Description
These light and airy pancakes are a breakfast classic, perfect for a leisurely weekend morning or a special brunch. With a golden-brown exterior and soft, pillowy interior, they pair wonderfully with maple syrup, fresh berries, or a dollop of whipped cream.
Ingredients
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2 cups all-purpose flour
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4 tbsp granulated sugar
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4 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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1 3/4 cups milk
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4 tbsp unsalted butter, melted
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2 tsp pure vanilla extract
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1 large egg
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk the milk, melted butter, vanilla extract, and egg until well combined.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
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Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
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Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown.
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Serve warm with your favorite toppings.
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
Avoid overmixing the batter to ensure light and airy pancakes.
Keep cooked pancakes warm in a 200°F (93°C) oven until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Griddling
- Cuisine: American