Description
Fluffy Pancakes are a classic breakfast favorite featuring a light and airy texture, made with simple pantry staples like flour, baking powder, and milk. These pancakes are cooked on a griddle until golden-brown, perfect for stacking with butter, maple syrup, and fresh berries for a delicious 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 cooking)
For Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat Griddle: Preheat a large electric griddle (approximately 20×12 inches) to medium heat, aiming for about 350°F to ensure an even cooking surface for the pancakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a slight well in the center to prepare for the wet ingredients.
- Combine Wet Ingredients: In a small bowl, whisk together the whole milk, large egg, vanilla extract, and 3 tablespoons of melted unsalted butter until fully blended to ensure smooth incorporation.
- Make Batter: Pour the wet mixture into the well of dry ingredients and stir just until combined. Small lumps are okay; avoid overmixing to keep pancakes light and fluffy.
- Prepare Griddle Surface: Lightly brush the preheated griddle with the remaining 1 tablespoon of melted butter, spreading evenly for a non-stick surface.
- Portion Batter: Using a medium cookie scoop (about ¼ cup or 2-inch diameter), scoop batter onto the griddle, spacing pancakes about 1½ inches apart. This size should yield 8-10 pancakes per batch.
- Cook Pancakes: Cook for 3-4 minutes until bubbles form around the edges and center, then gently flip and cook for another 2-3 minutes until golden and cooked through. Repeat with remaining batter.
- Remove and Stack: Transfer cooked pancakes to a clean plate and stack 2-3 per serving.
- Serve: Add a pat of butter on top of the pancake stacks, drizzle with pure maple syrup, and serve alongside fresh strawberries and blueberries for a delicious breakfast.
Notes
- Do not overmix the batter; a few lumps are fine to keep pancakes fluffy.
- Using room temperature eggs helps the batter mix better.
- Adjust cooking time slightly based on your griddle’s heat retention.
- Fresh berries add natural sweetness and a colorful presentation.
- If you do not have a griddle, a large non-stick skillet or frying pan can be used instead.
