Description
This American sweet pancake recipe is incredibly simple, versatile, and perfect for a special breakfast, relaxed brunch, or comforting snack. Made with common ingredients, it yields fluffy, golden pancakes that can be customized with various toppings.
Ingredients
1 1/2 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 1/4 cups Whole milk
1 large Egg
2 tablespoons Melted butter
1 teaspoon Vanilla extract
Instructions
- In a large bowl, sift the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk well to combine all dry ingredients
- In another smaller bowl, beat the egg. Add the milk, melted butter, and vanilla extract. Mix until smooth
- Pour the liquid mixture into the bowl of dry ingredients. Mix gently only until the ingredients are incorporated. It's important not to overmix; some lumps are normal and even desirable for fluffy pancakes
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a little oil or butter
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges look cooked. Flip with a spatula and brown the other side
- Transfer the cooked pancakes to a plate and serve hot. Repeat the process with the remaining batter. Enjoy your American sweet pancakes!
Notes
Do not overmix the batter: The secret to fluffy pancakes is not to overwork the batter. Mix only until the dry ingredients are just incorporated into the liquids. Lumps are your friends!
Griddle temperature: Keep the heat medium-low. If the griddle is too hot, the pancakes will brown on the outside and be raw on the inside. If it's too cold, they won't rise.
Optional resting time: If you have time, let the batter rest for 5-10 minutes before cooking. This helps the leavening agents activate and the gluten relax, resulting in even softer pancakes.
Storage: Let the pancakes cool completely. Stack them with a piece of parchment paper between each to prevent sticking. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.
Reheating: Reheat in the oven at 180°C (350°F) for 5-10 minutes, in a toaster, or in the microwave for 30-60 seconds per 1-2 pancakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American