Classic Pancakes
These classic pancakes are light, fluffy, and perfectly golden brown, making them the ultimate breakfast favorite. Simple yet delicious, they come together with pantry staples and are perfect for lazy weekend mornings, brunch gatherings, or even a quick breakfast-for-dinner fix. Serve them with butter, maple syrup, or your favorite toppings!
Ingredients
- 1 ½ cups 190g all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups 300ml milk
- 1 egg
- 3 tablespoons 45g unsalted butter, melted
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. This helps evenly distribute the baking powder for a consistent rise.
- In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Whisk until fully combined.
- Pour the wet ingredients into the dry ingredients.
- Gently stir until just combined—don’t overmix! The batter will be slightly lumpy, which is normal.
- Let the Batter Rest (Optional but Recommended): Let the batter sit for 5-10 minutes while you heat your pan. This allows the flour to absorb the liquid, making the pancakes fluffier.
- Place a non-stick pan or griddle over medium heat. Lightly grease with butter or oil. To check if it’s hot enough, sprinkle a few drops of water onto the surface—if they sizzle, the pan is ready.
- Pour about ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles appear on the surface and the edges look set (about 2-3 minutes).
- Flip carefully with a spatula and cook for another 1-2 minutes until golden brown.
- Avoid pressing down on the pancakes—this keeps them fluffy!
- If making a big batch, keep cooked pancakes warm in a 200°F (90°C) oven on a baking sheet while finishing the rest.
- Stack your pancakes, add butter, drizzle with maple syrup, and enjoy! You can also top them with fresh fruit, whipped cream, or even chocolate chips for extra indulgence.