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The Moxhaven Kitchen

Classic Fluffy Pancakes

From the kitchen of Rachel White

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From the kitchen of Rachel White

Classic Fluffy Pancakes

Ingredients

  • 6 cups flour
  • 4½ tablespoons baking powder
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 5 cups milk
  • 12 tablespoons melted butter
  • 4 large eggs

Method

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the milk, melted butter (slightly cooled), and eggs.
  3. Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine; don't overmix.
  4. Let the batter rest 5–10 minutes while the griddle heats.
  5. Heat a griddle to 375°F (medium heat). Pour about ¼ cup of batter per pancake.
  6. Flip when bubbles form across the top and the edges look set and dry (about 2 minutes). Cook 1–2 minutes more, until golden.

Serve with

Golden Vanilla Buttermilk Syrup (see Breakfast).

Back to Breakfast

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