Total Time:
20 min
10 min
10 min
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • Pinch freshly grated nutmeg, optional
  • 2 large eggs, room temperature
  • 1 1/4 cups milk
  • 1/4 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, (1/2 stick), melted, plus more for serving
  • Vegetables oil, such as Canola, for cooking pancakes
  • Maple syrup, for serving, optional
  • Cooked bacon and fresh fruit, for serving, optional
  • 1. Preheat oven to 200degreesF.

  • 2. Whisk together flour, sugar, baking powder, salt, and nutmeg, if using, in a large bowl. Beat eggs in a medium bowl. Whisk in about half of milk and vanilla.

  • 3. In a small saucepan over low heat, melt the butter with the remaining milk, stirring occasionally. Remove from heat. Whisk into the egg mixture.

  • 3. Pour wet ingredients into dry ingredients and stir, using a whisk, just until a thick, slightly lumpy batter forms; set aside to sit for 10 minutes.

  • 4. Heat a cast-iron, or nonstick skillet, or a griddle over medium to medium-low heat. Brush with canola oil. Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size. Cook until bubbles break on surface of pancakes and undersides are golden brown, about 2 minutes. Flip and cook about 1 minute more. Repeat with remaining batter.

  • 5. Serve immediately topped with butter and maple syrup. Serve with bacon and fresh fruit. If desired, transfer pancakes to a platter and keep warm in oven.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 165

  • Total Fat: 8 grams

  • Saturated Fat: 4 grams

  • Total Carbohydrate: 20 grams

  • Protein: 4 grams

  • Sodium: 290 milligrams

  • Cholesterol: 58 milligrams

  • Fiber: 0.5 gram

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