There’s something inherently comforting about a stack of warm pancakes, golden brown and fluffy, waiting to be dressed in syrup or fresh fruit. Whether you’re treating yourself on a lazy Sunday morning or whipping up a quick breakfast for the family, pancakes are a classic choice that never goes out of style. This recipe is straightforward, using simple ingredients that you likely already have on hand. Let’s dive into the wonderful world of pancakes!
Why This Recipe Belongs in Your Rotation
This pancake recipe is not just easy; it’s versatile and adaptable to whatever your taste buds are craving. With a perfect balance of fluffiness and flavor, these pancakes can be enjoyed plain or jazzed up with your favorite add-ins like chocolate chips, nuts, or berries. Plus, they come together in less than 30 minutes, making them ideal for busy mornings. Once you try them, you’ll want to keep making them again and again.
What You’ll Need
- 1 1/3 cups (189g) unbleached all-purpose flour, scoop and level to measure
- 2 Tbsp (25g) granulated sugar or brown sugar (crumbled with fingertips)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups whole milk
- 3 Tbsp butter, melted (unsalted or salted is fine)
- 1 large egg
- 2 tsp vinegar or lemon juice
- 1 1/2 tsp vanilla extract
Equipment at a Glance
- Mixing bowls – for combining dry and wet ingredients.
- Whisk – to ensure your batter is smooth and lump-free.
- Griddle or non-stick skillet – for cooking the pancakes.
- Measuring cups and spoons – precision is key for the best pancakes.
- Spatula – for flipping those pancakes to perfection.
Stepwise Method: Pancakes
Step 1: Prepare the Batter
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well mixed.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the milk, melted butter, egg, vinegar (or lemon juice), and vanilla extract until fully combined.
Step 3: Combine the Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It’s okay if there are a few lumps; overmixing will lead to dense pancakes.
Step 4: Heat the Griddle
Preheat your griddle or skillet over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate, you’re good to go.
Step 5: Cook the Pancakes
Lightly grease the griddle with a small amount of butter or oil. Pour 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.
Step 6: Flip and Finish Cooking
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Step 7: Serve and Enjoy
Stack your pancakes high, and serve with your favorite toppings, such as maple syrup, fresh fruit, or even a dollop of whipped cream.
Substitutions by Category
- Flour: Substitute with whole wheat flour for a nuttier flavor or gluten-free flour for a gluten-free option.
- Milk: Use almond milk, oat milk, or any plant-based milk for a dairy-free version.
- Butter: Coconut oil or a dairy-free butter substitute works well.
- Egg: A flax egg (1 Tbsp ground flaxseed mixed with 2.5 Tbsp water) is a great egg substitute.
- Sweetener: Maple syrup or honey can replace sugar, although you may need to adjust liquid ingredients slightly.
Learn from These Mistakes
- Overmixing the batter can lead to tough pancakes. Stir just until the ingredients are combined.
- Not preheating the griddle can result in unevenly cooked pancakes. Make sure it’s hot before adding the batter.
- Using the wrong heat setting can burn the pancakes on the outside while leaving them raw inside. Keep it at medium heat.
- Not allowing the pancakes enough time to bubble before flipping can lead to them falling apart. Wait for the bubbles to form!
Store, Freeze & Reheat
Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them by placing parchment paper between each pancake and storing them in a freezer-safe bag for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Top Questions & Answers
Can I make pancake batter ahead of time?
While it’s best to cook the pancakes immediately after mixing the batter for the fluffiest results, you can store the batter in the refrigerator for up to 24 hours. Just be aware that it may thicken, so you might need to add a splash of milk to loosen it up before cooking.
What can I add to the pancakes for extra flavor?
You can incorporate chocolate chips, blueberries, or chopped nuts directly into the batter before cooking. For a twist, try adding spices like cinnamon or nutmeg, or even a scoop of peanut butter for a rich flavor.
How do I ensure my pancakes are fluffy?
Ensure that your baking powder is fresh and do not overmix the batter. Leaving some lumps in the batter is actually a good thing! Also, letting the batter rest for about 5-10 minutes can help create more air pockets, leading to fluffier pancakes.
Can I make these pancakes vegan?
Absolutely! Substitute the egg with a flax egg, use plant-based milk, and replace the butter with coconut oil or dairy-free butter. You can also use a sugar substitute that fits your dietary needs.
Wrap-Up
Pancakes are more than just a breakfast staple; they are a canvas for your culinary creativity. Whether you prefer them plain or loaded with toppings, this pancake recipe is sure to become a favorite in your home. The beauty of pancakes lies in their adaptability, making them a dish you can enjoy any day of the week. So gather your ingredients, fire up that skillet, and indulge in a delightful stack of homemade pancakes. Your taste buds will thank you!
Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well mixed.
- In another bowl, whisk together the milk, melted butter, egg, vinegar (or lemon juice), and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It’s okay if there are a few lumps; overmixing will lead to dense pancakes.
- Preheat your griddle or skillet over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate, you’re good to go.
- Lightly grease the griddle with a small amount of butter or oil. Pour 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 the pancakes carefully and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Stack your pancakes high, and serve with your favorite toppings, such as maple syrup, fresh fruit, or even a dollop of whipped cream.
Notes
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Use whole wheat flour for a nuttier flavor or gluten-free flour for a gluten-free option.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
