You only need three main ingredients — milk, flour and eggs — to whip up a batch of fresh, fluffy pancakes. We used almond milk to develop this recipe, but it’s also great when made with dairy, oat or soy milk. Serve the pancakes on their own, or with syrup and fresh fruit (we’re partial to blueberries and bananas).
- 2 large eggs
- 2 cups (16 fl. oz./500 ml) milk of choice
- 2 1/2 cups (10 oz./315 g) plus 3 Tbs. self-rising flour
- Pinch of kosher salt, if desired
- Coconut oil or butter, for greasing
- Blueberries and/or sliced bananas, for serving (optional)
- Maple syrup, for serving (optional)
Preheat the oven to 200°F (95°C). In a medium bowl, whisk together the eggs and milk. Gradually add the flour and whisk until the batter is smooth and free of lumps, about 1 minute. Season with a pinch of salt.
Heat a nonstick griddle or nonstick skillet over medium-low heat. Lightly grease the griddle with nonstick cooking spray or oil of choice. Wipe away any excess oil.
Pour a scant 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the edges are set, 1 to 2 minutes. Flip the pancakes over and cook until golden brown on the other side, 1 to 2 minutes. Transfer to a plate and keep warm in the oven until all the pancakes are cooked. Repeat with the remaining batter, adding more nonstick cooking spray or oil to the griddle as needed.
Serve immediately with maple syrup and fruit, if desired, or any other toppings you like. Serves 4 to 6.
Lena Wu, Williams Sonoma Test Kitchen Cook