Classic Pancakes
Fluffy, golden pancakes that are light, tender, and absolutely delicious. Perfect for a leisurely Sunday morning breakfast with the family.
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1¼ cups whole milk
- 1 large egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In a separate bowl, beat the egg lightly, then add the milk, melted butter, and vanilla extract if using. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula. Mix until just combined. The batter should be slightly lumpy. Do not overmix, as this will make the pancakes tough.
- Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully with a spatula and cook for another 1-2 minutes until golden brown on the bottom and cooked through.
- Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter or oil to the griddle as needed.
- Serve hot with butter, maple syrup, fresh berries, or your favorite toppings.
Tips for Perfect Pancakes
Don't overmix: A lumpy batter is perfectly fine and will give you fluffier pancakes. Overmixing develops the gluten and makes them tough.
Test your heat: If pancakes brown too quickly, lower the heat. If they take too long, increase it slightly. Medium heat is usually perfect.
Wait for the bubbles: Don't flip too early. Wait until you see bubbles forming on the surface and the edges look dry before flipping.
Keep them warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish cooking the rest of the batch.