I grew up with pancakes from a box mix. My dad is the pancake-maker in our family, and he made them nearly every Saturday morning. The batter took a few minutes to mix, and then he cooked the pancakes individually, studded with blueberries, in a large skillet. Each person ate as their pancake finished, so there was no communal breakfast, but everyone loved the pancakes.
When I began to visit my husband’s family (then my boyfriend), I was surprised by how quickly his mom could mix up a massive batch of pancakes and cook them on her double-burner griddle. The crowds she fed were large, and yet it seemed to take her no more time to churn out plenty of pancakes to feed everyone – at the same time. Which meant that everyone could sit down and eat together. (See the note below for her methods.) Win!
Bonus: The dry ingredients for this recipe can be combined together ahead of time to make a homemade pancake mix, making pancake-making even faster!
What you need:
- 1 c. flour
- 1 T. sugar
- 1 T. baking powder (store-bought or homemade)
- 1/2 t. salt
- 1 egg
- 3/4 c. milk
- 2 T. vegetable oil
- large bowl
- whisk, spatula, batter scoop
- measuring cups and spoons
- large skillet or double-burner griddle
Time: Twenty minutes.
Freezeable: Yes! Place in a freezer bag.
Serves: About 3. For our family of 5 (with three young children), we usually double this recipe and have a few left over.
Multiplying the recipe: Yes! I have double, tripled, even quadrupled this easily. You need a large bowl, and you’ll spend longer flipping those flapjacks, but it’s doable!
To make the mix: Combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk to combine. Store in an airtight container until needed.
To make the pancakes: Beat the egg with a whisk. Whisk in the milk and oil. Using a large rubber spatula, blend in the pancake mix. The batter will be a little lumpy. Don’t beat it until it’s smooth, or the pancakes won’t be as tender.
Preheat a large skillet or double-burner griddle over medium heat. Run a stick of butter over the hot pan. 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 around the edges of the top and the batter on the top goes from shiny to matte. Flip. Cook for 2-3 minutes longer. Serve with syrup or your favorite jam, heated until syrupy.
Feel free to add things to your pancakes to make them special. We like mini chips and frozen blueberries, added to the pancakes just after scooping onto the griddle for even distribution. (Frozen blueberries must be spaced a bit and do add a few minutes of cooking time to the pancakes.)
Note: If you’re feeding a crowd, the double-burner griddle is the way to go. You can easily fit 8-10 medium-sized 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!