Classic Fluffy Pancakes
Classic Fluffy Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving
- 1 unsalted butter, as needed
- 1 maple syrup, as needed
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1 powdered sugar, as needed, for dusting
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 2
In a separate medium mixing bowl, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
⏱️ 2 min
- 4
Let the batter rest at room temperature for 10 minutes. This allows the baking powder to activate and the gluten to relax, resulting in fluffier pancakes.
⏱️ 10 min
- 5
Heat a lightly oiled griddle or large non-stick skillet over medium heat. Test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
⏱️ 3 min•🌡️ 350
- 6
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.
⏱️ 8 min
- 7
Carefully flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the griddle as needed between batches.
⏱️ 8 min
- 8
Serve the classic fluffy pancakes immediately, topped with a pat of unsalted butter, a generous drizzle of maple syrup, sliced fresh strawberries, fresh blueberries, and a dusting of powdered sugar, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fluffy Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving
- 1 unsalted butter, as needed
- 1 maple syrup, as needed
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1 powdered sugar, as needed, for dusting
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 2
In a separate medium mixing bowl, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
⏱️ 2 min - 4
Let the batter rest at room temperature for 10 minutes. This allows the baking powder to activate and the gluten to relax, resulting in fluffier pancakes.
⏱️ 10 min - 5
Heat a lightly oiled griddle or large non-stick skillet over medium heat. Test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
⏱️ 3 min•🌡️ 350 - 6
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.
⏱️ 8 min - 7
Carefully flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the griddle as needed between batches.
⏱️ 8 min - 8
Serve the classic fluffy pancakes immediately, topped with a pat of unsalted butter, a generous drizzle of maple syrup, sliced fresh strawberries, fresh blueberries, and a dusting of powdered sugar, as desired.
⏱️ 2 min