Description
Classic fluffy pancakes made with a tender crumb, baked to golden perfection on an electric griddle. These pancakes are light, airy, and perfect for a comforting breakfast served with butter, maple syrup, and fresh berries.
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 for batter, 1 tablespoon melted for griddle)
For Serving
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat the griddle: Preheat a large electric griddle (approximately 20×12 inches) to medium heat, around 350°F. While it heats up, prepare the pancake batter.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a shallow well in the center for the wet ingredients.
- Mix wet ingredients: In a smaller bowl, whisk together the whole milk, large egg, vanilla extract, and 3 tablespoons of melted unsalted butter until well combined.
- Combine wet and dry: Pour the wet ingredients into the well of dry ingredients. Stir gently just until combined; lumps are okay. Avoid overmixing to keep pancakes light and fluffy.
- Butter the griddle: Lightly coat the preheated griddle surface with the remaining 1 tablespoon of melted butter using a heat-safe pastry brush, ensuring an even layer.
- Cook pancakes: Using a ¼ cup scoop, portion out the batter onto the griddle, spacing each about 1½ inches apart. The griddle can fit 8-10 pancakes at once. Cook for 3-4 minutes until bubbles form on the edges and centers set, then flip and cook for another 2-3 minutes until golden brown.
- Repeat cooking: Continue scooping and cooking remaining batter in batches, following the same timing.
- Serve: Transfer cooked pancakes to a clean plate. Stack 2-3 pancakes per serving with pats of butter, a drizzle of pure maple syrup, and fresh berries on the side if desired.
Notes
- Do not overmix the batter; a few lumps are desirable for fluffy pancakes.
- Use room temperature egg for better incorporation and texture.
- Preheating the griddle properly ensures even cooking and a golden crust.
- Adjust heat as needed if pancakes brown too quickly or slowly.
- Fresh berries can be substituted with other seasonal fruits.
