James Beard's Pancake Recipe
This James Beard's Pancake Recipe is simple, fluffy and full of comfort. These pancakes feel classic and timeless. I love how soft they turn out every time.
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Mix Dry Ingredients
- Add flour, sugar, baking powder, baking soda and salt into a bowl. Whisk gently to combine evenly.
Mix Wet Ingredients
- In another bowl, whisk milk, egg, melted butter and vanilla until smooth and well combined.
Combine Batter
- Pour wet mixture into dry ingredients. Stir gently until just combined. Small lumps are okay.
Heat the Pan
- Heat a nonstick skillet over medium heat. Lightly grease with butter or oil.
Pour the Batter
- Pour batter onto hot skillet using a ladle. Keep pancakes evenly sized.
Cook First Side
- Cook until bubbles form on top and edges look set. This takes about two minutes.
Flip Pancakes
- Flip gently using a spatula. Cook second side until golden and cooked through.
Repeat Cooking
- Repeat with remaining batter. Lightly grease pan again if needed.
Keep Warm
- Place cooked pancakes on a plate. Cover loosely to keep warm.
Serve Immediately
- Serve hot with your favorite toppings for best taste and texture.
Notes
- Do not overmix the batter.
- Let batter rest five minutes for fluffier pancakes.
- Use medium heat to avoid burning.
- Flip only once for best texture.
- Use fresh baking powder for good rise.