Description
These fluffy pancakes are a classic breakfast favorite made with a simple batter of all-purpose flour, milk, egg, and melted butter. Cooked on a griddle for a golden exterior and tender crumb, they are perfect served warm with pats of butter, pure maple syrup, and fresh berries like strawberries and blueberries.
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 cooking)
For Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle: Preheat a large electric griddle (about 20×12 inches) over medium heat to 350°F. While it heats, prepare the pancake batter.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make a slight well in the center for the wet ingredients.
- Combine wet ingredients: In a small bowl, whisk the whole milk, large egg, vanilla extract, and 3 tablespoons melted unsalted butter until well blended.
- Make the batter: Pour the wet ingredients into the well of dry ingredients and stir gently just until combined. It’s okay if the batter is slightly lumpy; overmixing will reduce fluffiness.
- Prepare the griddle surface: Lightly brush the preheated griddle with the remaining 1 tablespoon of melted butter evenly using a heat-safe pastry brush to prevent sticking.
- Scoop batter onto griddle: Using a medium cookie scoop (approximately ¼ cup or 2-inch diameter), place level portions of batter onto the griddle, spacing them about 1½ inches apart. The griddle can accommodate 8-10 pancakes at a time.
- Cook the pancakes: Let the pancakes cook for 3-4 minutes, until bubbles form around the edges and centers. Gently flip them using a spatula and cook the other side for 2-3 minutes until golden and cooked through.
- Repeat cooking: Continue scooping and cooking any remaining batter in batches, using the same method.
- Serve: Transfer finished pancakes to a clean plate. Serve stacks of 2-3 pancakes topped with a pat of butter, a drizzle of pure maple syrup, and a side of fresh strawberries and blueberries.
Notes
- Do not overmix the batter; lumps are okay and help keep the pancakes fluffy.
- Using room temperature eggs helps batter mix evenly.
- Maintain the griddle temperature for consistent cooking and browning.
- If you do not have an electric griddle, a large non-stick skillet over medium heat can be used.
- Fresh berries can be substituted with any preferred fruit topping.
