Easy Pancake Batter Recipe
Easy Pancake Batter Recipe. Made with just 4 simple ingredients, this pancake recipe is so easy that even kids can make it! This recipe produces 16 thick and fluffy pancakes and can be made using all-purpose flour. Additional toppings like fresh Blueberry Compote pair well.
- 2 1/4 cups all-purpose flour
- 1 1/3 tbsps. baking powder
- 2 large eggs
- 2 cups whole milk
Heat your griddle to 350 degrees F.
Whisk together flour and baking powder.
Make a well in the center of the bowl and add in eggs, and milk.
Combine thoroughly until most of the bumps (flour pockets) are gone.
Grease your griddle.
Use an ice cream scoop to add batter to the griddle. I was able to make 8 per session.
Cook for about 1 minute per side. Pancakes will start to form bubbles when they are ready to be turned. They should be a light golden brown color.
Turn pancakes and cook for another minute or until the centers are no longer doughy. You can check on this by gently pressing down on your pancake. If batter comes out, cook it a little longer.
Nutritional values may vary and are meant to be a guide.
DIY SELF-RISING FLOUR
If you do not have self-rising flour, you can add 2 teaspoons of baking powder to each cup of unbleached or bleached flour.
HOW TO KEEP PANCAKES WARM
I have 2 ways that I keep my pancakes warm while making a full batch.
You can warm the oven to 200 degrees and add your pancakes to an oven-safe pan. Simply add the pancakes there until they are all done cooking.
Cover each batch once it comes off the griddle.
Or, if you have kids like mine, get their plates ready to dig in once the pancakes are hot and ready.
Serving: 3g | Calories: 94cal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 25mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Calcium: 94mg | Iron: 1mg