This thin pancake recipe yields soft, thin pancakes with crispy edges. Still fluffy inside, you can easily eat a whole stack of these!
I’m pretty excited. For a long time, I felt as though I have been chasing another unicorn. I have been trying to come up with my perfect pancake recipe for months and months, and I am so happy to say that I think I have finally come up with The One.
I am so particular about my pancakes, because more often than not, it seems as though people think that pancakes should be a breakfast food, cooked on a griddle, that resembles an actual cake. Some of these pancake recipes cook up so fluffy and thick, that you eat 5 bites and think, what is happening here? I am already full. And my stomach is getting uncomfortable. Are they expanding in my stomach even as we speak?!
My ideal pancakes are somewhere between a crepe and a pancake. I love thin and crispy pancakes that are super buttery (which is what makes those crispy edges!). This recipe hits every single one! I could not have been happier, and you certainly can’t say that you don’t get
super hungry just looking at them.
Couple of notes:
1. These cook super quickly, so don’t plan on making a fruit salad or anything while you’re doing these. I was doing full griddles of pancakes about every 2 minutes or so.
2. As written, this recipe doesn’t make a ton. It was enough for the 2.5 of us, so adjust accordingly. The amount in the pictures was the full recipe.
3. Some people say they have to add a little more milk to get them right. I think this has something to do with the humidity where I live. Start with 1 1/2 cups milk and add until you get the consistency you’d like.
Weekend Brunch: Pancakes
Ingredients
- 1 1/2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 2 eggs
- 1 1/2 cups milk
- 3 tablespoons butter melted
- vegetable oil
Instructions
- Place a large pan or griddle over medium heat. Use a basting brush to brush oil generously over your cooking surface.
- In a large bowl, mix together the flour, baking powder, baking soda and sugar.
- Make a well in the center and add the eggs, milk and butter. Whisk together until thoroughly mixed.
- Test your griddle using a small amount of batter- make sure that the griddle is not too hot (the worst) or not hot enough.
- Pour out pancakes to desired size, and flip once the bottom has turned a golden brown and the edges are set (the top may not be). One the other side is cooked, serve topped with butter and syrup.
Darlene Tenn says
Just what I was looking for! Thin but fluffy in the middle and crispy around the edges. Read through the reviews and it seems like those who had to add more liquid may not have measured their flour correctly. I prefer to weigh flour and 1.5 cups is about 190 grams and the recipe was perfect as is. This is a keeper. Thanks!