Description
These fluffy pancakes are a classic breakfast favorite, made light and airy with baking powder and baking soda. Perfectly golden and tender, they are served with pats of butter, pure maple syrup, and fresh berries for a delicious, crowd-pleasing meal.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (3 tablespoons melted, 1 tablespoon melted for cooking)
To Serve
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle: Preheat a large electric griddle (approximately 20×12 inch) over medium heat to 350°F, ensuring even cooking surface.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a small well in the center for wet ingredients.
- Combine wet ingredients: In a small bowl, whisk together the whole milk, room temperature egg, vanilla extract, and 3 tablespoons melted unsalted butter until fully combined.
- Make the batter: Pour the wet ingredients into the dry ingredient well and stir gently just until combined to avoid overmixing; some lumps are fine for fluffy pancakes.
- Prepare the griddle surface: Lightly coat the preheated griddle with the remaining 1 tablespoon melted butter using a heat-safe pastry brush, spreading evenly.
- Portion the batter: Use a medium cookie scoop (about ¼ cup or 2-inch diameter) to place level portions of batter onto the griddle spaced about 1½ inches apart, fitting 8-10 pancakes per batch.
- Cook first side: Cook pancakes for 3-4 minutes until bubbles appear around edges and center, indicating readiness to flip.
- Flip and cook second side: Gently flip each pancake and cook an additional 2-3 minutes until golden brown and cooked through.
- Finish cooking all batter: Repeat steps 6-8 until all batter is used, placing cooked pancakes on a clean plate.
- Serve: Stack 2-3 pancakes per serving, add a pat of butter on top, drizzle with maple syrup, and serve with fresh strawberries and blueberries.
Notes
- Do not overmix the batter to maintain fluffy texture; some lumps are okay.
- Use room temperature eggs for better batter consistency.
- Keep cooked pancakes warm by placing them on a plate covered loosely with foil if cooking in batches.
- Adjust griddle temperature if pancakes brown too quickly or cook too slowly.
- Fresh berries add a refreshing contrast to the sweet maple and buttery pancakes.
