Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or buttermilk for extra richness)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
For Serving:
- Maple syrup
- Fresh berries (optional)
- Whipped cream (optional)
- Powdered sugar (optional)
Instructions
Step 1: Prepare the Batter
-
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
-
Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using) until smooth.
-
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5-10 minutes. This allows the baking powder to activate and will result in fluffier pancakes.
Step 2: Cook the Pancakes
-
Preheat the Griddle: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.
-
Pour the Batter: Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Leave enough space between pancakes to allow for spreading.
-
Cook Until Bubbles Form: Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
-
Flip and Cook: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown. Adjust the heat as necessary to prevent burning.
Step 3: Serve
-
Keep Warm: If making multiple batches, keep the cooked pancakes warm in a low oven (about 200°F or 95°C) while you finish cooking the rest.
-
Serve: Stack the pancakes on plates and serve warm with maple syrup, fresh berries, whipped cream, and a dusting of powdered sugar if desired.
Enjoy!
These fluffy pancakes are perfect for breakfast or brunch and can be
