
Instructions
- In a large bowl, sift the self-raising flour through a sifter. Add the sugar and salt, and whisk the dry ingredients together.
- To the same bowl, add the melted butter, egg, milk and vanilla, whisk together until just incorporated. Don’t overmix!
- Let the batter rest for 5 minutes.
- Preheat a frypan to medium heat, then add oil or butter to the pan.
- Use a 1/4 cup measuring cup OR a medium cookie scoop per pancake, cooking two or three at a time, depending on the size of your pan.
- Cook for 2 minutes on the first side, until numerous small bubbles form. Flip with a spatula and allow to cook for an additional minute, then check the bottom until it is cooked through. (Every stove is different, so play around with the heat and time so it’s right.)
- Continue working through the pancake batter until all are cooked, layering the pancakes on top of each other to keep them warm if you intend to serve them straight away.
- Serve with desired toppings. Enjoy!
Notes
- Self-raising flour can be made with all-purpose flour if you don’t have self-raising flour on hand. Add 2 cups of all-purpose flour, 3 teaspoons of baking powder and 1/2 teaspoon of salt, and whisk really well, and that’s it!
- This recipe makes 17x 1/4 cup pancakes.
- For mini pancakes, use 1 Tbs per batter (think lunchboxes and snacks for little hands)
- For a larger pancake, use a 1/3 cup of batter per pancake.
- Use a cookie scoop to quickly and easily get the pancakes on the table!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American