Simply Perfect Pancakes
Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.
Our guarantee: These pancakes will go together easily, and make a tender, flavorful pancake.
- 2 large eggs
- 1 1/4 cups milk
- 3 tablespoons melted butter or vegetable oil
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar OR 1/4 cup malted milk powder
Directions
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Recipe summary
- Hands-on time:
- 10 mins.
- Baking time:
- 20 mins.
- Total time:
- 45 mins.
- Yield:
- 2 dozen 3-inch pancakes
- Recipe comments (56) »
Tips from our bakers
- To make waffles, substitute 2 tablespoons melted butter or vegetable oil for 2 tablespoons of the milk. Cook waffles as directed with your waffle iron. Hint - if you try to open the iron and it doesn't open easily, the waffle isn't done yet.
- For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.
- A grated apple mixed into the batter will keep the pancakes moist longer if you need to cook them ahead and bring them to the table all at once
- For blueberry pancakes, sprinkle fresh or thawed frozen blueberries over the batter after you pour it on the griddle. Mixing frozen blueberries into the batter before scooping will turn it blue and streaky.
| Nutrition Facts | |
|---|---|
| Serving Size One 3-inch pancake
Servings Per Batch 24 |
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| Amount Per Serving | |
| Calories 50 | Calories from Fat 20 |
| Daily Value* | |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Trans Fat | 0g |
| Cholesterol | 20mg |
| Sodium | 130mg |
| Total Carbohydrate | 7g |
| Dietary Fiber | 0g |
| Sugars | 2g |
| Protein | 2g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
09/28/2009
Simply Perfect is right. Best homemade pancake recipe I've tried. Light and Fluffy pancakes - you could really taste/feel the air bubbles. I quadrupled the recipe for 17 hungry friends and they all disappeared. Thanks for a great recipe.
08/27/2009
My all time favorite family recipe - works perfectly every time.
07/19/2009
AWESOME PANCAKES! My husband is a pancake connoisseur and he loved these. I used 1 1/2 cups of buttermilk in place of the milk and 1/2 cup white wheat flour for 1/2 cup regular flour. I decreased the oil to 2 tablespoons and the sugar to 1 tablespoon. I added 1/3 teaspoon of baking soda and 1 teaspoon of vanilla. The batter was very thick and the pancakes were fluffy and tender.
07/19/2009
This is a great pancake recipe, very easy to make. When my wife's doctor told her to have more fiber in her diet she brought home a high fiber pancake mix from the store and we tried it but just didn't taste any good. I took this KA guaranteed recipe and switched from all purpose flour to white whole wheat flour with the King Arthur natural hi-maize 5 in 1 Fiber ingredient. Ten times better than the box mix.
07/17/2009
Good basic pancakes. Mine were a bit thin...very light but not thick and fluffy like I prefer. I followed the recipe exactly, but the batter was quite thin, and I should have added a bit more flour. However, the family loved them, and I had no leftovers. I will make again and be creative from this point forward. Next batch (this weekend) will be blueberry buttermilk! This is a great starting recipe with good flavor. Do try it.
07/17/2009
These had a good flavor. But I have to play with the recipe for a bit to get the texture I prefer. They were very light, but not quite as thick and fluffy as I like. My batter was a bit thin, and since I've made them once now, I'll have a good idea next time on what to do differently. I followed the recipe exactly this time but will be creative from this point forward. Next batch is buttermilk blueberry with a bit of lemon!
05/08/2009
I love these pancakes! I have been trying to make the perfect pancake and think that I have now. I do have a question though. Can I make the batter the night before and refrigerate it or will that make them turn out not so well?
05/05/2009
I made these exactly as written, and used malt. These are perfect...so perfect, it's a little strange! I have never had pancakes come out so uniformly textured or colored (and I make pancakes about every other week). They were very easy to make, and would be good to do for a crowd because the recipe is so reliable. The one downside is that the flavor doesn't have a ton of character. Next time, I would definitely add a touch of vanilla or something. Also, the malt doesn't make the pancakes as sweet as I expected. I think the malt makes the pancakes taste a bit like a mix, but definitely a very, very good mix.
05/05/2009
Forgot to mention (again) - EXCELLENT RECIPE!
05/04/2009
Following up on my 3/25 post, I have in fact experimented a little. I didn't have buttermilk, so added a tsp of lemon juice to the regular milk along with a tsp of baking soda (these in addition to the 2 tsp of baking powder). I got a higher rise resulting in an even fluffier pancake - very nice. I have yet to try the malted milk powder, but hope to remember to include it in my next KAF order. Also, I'm still thinking that this is something that you say triple the recipe for the dry ingredients to have homemade mix on hand. Also, I'm thinking that a tsp of vanilla extract would also be good. Btw, just my $.02, but these must be eaten using only pure maple syrup.
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