Description
A classic recipe for Best Fluffy Pancakes that yields tender, airy pancakes perfect for a delightful breakfast. This recipe combines simple ingredients like all-purpose flour, milk, eggs, and baking powder to create fluffy pancakes with a golden-brown crust, making them an ideal base for your favorite toppings.
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
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the egg and then add the milk, melted butter, and vanilla extract. Mix these ingredients thoroughly to combine.
- Form Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy; avoid overmixing to keep the pancakes fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes – First Side: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges begin to look set, approximately 2-3 minutes.
- Cook Pancakes – Second Side: Flip the pancake carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat: Continue cooking the remaining batter, greasing the skillet as needed between batches to maintain a non-stick surface.
- Serve: Serve the pancakes warm with maple syrup, butter, fresh fruit, or any other toppings of your choice for a perfect breakfast treat.
Notes
- Do not overmix the batter; some lumps ensure fluffiness.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Adjust heat as needed to avoid burning pancakes before they are cooked through.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or skillet.
- This recipe can be doubled easily for larger servings.
