There is nothing quite like waking up to a stack of warm, golden, and incredibly fluffy pancakes. While many recipes fall flat, this version uses a few simple tricks to ensure you get that tall, cloud-like texture every single time you cook them.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 1/4 cups whole milk
- 3 tablespoons butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Make a well in the center of the dry ingredients and pour in the milk, melted butter, egg, and vanilla.
- Whisk until just combined; the batter should have a few small lumps, but do not overmix or the pancakes will be tough.
- Let the batter rest for 10 minutes to allow the baking powder to activate.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour approximately 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip carefully and cook until golden brown on the other side, about 1-2 minutes more.
Tips
For the fluffiest results, resist the urge to over-whisk your batter. Letting the batter rest while your griddle heats up is the secret to getting that perfect rise.
FAQ
Why are my pancakes flat?
Pancakes often turn out flat if the baking powder is old or if the batter was mixed too vigorously, which knocks the air out of the mixture.
Can I make this batter ahead of time?
It is best to cook the batter immediately after resting. If you let it sit for too long, the leavening agents lose their strength and your pancakes won't be as fluffy.