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Simply Perfect Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Simply Perfect Pancakes Recipe

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.

From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains.

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At a glance

Prep
Bake
Total
Yield
1 dozen large (4 1/2") pancakes
Nutrition information

Ingredients

Choose your measure:

  • 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.

Instructions

  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.
  6. 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.