Pancakes

America’s Test Kitchen

The dry ingredients can be combined and bagged for your own home ‘box’ mix.

Ingredients

• 10 ounces flour
• 3 tbsp sugar
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• Whisk to combine
• 1/4 cup vegetable oil
• 2 eggs
• Whisk
• 1/2 tsp vanilla extract
• 1.5 cup milk, whisk while adding

Directions

1. Combine wet and dry ingredients and stir gently to combine, leaving lumps is okay.
2. Let it sit for 10-15 minutes.

Sheet Pan Pancake(s)

ATK

NOTE: Try cutting this in half and using a quarter sheet pan for a smaller batch.

Ingredients

• 3 cups (15 ounces) all-purpose flour
• 1/4 cup (1 3/4 ounces) sugar
• 4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons table salt
• 3 large eggs
• 6 tablespoons vegetable oil
• 2 1/4 cups milk
• 3/4 teaspoon vanilla extract

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray bottom and sides of rimmed baking sheet with vegetable oil spray.
2. Whisk 3 cups all-purpose flour, ¼ cup sugar, 4 teaspoons baking powder, ¾ teaspoon baking soda, and 1½ teaspoons table salt together in large bowl. Whisk 3 large eggs and 6 tablespoons vegetable oil in second medium bowl until well combined, then whisk 2¼ cups milk and ¾ teaspoon vanilla extract into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.
3. Using rubber spatula, transfer batter to prepared pan and spread into even layer, being sure to spread into corners as well. Bake until pancake is spotty brown and firm to touch, about 20 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool for 3 to 5 minutes. Serve with salted butter and maple syrup.