Description
Discover the secret to truly fluffy, old-fashioned pancakes that never fail. This recipe focuses on simple pantry staples and key techniques for achieving the lightest, airiest breakfast treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk (buttermilk recommended for extra lift)
- 1 large egg
- 3 tablespoons melted butter plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix; a few lumps are good for fluffiness.
- Heat a lightly buttered griddle or large skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Do not overmix the batter. Lumps create air pockets, leading to fluffier pancakes.
- Use buttermilk instead of regular milk for a tangier flavor and better rise due to the reaction with baking soda (if used) or baking powder.
- Keep the griddle temperature consistent; too hot burns the outside before the inside cooks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg