I make almost everything that my family eats. Even if I’m not making everything from scratch every time, I’m still 99% of the time the one responsible for making sure that dinner is on the table. Or lunch or breakfast! There are a few exceptions: my husband grills. He likes it, and I love not having to do it. A meal when he prepares the meat and I prepare all of the sides is one of my favorite things.
The other exception? Pancakes. Don’t get me wrong, I’ve offered to make my children pancakes. They refuse, because that is dad’s thing. They look at me like I’ve sprouted horns, “What?! No! Dad makes pancakes!” I’ve come to accept it as a reality, and quietly sip my coffee while pancakes are being made. I know, it’s a rough life.
This has become my husband’s go-to pancake recipe after trying out multiple recipes. I used to think it was a lot of extra work because he got out the stand mixer (“The stand mixer? For pancakes??”) but once I actually got a chance to make them, I realized that it’s only used to whisk up the eggs so that they’re very frothy. Extra air adds for extra fluffy pancakes! And no, the kids definitely did not know that I made them. I wanted them to eat them, after all!
An optional step in the recipe that I think does actually make a difference is letting the mix rest before cooking the pancakes. It lets the flour clumps that might be left over melt away, leaving lumpy dough that yields light and fluffy pancakes and not pockets of flour. While every morning may not give you that kind of flexibility, I was able to mix up the batter before our family headed to church, and then as soon as we walked in the door I could immediately start throwing pancakes on the griddle. It was great!
What you need:
- 2 eggs
- 1 1/4 c. milk
- 2 t. vanilla (store-bought or homemade)
- 3 T. unsalted butter, melted
- 1 1/2 c. flour
- 3/4 t. salt
- 2 t. baking powder (store-bought or homemade)
- 1/4 c. malted milk powder
- large bowl
- electric mixer fitted with whisk attachment
- measuring cups and spoons
- large skillet or double-burner griddle
Freezeable: Yes! Place in a freezer bag.
Serves: Makes 12-15 pancakes
Multiplying the recipe: Yes! I have double this easily.
Whisk the flour, salt, baking powder, and malted milk powder together in a medium bowl. Set aside. If you want to prepare this step in advance, simply store it in an airtight container until needed. (We have done this the night before)
Beat the eggs, milk, and vanilla with an electric mixer fitted with the whisk attachment. Turn the mixer to High and beat for about 2-3 minutes, or until light and frothy. Using a large rubber spatula, stir in the melted butter. Gently fold the dry ingredients into the wet ingredients. The batter will be lumpy. Don’t beat it until it’s smooth, or the pancakes won’t be as tender. Set the mixture aside while the griddle preheats. If time allows, set the mixture in the refrigerator for about an hour.
Preheat a large skillet or double-burner griddle over medium heat. Run a stick of butter over the hot pan. Give the pancake batter one quick stir after resting. To make pancakes, scoop 1/4 cup of batter onto the pan. (Be sure to separate the pancakes a bit, as they will spread.) Cook for 2-3 minutes, until bubbles form and break. Flip. Cook for 2-3 minutes longer. Serve with syrup.
Note: If you’re feeding a crowd, the double-burner griddle is the way to go. You can easily fit 8-10 small pancakes on the griddle at once, which works better than trying to cook one large pancake at a time (or three smashed-together ones that are hard to flip!). If you make a lot of pancakes, preheat the oven to warm and place the pancakes on an oven-safe serving dish as they come off the griddle. When all the pancakes are done cooking, you can set the dish on the table and everyone can enjoy hot pancakes at the same time!