Description
This recipe for fluffy pancakes provides a delicious and easy way to prepare a classic breakfast favorite. Made with simple ingredients like all-purpose flour, baking powder, milk, egg, and butter, these pancakes are tender and light. They are cooked on a preheated electric griddle to achieve the perfect golden brown finish and served with pats of butter, pure maple syrup, and fresh berries for a delightful morning treat.
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
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat Griddle: Preheat a large electric griddle (approximately 20×12 inch) over medium heat to 350°F. While waiting, prepare the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a small well in the center of the dry ingredients.
- Combine Wet Ingredients: In a small bowl, whisk whole milk, room temperature egg, vanilla extract, and 3 tablespoons of melted unsalted butter until fully blended.
- Make Batter: Pour the wet mixture into the well of the dry ingredients and stir gently just until combined. A few lumps are fine; avoid overmixing to keep pancakes light and fluffy.
- Prepare Griddle Surface: Lightly coat the preheated griddle with the remaining tablespoon of melted butter using a heat-safe pastry brush for an even layer.
- Portion Batter: Using a medium cookie scoop (about ¼ cup or 2-inch diameter), scoop batter onto the griddle, spacing portions about 1½ inches apart. The large griddle will hold 8-10 pancakes at a time.
- Cook First Side: Cook pancakes for 3-4 minutes until bubbles form around edges and centers begin to bubble.
- Flip and Cook Second Side: Gently flip pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat for remaining batter as needed.
- Serve: Remove cooked pancakes from griddle and stack 2-3 high. Add a pat of butter on top, drizzle with pure maple syrup, and serve with fresh berries on the side for a perfect breakfast.
Notes
- Use room temperature eggs to ensure better blending and fluffy pancakes.
- Do not overmix batter to prevent tough pancakes; lumps are okay.
- Maintain griddle temperature around 350°F for even cooking.
- Adjust cooking times slightly if using a stovetop skillet instead of a griddle.
- For fluffier pancakes, let batter rest 5 minutes before cooking if desired.
