Hotcakes Deluxe Recipe
American · Breakfast · 25 min total
Fluffy, golden pancakes with a touch of vanilla and a hint of cinnamon, served with butter and maple syrup. This recipe elevates the classic hotcake into a deluxe breakfast treat.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, for cooking
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
- In another bowl, beat together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Batter should be slightly lumpy.
- Heat a griddle or non-stick pan over medium heat. Add 1/2 tablespoon butter and let it melt.
- Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook until golden brown on the other side, about 1-2 minutes.
- Repeat with remaining batter, adding more butter as needed.
- Serve hot with butter and maple syrup.
Tips
- Do not overmix the batter; lumps are okay for tender pancakes.
- Keep cooked pancakes warm in a 200°F oven while cooking the rest.
- Substitute buttermilk for milk for extra tanginess.
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