Description

These fluffy pancakes are a classic breakfast favorite, featuring a light and airy texture with a perfectly golden-brown exterior. Made with simple pantry staples including all-purpose flour, baking powder, and milk, these pancakes are easy to prepare and delicious to enjoy with a variety of toppings like maple syrup, fresh fruit, or whipped cream. Perfect for a weekend brunch or a comforting morning treat.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt

Wet Ingredients

1 1/4 cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt to ensure even distribution and a light texture in your pancakes.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract if using, creating a smooth mixture.
Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter should remain slightly lumpy to avoid tough pancakes caused by overmixing.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the other side until golden brown, about 1 to 2 minutes.
Serve: Serve the pancakes warm with your favorite toppings such as butter, maple syrup, fresh fruit, or whipped cream for a delightful breakfast experience.

Notes

For extra fluffy pancakes, do not overmix the batter; lumps are okay.
Use a non-stick skillet or griddle for best results and to prevent sticking.
Adjust the heat as needed to avoid burning the pancakes before they are cooked through.
Optional vanilla extract adds a subtle, sweet aroma and flavor but can be omitted.
These pancakes can be kept warm in a low oven (about 200°F) while cooking the remaining batches.