Pancakes from scratch are easy, delicious, and will be the star of the breakfast table.
Our Test Kitchen perfected the classic pancake recipe including how long to cook pancakes for the perfect golden-brown stack.
The key to light, fluffy pancakes is to not overmix the batter.
Credit:BHG / Ana Cadena
It should be lumpy.
Letting the batter sit while the pan heats is another way to ensure pancake success.
Just add fresh fruit, butter, and maple syrup.
Credit:BHG / Ana Cadena
Try serving the pancakes with lemon curd, chocolate sauce, or whipped cream for a truly decadent breakfast.
For busy weekday mornings, simply serve and enjoy.
Make a well in the center of the dry mixture with the back of your spoon and set aside.
Credit:BHG / Ana Cadena
In another medium mixing, bowl combine the beaten egg, milk, and cooking oil until completely mixed.
Add the egg mixture all at once to the dry mixture.
Stir just until moistened (batter should be lumpy).
Credit:BHG / Ana Cadena
Let the batter sit while the griddle preheats.
For standard-size pancakes, pour about 1/4 cup of batter onto a hot, lightly-greased griddle or heavy skillet.
For dollar-size pancakes, pour about 1 tablespoon of batter onto a hot, lightly-greased griddle or heavy skillet.
Credit:BHG / Ana Cadena
Serve the cooked pancakes warm.
Do not leave them in the oven longer than 20 minutes or they may begin to dry out.
Nutrition Facts per serving: 111 cal., 5 g total fat (1 g sat.
Add additional buttermilk to thin batter, if necessary.
Nutrition Facts per serving: 111 cal., 4 g total fat (1 g sat.
2,000 calories a day is used for general nutrition advice.
