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
|
|
|
|
|
|
|
|
|
|
Recipe summary
- Hands-on time:
- 10 mins.
- Baking time:
- 20 mins.
- Total time:
- 45 mins.
- Yield:
- 2 dozen 3-inch pancakes
-
-
- Recipe comments (70) »
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 |
|
| 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
02/07/2010
My first time making pancakes from scratch and these came out PERFECT! They were about 1/2" thick, fluffy, light, and tasted wonderful! Thanks for the fantastic recipe!
02/06/2010
Really good pancakes! I made them with all white whole wheat and no malt powder and they were great - super yummy!
01/24/2010
I made this recipe this morning. I don't like fru-fru pancakes so this recipe was just what I wanted. Light. springy and simply delicious. The recipe is going into my recipe box. Thanks!!
01/22/2010
FANTASTIC RECIPE! I've made this recipe countless times...the only change I make is to cut back the milk and oil a bit. When I used the amount of milk called for in the recipe, I found the pancakes to be too thin. I occasionally add vanilla or use buttermilk and add a little baking soda. Grated apples are a great suggestion. My 2-1/2 year old daughter loves them loaded with fruit.
01/05/2010
Best pancake recipe I've found - but use the malt powder, worth the extra cost
01/03/2010
Just made these pancakes - they are delicious - I used the malted milk powder. I used a cast iron skillet and lighly greased it - once - and they came out perfect. However, I may have had my skillet a bit too hot because they were brown - not golden - but I have to get familiar with the temp of the cast iron skillet.
01/01/2010
First time I ever made pancakes from scratch and they were perfect. We decide that pancakes and sausage is a new tradition for New Year's day. Thanks for the recipe
12/30/2009
I have made this recipe several times and it's always foolproof and always tastes great. Just made it for my in-laws and they're hooked now too! I do prefer using sugar over the malt, but either is fine.
12/26/2009
My pancakes were thin and were more like flapjacks. Nonetheless, they were delicious and disappeared quickly. I made two batches which yielded about 20 5-inch pancakes.
12/24/2009
Exceptional recipe. I've made the recipe 3x: first precisely as directed, next with oat flour and a bit of vanilla, and this morning, with a few drops of Fiori di Sicilia and huckleberries. Exceptional cakes, consistently good, and not a finicky recipe at all.

Bookmark/share
this recipe