How to Fix Pancake Batter & Avoid Fails
Learn how to fix your pancake batter issues in this post, or avoid fails altogether with the pancake recipe below.
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Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder, aluminum-free
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 ¼ cups milk, any
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
Instructions
Make the batter:
- In a large bowl, combine the flour, baking powder, salt, and sugar. Move the ingredients to the sides to make a well in the middle. Pour in the milk, egg, melted butter, and vanilla extract. Use a fork to whisk the egg first then mix it with the other liquid ingredients and then mix from the outside of the bowl in, to combine everything into a thick batter.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ to ⅓ cup of batter onto the greased surface. Use the back of the scoop to gently spread the batter, it's not runny.
- Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time.
- Remove the cooked pancakes from the pan and keep them warm, on a plate covered or on a baking sheet in a 200F oven.
Serve:
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.
Nutrition
Serving: 3 pancakes | Calories: 318kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 460mg | Potassium: 199mg | Fiber: 1g | Sugar: 10g | Vitamin A: 479IU | Calcium: 264mg | Iron: 3mg
