Description
Classic, fluffy, old-fashioned pancakes made from scratch with a simple batter of flour, milk, eggs, and butter. These pancakes are perfect for a hearty breakfast or brunch and can be served with butter, syrup, or your favorite toppings.
Ingredients
Scale
Wet Ingredients
- 8 tablespoons butter, melted
- 2 and 1/2 cups milk
- 2 eggs
- more butter for frying, or bacon grease
Dry Ingredients
- 2 and 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon salt
- 7 teaspoons baking powder
Instructions
- Melt Butter and Mix Milk: In a large bowl, melt 8 tablespoons of butter and let it cool slightly. Stir in the milk to combine well.
- Separate Eggs: Crack the eggs, separating the whites into a small bowl and setting it aside.
- Combine Yolks and Milk Mixture: Add the egg yolks to the bowl containing the milk and melted butter. Whisk thoroughly until smooth.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, white sugar, salt, and baking powder. Gradually add this dry mixture to the wet mixture, stirring gently until just combined to avoid over-mixing.
- Beat Egg Whites and Fold In: Beat the egg whites until frothy, then gently fold them into the batter. Be careful not to over-mix to keep the batter light and airy.
- Cook Pancakes: Heat a lightly buttered griddle or frying pan over medium heat. Pour or scoop about 1/4 cup of batter for each pancake onto the griddle. Flip the pancakes when bubbles start to form and pop on the surface. Cook until both sides are golden brown. Serve hot with your favorite toppings.
Notes
- For fluffier pancakes, avoid over-mixing the batter once the dry ingredients are added.
- Use a non-stick pan or well-seasoned griddle to prevent sticking.
- Bacon grease adds extra flavor if used for frying.
- Serve immediately for the best texture and warmth.
- Store any leftover pancakes wrapped in foil in the refrigerator for up to 2 days and reheat in a toaster or skillet.
