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Perfectly Thin Pancakes

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These perfectly thin pancakes will be perfect to serve for Easter breakfast or brunch. They would also be wonderful for Mother’s day. These pancakes are the perfect texture in between a crepe and a pancake.

These homemade pancakes remind me of some pancakes I have enjoyed a few time in the Amanas at an Amish restaurant. They have a spongy yet cake like texture. I cooked them in my non-stick skillet as is. I was trying to keep the calories down. However, if you aren’t worried about counting your calories, you can add some butter or oil to the skillet before adding the batter. This will give the pancakes crispy edges. I must admit they are amazing this way.

Stack of Perfectly Thin Pancakes

The way to top these thin pancakes are endless. They are delicious topped with fresh strawberries, syrup and a little whipping cream. Good ol’ butter and maple syrup are also delicious. Fruit jam or preserves is another great option. We like them with my freezer strawberry jam. Here are some recipes for homemade syrups that would also be excellent choices for these. Get creative!

Perfectly Thin Pancakes | realmomkitchen.com
  • EGGS
  • SKIM MILK
  • VANILLA
  • BUTTER
  • BAKING POWDER
  • FLOUR
  • SUGAR
  • SALT
  • ADDITIONAL BUTTER OR OIL FOR COOKING
Stack of Perfectly Thin Pancakes

Perfectly Thin Pancakes

Real Mom Kitchen

Click here to get your WW Personal Points for this recipe.
4.2 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 3 servings
Calories

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 3 Tbsp butter melted
  • 1 tsp baking powder
  • ¾ cup flour
  • 1 Tbsp sugar
  • ½ tsp salt
  • additional butter or oil for cooking

Instructions
 

  • In a medium bowl, whisk together the eggs, milk and vanilla. Then slowly whisk in the melted butter.
  • Next add in flour, baking powder, sugar and salt and whisk until smooth.
  • If desired for crispy edges on the pancakes, add a teaspoon of butter or oil in a non stick skillet or on a griddle pan and spread out evenly.  Otherwise you can cook in a non-stick skillet with no oil or butter.
  • Add 1/4 cup of batter to the hot skillet.  When batter begins to set, carefully flip pancake using a large spatula.  Cook other side of pancake until golden brown and pancake is cooked all the way through.  Add another teaspoon of margarine to hot skillet in-between cooking each pancake, if a delicious crispy edge is desired.
  • Serve pancakes with desired toppings such as fresh fruit, butter, syrup, and/or whipped cream. Makes 9 pancakes.
Tried this recipe?Let us know how it was!

I adapted this recipe from Everyday Sisters.

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