Classic Butter Pancakes
I don’t think there’s anything quite like waking up to a cup of coffee and a stack of warm, buttery pancakes drizzled with maple syrup. While a French person would probably choose crepes over pancakes, that doesn’t mean pancakes don’t exist on French breakfast menus. In fact, I had some of the best, buttery pancakes in Paris. The pancakes were exactly the way classic butter pancakes should be, moist and fluffy. After all, isn’t that the combination for a perfect cake?
Like there are for traditional cakes, there are a lot of packaged, boxed versions of pancakes that you can buy. Bisquick and Krusteaz steal the limelight when it comes to pancake mix, and, honestly, rightfully so. I mean, I won’t lie; you can make a great pancake with either mix. But the thing is, homemade pancakes are even better and just as easy to whip up. You don’t have to be a skilled cook or baker to make a delicious batch of homemade pancakes. You just need a foolproof recipe, which I’m sharing with you today!
- 2 c all-purpose flour
- 1 tsp salt
- 5 tsp baking powder
- 3 tbsp sugar
- 2 eggs
- 1/3 c unsalted butter (melted)
- 1/4 tsp vanilla extract
- 1 1/2 c milk (whole or reduced fat)
- Beat the eggs and sugar together with a whisk in a large bowl.
- Add the vanilla extract, milk, and melted butter.
- Add the baking powder to the wet ingredients and give it a stir. Then add the flour and salt. Whisk batter until smooth and clump-free.
- Butter a heated pan (over medium heat). Use a large spoon or ladle to pour batter onto pan. Flip after approximately 1 minute for the first batch, but shorter time for the rest of the pancakes (approx. 20-30 sec, lift edges slightly to check before flipping).
- Batter consistency should be somewhat thick so that when you’re pouring batter from your spoon, it drops off slowly. Also, always have your eye on your pancakes as they can burn very quickly if you’re not there to check the bottoms.