These light and crispy pancakes are a breakfast lover's dream! They are fluffy but thin with crisp edges and golden brown tops. Serve with a hefty drizzle of maple syrup.
Why you'll love it:
To say I love pancakes is the understatement of the year. I live for pancakes, light, fluffy, pillows of heaven drizzled in maple syrup.
Typically I make ultra-fluffy and thick buttermilk pancakes, but sometimes I want something a little lighter and that's where these crispy pancakes come in!
My pancakes with crispy edges are thinner and lighter with golden brown tops and caramelized bottoms. They're easy to make and SO delicious!
All-purpose flour - For light and airy pancakes! Don't swap the flour with an alternative flour or these won't come out right.
Sugar - A little bit of sugar sweetens the batter. And a sprinkle on top of the pancakes encourages crispy edges.
Baking powder & soda - For a decent rise and thus a fluffy texture in the end.
Kosher salt - A small amount of salt enhances sweetness and amplifies flavor. If you don't have kosher salt, cut the amount in half.
Egg - An egg provides structure to the batter, so it doesn't fall apart once cooked.
Unsalted butter - Another crucial ingredient! Since butter is rich, you'd think it would weigh down the pancakes. But it does the opposite! Butter creates a fluffy texture as well.
Whole milk - For best results, don't swap with a lower fat milk.
How to Make Pancakes with Crispy Edges:
These crispy pancakes are simple!
Before you make the batter, heat a nonstick skillet over medium heat. This will give it ample time to come to temperature.
In a large bowl, combine the dry ingredients - all-purpose flour, sugar, baking powder, baking soda, and kosher salt.
In a liquid measuring cup, combine the milk and egg. Whisk with a fork to break up the egg and mix together.
Pour the milk mixture into the flour mixture. Stir until incorporated.
Add the melted butter to the batter. Stir until a smooth batter forms.
The batter should be a bit thinner than regular pancake batter. It should pour slowly if picked up with a spoon.
Add a couple teaspoons of oil to the hot skillet. Use a cookie scoop to drop three spoonfuls of batter into the skillet. Give them space to spread.
Let the pancakes cook for 2 to 3 minutes, or until there are lots of bubbles forming on the top.
Sprinkle each pancake with ½ teaspoon or so of sugar. The sugar will caramelize against the hot skillet.
Flip the pancakes and cook for another minute or two. The bottoms should get golden brown and lightly crispy from the caramelized sugar.
Enjoy immediately with maple syrup!
- Add oil to the pan. Hot oil encourages the pancake edges to crisp up!
- Don't set the heat too high. The pan should be set over medium heat. If the pan is too hot, the bottoms will burn before the pancakes can cook properly.
- Make sure the skillet is hot. Don't start until the skillet is up to temp! It should be hot, not warm or cool. If the skillet isn't hot, the pancakes will absorb the oil instead of getting crispy.
- Test one pancake first, then make the rest. Cook one pancake and make sure it tastes perfect. If it's too thin for you, add a tablespoon or two more flour to the batter.
- Serve immediately or the crispy edges will soften. Crispy edges won't last if the pancakes sit for a while. Serve immediately if you like the crisp exterior.
- Toppings - Feel free to add toppings for crunch or sweetness! Berries, sliced bananas, granola, nuts, sprinkles, chocolate chips, Nutella, jam, whipped cream, or butter are all great options!
- Syrup - Add a little bit of heat with this spicy maple syrup. Cayenne pepper gives it sweet heat!
- Thicker pancakes - For thicker pancakes, use buttermilk instead of whole milk.
- Gluten-free - Swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten-Free Baking Flour.
- Store leftover pancakes in the fridge or freezer. Let them cool completely, then transfer to a zip-top bag.
- Refrigerate for up to one week or freeze for up to 3 months. I always freeze mine, so I don't risk forgetting they're in the fridge.
- Reheat in the microwave in 20-second increments until warmed through. Don't overheat pancakes in the microwave or they get greasy.
Why do my pancakes get crispy?
The secret to crispy pancakes is a hot skillet and oil. The skillet shouldn't be hot enough to burn the pancakes, just enough to caramelize the edges of the pancakes. Don't start until your skillet is sizzling hot and be sure to add some oil first.
- Fluffy Gluten Free Pancakes
- Light & Fluffy Oat Flour Pancakes
- Paleo Sweet Potato Pancakes
- Almond Flour Pancakes [The Best]
Thin & Crispy Pancakes
- Large nonstick skillet
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 5 tablespoons unsalted butter melted but cool
- Heat a large nonstick skillet over medium heat.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and kosher salt.
- In a measuring cup, whisk the egg and milk together.
- Pour the milk mixture into the flour mixture and stir to incorporate. Add the melted butter and stir again until a batter forms.
- Add a couple of teaspoons of canola oil to the hot skillet. Use a cookie scoop to scoop three pancakes into the skillet. Give them room to spread.
- Let them cook for 2 to 3 minutes, or until you see lots of bubbles on top. Sprinkle each pancake with a light coating of sugar then flip them.
- Cook for another 1 to 2 minutes, or until the bottoms are deep golden brown and slightly crisp from the cooked sugar.
- Repeat with the remaining pancake batter. Serve immediately with maple syrup.