introduction
These Classic Dinner Pancakes are light, soft, and quick to make. The recipe uses simple items you likely have at home. It makes a warm, filling meal for breakfast or dinner. If you want a spiced fruit twist try the cinnamon apple carrot pancakes for a sweet change.
why make this recipe
This recipe is fast and uses common pantry items. It makes pancakes that cook evenly and stay tender. You can serve them sweet or savory. They please kids and adults and fit many meals.
how to make Classic Dinner Pancakes
Mix the egg yolks with the dry ingredients and buttermilk. Add melted butter for richness. Whip the egg whites and fold them in to keep the batter light. Cook on a hot griddle until bubbles form, then flip and finish until golden.
Ingredients :
- 3 eggs
- 1 1/2 cups flour (whole wheat pastry flour)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1 2/3 cup buttermilk
- 3 tablespoons butter, melted
Directions :
- Separate eggs; place yolks in a bowl and whites in another.
- Beat the egg yolks until smooth.
- Sift flour, baking soda, salt, and sugar together.
- Add the dry ingredients to the beaten yolks alternately with buttermilk.
- Stir in the melted butter.
- Whisk the egg whites for about a minute until soft peaks form.
- Fold the whipped egg whites gently into the batter.
- Heat a griddle to 400 degrees F and grease lightly.
- Pour batter onto the hot griddle and cook until bubbles rise, about 3 minutes.
- Flip the pancakes and cook another 2 minutes or until golden brown.
- Serve immediately.
how to serve Classic Dinner Pancakes
Serve them hot with butter and syrup. Add fresh fruit or jam for sweetness. For a savory plate, top with smoked salmon, herbs, or melted cheese.
how to store Classic Dinner Pancakes
Cool pancakes completely before storing. Keep in an airtight container in the fridge for up to 3 days. To freeze, layer with parchment and place in a sealed bag for up to 2 months. Reheat on a skillet or in the oven until warm.
tips to make Classic Dinner Pancakes
Use room temperature eggs for a smooth batter. Do not overmix the batter after adding flour. Fold the egg whites gently to keep the pancakes light. Keep the griddle hot and only flip once.
variation (if any)
Add blueberries or sliced bananas to the batter for fruit pancakes. Stir in cooked bacon bits and chives for a savory version. Use milk instead of buttermilk with 1 teaspoon vinegar for a quick substitute.
FAQs
Q: Can I use regular all-purpose flour?
A: Yes. You can swap whole wheat pastry flour for all-purpose flour in the same amount.
Q: What if I do not have buttermilk?
A: Mix 1 2/3 cups milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to sour it.
Q: How do I keep pancakes warm before serving?
A: Place cooked pancakes on a baking sheet in a 200°F oven while you finish cooking the rest.
Conclusion
Try this easy and classic pancake method for a simple warm meal, or compare techniques with the Classic Dinner Pancakes Recipe – Pinch of Yum for more ideas and tips.