There’s nothing quite like a stack of warm, fluffy pancakes to start a weekend morning. This recipe is designed to deliver just that: pancakes that are light and airy on the inside with a perfectly golden-brown, slightly crispy exterior. The secret to their incredible texture lies in a careful balance of leavening agents and a simple technique that prevents over-mixing. We use both baking powder and a bit of a resting period for the batter to ensure the pancakes rise beautifully and are never dense or tough.
The ingredients are simple, pantry staples, but when combined correctly, they create a batter that is a joy to work with. The inclusion of melted butter not only adds a rich, decadent flavor but also helps create a tender crumb. A touch of vanilla extract brings a warm, aromatic quality that makes these pancakes irresistible on their own, even before you add toppings. This recipe yields a consistent, foolproof result every time, making it the perfect go-to for family breakfasts, lazy brunches, or a comforting treat any time of day. Whether you prefer them slathered in butter and maple syrup, topped with fresh fruit, or simply dusted with powdered sugar, these pancakes are a blank canvas for your favorite additions. The instructions are detailed to guide you through each step, from preparing the batter to cooking the perfect pancake, ensuring your success even if you’re a beginner.
Ingredients:
- 1 and 1/2 cups plain all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 and 1/4 cups milk (whole milk is recommended for richness, but any milk will work)
- 1 large egg
- 3 tablespoons melted butter, plus extra for the pan
- 2 teaspoons vanilla extract
Instruction:
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, salt, and granulated sugar. Whisking ensures that the dry ingredients are evenly distributed, which is crucial for the pancakes to rise properly. Make sure there are no lumps in the flour mixture. Set this bowl aside.
- Combine the Wet Ingredients: In a separate medium-sized bowl, whisk together the milk, egg, and vanilla extract until they are thoroughly combined. Gently melt the 3 tablespoons of butter in a small saucepan or in the microwave. Allow the melted butter to cool slightly before adding it to the wet ingredients. This prevents the hot butter from cooking the egg. Once cooled, whisk the melted butter into the milk, egg, and vanilla mixture until everything is well-incorporated.
- Mix the Batter (Do Not Overmix!): This is the most critical step for achieving fluffy pancakes. Pour the wet ingredients into the dry ingredients. Using a whisk or a rubber spatula, stir the batter just until the ingredients are combined. The batter should have some small lumps and a thick, slightly lumpy consistency. It is absolutely essential not to overmix the batter, as this will develop the gluten in the flour, resulting in tough, flat, and chewy pancakes instead of the desired light and fluffy ones. A few streaks of flour are perfectly acceptable and even desirable. Let the batter rest for 5-10 minutes. This resting period allows the baking powder to activate and the flour to fully hydrate, which contributes to an even fluffier texture.
- Heat the Griddle or Pan: While the batter is resting, preheat a large non-stick skillet or griddle over medium heat. The temperature is key—if the pan is too hot, the pancakes will burn on the outside before the inside is cooked. If it’s too cool, they won’t brown properly and will come out tough. You can test the heat by sprinkling a few drops of water onto the surface; if they sizzle and evaporate within a few seconds, the pan is ready. Lightly grease the pan with a little bit of melted butter, wiping away any excess with a paper towel. This thin layer of fat is enough to prevent sticking and provides a beautiful golden crust.
- Cook the Pancakes: Pour about 1/4 cup of the pancake batter onto the hot pan for each pancake. You can cook a few pancakes at a time, making sure to leave enough space between them for easy flipping. Wait patiently for the pancakes to cook. You will know they are ready to be flipped when bubbles start to form and pop on the surface, and the edges look set and slightly dry. This usually takes about 2-3 minutes.
- Flip and Finish Cooking: Using a thin, wide spatula, carefully flip each pancake. The underside should be a beautiful golden brown color. Cook for another 1-2 minutes on the second side, or until it is also golden brown and the pancake is cooked through. Repeat this process with the remaining batter, adding a little more butter to the pan between batches as needed.
- Serve: Serve the pancakes immediately, stacked high, with a pat of butter on top and a generous drizzle of maple syrup. For an extra touch, you can serve them with fresh berries, whipped cream, or a dusting of powdered sugar. If you need to keep pancakes warm while you cook the remaining batter, you can place them on a baking sheet in a warm oven (around 200°F or 95°C).