Description
This Fluffy Pancakes recipe delivers light, airy, and tender pancakes perfect for a comforting breakfast or brunch. Made from simple pantry ingredients and cooked on a griddle, these classic pancakes are easy to prepare and can be topped with butter, pure maple syrup, and fresh berries for a delightful 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
Toppings and Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat Griddle: Preheat a large electric griddle (approximately 20×12 inch) to medium heat, aiming for 350°F. This ensures even cooking and a perfect golden sear on the pancakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a small well in the center of the dry mixture to prepare for the wet ingredients.
- Combine Wet Ingredients: In a small bowl, whisk together whole milk, the large egg, vanilla extract, and 3 tablespoons of melted unsalted butter until smooth and fully combined.
- Make the Batter: Pour the wet ingredients into the well of the dry ingredients. Stir gently until just combined; a few lumps are okay to maintain pancake fluffiness. Avoid overmixing to keep the batter light.
- Butter the Griddle: Lightly coat the preheated griddle surface with the remaining 1 tablespoon of melted butter using a heat-safe pastry brush for an even non-stick layer.
- Cook Pancakes: Using a medium cookie scoop (~¼ cup), scoop batter onto the griddle about 1½ inches apart, fitting 8-10 pancakes on the griddle. Cook for 3-4 minutes until bubbles form on the edges and center, then gently flip and cook for another 2-3 minutes until golden and cooked through.
- Repeat if Needed: If there is extra batter, repeat the scooping and cooking process until all batter is used.
- Serve: Transfer cooked pancakes to a clean plate. Stack 2-3 pancakes per serving, top with a pat of butter, drizzle pure maple syrup, and add fresh berries on the side as desired for a delicious presentation.
Notes
- Do not overmix the batter; lumps are desirable to keep pancakes fluffy.
- Use room temperature egg for better batter incorporation.
- Adjust griddle temperature as needed to avoid burning while ensuring pancakes cook thoroughly.
- Fresh berries add a refreshing contrast to the rich pancakes and maple syrup.
- Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
