Description
These fluffy pancakes are the perfect breakfast treat, featuring a light and airy texture achieved by simple ingredients like all-purpose flour, baking powder, and milk. Cooked on a griddle for an even golden finish, they pair wonderfully with butter, maple syrup, and fresh berries for a delicious start to your day.
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)
For Cooking and Serving
- Pats of unsalted butter (for griddle and topping)
- Pure maple syrup (for serving)
- Fresh berries (strawberries and blueberries, optional, for serving)
Instructions
- Preheat the griddle. Heat a large electric griddle to medium heat (350°F). This ensures an evenly heated surface perfect for cooking pancakes to a golden brown.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. Create a small well in the center for the wet ingredients.
- Prepare wet ingredients. In a separate small bowl, whisk the whole milk, egg, vanilla extract, and 3 tablespoons melted butter until completely mixed, ensuring the egg is fully incorporated.
- Combine wet and dry ingredients. Pour the wet mixture into the dry ingredient well. Stir gently until just combined—some lumps are fine to keep the batter light and fluffy. Avoid overmixing.
- Butter the griddle. Lightly brush the preheated griddle with the remaining 1 tablespoon melted butter using a heat-safe pastry brush to prevent sticking and add flavor.
- Portion the batter. Use a medium cookie scoop (about ¼ cup) to drop batter portions onto the griddle. Space each about 1½ inches apart to allow room for spreading and easy flipping.
- Cook the pancakes. Let the pancakes cook for 3-4 minutes or until bubbles form at the edges and center. Flip gently and cook for another 2-3 minutes until golden and cooked through. Repeat until all batter is used.
- Remove and serve. Transfer pancakes to a clean plate, stacking 2-3 per serving. Top with a pat of butter and drizzle with pure maple syrup. Optionally serve with fresh berries like strawberries and blueberries for a fruity complement.
Notes
- Do not overmix the batter; a few lumps are okay to ensure fluffy pancakes.
- Use a room-temperature egg and melted butter to help the batter combine smoothly.
- You can keep cooked pancakes warm on a low oven setting while finishing the rest.
- Fresh berries enhance the flavor and add nutrition but are optional.
- Adjust cooking time slightly depending on your griddle’s heat.
