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Classic Pancakes
Classic Pancakes
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Prep Time:
15 minutes
Total Time:
15 minutes
Iconic pancake recipe from Betty Crocker since 1950. Classic breakfast tradition, easy to make. Options for regular or buttermilk. Top with maple syrup or fresh fruit. Try the new cornmeal twist with buttery syrup.
Ingredients:
  • 1 egg
  • 1 cup Gold Medal™ all-purpose flour or whole wheat flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 3/4 cup milk
  • 2 tablespoons vegetable oil or melted butter
Instructions:
  • In a medium bowl, whisk the egg until fluffy. Gently fold in the remaining ingredients until the flour is moistened (the batter will have some lumps); avoid overmixing to ensure tender pancakes. For a thinner batter, mix in an extra 1 to 2 tablespoons of milk.
  • Preheat griddle or skillet over medium-high heat until it reaches 375°F. Test if ready by sprinkling a few drops of water - when bubbles jump around, it's good to go. Brush with vegetable oil if needed or use cooking spray before heating.
  • Pour a generous amount of batter, just shy of 1/4 cup, onto the griddle for each pancake. Cook for 2 to 3 minutes until bubbles form on top and edges look dry. Flip and cook until the other side is golden brown.

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