Basic Pancakes Recipes

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PANCAKES



Pancakes image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast iron skillet or griddle over medium heat.
  • Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  • Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

EASY BASIC PANCAKES



Easy Basic Pancakes image

Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!

Provided by Martha Stewart

Categories     Pancake Recipes

Time 20m

Number Of Ingredients 9

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Steps:

  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

BASIC PANCAKES



Basic Pancakes image

Make and share this Basic Pancakes recipe from Food.com.

Provided by dividend

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Steps:

  • Mix together flour, baking powder, sugar, and salt.
  • Combine eggs, milk, and oil.
  • Add liquid ingredients to dry ingredients, stirring until just moist. Let mixture rest 30 seconds.
  • Spoon or pour onto greased, hot griddle or nonstick skillet.
  • Cook pancakes on the first side until bubbles appear on the upper surface. Turn over and cook until the bottom is golden.
  • You can make a nice variation on these by adding a mashed black banana and 1/2 teaspoon of cinammon to the batter. Yum!

"INSTANT" PANCAKE MIX



Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

Provided by Alton Brown

Yield 3 batches of pancakes (12 pancakes)

Number Of Ingredients 11

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Steps:

  • Combine all of the ingredients in a lidded container. Shake to mix.
  • Use the mix within 3 months.
  • Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
  • Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
  • Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
  • Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
  • Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
  • Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
  • Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

EASY PANCAKES



Easy Pancakes image

This recipe doesn't require much thought early in the morning, and tastes great!

Provided by Sharon Holt

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Steps:

  • In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g

BASIC PANCAKES



Basic Pancakes image

These pancakes have a restaurant-style texture, and they're simple to make. Recipe courtesy of Southern Sideboards Southern Living Hall of Fame Junior League of Jackson, Mississippi and Mrs. W.E. Walker, Jr.

Provided by AmyZoe

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 eggs
1 cup milk
2 tablespoons oil
3 tablespoons butter, melted
1 1/4 cups flour
3 teaspoons baking powder (rounded)
3 teaspoons sugar
3/4 teaspoon salt

Steps:

  • Beat eggs until light and add milk, oil, and butter.
  • Stir together dry ingredients and beat into liquid ingredients.
  • Cook on a greaseless griddle.
  • Heat griddle very hot and then turn to low and let cool to low temperature before cooking cakes.

Nutrition Facts : Calories 367.4, Fat 20.4, SaturatedFat 8.6, Cholesterol 124.4, Sodium 850.6, Carbohydrate 36.8, Fiber 1.1, Sugar 3.4, Protein 9.3

EASY PANCAKES



Easy Pancakes image

Make every day delicious with this easy pancake recipe. It takes 20 minutes, requires only a handful of pantry staples, and results in tender, fluffy pancakes.

Provided by Mark Bittman

Time 20m

Yield Serves 4-6

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
2 eggs
1½ to 2 cups milk
2 optional tablespoons melted and cooled unsalted butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

Steps:

  • Heat a griddle or large skillet over medium-low heat while you make the batter.
  • Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
  • Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
  • Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.

EASY PANCAKES



Easy pancakes image

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional

Provided by Cassie Best

Categories     Main course

Time 30m

Yield Makes 12

Number Of Ingredients 6

100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)

Steps:

  • Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
  • Set aside for 30 mins to rest if you have time, or start cooking straight away.
  • Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
  • When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  • Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

PANCAKES I



Pancakes I image

My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven.

Provided by CYNDILB

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil

Steps:

  • Preheat a lightly oiled griddle over medium-high heat.
  • Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
  • Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 40.2 g, Cholesterol 68.5 mg, Fat 13 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 580.9 mg, Sugar 8.2 g

THE BEST EVER PANCAKES



The Best Ever Pancakes image

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 servings

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Steps:

  • In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.

HOMEMADE PANCAKES



Homemade Pancakes image

This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!

