This recipe details how to make “Classic Homemade Pancakes,” a breakfast staple renowned for their fluffy texture and golden-brown appearance. The image displays a stack of perfectly cooked pancakes, generously drizzled with golden maple syrup that cascades down their sides. A pat of melting butter rests on the very top, adding a rich, creamy element. The pancakes themselves exhibit a light, airy crumb with visible air pockets, suggesting a tender and soft interior. Their uniform round shape and slightly crisp edges indicate proper cooking. The setting, with a fork poised to take a bite and a background that hints at a cozy breakfast scene, emphasizes the comforting and inviting nature of this dish. These pancakes are a versatile foundation for various toppings, from fresh fruits to whipped cream, making them a customizable delight for any breakfast or brunch occasion.
Ingredients:
- 1 ½ cups (180g) all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups (300ml) milk (whole milk, 2%, or even buttermilk for tangier pancakes)
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted (plus extra for greasing the griddle/pan)
- 1 teaspoon vanilla extract (optional, but adds great flavor)
For Serving (Optional but highly recommended):
- Maple syrup
- Butter
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Powdered sugar
- Chocolate chips or chopped nuts (can be added to batter)
Equipment:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or large spoon
- Measuring cups and spoons
- Griddle or large non-stick frying pan
- Spatula (for flipping pancakes)
- Ladle or ¼ cup measuring cup (for pouring batter)
- Wire cooling rack (optional, for keeping pancakes warm in oven)
Instructions:
Part 1: Prepare Dry Ingredients
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Whisk thoroughly for about 30 seconds to ensure the baking powder is evenly distributed. This is crucial for uniform rise and fluffiness.
Part 2: Prepare Wet Ingredients
- Melt Butter: In a small, microwave-safe bowl or a small saucepan, melt the 3 tablespoons of unsalted butter. Set aside to cool slightly.
- Combine Wet Ingredients: In a separate medium mixing bowl, lightly beat the large egg. Then, whisk in the milk and the vanilla extract (if using). Finally, whisk in the slightly cooled melted butter. Ensure the melted butter isn’t too hot, as it could scramble the egg.
Part 3: Combine Wet and Dry & Cook
- Combine Batters (The Golden Rule of Pancakes): Pour the wet ingredients mixture into the dry ingredients mixture. Using a rubber spatula or large spoon, stir just until the dry ingredients are moistened. It is absolutely crucial not to overmix the batter. A few lumps are perfectly fine and even desired; overmixing develops gluten, which will result in tough, rubbery pancakes instead of light, fluffy ones. Stop mixing as soon as no large streaks of dry flour remain.
- Heat Griddle/Pan: Heat a large non-stick griddle or frying pan over medium-low to medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; they should sizzle and evaporate immediately. If they dance wildly, the pan is too hot; if they just sit there, it’s not hot enough.
- Grease Pan: Lightly grease the hot griddle with a tiny bit of butter or cooking spray. Wipe off any excess with a paper towel. Too much butter can cause the pancakes to brown too quickly.
- Pour Batter: Pour about ¼ cup of batter per pancake onto the hot griddle. Leave some space between each pancake, as they will spread slightly.
- Cook First Side: Cook for 2-3 minutes, or until bubbles appear on the surface of the pancakes and the edges look set and slightly dry. The underside should be golden brown.
- Flip: Using a thin, wide spatula, carefully flip each pancake.
- Cook Second Side: Cook for another 1-2 minutes on the second side, or until golden brown and cooked through.
- Keep Warm (Optional): As you cook batches, you can transfer cooked pancakes to a plate and keep them warm in a preheated oven at a very low temperature (around 200°F/95°C) while you finish the remaining batter.
Part 4: Serve & Enjoy
- Stack and Serve: Stack the warm pancakes on a plate.
- Add Toppings: Top with a pat of butter, and generously drizzle with maple syrup. Add any other desired toppings like fresh berries, whipped cream, or powdered sugar.
- Enjoy Immediately: Pancakes are best served immediately after cooking for optimal fluffiness and warmth.
Tips for Success:
- Fresh Leavening Agents: Ensure your baking powder and baking soda are fresh. Expired leavening agents won’t activate properly, resulting in flat pancakes. Test baking powder by mixing a teaspoon with a bit of hot water; it should bubble vigorously.
- Don’t Overmix (Reiterated!): This is truly the most important tip. Resist the urge to whisk out all the lumps. Lumpy batter makes fluffy pancakes.
- Rest the Batter (Optional but Recommended): Allowing the pancake batter to rest for 5-10 minutes after mixing can help the flour fully hydrate and the gluten to relax, leading to even more tender pancakes.
- Proper Heat: Medium-low to medium heat is ideal. If the heat is too high, the outside will burn before the inside cooks. If it’s too low, the pancakes will be dry and tough. Adjust as needed.
- Even Sizing: Use a ladle or a measuring cup to pour the batter for consistent pancake sizes.
- Flip Once: Only flip the pancakes once. Flipping multiple times can make them dense. Wait for those bubbles and set edges before the first flip.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the way to 1 cup with regular milk. Let it sit for 5 minutes before using.
- Add-ins: Feel free to customize by gently folding in chocolate chips, blueberries, or finely chopped nuts into the batter just before cooking.
- Sweet Breakfast/Dessert: Classic Homemade Pancakes are primarily a breakfast item, but with various sweet toppings, they can easily cross over into the sweet dessert category. This puts them in a similar vein to other sweet items like Pineapple Upside Down Loaf Cake, Fresh Strawberry Pie, Cinnamon Swirl Apple Loaf Cake, No-Bake Chocolate Eclair Cake, Southern-Style Peach Cobbler, Super Moist Chocolate Truffle Cake, the chocolate cake held by a woman, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies or Yogurt Cake. They are fundamentally different from savory dishes like Sticky Honey Garlic BBQ Ribs, Cheesy Biscuit Bake with Pepper Topping, Irresistible Marinated Feta Cheese, Savory Sheet Pan Egg Muffins, Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, or a simple loaf of bread.