Dawn's Favorite Pancake Recipe
By Dawn Arnold
Yields: 10 (5 inch) pancakes
Prep time: 10 minutes
cook time: 5 minutes
Ingredients
2 1/4 cups AP Flour (290 grams)
1/4 Sugar (60 grams)
4 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 3/4 cups Milk
1/2 Stick Butter, melted (57 grams)
2 teaspoons Vanilla Extract
1 Large Egg
Extra Butter for Cooking Pancakes
Directions
1. I put the flour, sugar, baking powder, baking soda and salt in a bowl. I stir these ingredients together with a whisk or a fork to make sure all the dry ingredients are mixed well.
2. In a different container, I combine the milk, melted butter, vanilla extract, and egg. I whisk all of these ingredients well using a fork or a whisk.
3. I take the container of wet ingredients and pour them into the bowl with the dry ingredients. I whisk them together until they are combined. I make sure not to overmix my batter.
4. I let the mixture sit for 5 minutes before using.
5. I heat my griddle on medium-high heat (approximately 350 degrees if the griddle has a setting). I add about 1 TBSP of butter to the pan once it is hot and then I add my batter. I also love to cook pancakes in a cast iron pan but don’t worry, I have used other types of pans, and they turn out delicious.
6. I scoop the pancake batter into the pan using a 1/3 cup measuring cup. I like this size measuring cup because it makes beautiful 5 - inch sized pancakes.
7. Once the pancakes start to bubble on top I will flip them. I never flip my pancakes until I see a lot of bubbles on top.
8. Sometimes I like to add chocolate chips, blueberries, and other inclusions but I always make sure that I add them just before I need to flip them, the part where I see a lot of bubbles on top of the batter.
9. My pancakes are usually done when I no longer see any wet batter, which is shortly after I flipped them.
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Homemade Pancake Mix with Milk Powder
9 cups AP Flour (1,160 grams)
1 and 1/8 cup Sugar (240 grams)
1 cup Milk Powder (88 grams)
1/3 cup Baking Powder
1 teaspoon Baking Soda
2 teaspoons Kosher Salt
Ingredients per 2 cups of mix
1 cup water
1/3 stick butter, melted (37.8 grams) (2.5 Tablespoons)
1 Large Egg
1 teaspoon Vanilla Extract
Extra Butter for Cooking Pancakes
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Homemade Pancake Mix without Milk Powder
9 cups AP Flour (1,160 grams)
1 and 1/8 cup Sugar (240 grams)
1/3 cup Baking Powder (16 teaspoons)
1 teaspoon Baking Soda
2 teaspoons Kosher Salt
Ingredients per 2 cups of mix
1 cup Milk
1/3 stick butter, melted (37.8 grams) (2.5 Tablespoons)
1 Large Egg
1 teaspoon Vanilla Extract
Extra Butter for Cooking Pancakes
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Directions for making pancakes from the dry mix
1. In a bowl, I combine the milk or water (depending on which dry mix I made), melted butter, vanilla extract, and egg. I whisk all of these ingredients well using a fork or a whisk.
2. I stir in 2 cups of the dry pancake mix with the wet ingredients.
3. I let the mixture sit for 5 minutes before using.
4. I heat my griddle on medium-high heat (approximately 350 degrees if the griddle has a setting). I add about 1 TBSP of butter to the pan once it is hot and then I add my batter. I also love to cook pancakes in a cast iron pan but don’t worry, I have used other types of pans, and they turn out delicious.
5. I scoop the pancake batter into the pan using a 1/3 cup measuring cup. I like this size measuring cup because it makes beautiful 5 - inch sized pancakes.
6. Once the pancakes start to bubble on top I will flip them. I never flip my pancakes until I see a lot of bubbles on top.
7. Sometimes I like to add chocolate chips, blueberries, and other inclusions but I always make sure that I add them just before I need to flip them, the part where I see a lot of bubbles on top of the batter.
8. My pancakes are usually done when I no longer see any wet batter, which is shortly after I flipped them.
Notes From Dawn
FLOUR
I use King Arthur All-Purpose Flour in this recipe but I think any all-purpose flour would work well.
If you do not weigh your ingredients, I recommend whisking your flour first and then spooning it into your measuring cup and leveling it with a flat side of a knife.
SALT
I use Diamond Crystal’s Kosher Salt in almost all of my recipes, both baking and cooking.
MILK
I used Regular Whole Milk in this recipe.
If you prefer thinner pancakes, increase the amount of milk slightly. If you prefer thicker pancakes, decrease the amount of milk.
For the dry mix, I use dry milk located in the grocery store in the baking section. It is a powdered milk.
BUTTER
I used unsalted butter but if you decide to use salted butter, only use 1/4 tsp in the recipe instead of 1/2 tsp.
ADDITIONAL NOTES:
If I add chocolate chips to the pancakes, I make sure not to add them until I see a lot of bubbles on top. I sprinkle them on top and then I flip the pancakes. The same method is for any other add-ins you choose.