Description
These fluffy pancakes are a classic breakfast favorite, made with a simple batter of all-purpose flour, milk, egg, and melted butter. Light, airy, and perfectly golden, they’re served with pats of butter, pure maple syrup, and fresh strawberries and blueberries for a delicious, comforting 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 (3 tablespoons melted for batter, 1 tablespoon melted for griddle)
Toppings and Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat Griddle: Preheat a large electric griddle (approximately 20×12 inches) over medium heat to 350°F. While heating, prepare the pancake batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make a slight well in the center of the dry ingredients.
- Combine Wet Ingredients: In a small bowl, whisk together the whole milk, large egg, vanilla extract, and 3 tablespoons melted unsalted butter until fully blended.
- Make Batter: Pour the wet mixture into the well of dry ingredients and stir gently until just combined, with no large dry pockets. It’s okay if there are a few lumps; do not overmix to keep the pancakes light and fluffy.
- Prepare Griddle Surface: Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter using a heat-safe pastry brush to ensure even greasing.
- Portion Batter: Using a medium cookie scoop (about ¼ cup or 2-inch diameter), place level portions of batter onto the griddle about 1½ inches apart. You should be able to fit 8-10 pancakes on the griddle at once.
- Cook Pancakes: Cook for 3-4 minutes until bubbles form around the edges and centers begin to set. Flip pancakes gently and cook an additional 2-3 minutes on the other side until golden brown. Repeat for remaining batter.
- Remove and Serve: Transfer cooked pancakes to a large clean plate. Stack 2-3 pancakes per serving, top with a pat of butter, drizzle with pure maple syrup, and serve with fresh strawberries and blueberries if desired.
Notes
- Do not overmix the batter to ensure pancakes remain fluffy and tender.
- Using room temperature eggs and milk helps ingredients combine smoothly.
- Butter the griddle evenly to prevent pancakes from sticking.
- Adjust heat as needed if pancakes are browning too fast or cooking too slowly.
- For best results, serve pancakes immediately after cooking.
- Fresh berries add a refreshing contrast but can be substituted with other fruits or toppings.
