Description
These fluffy pancakes are perfectly light and tender, made from scratch with simple ingredients like all-purpose flour, milk, eggs, and butter. Cooked on a griddle to golden perfection, they are served with classic pats of butter, pure maple syrup, and fresh berries for a delightful breakfast 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 (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 Griddle: Preheat a large electric griddle over medium heat (350°F). While it heats up, prepare the pancake batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a slight well in the center of these dry ingredients.
- Combine Wet Ingredients: In a separate small bowl, whisk the whole milk, room temperature egg, vanilla extract, and 3 tablespoons of melted butter until smooth and fully blended.
- Make Batter: Pour the wet ingredients into the well of dry ingredients and stir gently just until combined. Leave a few lumps to ensure the pancakes remain light and fluffy, avoiding overmixing.
- Prepare Griddle Surface: Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter, spreading evenly using a heat-safe pastry brush.
- Cook Pancakes: Using a medium (¼ cup or 2 inch diameter) cookie scoop, portion out pancake batter onto the griddle about 1½ inches apart. Cook 3-4 minutes until bubbles appear around edges and centers, then flip gently and cook an additional 2-3 minutes on the other side. Repeat for remaining batter.
- Serve: Remove cooked pancakes and stack 2-3 on each plate. Top with pats of butter, drizzle with pure maple syrup, and garnish with fresh strawberries and blueberries.
Notes
- Do not overmix the batter; a few lumps are ideal for fluffy pancakes.
- Ensure the griddle is properly preheated for even cooking and golden color.
- Use room temperature eggs to help the batter come together more easily.
- You can substitute whole milk for a lower-fat milk if desired, but this may slightly affect fluffiness.
- Adjust the heat as needed to prevent burning; medium heat is optimal.
