This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our recipe calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they’re hearty and have a delicious buttery syrup on top.
- 1 egg
- 1 cup Gold Medal™ all-purpose flour or whole wheat flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 tablespoons vegetable oil or melted butter
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
- Pancakes are ready to turn when they are bubbly on top, puffed and dry around edges. The second side never browns as easily as the first.
- Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.
- Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.
- Make pancakes with whole wheat flour. Top each serving with 1/4 cup strawberry yogurt arid 1/2 cup sliced fresh strawberries.
- Substitute orange juice for the milk. Stir in 1/4 cup dried cranberries and 1/4 cup chopped dried apples after mixing ingredients in Step 1.