How To Make Pancakes Recipe – Preppy Kitchen

There’s nothing better than a heaping plate of these soft, homemade pancakes! They use basic ingredients that you most likely already have in your kitchen and are incredibly fluffy and light! These are the best pancakes ever perfect every time, crispy on the outside and soft in the middle.

You will fall in love after tasting this pancake recipe for the first time. Pancake mixes from boxes are less than this recipe. You probably already have the majority of the ingredients in your kitchen! Simple ingredients are all you need to make these fluffy, homemade pancakes. 

These Pancakes Recipe Preppy Kitchen come together in about 30 minutes so you can make them for weekend brunch or on a weekday morning. Just combine all ingredients and transfer them to a skillet or griddle. That is as simple as it gets! The pancakes practically melt in your mouth because they are so fluffy and soft when they are done. This pancake recipe is the best, hands down! Try my waffles, french toast, or crepes recipes if you’re looking for another simple breakfast or brunch recipe.Discover our delicious Dutch pancake recipe for a unique twist.

Pancakes Recipe – Preppy Kitchen

All you need to make these fluffy pancakes is a few basic kitchen staples. Every time you make these pancakes, they come out tender, light, and fluffy.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

5 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 2

Calories 348 kcal

Equipment

• Bowl.
• FRYING PAN

Ingredients

  

• 160 grams all-purpose flour
• 15 grams baking powder
• 25 grams granulated sugar
• 10 grams salt
• 240 ml milk
• 2 large egg
• 55 grams butter melted
• 20 gramsvanilla extract

Instructions

 

• In a large bowl, whisk together the sugar, flour, baking powder, and salt.
• The milk, egg, melting butter, and vanilla should all be thoroughly mixed in a medium-sized bowl.
• Transfer the milk combination into the flour mixture and gently fold until well combined.
• A big griddle or skillet should be heated to medium-high heat. Once heated, lightly grease the pan by rubbing or brushing it with butter. For each pancake, add 30 grams of batter while working in batches.
• Fry for a couple of minutes until the bottom is golden and bubbles begin to form on top, then turn and continue cooking for another minute or two until the food is golden brown. With every new batch of pancakes, add extra butter. Serve hot, with a dollop of maple syrup and butter.

Notes

• The pancakes will turn out thick and heavy if the batter is overmixed. There are no lumps in the batter at all! 
• Provide the pancakes with actual maple syrup instead of pancake syrup for the best flavor. Berries, jams, preserves, lemon curd, and fresh fruit also work well as toppings. You can top the pancakes with whipped cream or drizzle with caramel or chocolate for a decadent breakfast.
• The baking powder activates once it comes into contact with the liquid, so don’t let the batter stand for too long. There is some wiggle room, though, because baking powder reactivates when it warms up. 
• Flip the pancakes just once! The pancake should be flipped when the tiny bubbles that are forming on top of the batter burst. 
• Place a baking sheet with a rack in the oven set to 200 degrees Fahrenheit, and as you cook the pancakes, place them on the rack in a single layer to keep them warm. By allowing air to circulate underneath, the baking accumulate will help keep the pancakes from getting too moist.
• The pancake batter will become thick if you add too much flour, which will result in dry pancakes. If you don’t have a scale, you can measure your flour by fluffing it with a spoon, then spooning it into your cups and leveling it off with a knife. By using this technique, you can avoid packing the measuring vessel too full.
• If you add a lot of flour, the pancake batter gets thick and the pancakes get dry. In the absence of a scale, you may gauge your flour by smoothing it with a tablespoon, then using a knife to level it off after spooning it into your cups. You can prevent overfilling the measuring vessel by employing this method.

 

Keyword Pancakes Recipe – Preppy Kitchen

RATING 4.9 (81)

Ingredients Need for this Recipe

• Flour. For pancakes, all-purpose flour works well. Pancakes made with cake flour will be a tad too delicate, while those made with bread flour would be dense due to the high protein content.
• Baking powder. Since baking powder is a crucial element for light and fluffy pancakes, make sure it’s fresh. As a leavening agent, baking powder will produce bubbles that will aid in the pancake’s rising and maintaining its fluff. Mix a ½ teaspoon of baking powder with a cup of boiling water to determine whether your powder is fresh. It’s fresh baking powder if it fizzes up.
• Milk. For the most flavor, use packed milk!
• Vanilla. Artificial vanilla extract is not as good as real vanilla extract. Try creating my make your own vanilla extract recipe if you have the time! 
• Butter. Butter is required for both the batter in this recipe for fluffy pancakes and the cooking process. Butter adds flavor and keeps the pancakes from sticking to the skillet or griddle.

How to Cook The Pancakes Recipe Preppy Kitchen

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Beat the egg, vanilla, and milk together in a medium-sized bowl. 
3. Mix in the melted butter, whisking until fully incorporated.
4. Mix the dry ingredients with the milk mixtur
5. Just enough batter should be combined after folding. Lumpiness is acceptable.
6. A big griddle or skillet should be heated to medium-high heat. Once heated, lightly grease the pan by rubbing or brushing it with butter. Pour ¼ cup of batter into each pancake while working in batches. Fry for a few minutes until the bottom is golden and bubbles begin to form on top, then turn and continue cooking for another minute or two until the food is golden brown. With every new batch of pancakes, add extra butter. Serve hot, with a dollop of maple syrup and butter.

Storing and Reheating Pancakes Recipe Preppy Kitchen

1. To store pancake batter: In case you have extra pancake batter that you plan to use the next day, store it in the refrigerator by covering it with plastic wrap and keeping it in the same measuring cup or mixing bowl. Cook the remaining pancakes and store them to reheat later if you won’t be using the batter for another day.
2. To store leftover pancakes: Pancake leftovers freeze nicely. Make sure to allow them to cool fully before freezing or refrigerating. If you plan to eat leftover pancakes within a few days, we suggest keeping them refrigerated. Freeze them for a longer storage life. Store them in a zip-top freezer bag, keeping them apart with parchment paper or wax to prevent sticking, whether you are freezing or refrigerating. Ensure that the freezer bag has lost all of its air.
3. Reheating in the oven: Set oven temperature to 350 degrees. Put the pancakes on a sheet pan with a rim and cook them through. If you are starting with frozen pancakes, this will take about 6 to 10 minutes; if you are using leftovers, it will take less time.
4. Reheating in the toaster: Put a single pancake in each of the toaster’s slots and select the medium toast option. Toast the pancakes again at a lower temperature if they aren’t heated through.

FAQs

Can I make the batter ahead of time?

Rather than preparing the batter in advance, I suggest mixing the dry ingredients and keeping them in your pantry in a sealed bag until you’re ready to use them. When you’re ready to make the pancakes, combine the two ingredients after whisking together your wet ingredients. Over time, the baking powder will lose its effectiveness if you mix the batter too soon.

Why are my Pancakes Recipe Preppy Kitchen Flat?

If the Pancakes Recipe Preppy Kitchen in your recipe turn out flat, it’s usually because your batter is too moist or your baking powder is outdated. Instead of being runny, the mix should be thick.

How do I prevent burning my pancakes?

Be careful not to preheat the skillet or griddle for an extended period of time or turn the temperature up too high when preparing this pancake recipe. Pancakes will burn or get dark marks from the burnt butter if the butter on the grill or skillet burns.

What is the best pan to make pancakes in?

In the unlikely event that you lack a griddle, I strongly advise using a non-stick frying pan. A level and smooth surface is essential.

How do I store leftovers?

Allow the pancakes to come to room temperature before storing any leftovers in the refrigerator for up to four days in an airtight container or zip-top bag. Pancakes will get soggy if stored while still warm because condensation will occur. Check out this latest news article on breakfast trends.

Can I freeze this recipe?

Pancakes freeze incredibly well! Pancakes should be carefully wrapped in plastic wrap before being put in a freezer-safe bag or container. They can be stored for a maximum of three months in the freezer. Pancakes make a quick breakfast when reheated straight from the freezer in a toaster oven or microwave. Pair your pancakes with a cup of our premium coffee.