I love fluffy homemade pancakes. But I’m not a fan of them when they get so thick it truly is like eating cake. I like my pancakes thin and still fluffy! Stacked with butter in between and covered with real maple syrup or rolled up with berries or sausage links inside! YUM!!!! These everyday pancakes are in between regular buttermilk pancakes and crepes. And leftovers are amazing when toasted and spread with butter and jam and eaten like a piece of toast! Make the batter ahead and finish the pancakes the next morning! Let’s make homemade everyday pancakes!
Let’s make a scrumptious batch of pancakes!!!!!
- 1 cup flour
- 1 tsp baking powder
- dash of salt (use a NOT kosher salt)
- 1 TBS sugar
- 1 egg
- 3 TBS butter, melted and divided
- 1 cup whole milk (or buttermilk)
- The key to fabulous pancakes is NOT to over mix the batter!!!!
- Put flour, baking powder, salt, and sugar in a large mixing bowl. Whisk to incorporate.
- In another bowl whisk the egg and then add 2 TBS butter and milk. Mix well.
- Add the egg mixture into the flour mixture and mix until JUST INCORPORATED. If there are lumps, don't worry! It's okay!
- At this point the pancake batter can be covered and put in the refrigerator overnight and cooked the next morning.
- Heat a TBS of butter in a cast iron skillet until hot. The skillet must be hot or the pancakes will stick. Add a scoop of pancake batter. It will spread out and be thin. When little "bubble" start to appear on the top of the pancake, turn it and cook the other side until golden.
- I preheat my oven to warm or 170° and put the pancakes on a rimmed baking sheet to keep them warm until they are served.
- Serve pancakes with butter, maple syrup, honey, fresh fruit, jam, link sausage or bacon! Serve them stacked up high or roll them up too!
- Pancakes can be frozen between wax paper and gently reheated in the microwave or toasted in the toaster.
You might like to follow me on Pinterest and see what I’m finding to pin every day HERE.