Classic Pancakes
By @chef1
Fluffy and delicious pancakes, perfect for a weekend breakfast. Serve with your favorite toppings like syrup, fruit, or whipped cream.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 cup all-purpose flour
- ●2 teaspoons baking powder
- ●1/4 teaspoon salt
- ●2 tablespoons sugar
- ●1 cup milk
- ●1 large egg
- ●2 tablespoons melted butter
Instructions
- 1In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- 2In a separate bowl, whisk together the milk, egg, and melted butter.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 4Heat a lightly oiled griddle or frying pan over medium heat.
- 5Pour 1/4 cup of batter onto the hot griddle for each pancake.
- 6Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 7Serve immediately with your favorite toppings.
Recipe details
- Category
- Breakfast
- Preparation
- 29 minutes
- Cooking
- 23 minutes
Estimated total: 52 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather and measure ingredients: 5 min planning allowance (simple_prep)
- Melt butter: 5 min planning allowance (setup)
- Whisk dry ingredients: 3 min planning allowance (mix)
- Whisk wet ingredients: 3 min planning allowance (mix)
- Combine wet and dry ingredients: 3 min planning allowance (mix)
- Preheat griddle: 3 min planning allowance (pan_preheat)
- Pour batter for batch 1: 2 min planning allowance (transfer)
- Pour batter for batch 2: 2 min planning allowance (transfer)
- Pour batter for batch 3: 2 min planning allowance (transfer)
- Pour batter for batch 4: 2 min planning allowance (transfer)
- Serve pancakes: 2 min planning allowance (garnish)
- Assuming 2 pancakes per batch, 4 batches total for 8 pancakes.
- all-purpose flour: USDA cup portion weight
- baking powder: USDA tsp portion weight
- Using low-sodium baking powder as a generic equivalent.
- salt: USDA tsp portion weight
- sugar: USDA tsp portion weight
- Using teaspoon portion for 2 tablespoons of granulated sugar.
- milk: USDA cup portion weight
- Using 1% fat milk as a generic equivalent for unspecified milk.
- egg: USDA large portion weight
- Using large egg as the standard size.
- melted butter: USDA tbsp portion weight
- Using salted butter for melted butter.
- all-purpose flour: 125 g · USDA reference 168894
- baking powder: 10 g · USDA reference 172805
- salt: 1.5 g · USDA reference 173468
- sugar: 25.2 g · USDA reference 169655
- milk: 244 g · USDA reference 173441
- egg: 50 g · USDA reference 171287
- melted butter: 28.4 g · USDA reference 173410
pancakes · fluffy pancakes
Estimated nutrition per serving
235 calories · 6.9 g protein · 34.5 g carbohydrate · 7.9 g fat · 0.9 g fiber · 239 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: