Description
This recipe delivers the ultimate fluffy, old-fashioned pancakes that are light, airy, and foolproof. Follow these steps to achieve perfect height and tenderness every time using simple pantry staples.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk (buttermilk recommended)
- 1 egg, large
- 3 tablespoons butter, melted
Instructions
- Combine the flour, baking powder, salt, and sugar in a large bowl. Whisk these dry ingredients together well.
- In a separate bowl, whisk the milk, egg, and melted butter until just combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just moistened. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
- Heat a lightly oiled griddle or large non-stick pan over medium heat. The griddle is ready when a drop of water sizzles away immediately.
- Pour the batter onto the griddle using about 1/4 cup for each pancake.
- Cook for 2 to 3 minutes per side. You know the pancake is ready to flip when bubbles appear on the surface and the edges look set.
- Flip carefully and cook the second side until golden brown, usually 1 to 2 minutes more.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5 to 10 minutes before cooking.
- Use cold buttermilk for the best rise when combined with baking soda (if substituting for baking powder).
- Keep the cooked pancakes warm in a single layer on a baking sheet in a low oven (about 200°F) while you finish the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approx.)
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg