Enjoy a warm and approachable recipe for fluffy classic pancakes, perfect for a comforting breakfast. This recipe provides simple steps for batter preparation and cooking tips to achieve light, tender pancakes every time.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder fresh and active
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk preferably whole milk
- 1 egg large, beaten
- 3 tablespoons unsalted butter melted, plus extra for cooking
Instructions
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the milk and beaten egg, then stir in the melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix just until combined; lumps are okay, do not overmix.
- Let the batter rest for 5 to 10 minutes to allow the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip carefully and cook the other side until golden brown, about 2 minutes longer.
- Remove from heat and keep warm while cooking the remaining batter.
- Serve immediately with your favorite toppings.
Notes
For extra fluffiness, separate the egg, beat the white to soft peaks, and fold it into the batter at the end. Use buttermilk instead of milk for a richer flavor and tender crumb.