thin pancake recipe
The Best thin pancake recipe
They’re also surprisingly healthy for a pancake. Unlike thick, dense versions, these thin ones are lighter, with less flour and a softer texture that doesn’t weigh you down. The key is keeping them tender while still holding up to toppings, and this recipe does just that. Plus, they’re easy to customize—swap in whole wheat flour for a bit more fiber, or skip the sugar if you’re watching your intake. They’re versatile enough to be a daily staple or a special treat, and they never disappoint. My kids especially love them because they’re easy to eat on the go, and I’ve never had a batch go uneaten.
Easy Thin Pancakes with Tomato Garlic Sauce
Light, fluffy pancakes with a simple tomato-garlic sauce for a quick breakfast or brunch. Perfect for a weeknight meal with minimal effort.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Whisk flour, baking powder, and salt in a bowl. Add milk, egg, and melted butter, mixing until smooth. -
2
Heat a nonstick skillet over medium heat. Pour ¼ cup batter per pancake and cook until bubbles form on top (about 2 minutes). Flip and cook until golden brown (another 1–2 minutes). -
3
While pancakes cook, heat olive oil in a small pan over medium heat. Sauté garlic for 30 seconds until fragrant. Stir in tomato sauce, oregano, salt, and pepper. Simmer for 2 minutes. -
4
Serve pancakes warm with the garlic tomato sauce drizzled on top.
🔧Equipment
- Mixing bowl
- Whisk
- Nonstick skillet
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Thin Pancakes with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Thin Pancakes with Tomato Garlic Sauce
1. Why do my thin pancakes turn out unevenly thick in some spots?
Use a nonstick pan and preheat it to medium-low heat. A thin, even layer of butter or oil on the pan helps prevent sticking. Stir the batter gently in a circular motion after the first few bubbles appear, ensuring consistent thickness throughout.
2. Can I make these thin pancakes ahead of time and reheat them?
Thin pancakes are best served fresh but can be stored in an airtight container for up to 24 hours. To reheat, warm a nonstick pan over low heat with a little butter or oil, adding a splash of milk to restore moisture if needed. Avoid overcrowding the pan to prevent sogginess.
3. What’s the secret to keeping my thin pancakes soft and tender?
For softness, use a mix of whole milk and buttermilk in the batter—about half-and-half. Avoid overmixing the batter, which can make the pancakes dense. Let them cook until just set on the bottom before flipping to prevent cracking.
4. How do I adjust the recipe for a gluten-free or egg-free version?
For gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend (like almond or rice flour). For egg-free: Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let it thicken for 5 minutes before adding to the batter.
5. Can I use a different type of fat, like coconut oil or vegetable oil, instead of butter?
Yes, but adjust the heat to medium-low to avoid burning. Coconut oil works but may leave a slight coconut flavor. For vegetable oil, ensure it’s cold-pressed and use a thin layer to prevent sticking.
