If you’re craving a classic breakfast staple that delivers on taste and texture, this pancake recipe is your go-to. With simple ingredients and no complex steps, you’ll have fluffy, buttery pancakes ready in no time—without the need for buttermilk or any special techniques.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Why You’ll Love This Recipe
- No special ingredients or equipment needed. It’s perfect for any morning.
- The pancakes are light, fluffy, and full of rich buttery flavor.
- Quick to make, letting you enjoy breakfast without a long wait.
Ingredients
- 1 ½ cups all-purpose flour (185 grams): Provides the structure for the pancakes.
- 3 tsp baking powder: Acts as a leavening agent to create fluffiness.
- 1/2 tsp salt: Enhances flavor and balances the sweetness.
- 1 tbsp white sugar: Adds a touch of sweetness to the batter.
- 1 ¼ cup milk, warm: Brings the wet and dry ingredients together. If needed, whole or 2% milk works well.
- 1 egg, lightly beaten – room temperature: Helps bind the ingredients and adds richness.
- 3 tbsp butter, melted: Adds a buttery flavor and moisture. Use margarine if you’re out of butter.
- 1 tsp vanilla extract: Adds depth and enhances the overall flavor.
How to Make It
Step 1: Prepare the Batter
Sift together the flour, baking powder, salt, and sugar in a large mixing bowl to ensure even distribution. In a separate bowl, whisk the warm milk, beaten egg, melted butter, and vanilla extract until combined. Gradually add the wet mixture to the dry ingredients, stirring just until incorporated to avoid over-mixing, which can result in denser pancakes.
Step 2: Cook the Pancakes
Preheat your griddle over medium-high heat and lightly oil it to prevent sticking. Use a 1/4 cup measuring cup to pour the batter onto the griddle. Look for bubbles forming on the surface and edges setting before flipping, about 2-3 minutes per side, ensuring they turn golden brown and cooked through.
Step 3: Keep Pancakes Warm
Transfer the cooked pancakes to a warm oven or a plate covered with foil to maintain heat until serving. This ensures every bite is just as delicious as the first.
Recipe FAQs
Can I use whole wheat flour instead?
Yes, you can substitute whole wheat flour, but it may result in denser pancakes. Consider using half whole wheat and half all-purpose flour for a balance between texture and nutritional benefit.
How do I prevent the pancakes from sticking?
Make sure your griddle or pan is well-oiled before cooking each batch and properly preheated. If sticking is still an issue, consider using a non-stick skillet.
Can these pancakes be frozen?
Absolutely. Let them cool completely, then layer between sheets of wax paper and store in a freezer bag. Reheat in a toaster or a warm oven for best results.
