Homemade Hot Cakes Recipe
Hotcakes are soft, fluffy, and golden, made with simple ingredients for a delicious homemade breakfast.
Servings: 14 hot cakes
Calories: 165
Equipment
- Electric mixer or whisk
Ingredients
- 2 large eggs
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 Tablespoon oil
- 2 cups whole milk
- 2½ cups all purpose flour leveled
- 3 teaspoon baking powder
- ½ teaspoon salt
- cooking spray
Instructions
- In a large bowl, using a hand mixer or whisk, mix eggs, sugar, and butter until combined. Add vanilla, oil, and milk and mix until combined.
- Add flour, baking powder, and salt. Mix until combined. It will be thick and smooth (not lumpy).
- Heat a large skillet (or griddle) on medium-low. Spray with cooking spray or lightly grease skillet.
- Scoop ⅓ cup pancake batter and add to the preheated skillet for each pancake. Cook for 2-3 minutes, until the pancakes begin to bubble and the edges slightly brown.
- Using a flat spatula, flip the pancakes and cook for an additional 60-90 seconds. Remove from the skillet and serve.
- Spray or brush the skillet and repeat with remaining batter.
Notes
- For perfectly round and even pancakes, cook one at a time.
- Use vegetable oil or olive oil
- If the pan begins to burn, remove from the heat, wipe it out, and allow it to cool slightly.
- Cooking at medium low helps preventing uncooked batter in the center.
- Keep leftovers in an airtight container in the refrigerator for 5 days and in the freezer for 2 months.
Nutrition
Calories: 165 | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 198mg | Potassium: 88mg | Fiber: 1g | Sugar: 5g | Vitamin A: 196IU | Calcium: 102mg | Iron: 1mg