These fluffy pancakes are light, airy, and perfect for a weekend breakfast or brunch. Serve them with maple syrup, fresh fruit, or your favorite toppings for a delicious start to your day!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This will help to evenly distribute the leavening agent and ensure fluffy pancakes.
Step 2: Mix the Wet Ingredients
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Make sure the melted butter is not too hot to avoid cooking the egg.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to dense pancakes.
Step 4: Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. Allow it to heat for a minute or two until hot but not smoking.
Step 5: Cook the Pancakes
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For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Carefully flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown.
Step 6: Keep Warm and Serve
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Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining pancakes.
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Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, whipped cream, or sliced bananas.
Tips:
- For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking.
- You can add mix-ins like chocolate chips, blueberries, or nuts to the batter for added flavor.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
Enjoy your delicious, fluffy pancakes!
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