Ah, good old-fashioned pancakes—the classic breakfast treat! Fluffy, golden, and perfect with butter and syrup. Here’s a tried-and-true recipe:
Ingredients (Makes about 8 pancakes)
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp unsalted butter, melted (plus extra for the pan)
- 1 tsp vanilla extract (optional)
Instructions
- Mix the dry ingredients:
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix the wet ingredients:
- In another bowl, beat the egg, then add milk, melted butter, and vanilla.
- Combine:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix—a few lumps are okay; overmixing makes pancakes tough.
- Preheat the pan:
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the pancakes:
- Pour about 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook 1–2 minutes more until golden brown.
- Serve:
- Stack pancakes, top with butter, maple syrup, fresh fruit, or any favorite toppings.
Tips for extra fluffy pancakes:
- Let the batter rest for 5–10 minutes before cooking.
- Use room-temperature milk and egg for better mixing.
- Don’t press down on the pancakes while cooking—they puff up best on their own.
If you want, I can also give a “super-fluffy from scratch” version with buttermilk that makes pancakes almost like clouds. Do you want that version too?
