Description
These fluffy pancakes are a classic breakfast favorite, featuring a light and airy texture achieved by carefully combining dry and wet ingredients. Perfectly golden and soft, they are quick to prepare and serve, ideal for a comforting morning meal.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt to ensure even distribution and remove any lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using) until fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy; avoid overmixing to maintain fluffiness.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until pancakes are golden brown and cooked through.
- Serve: Serve the pancakes warm with your choice of toppings such as butter, maple syrup, fresh fruit, or whipped cream.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use medium heat to prevent burning and ensure even cooking.
- For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
- To keep pancakes warm before serving, place them on a baking sheet in a low oven (about 200°F) while you finish cooking the batch.
- These pancakes can be frozen and reheated in a toaster or microwave for convenience.
