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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 cups batter; 16 4-inch pancakes
mh_1006_pancakes.jpg
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon coarse salt
2 3/4 teaspoons baking powder
1 large egg, lightly beaten
1 1/4 cups milk
3 tablespoons unsalted butter, melted, plus more for serving
Vegetable oil, for the griddle
Pure maple syrup, warmed, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 cups batter; 16 4-inch pancakes
mh_1006_pancakes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 cups batter; 16 4-inch pancakes
Recipe Summary
Yield: Makes 2 cups batter; 16 4-inch pancakes
Yield: Makes 2 cups batter; 16 4-inch pancakes
Makes 2 cups batter; 16 4-inch pancakes
mh_1006_pancakes.jpg
mh_1006_pancakes.jpg
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 2 3/4 teaspoons baking powder
- 1 large egg, lightly beaten
- 1 1/4 cups milk
- 3 tablespoons unsalted butter, melted, plus more for serving
- Vegetable oil, for the griddle
- Pure maple syrup, warmed, for serving
Directions
Place a heat-proof platter into a warm oven (at 200 degrees).
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.
Reviews (10)
Add Rating & Review
122 Ratings
5 star values:
39
4 star values:
42
3 star values:
22
2 star values:
8
1 star values:
10
Load More Reviews
Reviews (10)
Add Rating & Review
122 Ratings
5 star values:
39
4 star values:
42
3 star values:
22
2 star values:
8
1 star values:
10
Add Rating & Review
122 Ratings
5 star values:
39
4 star values:
42
3 star values:
22
2 star values:
8
1 star values:
10
122 Ratings
5 star values:
39
4 star values:
42
3 star values:
22
2 star values:
8
1 star values:
10
122 Ratings
5 star values:
39
4 star values:
42
3 star values:
22
2 star values:
8
1 star values:
10
- 5 star values:
- 39
- 4 star values:
- 42
- 3 star values:
- 22
- 2 star values:
- 8
- 1 star values:
- 10
Martha Stewart Member
Rating: 5 stars
07/08/2014
Great, quick recipe which results in delicious, fluffy pancakes. I did substitute buttermilk for regular milk. I keep buttermilk in powder form in my refrigerator for easy use.
Martha Stewart Member
Rating: 4 stars
11/09/2013
Tasty, but tough if overmixed.
Martha Stewart Member
Rating: Unrated
10/10/2013
I love this Pancake recipe. My son loves loves loves pancakes for breakfast every morning and this recipe freezes well. We always make a double batch and freeze and even when reheated they are still very moist and delicious. We also like the taste of cinnamon in the batter.
Martha Stewart Member
Rating: Unrated
01/24/2013
Amazing>>>>>.This is really the best pancake recipe I have ever tried .... It is sooo fluffy and at the same time well cooked from inside
Also it is mixed in one pot and u dont need to separate eggs so it is rapid
but if u ,as me, like them sweet add 2 or 3 tbs of sugar
Martha Stewart Member
Rating: Unrated
09/14/2012
I really love your show and recipes, but I wish you would add the nutritional values.
Martha Stewart Member
Rating: Unrated
04/07/2011
These pancakes take longer than thinner pancakes on the skillet- but it was worth the wait! I served with warm honey.
Martha Stewart Member
Rating: Unrated
03/11/2011
Wonderful recipe. The pancakes were light and fluffy. Superb!
Martha Stewart Member
Rating: Unrated
02/05/2011
This will be my new go to pancake recipe for everyday pancakes. Sure buttermilk would be good but I don't keep it in the house. We loved these pancakes and they are just great for a regular saturday morning or breakfast for dinner on a weeknight. Nothing fancy just good. That's what I love about Lucinda!
Martha Stewart Member
Rating: Unrated
01/03/2011
Needs buttermilk!
Martha Stewart Member
Rating: Unrated
12/29/2010
Great recipe! I loved it and will use it from now on instead of buying the pancake mix. I will add half a teaspoon of salt next time, though, as I thought it had a bit too much of a salty taste. Still, this recipe is better than any pre-made pancake mix.
Martha Stewart Member
Rating: 5 stars
07/08/2014
Great, quick recipe which results in delicious, fluffy pancakes. I did substitute buttermilk for regular milk. I keep buttermilk in powder form in my refrigerator for easy use.
Rating: 5 stars
Rating: 4 stars
11/09/2013
Tasty, but tough if overmixed.
Rating: 4 stars
Rating: Unrated
10/10/2013
I love this Pancake recipe. My son loves loves loves pancakes for breakfast every morning and this recipe freezes well. We always make a double batch and freeze and even when reheated they are still very moist and delicious. We also like the taste of cinnamon in the batter.
Rating: Unrated
Rating: Unrated
01/24/2013
Amazing>>>>>.This is really the best pancake recipe I have ever tried .... It is sooo fluffy and at the same time well cooked from inside
Also it is mixed in one pot and u dont need to separate eggs so it is rapid
but if u ,as me, like them sweet add 2 or 3 tbs of sugar
Rating: Unrated
09/14/2012
I really love your show and recipes, but I wish you would add the nutritional values.
Rating: Unrated
04/07/2011
These pancakes take longer than thinner pancakes on the skillet- but it was worth the wait! I served with warm honey.
Rating: Unrated
03/11/2011
Wonderful recipe. The pancakes were light and fluffy. Superb!
Rating: Unrated
02/05/2011
This will be my new go to pancake recipe for everyday pancakes. Sure buttermilk would be good but I don't keep it in the house. We loved these pancakes and they are just great for a regular saturday morning or breakfast for dinner on a weeknight. Nothing fancy just good. That's what I love about Lucinda!
Rating: Unrated
01/03/2011
Needs buttermilk!
Rating: Unrated
12/29/2010
Great recipe! I loved it and will use it from now on instead of buying the pancake mix. I will add half a teaspoon of salt next time, though, as I thought it had a bit too much of a salty taste. Still, this recipe is better than any pre-made pancake mix.
All Reviews for Old-Fashioned Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Old-Fashioned Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
