Introduction
These soft and light pancakes are the kind that make mornings magical. Fluffy, tender, and slightly sweet, they melt in your mouth and pair perfectly with butter, syrup, or fresh berries. Whether you’re making a weekend breakfast or a lazy brunch, this simple recipe guarantees golden stacks that rival any diner favorite.
Ingredients (makes about 8 pancakes)
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk (whole or buttermilk preferred)
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients. Stir just until combined—it’s okay if the batter is slightly lumpy. Don’t overmix, or the pancakes may turn dense.
- Heat the pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown and fluffy.
- Serve warm with butter, syrup, fruit, or your favorite toppings.
Enjoy !
