Simple Hotcake Recipe
A simple ratio of flour to milk to egg with just enough baking powder gives these hotcakes lift without needing buttermilk or a long rest, and mixing the wet and dry ingredients separately before combining keeps the batter from getting overworked and tough.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Nutrition per serving
- Calories
- 326
- Protein
- 9g
- Carbs
- 47g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2In a separate bowl, whisk the milk, egg, melted butter, and vanilla until combined.
- 3Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry flour streaks remain; a few small lumps are fine and will smooth out as they cook.
- 4Let the batter rest for 5 minutes while the griddle heats.
- 5Heat a griddle or large nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- 6Pour about 1/4 cup of batter per hotcake onto the griddle, spacing them apart. Cook for 2-3 minutes, until bubbles form across the surface and the edges look set and matte.
- 7Flip and cook for another 1-2 minutes, until the second side is golden brown and the center springs back when pressed.
- 8Serve warm, stacked, with butter and syrup.
Tips & variations
- Swap the milk for buttermilk and cut the baking powder to 1.5 teaspoons plus 1/2 teaspoon baking soda for a tangier, slightly fluffier hotcake.
- Fold in 1/2 cup blueberries or chocolate chips after mixing the batter, don't stir them in with the dry ingredients or they'll bleed color throughout.
- Keep finished hotcakes warm on a wire rack set over a baking sheet in a 200°F (95°C) oven while cooking the rest of the batch, stacking them traps steam and turns the outsides soft.
- Double the batch and freeze extras in a single layer before transferring to a freezer bag, so they don't fuse together.
Storage & reheating
Store cooled hotcakes in an airtight container in the fridge for up to 3 days. Freeze in a single layer on a tray, then bag them, for up to 2 months. Reheat from frozen in a toaster or a 350°F (175°C) oven for 5-8 minutes; microwaving works but leaves them softer rather than crisp at the edges.
Tips from the Tulo kitchen
- Spoon the flour into the measuring cup and level it off with a knife rather than scooping directly from the bag; scooping packs in extra flour and makes the hotcakes dense.
- Test the griddle temperature with a few drops of water: they should sizzle and skitter across the surface, not evaporate instantly or just sit there.
- Resist the urge to press down on the hotcakes with the spatula while they cook, it squeezes out the air pockets that keep them fluffy.
FAQ
What's the difference between a hotcake and a pancake?
They're essentially the same batter and cooking method; "hotcake" is simply an older, more Southern and Midwestern term for the same griddle cake, sometimes made slightly thicker.
Why did my hotcakes turn out flat or dense?
This usually means the baking powder is old (it loses potency after about 6 months once opened) or the batter was overmixed after the wet and dry ingredients were combined, which knocks out the air bubbles.
Can I make the batter the night before?
It's best mixed fresh, since the baking powder starts losing lift once it hits liquid. If needed, mix the dry and wet ingredients separately and store them apart in the fridge, then combine just before cooking.
Can I make these dairy-free?
Yes. Substitute the milk with any unsweetened plant milk and the butter with a neutral oil or melted plant-based butter in equal amounts.