Provided by stephkarate1

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 10

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Mix flour, milk, egg, butter, sugar, baking powder, and salt together.
  • Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 17.3 g, Cholesterol 30.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 374.5 mg, Sugar 2.8 g

CLASSIC PANCAKES



Classic Pancakes image

This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 9

Number Of Ingredients 7

1 egg
1 cup Gold Medal™ all-purpose flour or whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons vegetable oil or melted butter

Steps:

  • In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
  • Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g

FLUFFY PANCAKES



Fluffy Pancakes image

This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 7

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted

Steps:

  • In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Nutrition Facts :

GOOD OLD FASHIONED PANCAKES



Good Old Fashioned Pancakes image

This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Provided by dakota kelly

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g

BEST QUICK PANCAKES



Best Quick Pancakes image

So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes nine 4-inch pancakes

Number Of Ingredients 7

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Steps:

  • Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
  • Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
  • Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.

BASIC PANCAKE MIX



Basic Pancake Mix image

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Provided by Sackville

Categories     Breads

Time 30m

Yield 8 large pancakes, 3-4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla (optional)
2 tablespoons vegetable oil

Steps:

  • In a bowl, mix together all the dry ingredients.
  • Make a well in the centre and pour in the milk.
  • Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  • Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  • Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
  • How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
  • If you are adding fruit, I like to sprinkle it on top of the pancake now.
  • When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
  • The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
  • Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
  • Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

EASY PANCAKES RECIPE BY TASTY



Easy Pancakes Recipe by Tasty image

Here's what you need: self-rising flour, sugar, baking soda, eggs, butter, milk

Provided by Emma Garvey

Yield 15 servings

Number Of Ingredients 6

1 cup self-rising flour
1 tablespoon sugar
1 teaspoon baking soda
2 eggs
¼ cup butter, melted
1 cup milk

Steps:

  • Melt butter in the microwave in 15-second intervals.
  • Sift flour, sugar and baking soda together into a large bowl.
  • Mix eggs, milk and butter in a separate bowl and add to dry ingredients.
  • Cook pancakes in a frying pan on medium heat.
  • Serve with whipped cream and maple syrup.
  • Enjoy!

Nutrition Facts : Calories 82 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram

EVERYDAY PANCAKES



Everyday Pancakes image

The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)

Provided by Mark Bittman

Categories     breakfast, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Steps:

  • Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
  • Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
  • Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams

FAST AND EASY PANCAKES



Fast and Easy Pancakes image

Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.

Provided by GERAL1012

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 7

2 cups milk
¾ cup white sugar
2 eggs
1 teaspoon vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ tablespoons baking powder

Steps:

  • Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 61.5 g, Cholesterol 68.5 mg, Fat 4.4 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 309.3 mg, Sugar 29.1 g

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basic-pancakes-recipe-myrecipes image
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From chatelaine.com


EASY BASIC PANCAKES - MARTHA.COM
Buttermilk Variation: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
From martha.com


HOW TO MAKE PANCAKES FROM SCRATCH - TASTE OF HOME
2019-02-18 Here are a few easy alternatives that impart a similar flavor. For each cup of buttermilk, you can use: 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.
From tasteofhome.com


HOMEMADE PANCAKES - BUDGET BYTES
2022-05-07 Let the batter rest for 15 minutes. Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the pancake batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
From budgetbytes.com


BASIC BUTTERMILK PANCAKES RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes. Advertisement.
From myrecipes.com


THE BEST EASY PANCAKE RECIPE | HOMEMADE PANCAKE RECIPE
Instructions. Mix the dry ingredients together, then add the milk, oil and eggs. Mix well and try to get some of the lumps out of the batter. Don't worry about making it perfectly smooth. It will be fine. Heat a skillet on medium heat. When heated, scoop the pancake batter recipe into the frying pan with a large spoon to make individual ...
From cookingnook.com


EASY PEASY BASIC PLAIN HOMEMADE PANCAKE RECIPE - CHEF AND …
2014-10-22 Instructions. Place all the dry ingredients in a bowl (flour, baking powder, salt, sugar) and mix together with a whisk or wooden spoon. In another bowl, beat the egg with a whisk or fork then add the milk, vanilla and mix together lightly until combined. Add the wet mixture to the dry mix and combine. Add melted butter.
From chefandsteward.com


BASIC PANCAKES | BLUE JEAN CHEF - MEREDITH LAURENCE
Combine the egg, milk, lemon juice and oil or butter, and whisk together in a separate bowl or glass measure. Beat well to incorporate air into the mixture. Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Be careful not to over-mix the batter. Pre-heat a non-stick griddle or skillet over medium heat.
From bluejeanchef.com


