Description
This classic fluffy pancakes recipe yields light, airy pancakes perfect for a delightful breakfast or brunch. Made with simple ingredients like all-purpose flour, baking powder, milk, and butter, these pancakes are easy to prepare and cook to golden perfection on a griddle. Serve with maple syrup and fresh berries for a delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
For Cooking and Serving
- 1 tablespoon unsalted butter, melted (for griddle)
- Pats of butter (for serving)
- Pure maple syrup (for serving)
- Fresh berries (strawberries and blueberries, for serving)
Instructions
- Preheat Griddle: Preheat a large electric griddle (approximately 20×12 inches) to medium heat, about 350°F. This ensures even cooking and the perfect golden-brown pancakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In a small bowl, whisk the whole milk, large egg, vanilla extract, and 3 tablespoons of melted unsalted butter together until fully combined and smooth.
- Combine Batter: Pour the wet ingredients into a well in the dry ingredients. Stir gently just until combined; some lumps are okay. Avoid overmixing to keep the pancakes fluffy and tender.
- Butter the Griddle: Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter, spreading evenly using a heat-safe pastry brush.
- Cook Pancakes: Using a medium cookie scoop (approximately ¼ cup), scoop the batter and place portions onto the griddle about 1½ inches apart. Cook for 3-4 minutes until bubbles form around the edges and center.
- Flip and Finish Cooking: Gently flip the pancakes and cook for another 2-3 minutes on the other side until golden brown and cooked through. Repeat with remaining batter as needed.
- Serve: Transfer cooked pancakes to a large plate. Stack 2-3 pancakes per serving, top with a pat of butter, drizzle with pure maple syrup, and serve with fresh berries for a complete breakfast.
Notes
- For fluffier pancakes, make sure not to overmix the batter; a few lumps are fine.
- Use room temperature eggs to ensure better mixing and fluffiness.
- If you don’t have a griddle, a large non-stick skillet or frying pan over medium heat works well.
- Adjust heat as needed to prevent burning or undercooking the pancakes.
- Leftover pancakes can be frozen and reheated in a toaster or oven for a quick breakfast.
