Perfect Pancakes

Cuisinart original

This is a great all-purpose pancake recipe to have up your sleeve for breakfast next weekend. It can be dressed up by mixing in fresh or frozen fruit, or nuts and chocolate chips.


2 large eggs ¾ cup reduced-fat milk ½ teaspoon pure vanilla extract 1 cup plus 2 tablespoons unbleached, all-purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar ½ teaspoon table salt 2 tablespoons unsalted butter, melted and cooled (plus more for griddle plates if desired)

Nutritional information

Nutritional information per serving (2 pancakes):

Calories 150 (35% from fat) • carb. 20g • pro. 4g • fat 6g • sat. fat 3g

• chol. 74mg • sod. 453mg • calc. 83mg • f iber 0g


1. Fit the Griddler®  Deluxe with the griddle plates and preheat both plates to 400°F. 2. Put the eggs, milk and vanilla in a small bowl and whisk to blend until smooth; reserve. Combine flour, baking powder, sugar and salt in a medium bowl. Stir with a whisk to blend.  Add the egg/milk mixture and stir until just blended. Stir in the melted, cooled butter. Do not over-mix, or pancakes will be thin and tough – batter should be a bit lumpy. 3. Using a ¼-cup measure, drop batter onto preheated griddle (if you like extra-buttery pancakes, put about ½ tablespoon of butter on each plate and melt before dropping batter on plates). Cook pancakes until bubbles form, about 2 to 3 minutes; flip and cook until done, about 2 minutes longer. 4. Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.