This classic homemade pancake recipe yields tall, fluffy, golden-brown pancakes that are miles better than any store-bought mix. With simple pantry staples, you can whip up a comforting weekend breakfast in minutes.
Ingredients
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1 ½ cups all-purpose flour
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3 ½ teaspoons baking powder
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1 teaspoon salt
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1 tablespoon granulated sugar
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1 ¼ cups milk (whole milk or buttermilk works best)
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1 large egg
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3 tablespoons unsalted butter, melted (plus extra for the pan)
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1 teaspoon vanilla extract
Instructions
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Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
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Combine Wet Ingredients: In a separate medium bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract.
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Mix Together: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula just until combined. Tip: Do not overmix! A few small lumps in the batter are completely fine and keep the pancakes light and fluffy.
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Rest the Batter: Let the batter rest on the counter for 5 to 10 minutes. This allows the baking powder to activate, creating those pockets of air that make the pancakes extra fluffy.
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Heat the Griddle: Heat a large skillet, griddle, or nonstick pan over medium heat. Lightly coat it with a little butter or a thin layer of oil.
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Pour and Cook: Scoop about ¼ cup of batter for each pancake onto the hot griddle. Cook until bubbles begin to form and pop on the surface and the edges look set (about 2 to 3 minutes).
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Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes until golden brown on the underside and cooked through.
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Serve: Transfer to a warm plate and serve immediately with pure maple syrup, extra butter, and fresh berries!
