Pancake Batter Recipe

1 1/2 cups all-purpose flour (see suggestions)

1 tablespoon baking powder

3/4 teaspoon salt

1 tablespoon white sugar

1 egg, at room temperature

1 teaspoon vanilla

1 1/4 cups milk, warmed

3 tablespoons butter, melted

For this pancake batter recipe to turn out perfectly it is important that the wet ingredients not be cold. Make sure your egg is at room temperature and your milk is warmed.

In a large mixing bowl, sift together the flour, baking powder, salt, and sugar.

In a small mixing bowl, lightly whisk together the egg, vanilla, and melted butter. Then lightly mix in the warmed milk. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until everything is moistened, taking care not to overmix the pancake batter (lumps are okay). Set aside for ten minutes.

Use a lightly greased griddle or frying pan over medium heat. Pour about 1/4 cup pancake batter for each pancake. Brown on both sides and serve hot.


Make these pancakes from scratch even better
(for you) by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour.