The Best High Altitude Pancakes

A quick and easy recipe for delicious, fluffy pancakes that can be served with syrup or fruit toppings.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 9 votes

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings12 pancakes

2 cups all-purpose flour, spooned and leveled
¼ cup granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp coarse Kosher salt (if using table salt, use half the amount)
¼ tsp ground nutmeg or cinnamon
1 ¼ - 1 ½ cups whole milk, buttermilk or kefir
3 tbsp unsalted butter, melted (use 5 tablespoons for an extra tender pancake, although it won't brown quite as evenly)
2 large eggs
1 tsp vanilla extract

In a bowl, sift together the flour, sugar, baking powder, baking soda, salt and nutmeg.
Add the milk, melted butter, eggs and vanilla, and whisk for about 30 seconds until smooth. Let the batter rest for a few minutes while you preheat the griddle to a moderate temperature, around 310-315 degrees F.
Use a 1/4 cup measuring cup to measure the batter, leaving plenty of space between the pancakes so you can flip them. Cook the pancakes on one side until golden brown underneath and bubbles are rising to the surface.
Flip the pancakes and cook the other side until cooked through.

This recipe yields 12 small pancakes (1/4 cup batter each), or 6 large pancakes (1/2 cup batter each).
You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
Leftover pancakes can be wrapped and refrigerated for up to 5 days, or frozen for 3-6 months. Reheat leftover pancakes in the microwave or toaster for a quick breakfast.

Keyword Breakfast, Classic, Pancakes

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