Total Time:
25 min
10 min
15 min

about a dozen 4-inch wide panc

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground nutmeg
  • 3 tablespoons unsalted butter, plus more as needed
  • 2 large eggs, room temperature
  • 1 1/4 cups milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • Copyright 2001 Television Food Network, G.P. All rights reserved

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.

Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

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    We added a touch of cinnamon because of the other reviews that said they were bland. My husband likes how simple the recipe is and that it doesn't call for buttermilk. Buttermilk pancakes are good but I always forget to buy it.
    I would have liked these had I omitted the nutmeg.
    This is a fail safe recipe for flapjacks. delicious everytime. my husband loves them. And the best part is they are so easy to make. two thumbs up!
    These had a good texture but are rather tasteless. Alton Brown's pancakes are way better.
    This is a great pancake recipe particulary when you don't have buttermilk. (Not a staple in my home, and not something I'm going to run out and grab in my p.j.s either) These are excellent. I recommend warming the milk up to about 100 to 120 degrees. This will prevent the butter from resolidifying if the milk is still too cold. It also negates the need to leave milk or eggs standing out to reach room temperature.
    They were heavy and tasted like cornmeal. Very strange! I followed the recipe exactly and got poor results. I don't recommend!
    These pancakes were easy to make, had a great flavor and were light and airy. The kids scarfed them up and asked for more.
    The texture was a little heavy. I added an extra 1/3 cup of milk and this seemed to help. Also they were rather bland. I think they would have been better with buttermilk instead of plain milk. Maybe if used as a base for blueberry or some other fruity pancake.
    Super fluffy and rich. Batter seemed thicker than normal pancake batter.
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    This recipe is featured in:

    The Best New Year's Eve Recipes