Description
These fluffy pancakes are a classic breakfast favorite with a light and airy texture. Made from a simple batter of flour, sugar, baking powder, milk, egg, and butter, they are cooked on a griddle to golden perfection. Serve stacked with pats of butter, pure maple syrup, and fresh berries for a delicious and comforting morning treat.
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 (3 tablespoons melted for batter, 1 tablespoon melted for griddle)
For Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle: Preheat a large (approximately 20×12 inch) electric griddle over medium heat to 350°F. This ensures even cooking for the pancakes.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a slight well in the center for the wet ingredients.
- Combine wet ingredients: In a separate small bowl, whisk together the whole milk, large egg, vanilla extract, and 3 tablespoons melted unsalted butter until fully combined.
- Make the batter: Pour the wet mixture into the dry ingredients’ well. Stir gently just until incorporated and no large dry pockets remain. Some lumps are fine to keep the pancakes light and fluffy—avoid overmixing.
- Prepare the griddle: Lightly coat the preheated griddle with the remaining 1 tablespoon melted butter, spreading evenly with a heat-safe pastry brush to prevent sticking.
- Portion batter: Using a medium cookie scoop (about ¼ cup or 2 inch diameter), scoop level portions of batter onto the griddle, spacing them about 1½ inches apart. The griddle should hold around 8-10 pancakes at a time.
- Cook first side: Cook pancakes for 3-4 minutes until bubbles form around the edges and center, indicating they’re ready to flip.
- Flip and cook second side: Gently flip pancakes and cook an additional 2-3 minutes until golden brown and cooked through. Repeat batter portioning and cooking if necessary.
- Serve warm: Remove pancakes from the griddle and place on a plate. Serve stacked 2-3 high with a pat of butter, a drizzle of pure maple syrup, and fresh strawberries and blueberries on the side if desired.
Notes
- Do not overmix the batter to maintain the pancakes’ fluffiness; a few lumps are desirable.
- Ensure the griddle is properly preheated to 350°F for even cooking and nice browning.
- Spacing batter portions apart prevents pancakes from merging on the griddle.
- Use room temperature eggs for better batter consistency.
- Butter the griddle lightly before cooking each batch to avoid sticking.
- Fresh berries add a refreshing contrast to the sweet, buttery pancakes.
