Description
Enjoy a classic breakfast favorite with these Fluffy Pancakes. Light, tender, and perfectly golden, these pancakes are easy to make and ideal for sharing with family and friends. Serve with butter, pure maple syrup, and fresh berries for a delightful 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 (melted)
For Cooking and Serving
- Pats of butter (for cooking and serving)
- Pure maple syrup (for serving)
- Fresh berries (strawberries and blueberries, for serving)
Instructions
- Preheat Griddle: Preheat a large electric griddle (about 20×12 inches) over medium heat to 350°F. This will ensure even cooking of pancakes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a small well in the center of the dry mixture to prepare for wet ingredients.
- Combine Wet Ingredients: In a separate small bowl, whisk the whole milk, room temperature egg, vanilla extract, and 3 tablespoons of melted unsalted butter until fully blended.
- Make Batter: Pour the wet ingredients into the well of the dry ingredients and stir just until combined. Be careful to avoid overmixing; a few lumps are fine as this helps keep the pancakes light and fluffy.
- Prepare Griddle Surface: Lightly brush the preheated griddle with the remaining 1 tablespoon of melted butter to prevent sticking and add flavor.
- Cook Pancakes: Using a medium cookie scoop (about ¼ cup), portion out the batter evenly onto the griddle, leaving about 1½ inches between pancakes. You can cook 8-10 pancakes at once on a large griddle.
- Flip Pancakes: Cook the batter for 3-4 minutes until bubbles form around the edges and centers. Gently flip each pancake and cook another 2-3 minutes on the opposite side until golden and cooked through. Repeat with remaining batter as needed.
- Serve: Remove cooked pancakes and stack 2-3 pancakes per serving. Add a pat of butter on top and drizzle with pure maple syrup. Serve with fresh strawberries and blueberries to complete the dish.
Notes
- Do not overmix the batter to keep pancakes fluffy; lumps are acceptable.
- Ensure the griddle is properly preheated to 350°F for even cooking.
- Use room temperature eggs for better batter consistency.
- Butter the griddle lightly before each batch to prevent sticking.
- You can customize toppings with nuts, chocolate chips, or other fruits if desired.
