Thin pancakes are a versatile and delicious breakfast or brunch option that can be enjoyed with a variety of toppings and fillings. Whether you prefer them sweet or savory, there's a thin pancake recipe out there to suit your taste buds. From classic buttermilk pancakes to gluten-free and vegan options, this article will guide you through the best recipes and techniques for creating perfect thin pancakes every time.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
THIN PANCAKES
A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.
Provided by Darryn Glass
Categories Breakfast
Time 15m
Yield 14-16 Pancakes, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and add the eggs and milk.
- Mix well.
- Add baking powder, flour (and salt). Mix well.
- Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
THIN PANCAKES
Learn how to make the perfect thin pancakes. Easy to do tips and tricks to get delicious and lacy pancakes. Bring a sense of nostalgia to your breakfast table with this quick and simple recipe to make thin pancakes from scratch.
Provided by The Worktop
Categories Breakfast Brunch Pancakes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium bowl, sift in the flour, salt, and sugar (if using). Make a well in it and crack in two eggs. Add in about 1/4 cup of milk. Whisk the eggs together, slowly incorporating in the flour.
- As the batter starts to thicken, slowly continue to whisk in the rest of the milk. The batter should go from lumpy to smooth. Whisk in the oil. You can also use an electric mixer on low speed to bring everything together.
- Preheat a 10 or 12-inch non-stick skillet or crepe pan on medium-high heat. Make sure the skillet is nice and hot before you start making the pancakes.
- Melt a bit of butter on the pan and swirl it around so it evenly coats the pan. Alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush (see post for why I prefer to use a brush).
- Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer. I use a crepe spreader to get the perfect round and thin pancake (see post for why this is a handy tool).
- Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an addition 30 - 45 seconds.
- Slide the pancake onto a plate, and serve warm. Top with a squeeze of lemon and a generous shake of powder sugar.
Nutrition Facts : Calories 190 kcal, Carbohydrate 19 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 85 mg, Sodium 56 mg, Sugar 3 g, ServingSize 1 serving
THE QUICK & THIN PANCAKE
Steps:
- Melt butter in 8-9inch skillet and allow to cool while assembling other ingredients (you can skip oiling skillet this way!). You should not have to oil skillet while making pancakes- if batter sticks, either the skillet is in bad shape or the heat is too low. Whisk flour, baking powder, salt and sugar to lose lumps. Beat egg in different bowl, add fluid and melted butter. Mix well. (When making banana pancakes, smash bananas well before preparing egg mixture. Measure smashed banana. Lessen fluid in egg mixture according to how much smashed banana you'll be adding. The same goes for potatoe, carrot, apple pancakes and the like.) Add egg mixture to flour and combine swiftly. Over-mixing can lead to pancakes with terrible texture. Check consistency. Batter should spread immediately when dripped unto a smooth surface, almost like crepe batter. If the batter does not spread, add more fluid. Allow batter to rest for at least 30 minutes. Batter can be prepared the night before. (When making berry/chocolate pancakes, add extra ingredients after resting.) Heat skillet until almost smoking. Pour some batter into skillet. Flip when upper side is no longer runny and has small holes. Repeat with remaining batter. Serve warm with butter and prefered garnish. Maple syrup is always a favorite, but for bacon-and-eggs people mild cheddar is tasty, too.
THIN AND LACY PANCAKES
There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.
Provided by Food Network Kitchen
Time 35m
Yield about 12 pancakes
Number Of Ingredients 8
Steps:
- Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
- Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.
FAST AND EASY PANCAKES
Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.
Provided by GERAL1012
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 61.5 g, Cholesterol 68.5 mg, Fat 4.4 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.7 g, Sodium 309.3 mg, Sugar 29.1 g
EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
THIN EGG PANCAKES
"When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey," recalls Helen Wiese from Michigan City, Indiana. "Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.
Nutrition Facts : Calories 346 calories, Fat 20g fat (10g saturated fat), Cholesterol 305mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 12g protein.
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
NORWEGIAN THIN PANCAKES
Make and share this Norwegian Thin Pancakes recipe from Food.com.
Provided by morgainegeiser
Categories Breakfast
Time 1h
Yield 8 pancakes
Number Of Ingredients 5
Steps:
- Beat together the eggs and sugar.
- Add the milk and salt, and then the flour, mixing until smooth.
- Let the batter rest for 20 minutes.
- Butter a very hot skillet lightly.
- Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
- The batter will firm up quickly.
- When the first side is brown, turn and brown the other side.
Tips:
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Make sure the skillet or griddle is hot before adding the batter.
- Pour the batter in a thin, even layer.
- Cook the pancakes over medium heat until they are golden brown on both sides.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
Thin pancakes are a delicious and versatile breakfast food. They can be served with a variety of toppings, including butter, syrup, fruit, and whipped cream. They can also be used to make wraps, quesadillas, and other dishes. With a little practice, you can easily make thin pancakes at home. So next time you're in the mood for a quick and easy breakfast, give these recipes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love