Description
There’s something undeniably comforting about a stack of warm, golden pancakes fresh off the griddle. Whether it’s a lazy Sunday morning, a special breakfast for the family, or just a craving for something sweet and satisfying, homemade pancakes never disappoint.
For me, pancakes are more than just breakfast—they’re a cherished tradition. Growing up, weekend mornings meant the scent of vanilla and melted butter filling the kitchen while my family gathered around, eagerly waiting for the first batch. There was always something magical about watching the batter transform into fluffy, golden rounds, ready to be drizzled with syrup and topped with fresh fruit.
If you’ve ever relied on boxed pancake mix, you’re in for a treat! Making pancakes from scratch is incredibly simple, and the difference in flavor and texture is worth every extra minute. These homemade pancakes are light, fluffy, and perfectly golden, with just the right balance of sweetness. Whether you keep it classic with butter and syrup or get creative with toppings, this recipe is one you’ll come back to again and again.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This helps evenly distribute the leavening agents, ensuring that your pancakes rise beautifully.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. The vanilla adds a touch of warmth and enhances the flavor of the pancakes.
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined. Be careful not to overmix—lumps are perfectly fine! Overmixing can lead to dense, tough pancakes instead of soft and fluffy ones.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a little oil to prevent sticking. You’ll know it’s ready when you flick a few drops of water onto the surface, and they sizzle.
Using a ¼-cup measuring cup, pour batter onto the griddle to form pancakes. Cook for about 2-3 minutes, or until bubbles start to form on the surface. Once the edges look set and the bubbles pop, carefully flip the pancakes using a spatula. Cook for another 1-2 minutes until golden brown and cooked through.
Transfer the pancakes to a plate and serve warm with your favorite toppings. Classic butter and syrup are always a hit, but you can also try fresh berries, whipped cream, or even a drizzle of honey.
Notes
- If your batter seems too thick, add a splash of milk to loosen it up.
- To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
- Leftover pancakes? Store them in the fridge or freezer for a quick breakfast later.