Prep Time: 5 Minutes
Cook Time: 15 Minutes
Makes 6 pancakes
1 cup pancake mix (Get Recipe)
3/4 cup milk or 1 cup buttermilk *
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter, plus more for the griddle.
1/4 teaspoon of cream of tarter (if needed) *
1/2 teaspoon of lemon juice (if needed) *
Desired fillings: fruit (berries or sliced bananas), and/or nuts, chocolate chips.
* If using milk rather than buttermilk, you want to add something acidic to help the baking soda react. Add either a 1/4 teaspoon of cream of tarter or a 1/2 teaspoon of lemon juice.
Tools & Equipment List
Butter Knife, Mixing Bowl, Measuring Spoons, Measuring Cups, Spatula, Griddle or Skillet, Stove, Pot - Small, Whisk
In a small pot over low heat, melt the butter. Once melted remove from heat.
Preheat the griddle or skillet.
In a medium mixing bowl, combine milk, egg, and vanilla extract and lemon juice (if needed).
Beat the egg with a whisk until it’s well incorporated with the milk and extract.
Continue whisking the milk while you pour in the melted butter.
Add pancake mix and cream of tarter (if needed). Use a spatula to stir to combine. Don’t over-mix, leave some lumps.
Cook the pancakes:
Set a large skillet or griddle over medium heat.
Once the griddle is sizzling hot, test with a few droplets of water. Do they dance on the top? If so it's ready. Add a tablespoon of butter.
When the butter melts, pour 1/3 cup of pancake batter onto the skillet to form a pancake. Repeat until the pan is filled, but not crowded. Keep butter by the side, add as needed.
Cook 2-3 minutes on the first side, until bubbles form on the top and the edges look slightly drier than the middle.
If desired dress up the pancakes by adding your filling. Then flip the pancake with a spatula.
Cook for another 1 to 2 minutes after flipping. Remove the pancakes when lightly golden on both sides, with crispy edges. Yum Yum.
Serve with butter & maple syrup, fruit or nuts as toppings and desired sides.