PANCAKES FOR ONE (EASY, FAST, LIGHT & FLUFFY) - HEAVENLY HOME …
2021-03-16 In a medium bowl, sift together flour, baking powder and salt. Step 2. Add milk, egg, melted butter, vanilla extract and granulated sugar to a blender or large bowl. Blend or whisk for about a minute. Step 3. Pour wet mixture into dry and stir to combine. Allow batter to rest for about 5 minutes. Step 4.
From heavenlyhomecooking.com


EASY PANCAKE RECIPE WITH VANILLA ENSURE® REGULAR
Combine all ingredients in a bowl and stir to moisten. Pour batter onto hot, lightly-greased skillet. Turn when bubbles appear and underside of pancakes is golden brown. Serve immediately with maple syrup, fresh fruits and/or fruit sauce. Ready in 20 minutes. Makes 12 pancakes.
From ensure.ca


BASIC PANCAKES | IGA RECIPES
Fry pancakes two minutes per side. Keep pancakes warm on a baking sheet in the oven at 95 °C (200 °F) while you preparing the rest. Serve pancakes with fruit and maple syrup. Chef’s secret To make a lion, place clementine orange segments around the pancake to make the mane. Use blueberries for the eyes, half a strawberry for the nose, and ...
From iga.net


BASIC BAKING STEEL PANCAKES – BAKING STEEL
Directions. Mix the batter. Combine all dry ingredients into one bowl. Mix egg yolks, milk and vanilla extract together. Combine dry and wet bowl and mix well. In separate bowl with a whisk or immersion blender attachment, whisk egg whites until stiff peaks are formed. Fold egg whites into pancake batter until incorporated. Cooking your ...
From bakingsteel.com


EASY PANCAKE RECIPE WITHOUT BAKING SODA | DEPORECIPE.CO
2022-05-14 Easy Pancake Recipe Without Baking Soda. Pancakes without baking powder fluffy souffle baker bettie pancakes without baking powder or soda pancake mix how to make pancakes without baking powder yummy kitchen plain …
From deporecipe.co


YOUR BASIC WEEKEND PANCAKES - SIMPLY SCRATCH
2017-03-11 Instructions. Preheat your griddle (375°) or frying pan and lightly grease with coconut oil. In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour in the milk, crack in the eggs and add in the vanilla extract. …
From simplyscratch.com


EASY PANCAKE RECIPE - LITTLE SUNNY KITCHEN
2013-12-20 Lightly brush a skillet with a piece of butter (or use 1 tablespoon of oil instead). Then using a ¼ measuring cup spoon the batter and spread it into a circle. Cook on the first side until bubbles appear and the edges start to look a bit dry, the bottom of the pancakes should be golden-brown (around 3 minutes).
From littlesunnykitchen.com


EASY COCONUT FLOUR PANCAKES (ONLY 5 INGREDIENTS)
2021-06-10 Set aside. In a separate bowl whisk the eggs with the salt until well combined. Then add in coconut flour and mix until there are no lumps. Next mix in the mashed banana until well combined then mix in the baking powder. Over medium heat, warm a large nonstick pan then add the coconut oil once hot.
From mexicanmademeatless.com


BASIC HOMEMADE PANCAKE RECIPE - MASHED
2021-06-14 Get a mixing bowl and a sieve and sift the all-purpose flour, baking powder, and sugar. Melt the butter in the microwave for 10 to 12 seconds. Add the eggs, milk, and ⅛ cup melted butter in the same bowl as the dry ingredients. Whisk until well combined.
From mashed.com


EASY FLUFFY PANCAKES FROM SCRATCH - INSPIRED TASTE
It is okay if the batter has small lumps – it is important not to over-mix the batter. Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
From inspiredtaste.net


HOW TO MAKE MARY BERRY’S EASY PANCAKE RECIPE WITH ONLY THREE …
2022-03-01 How to make the pancakes: Sift flour into a bowl and make a hole in the middle. In a separate bowl, whisk together the egg and milk and pour them into the hole. Whisk the mix with some flour and ...
From hitc.com


SIMPLY PERFECT PANCAKES | KING ARTHUR BAKING
Instructions. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener. Gently and …
From kingarthurbaking.com


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