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
- 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
- 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.