Simply Perfect Pancakes

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KAF guaranteed, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen large (4 1/2") pancakes

Recipe photo

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.

Simply Perfect Pancakes

star rating (198) rate this recipe »
KAF guaranteed, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 1 dozen large (4 1/2") pancakes
Published: 01/01/2010


  • 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
  • *Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.

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.


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1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

Yield: 1 dozen large (4 1/2") pancakes

Nutrition information

Serving Size: One 4-inch pancake Servings Per Batch: 12 Amount Per Serving: Calories: 100 Calories from Fat: 40 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 40mg Sodium: 260mg Total Carbohydrate: 14g Dietary Fiber: 0g Sugars: 4g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/22/2015
  • member-pls14 from KAF Community
  • My first taste impression was that something is missing. I followed recipe to a T. But I have always made pancakes with buttermilk, so that may be the difference. Can buttermilk be used in place of regular (sweet) milk?

    Buttermilk is typically used with baking soda, to leaven the pancakes. There is a bit of baking soda in the baking powder, so the buttermilk will react and lighten the pancakes a bit. You may also want to search for a tested buttermilk pancake recipe. Call the Hotline for more tips. Happy baking! Laurie@KAF

  • star rating 04/03/2015
  • Gerry from Conklin NY.
  • Love these pancakes but I always add Vanilla to my pancakes and waffles just my preference in taste, but they are truely terrific pancakes. Going to serve them for brunch on Easter for the family. And I do add the apples shredded as recommended to keep them longer.
  • star rating 03/23/2015
  • Babs from Charlottesville
  • Truly the perfect pancake. I've tried this recipe with sugar, and also the malted milk powder version, and the malted has the edge. Not sure why some reviewers think the pancakes taste "bland." My husband who is so particular when it comes to pancakes really likes these (both versions). By the way, I've never seen the need to add vanilla. A great recipe.
  • star rating 03/08/2015
  • Fuquabl from KAF Community
  • Easy to make. Excellent results. I used KAF White Whole Wheat. My family loved them.
  • star rating 02/16/2015
  • Robin from Michigan
  • I posted a raving review of these pancakes yesterday and yet it's not listed. Why?
    Hmm, I am not seeing any reviews for this recipe beyond this one, perhaps it didn't go through? Feel free to email or call our customer care line and we can try to help. Jon@KAF 1-800-827-6836
  • star rating 02/15/2015
  • Robin from Michigan
  • (I posted this review on P.J. Hamel's blog but am re-posting it on the recipe in case someone else has my problem with eating pancakes and keeping them down.) For ME, these pancakes DID turn out to not only be "Simply Perfect Pancakes"...but...the first pancakes that I've been able to enjoy in decades!!! Why? Two reasons: 1) Most people have an aversion to certain food's texture: Jello, Tapioca, Spaghetti Noodles; the texture is the Deal Breaker as to if food makes it past their lips. 2) Genetically, in my family, the women all suffer from a very, very narrow esophagus. Two aunts died by choking up food in their sleep; R.I.P. So, those of us that have survived infant-hood, MUST pay extreme attention to texture in our food so the same fate doesn't befall us. For me, it's "dough"--cookie dough, gooey doughie stuff...and pancakes, especially restaurant diner pancakes, that I can't literally swallow! To save embarrassment, I can no longer order pancakes of ANY kind at restaurants, as 2-3 bites into the meal, the dough forms a wall in my throat and I'm off to the loo, to do "you know what." But, my family adores them and I've always felt badly that the only time that they can enjoy them is when we pay for them. I do not know WHAT it was about this particular recipe that made me want to attempt it: perhaps the word "perfect" or perhaps it was the MALT POWDER, of which I am a fiend for the taste. But, I've since made these perfectly perfect pancakes three times in my Nordic Ware Eggs Plus Pan and Voila!!!...I can actually eat them and NOT DIE!!!! They turned out flawless each and every time with the malt powder, adding a completely unique taste. I've served them with maple syrup/applesauce and today...caramelized banana slices...and my family is Over The Moon! On a side note: I measure my flour exactly the way that you recommended, which is to sprinkle the flour into the cup. My Gran was a professional baker and she taught me that method. Also, she taught me to NEVER use cold ingredients (milk/eggs/butter), so your problem with the butter turning hard would be solved if using room temperature ingredients. The first time I made the pancakes, I followed the ingredients exactly; since then, I've added 1 tsp. vanilla and 1 tsp. Vietnamese Cinnamon, which has turned out how my family enjoys them best. After decades and decades of pancakes being on my DO NOT EAT! list, I can finally enjoy them and enjoy bringing more love to the table for my family to enjoy. :D
  • star rating 02/08/2015
  • Cathy from Deer Park, New York
  • I've also been cooking/baking for 45 years. I tried this recipe this morning and I thought it was very good. I only used -tsp salt and I used the malt option.I also added 1tsp of vanilla. (I also add malt to my chocolate chip cookies for that "bakery taste"! I love adding cinnamon to the batter sometimes for a different flavor!
  • star rating 02/03/2015
  • Sherrie from New Berlin, WI
  • Absolutely wonderful! My husband said they are the best I've ever made. Can't wait to make them again. I am also going to make up a jar to give to a single friend who doesn't always have ingredients on hand.
  • star rating 02/02/2015
  • Cindy from Illinois
  • I have been cooking and baking for about 45 years and have tried many pancake recipes. I'm sorry but this one had absolutely no taste what so ever. I used the malted milk powder instead of sugar version. I suppose if I used buttermilk instead of reg milk and added some sugar it could have helped. As far as salt in pancakes it should be a pinch to a 1/4 tsp anything more and your just adding sodium to your diet. There are to many great pancake recipes out there to call this good.
    I'm sorry this recipe did not meet your expectations, but do appreciate your feedback. Barb@KAF
  • star rating 02/01/2015
  • Randy from Dana point, CA
  • Followed the exact recipe and found these to be very bland, little or no flavor.
    You may try adding 1 t. of vanilla the next time. Maybe that will enhance the flavor just enough! Elisabeth@KAF
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