These classic Homemade Pancakes are light, fluffy, golden brown, and come together in minutes using everyday pantry staples.
Ingredients
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All-Purpose Flour: 1.5 cups
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Granulated Sugar: 2 tablespoons
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Baking Powder: 2 teaspoons
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Salt: 1/2 teaspoon
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Milk: 1.25 cups (dairy or plant-based)
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Egg: 1 large
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Unsalted Butter: 3 tablespoons, melted (plus extra for the pan)
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Vanilla Extract: 1 teaspoon
Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
2. Combine the Wet Ingredients
In a separate medium bowl or measuring cup, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
3. Bring Batter Together
Pour the wet ingredients into the dry ingredients. Gently fold everything together using a spatula or whisk just until combined. Crucial tip: Do not overmix! A few small lumps should remain; overmixing will make the pancakes tough instead of fluffy. Let the batter rest for 5 minutes.
4. Heat the Griddle
Heat a large skillet, griddle, or non-stick pan over medium heat. Lightly coat the surface with a small pat of butter or a thin layer of oil.
5. Cook the Pancakes
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles begin to pop on the surface and the edges look set and slightly dry (about 2 to 3 minutes).
6. Flip and Finish
Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the reverse side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
7. Serve
Serve warm with maple syrup, fresh berries, and an extra pat of butter.
