Pancakes are generally thin, round cakes made from a thick starch-based batter and cooked on a hot griddle or skillet. Early American pancakes were made with buckwheat or cornmeal and called Indian cakes, johnnycakes, buckwheat cakes, journey cakes, griddlecakes, hoe cakes, or flapjacks. Although typically served for breakfast, pancakes can be enjoyed any time of the day and complemented by a variety of sweet or savory add-ins and toppings such as fruit, nuts, cinnamon, chocolate chips, bacon, maple syrup, Nutella, whipped cream, cheese, jam, or peanut butter. September 26 is National Pancake Day.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk or buttermilk
- 2 large eggs
- ¼ cup (½ stick) butter, melted
Optional toppings: butter and maple syrup
Directions
- Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk in the milk, eggs, and melted butter just until combined.
- Preheat a flat griddle or skillet over medium-high heat and spray it with nonstick cooking spray.
- Pour ¼ cup of the batter onto the hot griddle. Let it cook until bubbles form in the batter and then flip it over.
- Cook the pancake until it is golden brown and then repeat the process with the remaining batter.
- Serve hot with butter and maple syrup, if desired.
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