Description
Fluffy Pancakes are a classic breakfast favorite, featuring a tender and airy texture achieved through a careful balance of leavening agents and gentle mixing. This recipe yields a golden stack perfect for drizzling with pure maple syrup and garnishing with fresh berries, ideal for a comforting morning meal.
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 Griddle: Preheat a large electric griddle (approximately 20×12 inches) to medium heat, around 350°F. This ensures an even cooking surface perfect for pancakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Create a slight well in the center to prepare for the wet ingredients.
- Prepare Wet Ingredients: In a small bowl, whisk whole milk, egg, vanilla extract, and 3 tablespoons of melted butter until combined, fully incorporating the egg into the mixture.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients well. Stir gently until just combined—some lumps are fine to keep the pancakes light and fluffy.
- Butter the Griddle: Lightly brush the preheated griddle with the remaining 1 tablespoon of melted butter to prevent sticking and add flavor.
- Portion Batter: Using a medium cookie scoop (about ¼ cup), drop level portions of batter onto the griddle spaced about 1½ inches apart to allow room for spreading.
- Cook First Side: Cook pancakes for 3-4 minutes until bubbles form on the edges and center surface starts to set, signaling readiness to flip.
- Flip and Cook Second Side: Gently flip each pancake and cook for 2-3 more minutes until golden brown and cooked through.
- Finish Remaining Batter: Repeat scooping and cooking with any remaining batter, maintaining griddle temperature as necessary.
- Serve Pancakes: Stack 2-3 pancakes per serving, add a pat of butter on top, drizzle with pure maple syrup, and optionally serve with fresh strawberries and blueberries.
Notes
- Do not overmix the batter; some lumps will ensure fluffy pancakes.
- Room temperature egg helps with better incorporation and texture.
- Maintain griddle temperature for consistent pancake cooking.
- Butter the griddle before each batch to prevent sticking and add flavor.
- Pancakes can be kept warm in a low oven (around 200°F) while finishing the batch.
