Fluffy, golden pancakes made from scratch. Perfect for a weekend breakfast or a cozy morning treat.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk (or buttermilk for extra tang)
- 1 large egg
- 3 tablespoons melted unsalted butter (or vegetable oil)
- Optional: 1 teaspoon vanilla extract
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract (if using).
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. Do not overmix; a few lumps are okay. Overmixing can result in tough pancakes.
- Heat the Griddle or Pan: Heat a lightly oiled griddle or non-stick frying pan over medium heat. A good test is to flick a few drops of water onto the surface; if they sizzle and evaporate, the pan is ready.
- Pour the Batter: Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook the First Side: Cook until bubbles start to form on the surface and the edges look set (about 2-3 minutes).
- Flip and Cook: Flip the pancakes with a spatula and cook the other side until golden brown (about 2 minutes).
- Keep Warm (Optional): If you’re making a large batch, you can keep the cooked pancakes warm in a low oven (200°F or 90°C) on a wire rack while you finish the rest.
- Serve: Serve immediately with your favorite toppings, such as maple syrup, butter, fresh fruit, whipped cream, or powdered sugar.
Tips and Variations:
- Buttermilk Pancakes: Substitute buttermilk for regular milk for a tangier flavor and extra fluffy pancakes.
- Flavor Additions: Add blueberries, chocolate chips, or banana slices to the batter after pouring it onto the griddle.
- Cinnamon Pancakes: Add 1 teaspoon of ground cinnamon to the dry ingredients.
- Preventing Sticking: Ensure your griddle or pan is properly heated before adding the batter.
- Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to tough pancakes.
- Adjusting Thickness: For thinner pancakes, add a little more milk to the batter. For thicker pancakes, use slightly less milk.
- Testing the first pancake: The first pancake is often a tester, to make sure the pan tempurature is correct.
Enjoy your homemade pancakes!