Description
Fluffy Pancakes are a classic breakfast favorite featuring a light and airy texture achieved through careful mixing and cooking on a griddle. This recipe yields golden brown pancakes that are perfectly soft inside with a hint of vanilla, served best with butter, pure maple syrup, and fresh berries for a delightful morning treat.
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, divided (3 tablespoons melted for batter, 1 tablespoon for griddle)
For Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle. Heat a large electric griddle (approximately 20×12 inches) over medium heat to 350°F to prepare for cooking the 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 shallow 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 of melted unsalted butter until fully blended.
- Make the batter. Pour the wet mixture into the dry ingredients’ well and stir gently just until combined; small lumps are fine 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.
- Cook the pancakes. Using a ¼ cup cookie scoop, place level portions of batter onto the griddle spaced about 1½ inches apart. Cook for 3–4 minutes until bubbles form around the edges and surface begins to set.
- Flip and finish cooking. Carefully flip the pancakes and cook for an additional 2–3 minutes on the other side until golden and cooked through. Repeat for remaining batter as needed.
- Serve. Stack 2–3 pancakes per plate, top with pats of butter and a drizzle of pure maple syrup. Add fresh strawberries and blueberries on the side if desired.
Notes
- Do not overmix the batter; a few lumps help keep the pancakes fluffy.
- Using room temperature egg helps the batter combine evenly.
- Maintain the griddle temperature at medium (350°F) for best cooking results.
- Space pancake portions well on the griddle to allow even cooking.
- Use fresh berries and real maple syrup for optimum flavor.
