Today I’m sharing a perfect Sunday morning breakfast idea with you – stacks of fluffy pancakes!
Yields: 16 5-inch pancakes
Total Time: 30 min
- 10 oz. cake flour, approximately. 2 ½ cups
- 1 Tbsp. baking powder
- 1 tsp kosher salt
- 2 oz. butter (1/2 stick) plus additional for the griddle
- 2 oz. sugar, approximately ¼ cup
- 4 oz. (2 large) eggs, room temperature
- 12 oz. milk, room temperature
- 2 tsp vanilla extract
- Whisk together the flour, baking powder, and salt in a large bowl.
- Melt the butter in a large microwave safe bowl or glass measuring cup and allow to cool slightly. Whisk in the sugar, eggs, milk and vanilla.
- Pour the wet ingredients into the dry ingredients and gently whisk until everything is JUST combined. It’s okay if there are lumps in the batter.
- Let the batter rest for 10 minutes.
- Meanwhile preheat an electric griddle to 325 degrees Fahrenheit (alternatively heat a cast iron skillet or regular frying pan on the stove over medium high heat).
- Once the batter has finished resting, add a tablespoon of butter to the griddle or skillet and allow to melt.
- Scoop batter onto the griddle/skillet using a ¼ measuring cup.
- Cook until bubbles begin to form on the surface and the other side is golden brown, approximately 2 minutes.
- Flip with a spatula and cook another minute or two. You only want to flip the pancakes once, otherwise they will become tough.
- Repeat, adding additional butter and the rest of the batter.
- Serve immediately or keep warm on a baking sheet in an oven preheated to 200 degrees Fahrenheit.
- To freeze, let cool completely. Wrap each pancake in a paper towel, stack, and store in a sealed plastic bag.
It’s time to forgo the box pancake mixes! Not only is this recipe quick and easy to make, but it can also be made with ingredients you already have on hand. Gotta love a recipe that doesn’t require a special trip to the grocery store 😉
The ingredients today include: cake flour (lower protein = less gluten formation), butter, sugar, milk, eggs, vanilla extract, kosher salt, and baking powder.
A great thing about pancake batters is how easily they come together – whisk the dry ingredients, whisk the wet ingredients, then whisk them together. That’s all there is to it!
So, first up – whisk together the dry team: flour, baking powder, and salt.
Next up – the wet team. I usually melt the butter in a large 16 oz. glass measuring cup (that way I can mix in the rest of the wet ingredients without dirtying another bowl).
Allow the butter to cool slightly, then whisk in the rest of the wet ingredients: sugar and eggs followed by the milk and vanilla extract.
I’m sure everyone is sitting at the edge of their seats, wondering if I’ve gone crazy – since when is sugar a wet ingredient, you ask? For this recipe (and many others), sugar is considered a wet ingredient because of the method involved. When sugar is added to other wet ingredients it dissolves, which prevents extra gluten from forming once the wet and dry ingredients are combined. The more gluten formed, the tougher the pancakes will be… and nobody wants tough pancakes. #sciencelessonfortoday
Okay, now that we have the dry and wet ingredients figured out, it’s time to bring them together! Slowly pour in the wet mixture and gently whisk until they are JUST combined.
***This part is key! Do not overmix. I know the batter is still lumpy, it’s okay. As Alton Brown always says, “just walk away.” More mixing equals more gluten formation which equals tough pancakes.
Allow the batter to rest for 10 minutes. This allows the baking powder to begin bubble formation and gives the flour a chance to absorb all the liquid. This will help us on our journey towards tender and fluffy pancakes.
After 5 minutes, begin to ready your cooking device. My absolute favorite way to cook pancakes is on an electric griddle. You can cook a bunch at one time and they are sooo much easier to flip. If you don’t have an electric griddle, feel free to use a cast iron skillet or a regular frying pan (but I highly recommend getting a griddle.. it’s amazing). If you’re using a griddle, preheat it to 325 degrees Fahrenheit or if you’re using a skillet, place it on the stove over medium-high heat.
Once the batter has finished resting and your cooking device is hot, melt about a tablespoon of butter on the griddle/skillet. I usually use a paper towel folded in half twice to wipe the griddle down – just be careful not to burn yourself.
Scoop the batter onto the griddle/skillet using a 1/4 measuring cup. I usually cook 6 at a time.
Cook until the bubbles begin to form on the surface and the other side is golden brown. This takes 2-3 minutes.
Flip the pancakes with a spatula and cook another 1-2 minutes. Only flip the pancakes once, otherwise they’ll become tough (final time I mention tough pancakes, I promise!).
Stack up those lovelies and repeat the process. More butter, more batter, etc.
If you’re serving immediately, the pancakes will stay warm when they are stacked up. Otherwise, you can keep them warm by laying them on a baking sheet in a 200 degree oven.
Or perhaps you’re like me and just made about 30 pancakes and need to freeze them…. Once the pancakes are completely cool, wrap them inside paper towels (I usually can fit two pancakes in one sheet). Stack them, store in a sealed plastic bag, and freeze. They are a great breakfast option during the week – just heat them up in the toaster!
How can you resist this?
I certainly can’t. In fact, this stack of pancakes is calling my name right now. I hope you enjoy this recipe! And please let me know what you’re favorite toppings are. I’ll be sharing my favorite in a few weeks 😉 Happy Sunday!