Pancake Batter
Craving fluffy stacks, delicate crepes, or something heartier? Each batter offers a unique consistency!
Ingredients:
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup milk
- 1 Tbsp oil or melted butter
How To Make Basic Pancake Batter
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg, then add the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix; a few lumps are fine).
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
Ingredients:
- 1 cup all-purpose flour
- ¼ tsp salt
- 2 large eggs
- 1 1/4 cups milk
- 2 Tbsp melted butter
How To Make Thin Pancake Batter (Crepe Batter)
- In a bowl, whisk together the flour and salt.
- Add the eggs, milk, and melted butter.
- Whisk until smooth.
- Let the batter rest for at least 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour a small amount of batter into the pan, swirling to coat the bottom evenly.
- Cook until lightly golden, then flip and cook for a few more seconds.
Ingredients:
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 egg
- 1 cup milk
- 2 Tbsp oil or melted butter
- ½ tsp vanilla essence
How To Make Thick Pancake Batter
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and then add the milk, melted butter, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- The batter should be thick and scoopable, not runny.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both side.
Chefs Tip: Basic pancake batter – best for classic, fluffy pancakes. Ideal for a simple, light pancake breakfast or brunch.
Thin pancake batter – best for crepes, also works very well with either sweet or savoury fillings.
Thick Pancake Batter – best for thick, fluffy pancakes with a soft and cakey texture. Ideal for traditional, indulgent breakfasts, stackable pancakes, or when you want a substantial bite.