Start with this wonderful pancake batter recipe from the bakers at King Arthur Flour, and enhance by mixing in or sprinkling on everyone’s favorite additions, from chocolate chips to fruits and nuts – you may need to make a double batch!


1 large egg
2/3 cup milk
2 tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract
3/4 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar or 2 tablespoons malted milk powder
about 2/3 cup add-ins of your choice


Whisk together the egg, milk, vegetable oil or melted butter, and vanilla.
Whisk together the dry ingredients, and add to the liquid ingredients, whisking briefly to combine. A few lumps are OK. Choose your add-ins: chocolate or flavored chips, dried fruit, fresh berries, diced apples, nuts, toasted coconut, crystallized ginger, or…? To make all one type of pancake, simply stir the add-ins into the batter. Or divide the batter in half, and make two types of pancakes. For a larger variety of pancakes, leave the batter plain; you’ll sprinkle on the add-ins as the pancakes cook. Set the batter aside to rest at room temperature for 15 minutes, while you preheat your electric griddle to 350°F. Or preheat a frying pan over medium heat. Lightly grease the griddle, and ladle on about 2 tablespoons for 2 1/2″ to 3″ pancakes, or 1/4 cup for 4″ to 4 1/2″ pancakes. A tablespoon scoop or muffin scoop, respectively, work well here. If the pancakes don’t spread well, due to the add-ins, simply use the back of a spoon to spread them to the desired diameter. If you haven’t stirred the add-ins into the batter, now’s the time: sprinkle the top of each pancake with your desired chips, nuts, fruit, etc. Cook the pancakes for about 1 minute, 15 seconds per side, or until they’re a light golden brown on both sides. Serve the pancakes warm, with syrup or confectioners’ sugar.
Yield: eight 4″ pancakes, or 14 smaller (3″) cakes.

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