Electric Skillet Pancakes

The sweet smell of these pancakes is what I woke up to nearly every weekend in my childhood. Now my kids ask for Grandma's pancakes every time they head over to her house for a visit.

Grandma's pancake recipe is very simple to make. They turn out golden and fluffy when cooked in an electric skillet.

My daughter loves making these pancakes and even created her own recipe based on this version of pancakes: pancake bread. They are slightly sweet so you can eat them on their own but still add sweet toppings if desired.

Do you have a favorite pancake topping? Please let me know in the comments and if you liked these electric skillet pancakes, please share the recipe and/or check out my electric skillet reviews if you don't have one yet.

If you liked Grandma's Pancakes, you might also like Grandma's Scrambled Eggs.

📋Recipe

Electric Skillet Pancakes

Joss Dyckson

The sweet smell of these electric skillet pancakes is what I woke up to nearly every weekend in my childhood. Now my kids ask for Grandma's pancakes every time they head over to her house for a visit.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 14 Pancakes (approx.)

Calories 196 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 cups all-purpose flour
• ▢ ½ cup sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ ¼ cup canola oil
• ▢ 3 large eggs
• ▢ 1 teaspoon almond extract
• ▢ 2 ¼ cups milk - or add enough to reach desired consistency
• ▢ 1 tablespoon canola oil - for frying

Instructions

 

• In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt.
  3 cups all-purpose flour, ½ cup sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
• In a separate mixing bowl, whisk together the oil, eggs, almond extract and milk.
  
  ¼ cup canola oil, 3 large eggs, 1 teaspoon almond extract, 2 ¼ cups milk
• Add 1 tablespoon canola oil to the skillet. Heat electric skillet to 350°F/175°C.
• Blend the wet ingredients with the dry ingredients using a wired whisk or fork. You can leave some lumps to avoid over-mixing.
• Pour roughly ⅓ cup of the batter onto the skillet, leaving 1 ½” of space in between pancakes to leave room for flipping. You may be able to cook 1 to 3 pancakes at a time, depending on the size of your electric skillet.
  
• Cook for 2 minutes or until bubbles form on the surface of the pancake. Flip the pancake to cook the other side until golden, approximately 1 minute.
  
• Transfer to plate or heated tray to keep warm.
  
• Continue cooking the remaining batter. Serve with desired syrup and toppings. One of my favorite toppings for pancakes is sour cream and maple syrup.
  

Equipment

• ▢
  Electric Skillet

Notes

• TIP: Try sprinkling ingredients like chocolate chips or sliced bananas onto the pancakes directly after you pour the batter onto the skillet for some added taste and texture.
• Temperature: If the pancakes are cooking too quickly and getting dark before bubbles form, try lowering the temperature in the skillet to 325°F. I find that thick batter needs a lower temp.
• Storage: Leftover pancakes should keep, covered in the fridge, for up to a week. You can freeze them for up to 2 months. They can be reheated in a microwave.

Nutrition

Calories: 196kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 42mgSodium: 117mgPotassium: 183mgSugar: 9gVitamin A: 95IUVitamin C: 0.1mgCalcium: 94mgIron: 1.5mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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