Equipment
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, sifted
- 2 tablespoons sugar, granulated
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1¼ cups milk, room temperature
- 2 eggs, beaten
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Cooking
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 233 kcal
- Protein
- 6 g
- Carbohydrates
- 29 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 390 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 68 mg
- Potassium
- 105 mg
- Calcium
- 161 mg
- Iron
- 0.8 mg
- Magnesium
- 13 mg
- Phosphorus
- 131 mg
- Zinc
- 0.5 mg
- Vitamin A
- 92 mcg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.14 mg
- Niacin
- 0.4 mg
- Folate
- 16 mcg
- Water
- 48 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, whisk together the 2 cups of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until uniformly combined.
In a separate medium bowl, whisk the 1 1/4 cups of milk, 2 beaten eggs, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract until emulsified.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until the flour is moistened. Do not overmix; the batter should remain lumpy.
Let the batter rest at room temperature for 10 minutes. This allows the flour to hydrate and the baking powder to activate.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a combination of oil and butter (about 1 tablespoon of each).
Using a 1/3 cup measuring cup, pour portions of batter onto the hot griddle. Cook until bubbles form on the surface and pop, leaving small holes that stay open.
Flip carefully and cook the second side until golden brown (about 2 minutes) and the center springs back when lightly pressed.
Transfer to a warm plate and serve immediately with butter and maple syrup.
Chef's Notes
- When measuring flour by volume, fluff it with a spoon before scooping it into the cup, then level it off with a flat edge. Packing it down will result in dense pancakes.
- A standard stick of butter is 8 tablespoons, so you'll need exactly half a stick for the batter.
- If the batter seems too thick after resting (this can happen depending on how you scoop your flour), add 1 extra tablespoon of milk at a time.
Storage
Refrigerator: 2 days — Store leftover pancakes in airtight container.
Freezer: 2 months — Freeze separated by parchment paper.
Reheating: Reheat in a toaster for crisp edges or microwave for softness.
Cultural Context
The transition from weight to volume measurements is common in home cooking across North America, where the 'cup' became a standardized unit in the late 19th century to make recipes more accessible to home cooks without laboratory-grade scales.
