Serve it with maple syrup.
Classic Griddle Pancake Batter
Breakfast
Pancakes waffles french toast
Vanilla: Extract
Easy
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A pourable batter of flour, egg and milk that cooks on a hot griddle. A simple, fluffy griddle pancake base with a little melted butter; add buttermilk or fruit later as you like. Makes 12 4-inch pancakes in about 30 minutes.
Prep
10 min
Cook
15 min
Cooling
5 min
Total
30 min
Yield
12 4-inch pancakes
Ingredients
Adjust yield
4-inch pancakes
Scales from a half to a double batch; give a bigger batch a little more time.
- 1 ½ cups (190 g)all-purpose flour
- 2 tbsp (25 g)granulated sugar
- 2 ½ tsp (10 g)baking powder
- ½ tsp (3 g)fine salt
- 1 ¼ cups (300 ml)whole milk
- 1 (50 g)egg
- 3 tbsp (45 g)unsalted butter, melted and cooled
- 1 tsp (5 ml)pure vanilla extract
- 1 tbsp (15 g)butter or neutral oil, for the pan
Baking tools for this recipe
Instructions
- Whisk the flour, sugar, baking powder and salt in a bowl.
- Whisk the milk, egg, melted butter and vanilla in another bowl.
- Pour the wet into the dry and stir just until combined; lumps are fine. Rest 5 minutes.
- Heat a griddle or large skillet over medium heat (about 375 F / 190 C) and lightly grease.
- Pour 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form and the edges look set.
- Flip and cook 1 to 2 minutes more until golden brown and cooked through.
- Serve right away or hold in a 200 F (95 C) oven.
Tips
- Overmixing makes tough pancakes.
- The first pancake is a test; adjust the heat.
- Add 1 to 2 tablespoons milk if the batter gets too thick on standing.
- Good with maple syrup.
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Recipe FAQ
How long does it take to make classic griddle pancake batter?
Plan on 10 minutes of prep and 15 minutes of cooking, plus 5 minutes to chill. The recipe makes 12 4-inch pancakes.
How should I store classic griddle pancake batter?
Cook and serve immediately; refrigerate cooked pancakes up to 3 days or freeze 2 months.
Can I make classic griddle pancake batter ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
115
Calories / serving
4.4g
Fat
15.4g
Carbs
3.0g
Protein
3.5g
Sugar
Whole recipe (12 servings): ~1380 cal · 53g fat · 185g carbs · 36g protein · 42g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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