Fluffy Pancakes with Golden Crust (Printable)
Light and airy pancakes with golden crust and tender center. Quick 25-minute breakfast classic.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 3 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
→ Wet Ingredients
05 - 1 1/4 cups whole milk
06 - 1 large egg
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ For Cooking
09 - Butter or oil for greasing the pan
# How-To Steps:
01 - In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined and smooth.
03 - Pour the wet ingredients into the dry ingredients. Gently stir until just combined; the batter should be slightly lumpy. Do not overmix to ensure tender pancakes.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
06 - Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with the remaining batter, greasing the pan as needed between batches.
08 - Serve warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
# Expert Advice:
01 -
- The batter comes together in minutes with ingredients you already have in your pantry
- These pancakes freeze beautifully so you can meal prep breakfast for the whole week
02 -
- Overmixed batter makes tough pancakes so stop stirring as soon as the flour disappears even if there are lumps remaining
- Letting the batter rest for 5 minutes gives the flour time to hydrate and results in fluffier pancakes
03 -
- Use a cookie scoop to portion the batter for perfectly sized and shaped pancakes every time
- Buttermilk makes these extra tangy and fluffy, add 1/2 teaspoon baking soda if you use it