Master the art of crafting this sweet and soft breakfast classic to impress your friends.
When my mom first taught me how to make pancakes, I was pretty intimidated. Even when I didn’t make them from scratch and instead used a store-bought mix, I was always nervous about over-stirring the batter. Why? Because that was the number one rule about pancakes, which my mom preached about. “Don’t stir too much,” she’d warn me. “Just enough so that everything’s wet. You want those air bubbles so the pancakes come out fresh and fluffy.” And that’s exactly how they came out when I was careful not to over-stir.
Now, these classic pancakes aren’t the thickest out there, but they also aren’t paper-thin like a crêpe. They’re in that Goldilocks zone of “just right,” with a tender inside and buttery brown outside. With a drizzle of maple syrup and your other favorite toppings, these pancakes are perfect for big brunches or intimate mornings with your family. However you like to dish them out, these pancakes are designed to never disappoint!
Which is better—a skillet or a griddle?
Although this recipe calls for the traditional technique of cooking your pancakes in a skillet on the stove, there is another option that I find to be optimal. The electric griddle, a blessing of modern invention, is a large and flat cooking surface that has more space for more pancake batter. So if you have a big brunch or post-sleepover breakfast to make for a bunch of loved ones, a griddle is ideal to have on hand. That way, you can make up to 10 pancakes at a time, depending on how big your griddle is. In my experience, it’s a worthy kitchen investment!
How do I store leftovers?
Let your pancakes cool to room temperature, and then wrap them in plastic or transfer them to an airtight container. Refrigerate them for up to 1 week. If you freeze them, make sure to separate each pancake with parchment so they don’t stick together. Then thaw them in the fridge overnight before reheating the next morning. To reheat, simply warm them up in the oven at 350°F for 5-8 minutes.
Similar recipes to try
While these pancakes are perfectly plain and ideal for younger kids or anyone who likes the classics, there are a few other types of flapjacks that you can try. For a more decadent breakfast experience, dig into Chocolate Paleo Pancakes, Blueberry Pancakes, or Buttermilk Pancakes. But if you just want a thicker version of plain pancakes, try The Best Fluffy Keto Pancakes. Craving a brunch dish that’s closer to crêpes? Whip up some Swedish Pancakes, which are always a hit in my family.
Pancakes Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 tablespoons granulated sugar
- 1 pinch salt
- 1 1/4 cups milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter melted (plus extra for greasing the pan)
- 1 large egg
- Desired toppings such as syrup, whipped cream, or fresh fruit
Instructions
- In a large bowl, sift together the flour, baking powder, sugar, and salt. Make a well in the center and add the milk, vanilla, melted butter, and egg. Stir gently until just combined; a few lumps are fine.
- Heat a nonstick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1 to 2 minutes until golden brown.
- Serve with desired toppings, such as pancake syrup, whipped cream, or fresh fruit.
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