Fluffy Homemade Pancakes
Light, fluffy pancakes made from scratch with everyday pantry ingredients. A short rest gives the batter time to thicken so the pancakes cook up tall and tender.
Equipment
- Large mixing bowl
- Medium bowl or large measuring cup
- Whisk
- Non-stick skillet or griddle
- 1/4-cup measure
- Thin spatula
Ingredients
- 1 1/2 cups all-purpose flour 190 g, spooned and leveled
- 2 tablespoons granulated sugar 25 g
- 1 tablespoon baking powder check it is fresh
- 1/2 teaspoon fine salt
- 1 1/4 cups milk 300 ml, whole or 2%
- 1 large egg at room temperature
- 3 tablespoons unsalted butter 45 g, melted and slightly cooled, plus extra for the pan
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.
- In a separate bowl or large measuring cup, whisk the milk, egg, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a whisk or spatula just until no dry flour remains. The batter should be thick and lumpy; do not try to smooth it out.
- Let the batter rest for 5 minutes while you heat a non-stick skillet or griddle over medium-low heat. It is ready when a few drops of water sizzle and skitter across the surface.
- Lightly grease the pan with a little butter. Pour 1/4 cup of batter per pancake into the pan, leaving space between them.
- Cook for 2 to 3 minutes, until bubbles appear across the surface, the edges look set and dry, and the underside is golden brown.
- Flip each pancake once and cook for another 1 to 2 minutes, until the second side is golden and the center springs back when lightly pressed.
- Transfer to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed. Serve warm. The batter makes about 10 to 12 pancakes.
Notes
Lumps are good: overmixing develops gluten and makes pancakes flat and chewy.
If the first pancake browns too fast, turn the heat down slightly; medium-low is usually right.
Keep finished pancakes warm on a sheet pan in a 200°F / 95°C oven while you cook the rest.