Description
These best fluffy pancakes are a classic breakfast favorite, featuring a light and airy texture with a perfect balance of sweetness. Easy to prepare in just 20 minutes, they make a delicious start to your day with simple pantry ingredients and a tender, melt-in-your-mouth crumb.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar to combine evenly and aerate the mixture.
- Prepare wet mixture: In a separate bowl, beat the egg thoroughly, then add the milk, melted unsalted butter, and vanilla extract. Mix these ingredients well to ensure the butter is fully incorporated.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula just until combined. The batter should remain slightly lumpy—overmixing can make the pancakes tough.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for about 2 to 3 minutes, until bubbles form on the surface and the edges look set, indicating it is ready to flip.
- Flip and finish cooking: Carefully flip each pancake and cook for an additional 1 to 2 minutes on the other side until golden brown and cooked through.
- Repeat cooking: Continue cooking the remaining batter in batches, greasing the skillet as needed between batches to maintain non-stick conditions.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, butter, fresh fruit, or any choice of garnishes.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Use medium heat to ensure pancakes cook evenly without burning.
- Let the melted butter cool slightly before adding to avoid cooking the egg.
- For extra fluffiness, separate the egg whites and beat them until stiff peaks form, then fold gently into the batter.
- Keep cooked pancakes warm by placing them on a baking sheet in a low oven (around 200°F) while finishing the remaining batter.
