Preheat an electric griddle to 375F
Combine the dry ingredients in a large bowl, and the wet ingredients in a separate bowl.
Add dry to wet and whisk slowly to combine. Don't over-do it. The fluffiest pancakes come from batter that's not excessively beaten.
Let the batter rest for five minutes or so.
Ladle by 1/4-cupfuls onto the griddle, turning after about a minute and a half. Cook for an additional minute and transfer to a warm plate until ready to eat.
Makes 20 4-inch pancakes. They freeze well for an easy future breakfast.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 108 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 0mg||0 %|
|Sodium 12459.1mg||430 %|
|Potassium 296.6mg||8 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 47.1g|
|Protein 10.3g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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