An American breakfast staple that will never go out of style, everyone should (eventually) learn to master making pancakes from scratch. Though it’s incredibly simple, so many of us don’t have a go-to recipe on hand, or may be wary of a well-timed flip. Pancakes come together in under 10 minutes, so there’s absolutely no harm in adding “makes delicious pancakes” to your kitchen resume. Your friends and family will be so happy—and you will, too.
This recipe, which makes 2–3 servings, comes from Plated’s very own Chef Taylor, so you know it’s gonna be good.
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon honey
3/4 cup whole milk (or non-dairy milk)
3 tablespoons butter
1. Place 2 tablespoons of butter in a large heatproof bowl. Microwave in 30-second intervals until completely melted. Add milk, eggs, and honey to bowl with butter and whisk until smooth.
2. In a separate large bowl, whisk flour, salt, and baking powder to combine. Add liquid mixture to dry ingredients, stirring until just combined.
3. Heat remaining 1 tablespoon of butter in a large skillet or griddle over medium-high heat. When butter is foamy, add pancake batter, making pancakes as large or small as desired. When bubbles begin to appear on the surface, flip pancakes and cook until lightly browned on the both sides, 2–3 minutes. Enjoy with maple syrup, or a dollop of greek yogurt and a drizzle of honey.
Optional add-ins, if you want to get fancy:
1/4 cup chocolate chips
1 sliced banana
1/4 cup blueberries
Sub 1/4 cup of all-purpose flour for whole wheat flour (for a total of 3/4 cup all-purpose + 1/4 cup whole wheat)
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