Classic Pancakes

Make your own pancakes from scratch!

January-February 2008 | By Melanie Jimenez
Classic Pancakes
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at a glance

Main Ingredient




Preparation Time


Date Published

January-February 2008

2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar

2 cups milk, at room temperature
4 tablespoons melted butter, cooled
2 eggs

caramel sauce, to serve


1  In a large bowl, combine all the dry ingredients. Whisk to blend.

2  In another bowl, combine all the wet ingredients. Whisk to blend, then pour into the bowl of dry ingredients. Using the whisk, mix just until dry ingredients are moistened; don’t try to make the batter smooth or the pancakes will end up tough.

3  Using a 1/4 measuring cup, portion the batter onto a nonstick pan over medium-low heat. When bubbles begin to form and burst on the surface, flip the pancake over and cook 1 minute more. The pancakes should be a nice medium gold.

4  Place on a plate and cover with a dry tea towel to keep warm. Keep going until you have used up all the batter. Serve immediately. Drizzle with Creamy Caramel Sauce.



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