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These are the ultimate easy, from-scratch pancakes that are incredibly light, fluffy, and delicious. Using a simple two-bowl method and a lumpy batter, this recipe creates tall, tender pancakes that are far superior to any box mix and perfect for a lazy weekend morning.
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Whisk dry ingredients in one bowl and wet ingredients in another. → Combine mixtures, leaving the batter lumpy, then let it rest for 10 minutes. → Cook 1/4-cup portions on a preheated, lightly oiled 350°F griddle for 2-3 minutes per side until golden brown. → Keep pancakes warm in a 200°F oven until all are cooked. → Serve hot with butter and maple syrup.
Whisk dry ingredients in one bowl and wet ingredients in another. → Combine mixtures, leaving the batter lumpy, then let it rest for 10 minutes. → Cook 1/4-cup portions on a preheated, lightly oiled 350°F griddle for 2-3 minutes per side until golden brown. → Keep pancakes warm in a 200°F oven until all are cooked. → Serve hot with butter and maple syrup.
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The secret to tall, fluffy pancakes is a lumpy batter. Do not overmix; a few quick whisks are all you need. The lumps help keep the batter thick so the pancakes don't spread out too much.
Resting the batter for 10 minutes is an essential step. It allows the flour to absorb the liquid, thickening the batter and improving the final texture.
For perfectly even browning, apply a very thin, even layer of oil to your griddle or pan by wiping it with a paper towel. Puddles of oil will create pale, spotty areas on your pancakes.
To make your own pancake mix, simply prepare a double batch of the dry ingredients and store half in an airtight container or zip-top bag for your next pancake morning.
An electric griddle provides consistent heat and a large surface area, making it ideal for cooking pancakes for a crowd.
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