Ah, the humble pancake—a classic breakfast favorite that’s fluffy, comforting, and endlessly versatile. Here’s a straightforward recipe to make perfect pancakes from scratch:
Ingredients (Makes ~8 pancakes)
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk (any kind)
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract (optional)
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine:
- Pour wet ingredients into dry ingredients and gently stir until just combined.
- Tip: It’s okay if the batter is slightly lumpy—overmixing makes pancakes tough.
- Cook Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly butter it.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set (~2–3 min), then flip and cook another 1–2 minutes until golden brown.
- Serve:
- Stack pancakes and top with butter, maple syrup, fresh fruit, whipped cream, or whatever you love.
If you want, I can also give a super-fluffy “restaurant-style” pancake version that’s extra airy and soft, almost like cloud pancakes.
Do you want me to do that?
