Description
Fluffy and delicious homemade pancakes, perfect for a weekend breakfast! This easy recipe yields light, golden-brown pancakes that everyone will love.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Add Sugar: Add sugar to the dry ingredients and whisk to combine.
- Combine Wet Ingredients: In a separate bowl, whisk together milk and egg until smooth.
- Add Butter and Vanilla: Stir in melted butter and vanilla extract to the wet ingredients.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are okay.
- Rest the Batter: Let the batter rest for 5-10 minutes.
- Heat Griddle: Heat a lightly oiled griddle or frying pan over medium heat.
- Grease Griddle: Lightly grease the hot griddle with butter.
- Pour Batter: Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook First Side: Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
- Flip Pancakes: Use a thin spatula to carefully flip the pancakes over.
- Cook Second Side: Continue cooking for another 2-3 minutes, or until the second side is golden brown and the pancakes are cooked through.
- Keep Warm: Remove the cooked pancakes from the griddle and place them on a plate. You can keep them warm in a preheated oven (at a low temperature, like 200°F) while you cook the remaining batter.
- Repeat: Repeat steps 9-13 until all the batter is used. Remember to grease the griddle with butter before cooking each batch of pancakes.
- Serve: Stack the pancakes on a plate and top with your favorite toppings. Serve immediately and enjoy!
Notes
- Don’t Overmix: Overmixing the batter develops gluten and results in tough pancakes.
- Resting the Batter: Resting allows the gluten to relax and the baking powder to activate, making for fluffier pancakes.
- Griddle Temperature: Ensure the griddle is hot enough, but not too hot, to prevent burning.
- Topping Ideas: Maple syrup, butter, fresh berries, whipped cream, chocolate chips, powdered sugar, nuts, fruit compote.
- Variations: Add blueberries, chocolate chips, mashed banana, or substitute with whole wheat flour or buttermilk.
- Troubleshooting:
* Flat Pancakes: Avoid overmixing and ensure baking powder is fresh.
* Burning Outside, Raw Inside: Reduce griddle heat.
* Sticking Pancakes: Ensure griddle is properly greased.
- Prep Time: 5 minutes
- Cook Time: 15 minutes