Here’s a simple, classic pancake recipe perfect for cooking a batch on a flat-top griddle:
Fluffy Pancakes for a Flat-Top Griddle
Ingredients (makes ~8 pancakes):
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ¼ cups milk
- 1 egg
- 3 tbsp melted butter (plus extra for the griddle)
- 1 tsp vanilla extract (optional)
Instructions:
- Preheat the Griddle
- Heat the flat-top griddle over medium heat. Lightly grease with butter or cooking spray.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix Wet Ingredients
- In another bowl, beat the egg and combine with milk, melted butter, and vanilla.
- Combine Wet and Dry
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Tip: Small lumps are okay—overmixing can make pancakes tough.
- Cook the Pancakes
- Pour ~¼ 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 the other side until golden brown (another 1–2 minutes).
- Keep Warm and Serve
- Stack cooked pancakes on a plate and cover lightly with foil to keep warm.
- Serve with butter, syrup, fruit, or your favorite toppings.
💡 Pro Tips for a Flat-Top Griddle:
- Maintain medium heat—too high burns the outside before the inside cooks.
- Lightly grease between batches to prevent sticking.
- For extra fluffiness, separate the egg, beat the white to stiff peaks, and fold in at the end.
If you want, I can also give a quick variation for a 12-pancake breakfast batch with cinnamon, berries, or chocolate chips that cooks perfectly on a flat-top griddle.
Do you want me to do that?
