Description
This recipe for fluffy pancakes delivers light and airy results perfect for a comforting breakfast. Made with basic pantry ingredients like flour, baking powder, milk, and eggs, these pancakes achieve a tender texture and golden brown finish. The simple batter can be easily customized with add-ins like blueberries or chocolate chips, and the pancakes pair beautifully with butter, syrup, or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 1/4 cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract together until smooth and homogeneous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. The batter should remain slightly lumpy; avoid overmixing to keep pancakes fluffy.
- Preheat the Pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, approximately 2 minutes.
- Flip and Finish Cooking: Flip each pancake carefully and cook for an additional 1 to 2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Repeat and Serve: Continue with the remaining batter, greasing the skillet as needed. Serve the pancakes warm topped with butter, syrup, or fresh fruit.
Notes
- Do not overmix the batter; a few lumps help keep the pancakes light and fluffy.
- For added flavor or texture, fold in ingredients such as blueberries, chocolate chips, or sliced bananas before cooking.
- Use whole milk for best tenderness, but you can substitute with other milk varieties as needed.
- Keep cooked pancakes warm by placing them in a low oven while finishing the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 to 3 pancakes
- Calories: 285
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 65 mg
