These are the Sunday morning pancakes I make with regular milk, one egg and a little melted butter. I like them small enough to fit three in the pan at once. I cook them in butter for those crispy, golden edges and the nutty flavour they pick up as the butter browns. The centres stay soft, just the way I like them.
Most of the time, I serve them with the purest maple syrup I can find. When I’m making breakfast for company, I like to keep them warm in the oven while I finish the last batch, then bring the whole plateful to the table with a generous pitcher of syrup for everyone to pass around.
Easy Sunday Morning Pancakes (No Buttermilk)
Soft-centred pancakes with crisp, buttery edges, made with regular milk and a handful of pantry staples. Ready in about 25 minutes.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup 2% or whole milk preferably at room temperature
- 1 large egg
- 2 tbsp unsalted butter melted and slightly cooled
- Butter or neutral oil, for the skillet
Instructions
- Mix the dry ingredients. Whisk the flour, sugar, baking powder and salt together in a medium bowl.
- Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the milk and egg together, then whisk in the melted butter. Pro tip: Have your milk out at room temperature and let your melted butter cool to prevent butter from hardening.
- Combine wet & dry ingredients. Combine milk mixture with dry ingredients just to moisten. The key to keeping your pancakes light & fluffy is to not overmix them. A few small lumps are fine.
- Rest the batter and heat the skillet. Leave the batter undisturbed for a few minutes while you warm a large skillet over medium heat. Add a small pat of butter and swirl to coat the surface.
- Cook until golden. Spoon about 3 tablespoons of batter into the skillet for each small pancake, or more for a larger one. Leave room to flip. Cook for 1–2 minutes, until the edges look set and a few bubbles have opened on the surface. Flip with a thin spatula and cook for another 1–2 minutes, until golden underneath and cooked through. Larger pancakes may take a little longer.
- Finish the batch. Transfer the pancakes to a warm plate or the prepared baking sheet. Repeat with the remaining batter, greasing the skillet lightly between batches as needed.
Notes
- Take the chill off the milk and egg. I set them out a little ahead, then melt the butter and let it cool while I measure the flour. The butter should still be liquid when you whisk it in. Room-temperature milk helps it blend smoothly instead of hardening into little flecks.
- Leave a few lumps. Run a spatula along the bottom of the bowl to catch any pockets of flour. Once those are gone, the batter is mixed. Give it a few minutes to rest while the skillet warms.
- Let the batter rest. Fold just until the last streaks of flour disappear, then let the batter rest while the skillet warms. A few small lumps are fine.
- Cook in butter. I love the delicate golden edges and slightly nutty flavour the pancakes pick up in a buttered skillet. Add just enough butter to coat the pan. If it darkens before you pour the batter, lower the heat and start with fresh butter.
- Keep warm. When I’m making breakfast for company, I transfer the pancakes to a baking sheet as they come off the stove. Cover loosely with foil and keep warm in a 200°F (95°C) oven until everyone is ready to sit down.
- Add blueberries or chocolate chips. Scatter a few over each pancake just after spooning the batter into the skillet. Dab a little batter over the berries or chips to help keep them from scorching when you flip the pancakes.
- Try warm maple cream. Combine ½ cup pure maple syrup and ½ cup 35% cream in a small saucepan. Bring just to a boil over medium-low heat, stirring occasionally. Remove from the heat and serve warm in a small pitcher.
- Make ahead and freeze. Let the cooked pancakes cool completely, then stack them with parchment paper between the layers and seal in a freezer bag for up to 3 months. To reheat from frozen, arrange in a single layer on a parchment-lined baking sheet and cover loosely with foil. Warm in a 350°F (177°C) oven for 6–8 minutes, or until heated through.
