Pancakes are a classic breakfast favorite that bring comfort and joy to any table. This metric pancake recipe is perfectly scaled to feed a large family, making it ideal for weekend brunches or special gatherings. With simple ingredients and straightforward steps, you’ll have fluffy, golden pancakes everyone will love.
Ingredients
- 500 g all-purpose flour
- 50 g granulated sugar
- 15 g baking powder (about 3 teaspoons)
- 5 g baking soda (about 1 teaspoon)
- 5 g salt (about 1 teaspoon)
- 4 large eggs
- 750 ml whole milk (or buttermilk for extra tenderness)
- 120 ml melted unsalted butter (plus extra for cooking)
- 10 ml vanilla extract (optional)
Instructions
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps.
- In a separate bowl, whisk the eggs until well combined. Add the milk, melted butter, and vanilla extract, then whisk again until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter using a spatula or wooden spoon until just combined. It’s okay if the batter is slightly lumpy; overmixing can make pancakes tough.
- Let the batter rest for 10 minutes at room temperature. This allows the baking powder and soda to activate and the gluten to relax, resulting in fluffier pancakes.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- Using a ladle or 60 ml measuring cup, pour batter onto the pan to form pancakes about 10 cm in diameter.
- Cook each pancake for 2–3 minutes or until bubbles appear on the surface and the edges start to look set.
- Flip carefully with a spatula and cook for another 1–2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook the rest.
- Serve immediately with your favorite toppings or keep warm in a low oven (around 90°C) until ready to eat.
Tips
- Substitutions: For a lighter texture, substitute half the all-purpose flour with cake flour. For dairy-free options, replace milk with almond or oat milk and use coconut oil instead of butter.
- Storage: Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Resting the batter: Don’t skip the 10-minute rest; it improves texture and helps the leavening agents work properly.
- Avoid overmixing: Stir the batter just until combined. Overmixing develops gluten and results in dense, chewy pancakes.
Serving Suggestions
These pancakes are highly versatile and can be served with a wide variety of toppings. Traditional accompaniments like maple syrup, fresh berries, and whipped cream work beautifully. For a savory twist, try topping with crispy bacon, fried eggs, or sautéed mushrooms. Nut butters, honey, yogurt, or a sprinkle of powdered sugar also add delicious flavor. For a festive breakfast, add a dollop of lemon curd or fruit compote.
Variations
To keep things interesting, you can easily customize this base recipe. Add 100 g of blueberries, sliced bananas, or chocolate chips directly to the batter before cooking for a fruity or sweet boost. For a wholesome version, substitute 100 g of flour with whole wheat flour and add a teaspoon of cinnamon or nutmeg for warmth. To make vegan pancakes, replace eggs with 2 mashed ripe bananas or 120 ml unsweetened applesauce and use plant-based milk and oil.
Storage and Reheating
Cooked pancakes store well and can be refrigerated or frozen for convenience. To refrigerate, place pancakes in an airtight container or wrap them tightly in plastic wrap, and consume within 3 days. For longer storage, layer pancakes separated by parchment paper in a freezer-safe container or bag, then freeze for up to 1 month.
To reheat, use a toaster or oven preheated to 180°C (350°F). Toast or bake pancakes for 3–5 minutes until warmed through. Alternatively, microwave on a plate covered with a damp paper towel for 20–30 seconds per pancake, though this may soften the texture slightly.
Frequently Asked Questions
Can I use self-raising flour instead of all-purpose flour?
Yes, but omit the baking powder and baking soda from the recipe since self-raising flour already contains leavening agents. You may want to reduce the salt slightly as well.
How do I make pancakes fluffier?
Ensure you don’t overmix the batter and allow it to rest for at least 10 minutes before cooking. Using buttermilk instead of regular milk also adds acidity that reacts with baking soda to create extra lift.
Can I prepare the batter the night before?
It’s best to mix the batter fresh for fluffiest pancakes. However, if preparing ahead, store the batter covered in the refrigerator overnight. The baking powder’s leavening power will diminish somewhat, so pancakes may be less fluffy.
What’s the best way to cook pancakes evenly?
Preheat your pan over medium heat and avoid cooking on too high heat to prevent burning the outside before the inside cooks. Use a non-stick pan or lightly grease the surface, and flip pancakes only once bubbles appear on the surface.
Can I double or halve this recipe?
Yes, this recipe scales easily. Just adjust ingredient quantities proportionally. For very large batches, prepare batter in two portions to avoid overmixing and to maintain batter quality.
How do I prevent pancakes from sticking to the pan?
Use a good quality non-stick pan or well-seasoned griddle. Lightly grease the surface with butter or oil before each batch, and wipe excess fat away to avoid frying the pancakes.
Related
- VR Battery Straps with USB Charging: Top 10 Options Reviewed
- Problems and Fixes Visiting Fish Bone Gallery Gulangyu Island
- Fish Bone Gallery Gulangyu Island Accessibility Options Explained