Perfectly Thin Pancakes
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These perfectly thin pancakes are the perfect texture between crepes and fluffy pancakes. They would be wonderful for an Easter breakfast or brunch. They would also be fabulous for Mother’s Day.
These homemade pancakes remind me of some pancakes I enjoyed a few times 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, trying to keep the calories down. However, if you aren’t worried about counting your calories, add a little butter or oil to the skillet before adding in the batter. This will create a slight fry around the edges, giving them a delicious crispy texture. I must admit they are amazing this way.
Ingredients needed to make Perfectly Thin Pancake Recipe
- EGGS
- SKIM MILK
- VANILLA
- BUTTER
- BAKING POWDER
- ALL PURPOSE FLOUR
- SUGAR
- SALT
- ADDITIONAL BUTTER OR OIL FOR COOKING
How to Make Perfectly Thin Pancakes
In a large bowl, whisk together the eggs, milk, and vanilla extract until well combined. Slowly whisk in the melted butter until fully incorporated.
Add the flour, baking powder, sugar, and salt to the wet ingredients. Whisk until the batter is smooth and free of lumps.
If you prefer pancakes with crispy edges, add a teaspoon of butter or vegetable oil to a non-stick skillet or griddle pan and spread it out evenly. For softer pancakes, you can cook them in a non-stick skillet without additional oil or butter.
Pour 1/4 cup of batter onto the hot skillet. When the batter begins to set and bubble, carefully flip the pancake using a large spatula. Cook the other side until golden brown and the pancake is cooked through. If desired, add another teaspoon of butter or margarine to the skillet between cooking each pancake for crispy edges.
The ways to top these thin pancakes are endless. They are delicious, topped with fresh strawberries, syrup, and a little whipped cream. Good ol’ butter and maple syrup are also tasty. Fruit jam or preserves is another excellent option. We like them with my freezer strawberry jam.
Here are some recipes for homemade syrups that would also be outstanding. Get creative! This recipe makes approximately 9 delicious thin pancakes. Enjoy your perfect breakfast treat!
- Lemon Syrup
- Cinnamon Roll Syrup
- Vanilla Syrup
- Fresh Berry Syrup
- Fresh Strawberry Syrup
- Spiced Buttermilk Syrup
- Buttermilk Syrup
- Triple Berry Syrup
Frequently Asked Questions
Why are my pancakes not cooking evenly?
Uneven cooking can occur if the skillet is not properly heated. Make sure your skillet is preheated to medium heat before adding the batter. Also, avoid overcrowding the skillet, as it can lower the temperature.
Can I use a different type of milk?
Yes, you can substitute cow’s milk with almond milk, soy milk, or any other milk alternative. Just be aware that the flavor and texture may vary slightly.
What can I add to the batter for extra flavor?
You can add various ingredients to the batter for extra flavor, such as a teaspoon of cinnamon, a tablespoon of cocoa powder, or a handful of fresh berries or chocolate chips.
Can I freeze leftover pancakes?
Yes, you can freeze leftover pancakes. Allow them to cool completely, then place a piece of parchment paper between each pancake and store them in a freezer-safe bag. Reheat in the microwave or toaster when ready to serve.
Perfectly Thin Pancakes
Real Mom Kitchen
Equipment
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 large mixing 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.
I adapted this recipe from Everyday Sisters.
