Breakfast/ Classic Desserts

Classic Pancakes

August 20, 2014

Classic Milk or Buttermilk Pancakes

If you asked what I want for breakfast, I wouldn’t even think of eggs and bacon, cheese toast, or oatmeal. Nope. Rather I would think of waffles, sweet muesli, or pancakes. And if my morning is going to get off to a good start, they better be served with whipped cream and bananas.

Classic pancakes are made with milk, but buttermilk pancakes are becoming more popular. The buttermilk helps to make the pancake more tender, moist, thick, and fluffy while adding richness and a slight tang. If you find you don’t like the taste buttermilk gives, regular milk creates a nice subtle flavor that compliments any topping. I like both options depending on what I’m serving them with.

Depending on the heat and size of your pancakes, they should cook for about 1-3 minutes on each side. The bottom should be golden brown and some bubbles should appear on the surface. If the bottom appears too dark or too light, adjust the heat accordingly.

You can serve these pancakes with maple syrup, butter, jam, powdered sugar, or fresh fruit for a light meal. Or you can be like me and load them with anything and everything, such as chocolate syrup, chocolate ganache, melted peanut butter, chocolate chips, Nutella and bananas, or strawberries and cream. The sky is the limit!

Classic Pancakes (Milk or Buttermilk)
Yields: 8 pancakes
 
Ingredients
  • 1 cup (140 grams/5 ounces) all-purpose flour, sifted
  • 2 tablespoons (25 grams/0.8 ounces) granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup milk (see notes for buttermilk)
  • 2 tablespoons (30 grams/1 ounces) butter, melted
  • 1 teaspoon pure vanilla extract
  • Canola oil/cooking spray/butter, for coating the pan
Instructions
  1. In a large bowl, mix together flour, sugar, baking powder, and salt. Set aside.
  2. In a separate medium bowl, whisk together egg, milk, melted butter, and vanilla extract.
  3. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
  4. Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
  5. Serve immediately while pancakes are still warm. Drizzle with maple syrup or desired topping.
Notes
Milk can be substituted with buttermilk for more tang and tenderness. In that case, reduce the amount of baking powder to 1 teaspoon and add ¼ teaspoon baking soda. Substitute 1 cup milk with 1 cup buttermilk.

 

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4 Comments

  • Reply
    Thalia @ butter and brioche
    August 21, 2014 at 9:34 pm

    these pancakes look so perfect, definitely recreating the recipe tomorrow morning for breakfast. i hope mine turn out as good looking as your batch!

    • Reply
      Shiran
      August 22, 2014 at 8:06 am

      I’m sure they will! Everything you make always looks perfect!

  • Reply
    Autumn
    December 15, 2014 at 12:08 pm

    Yum. I made it for breakfast this morning and it tasted great! Easy and simple.

    • Reply
      Shiran
      December 15, 2014 at 12:19 pm

      Thank you, Autumn! I’m glad you like it!

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