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Perfect Fluffy Homemade Pancakes
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 tablespoons baking powder
1/3 cup granulated sugar
1 teaspoon salt
2 whole eggs
1 2/3 cup whole milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
Non-stick cooking pan spray
Softened butter, for serving
Heated maple syrup, for serving
Instructions
Optional, preheat oven to 200 degrees F. to keep each batch warm. Line a sheet tray with a rack and place a piece of parchment over the rack.
In a large bowl whisk flour, baking soda, baking powder, sugar and salt.
In a smaller bowl beat eggs with milk, butter and vanilla.
Heat a griddle to 350 degrees F.* See notes below.
Whisk wet into dry until combined.
Lightly spray the griddle with pan spray then with a paper towel, wipe it so that there are no obvious pools of oil. Keep the oiled paper towel and use to wipe the pan before the next batch.
Once the pan is at 350 degrees F., use a 1/3 measuring cup for a 5” pancake and pour onto the prepared pan. The total cooking time will be between 3 ½ to 4 minutes. It may take a little longer on the first side than the second. Wait until the edges start to dry and get a few bubbles, then take a peek under one. Flip using a silicone thin lipped spatula and cook on the second side.
If you are cooking in batches, place your first batch on the prepared pan and hold in the oven. Be advised however that holding them in the oven will dry them out a bit so if you are following the oven hold method, do not keep them in the oven for more than ten minutes.
Serve immediately with softened butter and maple syrup.
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Notes
- Do not prepare the batter until you are ready to cook. You can however prepare the dry in one bowl and wet in another ahead of time.
- If you do not have a griddle that you can control the heat (perfect temperature is 350 degrees F.), I find that a thin non-stick pan to be the easiest to use. The reason is that you can get closer to the correct temperature quickly, where a thick grill pan retains heat and if it gets too hot, it is hard to get it to the correct temperature. I spend a lot of time getting the pan at exactly the right temperature before I start, even testing a few small pancakes first. If it gets too hot, the bottom gets too browned before the center cooks. Too cool and they cook up pale and dry.
- If cooking in batches without an electric griddle, try to keep the batches to just two batches so that the first batch doesn’t remain in the oven too long. Use more than one pan at a time on multiple burners to be able to cook in two batches.
- Lightly spray and wipe the grill or pan before pouring on batter. Too much oil and the pancake will have an inconsistent look. I spray the pan then wipe it off with a paper towel, then keep using that oiled paper towel for future batches.
- Soften butter and heat the maple syrup before serving. Serving hot syrup with hot pancakes makes for a perfect serving.
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