If you’re looking for pancakes that are delightfully fluffy and incredibly easy to make, you’ve found your match. This recipe has been a beloved favorite for years and hits the spot every single time. The balance of butter and vanilla guarantees a taste that hooks you from the first bite.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings (approximately 12 pancakes)
Why You’ll Love This Recipe
- Quick to prepare with pantry staples.
- Perfectly fluffy texture achieved without complicated steps.
- Family-friendly, easy to make with kids.
- Customizable with ingredients you already have on hand.
Ingredients
- 1 ½ cups (195g) all-purpose flour, spooned and leveled: Forms the base structure of the pancakes.
- 2 tablespoons sugar: Adds a hint of sweetness to balance the flavors.
- 1 tablespoon aluminum-free baking powder: Key to achieving the fluffy rise; ensure it is leveled for consistent results.
- 1/2 teaspoon of fine sea or table salt: Enhances the overall flavor profile; adjust if you prefer less salt.
- 1 ¼ cups (295ml) milk, dairy or non-dairy: Provides the necessary moisture; any milk type works.
- 1 large egg: Acts as a binder and adds richness to the batter.
- 5 tablespoons (70g) unsalted butter, plus more for skillet: Offers richness and flavor; use salted butter if unsalted is unavailable.
- 2 teaspoons vanilla extract: Intensifies the flavor; reduce if you’re sensitive to vanilla.
How to Make It
Step 1: Prepare the Butter
Melt the butter gently and allow it to cool slightly before use. This prevents scrambling the egg when combined with the other wet ingredients, ensuring a smooth mixture.
Step 2: Combine Dry Ingredients
In a medium bowl, thoroughly whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent and prevents clumping, giving you consistent pancakes.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract. It’s okay if the butter solidifies slightly; it all melds together in the batter.
Step 4: Mix the Batter
Create a well in the dry ingredients bowl and pour in the wet mixture. Gently whisk until you see small lumps; these will disappear as the batter rests. It should thicken slightly as it sits, ready for a perfect cook.
Step 5: Preheat the Skillet
Set a large skillet or griddle over medium heat. To check, sprinkle a few water drops—they should sizzle and evaporate quickly, indicating it’s ready to use.
Step 6: Cook the Pancakes
Brush the skillet with butter for a crisp finish. Using a 1/4 cup measure, pour the batter and spread gently into 4-inch circles. This ensures even cooking and perfect edges.
Step 7: Flip the Pancakes
When edges look dry and bubbles show, it’s time to flip. Cook for an additional 1-2 minutes until the pancakes are golden. Serve immediately with your favorite toppings.
Recipe FAQs
Can I make these pancakes without eggs?
Yes, you can substitute the egg with a flaxseed meal mixture (1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water, set to gel) for a vegan alternative.
What if I don’t have aluminum-free baking powder?
Regular baking powder will work, though aluminum-free is preferred for its cleaner taste.
How do I store leftover pancakes?
Let them cool completely, then store in an airtight container for up to 3 days in the refrigerator. Reheat on a skillet or toaster for best results.
