Description
These fluffy pancakes are light, tender, and perfect for a delicious breakfast or brunch. Made with simple ingredients like all-purpose flour, baking powder, and whole milk, they are cooked on a griddle to achieve a golden-brown finish. Served with butter, pure maple syrup, and fresh berries, they make a comforting and satisfying meal for the whole family.
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
- 4 tablespoons unsalted butter (melted, divided)
For Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle. Preheat a large electric griddle to medium heat, about 350°F (175°C). This ensures even cooking and helps your pancakes form a golden crust.
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients. In a separate small bowl, whisk together the whole milk, egg, vanilla extract, and 3 tablespoons of melted butter until fully combined.
- Make the batter. Pour the wet ingredients into the well formed in the dry ingredients, stirring gently just until there are no large dry pockets. Some lumps are okay to keep the pancakes fluffy.
- Prepare the griddle. Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter using a heat-safe pastry brush to prevent sticking.
- Cook pancakes. Using a medium ¼ cup scoop, portion the batter onto the griddle about 1½ inches apart. Cook for 3-4 minutes until bubbles form around the edges and on the surface.
- Flip and finish cooking. Gently flip the pancakes and cook for another 2-3 minutes until the second side is golden brown.
- Repeat if necessary. Continue scooping and cooking any remaining batter until all pancakes are done.
- Serve. Stack 2-3 pancakes, add a pat of butter on top and drizzle with pure maple syrup. Serve alongside fresh strawberries and blueberries if desired.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use room temperature eggs for better batter consistency.
- For fluffier pancakes, make sure your baking powder is fresh.
- You can substitute whole milk with any preferred milk alternative, though texture may vary.
- Keep cooked pancakes warm in a low oven while finishing remaining batches.
