Ah, classic American pancakes — fluffy, golden, and perfect for a weekend breakfast stack! 🥞 Here’s a simple guide and recipe:
Ingredients (makes ~8 pancakes)
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ¼ cups milk
- 1 egg
- 3 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract (optional, for flavor)
Instructions
- Mix dry ingredients
- In a large bowl, combine flour, baking powder, salt, and sugar.
- Mix wet ingredients
- In another bowl, whisk milk, egg, melted butter, and vanilla (if using).
- Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined — batter should be slightly lumpy. Don’t overmix or pancakes can be tough.
- Cook pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter.
- Pour about ¼ cup batter per pancake.
- Cook until bubbles form on the surface and edges look set (~2–3 min), then flip and cook another 1–2 minutes until golden.
- Serve
- Stack pancakes, top with butter, maple syrup, fruit, or whipped cream.
Tips for Extra Fluffy Pancakes
- Let the batter rest for 5–10 minutes before cooking — it helps activate the baking powder.
- Use buttermilk instead of milk for a tangy flavor and even fluffier texture.
- Keep pancakes warm in a low oven (about 200°F / 90°C) while cooking the rest.
If you want, I can give a mini version that’s made in a mug in the microwave in 2 minutes — perfect for a quick single serving! Do you want me to do that?
