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These pancakes bring a classic breakfast favorite to your kitchen with a simple foolproof formula. They are great for any morning when you want fluffy, tender pancakes without fuss but with plenty of homemade comfort.
I remember making these on a rushed weekend morning and they quickly became my go-to. The ease and consistent results made them a family favorite.
Ingredients
- All-purpose flour: for a tender crumb choose unbleached for better flavor
- Baking powder: to give these pancakes their rise and lightness check the date for freshness
- Granulated sugar: adds just a whisper of sweetness you can adjust this based on your topping choice
- Salt: enhances the overall taste and balances the sweetness
- Milk: keeps the batter smooth and tender whole or 2 percent works best for richness
- One large egg: helps bind all ingredients and adds moisture
- Melted butter: folded in for richness and a slightly crispy edge on the griddle
- Vanilla extract: brings a warm aromatic note and rounds out flavor
Instructions
- Build The Dry Mix:
- Whisk the flour baking powder sugar and salt together thoroughly in a large bowl. This ensures even distribution of the leavening and seasoning which is key for consistent pancakes.
- Combine The Wet Ingredients:
- In a separate bowl whisk the milk egg melted and cooled butter and vanilla extract until well blended. Cooling the butter prevents cooking the egg when they meet.
- Mix Wet Into Dry:
- Pour the wet ingredients into the dry mix. Stir gently with a spatula until just combined. Leave lumps intact—over mixing develops gluten which makes pancakes rubbery. This step is where the batter’s texture is set.
- Preheat The Pan:
- Set a non-stick pan over medium heat and add a small pat of butter. This helps the pancakes develop a golden crust and prevents sticking.
- Cook The Pancakes:
- Pour a quarter cup of batter per pancake into the pan. Watch for bubbles that form and then stay open on the surface before flipping. Cook the second side about 1 to 2 minutes more until golden and cooked through. Adjust heat as needed to avoid burning.
- Serve Immediately:
- These pancakes are best enjoyed right off the griddle with butter and syrup or your favorite toppings.
These pancakes are best eaten fresh but can be stored in an airtight container in the fridge for up to two days. Reheat gently in a pan to keep the edges crisp or in a toaster oven for convenience.
Storage Tips
You can swap half the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber. Use plant-based milk like almond or oat milk for a dairy-free version but keep the butter or try vegan butter substitutes.
Ingredient Swaps
Top these pancakes with fresh berries sliced bananas or a dollop of yogurt for a fresh twist. For something indulgent add nuts chocolate chips or a drizzle of honey alongside classic maple syrup.
Serving Ideas
These pancakes bring comfort and simplicity to your breakfast table with guaranteed fluffy results every time.
Frequently Asked Recipe Questions
- → What is the best flour to use for these pancakes?
All-purpose flour works best to create a tender crumb without being too dense, balancing texture and flavor.
- → Why should I leave lumps in the batter?
Keeping lumps prevents overmixing, which helps maintain a light and fluffy texture after cooking.
- → How can I tell when to flip the pancakes?
Flip when bubbles form on the surface and the edges look set, usually after 2–3 minutes.
- → Can I substitute the milk with a non-dairy option?
Yes, plant-based milks like almond or oat milk can be used without drastically changing the texture.
- → What enhances the flavor of these pancakes?
Adding melted butter and vanilla extract enriches the batter, giving a warm, buttery aroma and subtle sweetness.