Description
A stack of fluffy, golden pancakes that stay soft on the inside and slightly crisp on the outside — perfect for breakfast, brunch, or a cozy weekend treat.
Ingredients
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1 ½ cups (≈ 190 g) all-purpose flour
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2 tbsp granulated sugar
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 ¼ cups (≈ 300 ml) milk (or plant-based milk)
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1 large egg
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3 tbsp unsalted butter, melted + a little extra for cooking
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1 tsp vanilla extract (optional)
Instructions
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In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
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Pour the wet mixture into the dry ingredients and stir gently until just combined — a few lumps are okay. Don’t overmix.
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Let the batter rest for about 5 minutes (optional — helps air bubbles form).
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Heat a non-stick skillet or griddle over medium heat. Lightly brush with butter.
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Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
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Flip and cook for another 1-2 minutes until golden and cooked through.
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Repeat with the remaining batter, adding more butter if needed.
Notes
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Don’t overmix the batter — overworking gluten makes pancakes dense.
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Batter resting allows bubbles to form, giving lighter pancakes.
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Medium heat is key: too hot burns outside before inside cooks; too low causes pale, dense pancakes.
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Use a light hand when flipping to avoid deflating pancakes.