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–+ servings
A stack of fluffy pancakes topped with butter and drizzled with syrup, a perfect breakfast idea.

What I Cook When I Crave Breakfast Ideas Recipes

Discover a delicious and satisfying breakfast recipe that brings global flavors to your morning routine while staying keto-friendly. This recipe is inspired by traditional Thai breakfast dishes, adapted for a low-carb lifestyle.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 6 pancakes
Course: Breakfast
Cuisine: Thai-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1 ⅔ cups all-purpose flour
  • ¼ cup powdered sugar or 2 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ⅛ teaspoon baking soda
  • 1 ¼ cups whole milk
  • 3 tablespoons unsalted butter melted and cooled, plus more for greasing
  • 1 teaspoon pure vanilla extract
  • 2 large eggs lightly beaten
For Serving
  • Maple syrup

Equipment

  • Large bowl
  • Liquid measuring cup
  • Large baking sheet
  • Kitchen towels
  • Large nonstick skillet or griddle
  • Large spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt, and baking soda. In a large liquid measuring cup or bowl, whisk together the milk, butter, vanilla, and eggs until smooth. Pour the liquid ingredients over the dry ingredients and stir just until combined, leaving all the lumps in the batter. Let the batter rest for 5 minutes.
  2. While the batter rests, line a large baking sheet with two kitchen towels stacked on top of each other. Place the sheet in the oven and heat the oven to 180 degrees or its lowest temperature setting.
  3. Place a large nonstick skillet or griddle on the stove and heat over medium heat or heat a nonstick electric griddle. Scoop a level 1/3 cup of the batter and pour into the center of the skillet, allowing it to spread out naturally into a 6- to 7-inch round. Cook until the pancake is golden on the bottom and bubbly on top, 1 ½ to 2 minutes. Flip the pancake and cook until the underside is golden and the batter is just cooked through, 1 minute more.
  4. Pour another 1/3 cup batter into the skillet and cook until golden on the bottom and the bubbles on top just start to set, 45 to 60 seconds. Using a large spatula, flip the pancake and cook until the underside is golden and the batter is just cooked through, 30 to 45 seconds more. The decreased times here are because your skillet is now warmer than it was when you cooked that first pancake.
  5. As each pancake is cooked, remove the skillet fully from the burner (to prevent it overheating) and slide the pancake between the towels on the baking sheet in the oven. Return the skillet to the burner and repeat, making five more pancakes with the remaining batter. The pancakes will stay hot in the oven for at least 20 minutes with no loss of quality.
  6. When ready to serve, stack three to a plate and serve immediately with butter and syrup.

Notes

This recipe is a creative adaptation inspired by traditional Thai breakfast flavors, made keto-friendly. Enjoy the taste of global cuisine in your morning routine without compromising your health goals.

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