Description
These pancakes are thin, light, and nostalgically delicious. Their large size is what really makes them a classic from those American diners we all know and love.
Ingredients
Units
Scale
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 tablespoons sugar
- 3 cups 1% milk
- 1/2 cup butter (melted and cooled)
- 2 large eggs
Instructions
- In a large bowl, whisk together flour, baking powder, salt & sugar.
- Add milk, butter & egg. Mix together until combined (careful, don’t over-mix)
- Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and figure itself out).
- Heat a large griddle or cast-iron skillet or non-stick skillet over medium; brush with butter (except the griddle).
- Working in batches, scoop ½-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is a nice dark (not burnt) golden brown, 2½–3 minutes.
- Flip and continue to cook until dark (not burnt) golden brown on the other side, about 2–2½ minutes more. Transfer pancakes to plates or a platter and brush tops with butter.
- Serve with maple syrup, fruit, whipped cream, or any of our favorite pancake toppings.
Topping Suggestions
- Fruit
- whipped cream
- maple syrup
- sprinkles
- jam
Equipment
Lodge Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
Buy Now →Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →Notes
- extras can be frozen or refrigerated. See my details on how to freeze them here
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan
- Cuisine: American
Nutrition
- Calories: 378
- Sugar: 10
- Sodium: 1179
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 43
- Fiber: 1
- Protein: 11
- Cholesterol: 109