Introduction
Is there anything better than a stack of fluffy homemade pancakes on a weekend morning? These golden beauties are soft, buttery, and perfectly tender with crisp edges and an irresistible rise. They’re made with everyday pantry ingredients but deliver that classic diner-style taste and texture. My family can’t get enough—especially when I serve them warm with a drizzle of maple syrup and a pat of melting butter.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk (whole or 2%)
- 1 egg
- 3 tbsp unsalted butter, melted (plus more for the pan)
- 1 tsp vanilla extract (optional for extra flavor)
Instructions
- In a large bowl, sift together flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, egg, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir just until combined. The batter should be slightly lumpy—don’t overmix!
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
- Flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter.
- Serve warm with butter, maple syrup, or your favorite toppings.
Serving & Storage
- Best served hot and fresh off the griddle.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster or warm skillet to revive their fluffiness.
- Freeze between parchment paper layers for up to 2 months.
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