This thin pancakes recipe creates pancakes that are thicker than crêpes, thinner than buttermilk pancakes, and lovely with toppings either savory or sweet.
This thin pancakes recipe illustrates how to make pancakes from scratch that are, in the words of creator Sarabeth Levine of Manhattan’s famous Sarabeth’s Bakery, cakey but not thick, thin but not eggy or dense, and fluffy despite being flat. They even fold and roll like a dream, making them eminently stuffable and yet equally covetable when simply smothered with butter and brown sugar.–Renee Schettler Rossi
- 2 large eggs
- 1 1/4 cups whole milk
- 1/2 cup low-fat buttermilk
- 2 tablespoons superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 1 teaspoon vanilla extract
- 2 cups Basic Pancake Mix
- 1 tablespoon clarified butter or ghee or mild vegetable oil plus more as needed
- Unsalted butter softened, for serving (optional)
- Brown sugar for serving (optional)
- In a bowl, whisk the eggs just until barely combined. Whisk in the milk, buttermilk, superfine sugar, and vanilla, mixing only until barely blended.
- Dump the pancake mix in a large bowl, make a well in the center, and pour in the egg mixture. Stir with a whisk until the batter is almost smooth. A few lumps are okay. Don’t overmix the batter or the pancakes will be tough and rubbery. Let the batter rest a few minutes on the counter while you heat the skillet.
- Heat a 9-inch crêpe pan or a nonstick skillet or a cast-iron skillet over medium heat. The skillet is ready when you dip a finger in cold water, flick the droplets onto the skillet, and the water immediately skitters and dances briefly before evaporating.
- Brush the skillet with clarified butter to lightly coat, then wipe off any excess with a clean kitchen or paper towel. Using a 2-inch diameter ice-cream scoop or 1/3-cup measuring cup, pour a generous 1/3 cup batter into the skillet, tilting it from side to side and in a circular motion until the batter coats the bottom of the skillet. Cook only until the underside of the pancake begins to brown lightly, 1 to 2 minutes. Using a spatula, carefully lift the pancake and quickly flip it over. Cook until the underside is lightly brown, 1 to 2 minutes.
- Serve immediately. (If you must, you can keep the flaps warm on a baking sheet lined with parchment paper in a preheated 200°F (90°C) oven. You should be able to fit 2 flaps in a single layer on the sheet. Place a sheet of parchment paper between each layer.) Slather the pancakes with softened butter and sprinkled with brown sugar, if desired. Repeat with the remaining batter.
Thin Pancakes VariationHam And Egg Pancake Wrap Instead of smothering your pancakes in butter and brown sugar, top each pancake with a thin slice of warm ham and a fried egg, as shown in the photo above. Serve with a knife and fork and a schmear of grainy mustard on the side.
Recipe Testers’ Reviews
These guys are a very lovely change from our regular and thicker buttermilk pancakes. Like the author says, these make a thinner but still fluffy pancake that goes great with sweet or savory toppings or both. I got 10 flaps from the recipe, each about 5 to 6 inches in diameter. The kids loved these with the apple butter made from the slow cooker apple butter recipe on the site. I enjoyed mine with a sunny-side up egg, a slice of white cheese, and a spoonful of apple butter as well. All were delicious. Depending on the pan you use, the pancakes will cook quicker or slower. I used a nonstick Le Creuset pan, and it took less than a minute per side.
Fluffy despite its flatness. The author’s description is absolutely spot-on! And what versatile pancakes—they’re ever so subtly sweet, they fold and roll without breaking, and you can enjoy them with whatever you’re in the mood for. You can make them as delicious and as pretty you want them to be! As the author says, these flaps were great with just butter and brown sugar. I also wanted to try a savory version like what’s shown in the photo, but I didn’t have ham on hand. So I topped the pancakes with shredded Monterey Jack cheese and kept them warm in a 200°F degree oven while I made some fried eggs. I removed the pancakes from the oven when the cheese was starting to get gooey and gingerly placed an over easy egg on top of each, along with a little salt and lots of black pepper, and a hearty brunch was ready in no time. For a dessert version (you might as well go all the way!), I smeared the flap generously with mascarpone cheese, drizzled honey over it, and sprinkled it with a teaspoon or so of unsweetened cocoa powder and rolled it like a jelly roll. OMG. Do it now. As for the making of the pancakes, I put the batter in a 4-cup glass measuring cup and poured the batter into the skillet, eyeballing the amount being poured. It was easier than dealing with a 1/3-cup measuring cup. The first side of the first flap took 2 minutes to lightly brown. The second side, and both sides of the remaining flaps, took 1 minute to cook and achieve the proper color. When keeping the pancakes warm in the oven, the top pancake should be covered with foil or the edges will start to dry out.
My family loves these thin pancakes! This was a simple yet delicious meal. The batter came out thicker than crêpe batter but thinner than pancake batter. These thin pancakes reminded me of the Danish aebleskiver. Very tasty. My children ate them with jam and maple syrup while I had some shredded chicken in mine. The timing was accurate at 1 1/2 minutes per side.
Originally published January 20, 2016