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Pancakes

Start your day right with these warm, fluffy pancakes that are customizable and easy to make, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Use King Arthur flour for consistent results.
  • 2 teaspoons baking powder This is key for achieving light and fluffy pancakes.
  • 1 teaspoon salt Balances the sweetness.
  • 2 tablespoons sugar Adds sweetness.
Wet Ingredients
  • 1 cup whole milk Use room temperature for best texture.
  • 1 large free-range egg Provides structure and richness.
  • 2 tablespoons unsalted butter Melted for flavor and moisture.
  • 1 teaspoon vanilla extract Optional, for added flavor.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  2. In another bowl, combine the milk, egg, melted butter, and optional vanilla extract. Whisk until blended.
  3. Create a well in the center of the dry ingredients. Pour the wet mixture all at once and gently whisk until just combined; it’s fine if there are a few lumps.
  4. Cover the bowl and let the batter rest for about 10 minutes to hydrate the flour.
Cooking
  1. Heat a non-stick griddle or large skillet over medium-high heat and lightly grease it with oil or butter.
  2. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 3 to 6 minutes until golden brown and bubbles form on top. Flip and cook the other side for another 3 to 6 minutes.
  3. Keep pancakes warm in a low oven while you finish cooking the rest. Serve hot with your favorite toppings.

Notes

For best results, don’t overcrowd the pan, bring ingredients to room temperature, and allow the batter to rest. For variations, consider adding blueberries, chocolate chips, or mashed bananas.