Description
Our golden diner pancake recipe Classic Stacked Breakfast delivers perfectly golden, tender results every time you make them. These pancakes are quick, easy, and unbelievably delicious, making them a family favorite for any busy morning or relaxed weekend.
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 1.25 cups whole milk (or buttermilk)
- 1 large egg
- 3 tablespoons melted unsalted butter (or neutral oil)
Instructions
- Whisk Dry Ingredients: In a large bowl, whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 2 tablespoons granulated sugar, and 0.5 teaspoon salt until thoroughly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk 1.25 cups milk, 1 large egg, and 3 tablespoons melted butter (or oil) until the mixture is smooth and uniform.
- Gently Mix Wet into Dry: Pour the wet ingredients into the dry. Stir just until combined. A few lumps are perfectly normal.
- Heat Griddle: Preheat a lightly greased 10-inch skillet or non-stick griddle over medium heat for about 3-5 minutes.
- Cook Pancakes: Pour about 0.25 cup of batter per pancake onto the hot griddle, leaving some space between each.
- Watch for Bubbles: Cook for 2-3 minutes on the first side, until you see distinct bubbles appear on the surface and the edges begin to look set and slightly dry.
- Flip and Finish: Gently flip the pancakes with a wide spatula and cook for another 1-2 minutes, until they are golden brown on the second side and cooked through.
Notes
Always check baking powder freshness; it’s vital for fluffy results. Store dry ingredients in airtight containers. Time-saver: Whisk dry ingredients the night before. Healthier option: Swap some all-purpose flour for whole wheat pastry flour or slightly reduce sugar. Troubleshooting: If pancakes are sticking, griddle might not be hot enough or needs more grease. Flat pancakes are often due to old baking powder or overmixing. Burnt outside, raw inside means heat is too high; reduce to medium-low.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 calories
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 60 mg