Classic Pancake Batter

Classic Pancake Batter

Recipe by Barbara Bach


Prep time


Cooking time



This is 1/3 of the original recipe adapted from Hyatt Regency Schaumburg


  • 1 Cup of Flour

  • 1 TBLS Sugar

  • 1/4 tsp. Salt

  • 1 tsp. Baking Powder

  • 1/2 tsp. Soda

  • 1 Egg (beaten)

  • 1 Cup of Buttermilk (or 1 TBLS White Vinegar in a Cup of milk)

  • 2 tsp. Vanilla

  • 1 TBLS melted Butter


  • If you don’t have Buttermilk then add 1 TBLS of white vinegar to a cup of milk and let sit while mixing other ingredients
  • Mix together all dry ingredients
  • Add all wet ingredients and mix until no lumps
  • Add a tsp. of oil to a skillet that is heated on medium or enough to cover the bottom of the skillet
  • Using 1/2 cup pour batter into the heated oil in the skillet. Immediately turn down heat to medium low because the skillet continues to get hotter; cook 1-2 minutes
  • When pancake begins to bubble around the edges turn with spatula and cook 1-2 minutes till batter on the edges is not glossy any more.

Comments are closed.