Description
Classic fluffy pancakes made from scratch, featuring a tender crumb and a light, airy texture. Perfect for a comforting breakfast or brunch, these pancakes are served with butter, pure maple syrup, and fresh berries for a delicious start to your day.
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, 1 tablespoon for greasing)
To Serve
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle: Preheat a large electric griddle (approximately 20×12 inches) over medium heat to 350°F to ensure an even cooking surface for the pancakes.
- Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a slight well in the center for the wet ingredients.
- Combine wet ingredients: In a small bowl, whisk together whole milk, the large egg, vanilla extract, and 3 tablespoons melted unsalted butter until fully incorporated.
- Make the batter: Pour the wet mixture into the well of dry ingredients and stir gently until just combined. Some lumps should remain to keep the pancakes light and fluffy.
- Prepare the griddle surface: Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter, spreading it evenly with a heat-safe pastry brush to prevent sticking.
- Portion the batter: Using a medium cookie scoop (about ¼ cup), drop evenly sized portions of batter onto the griddle about 1½ inches apart, fitting 8-10 pancakes comfortably.
- Cook the pancakes: Let the pancakes cook for 3-4 minutes until bubbles appear around the edges and centers. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through. Repeat for remaining batter.
- Serve: Transfer cooked pancakes to a plate. Stack 2-3 pancakes per serving, add a pat of butter on top, drizzle with pure maple syrup, and serve alongside fresh berries for a delightful breakfast.
Notes
- Do not overmix the batter to maintain fluffiness; lumps are okay.
- Ensure the griddle temperature is steady at 350°F for even cooking.
- Use room temperature eggs to help the batter combine smoothly.
- Fresh berries add natural sweetness and a burst of flavor.
- Adjust maple syrup quantity to taste when serving.
