Original Pancake House Pancake Recipe
This Original Pancake House pancake recipe delivers fluffy, golden pancakes with a classic diner taste. Using simple pantry staples, it’s easy to whip up a batch in under 30 minutes. Perfect for a cozy breakfast, it serves 8-10 and pairs well with any topping.
Equipment
- Large mixing bowl
- Whisk or Fork
- Measuring cups and spoons
- Non-Stick Skillet or Griddle
- Spatula
- Ladle or large spoon
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
Step 1: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make sure it’s well combined so the pancakes rise evenly. This takes about 30 seconds.
Step 2: Combine the Wet Ingredients
- In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Stir it up until it’s smooth and blended. The butter might clump a little if the milk’s cold—that’s okay.
Step 3: Bring It All Together
- Pour the wet mixture into the dry ingredients. Stir gently with a whisk or fork until just combined—lumps are fine. Overmixing makes tough pancakes, so keep it light.
Step 4: Heat Your Skillet
- Set your skillet or griddle over medium heat and let it warm up. Add a small pat of butter or a drizzle of oil to coat the surface. It’s ready when a drop of water sizzles on contact.
Step 5: Cook the Pancakes
- Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top and the edges look set. Flip and cook another 1-2 minutes until golden.
Step 6: Keep Them Warm
- Stack the finished pancakes on a plate and cover with a clean towel to keep them warm. Or pop them in a low oven (about 200°F) while you finish the batch. Repeat until all the batter’s gone.