Description
Fluffy Pancakes are a classic breakfast favorite, featuring a light and airy texture perfect for stacking high and topping with butter, maple syrup, and fresh berries. These easy-to-make pancakes come together quickly using simple ingredients and a griddle, making them an ideal weekend treat or anytime comfort food.
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 cooking)
- Pats of butter (for serving)
- Pure maple syrup (for serving)
- Fresh berries (strawberries and blueberries, for serving)
Instructions
- Preheat the griddle. Preheat a large electric griddle to medium heat, around 350°F, ensuring it reaches the ideal temperature for cooking pancakes evenly.
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined and aerated.
- Combine wet ingredients. In a small bowl, whisk together the whole milk, large egg, vanilla extract, and 3 tablespoons of melted unsalted butter until fully blended and smooth.
- Create the batter. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, with some lumps remaining to ensure fluffy pancakes.
- Prepare the griddle. Lightly brush the preheated griddle with the remaining tablespoon of melted butter to prevent sticking and promote browning.
- Scoop the batter. Use a medium cookie scoop (about ¼ cup) to place portions of batter onto the griddle, spacing them approximately 1½ inches apart to allow for spreading.
- Cook the pancakes. Let the pancakes cook for 3-4 minutes until bubbles form around the edges and centers begin to set, then carefully flip and cook for an additional 2-3 minutes until golden brown and cooked through.
- Repeat as necessary. Continue scooping and cooking remaining batter until all pancakes are ready.
- Serve. Stack 2-3 pancakes on a plate, add a pat of butter on top, drizzle with pure maple syrup, and serve alongside fresh strawberries and blueberries for a delicious breakfast treat.
Notes
- Do not overmix the batter; lumps help keep the pancakes fluffy.
- Use room temperature eggs and melted butter to ensure smooth mixing.
- Maintaining the griddle temperature at 350°F allows even cooking without burning.
- Fresh berries add a refreshing contrast to the rich pancakes and syrup.
- For thicker pancakes, you can reduce milk slightly or add an extra tablespoon of flour.
