Description
Classic fluffy pancakes made from scratch with a tender crumb and light, airy texture. Perfect for a comforting breakfast, these pancakes are cooked on a griddle to golden perfection and served with butter, pure maple syrup, and fresh berries.
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 griddle)
To Serve
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle. Preheat a large electric griddle over medium heat to 350°F. This ensures even cooking and a perfect golden crust on your 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 small 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.
- Make the batter. Pour the wet mixture into the well of the dry ingredients. Stir gently just until combined; small lumps are okay to keep the batter light and fluffy—avoid overmixing.
- Prepare the griddle. Lightly brush the preheated griddle with the remaining 1 tablespoon of melted butter to prevent sticking and help browning.
- Scoop the batter. Using a medium cookie scoop (about ¼ cup), portion the batter onto the griddle. Leave about 1½ inches of space between each pancake for spreading.
- Cook the first side. Cook the pancakes for 3-4 minutes or until bubbles form around the edges and the centers start to set.
- Flip and cook the second side. Gently flip each pancake and cook for an additional 2-3 minutes on the opposite side until golden and cooked through.
- Repeat for remaining batter. Continue scooping and cooking the remaining batter, adding more butter to the griddle as needed.
- Serve. Stack 2-3 pancakes per plate, add a pat of butter on top, drizzle with pure maple syrup, and serve with fresh strawberries and blueberries if desired.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Ensure the griddle is properly preheated to avoid sticking and uneven cooking.
- Use room temperature eggs for better incorporation into the batter.
- Fresh berries add a refreshing contrast but are optional.
- Butter the griddle just before cooking each batch to enhance flavor and prevent sticking.
