Fluffy Pancakes with Golden Crust (Printable)
Light, airy pancakes with golden crust and tender center, ready in 25 minutes for the perfect breakfast.
# What goes in:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 3 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 tbsp granulated sugar
→ Wet Ingredients
05 - 1 1/4 cups whole milk
06 - 1 large egg
07 - 3 tbsp unsalted butter, melted
08 - 1 tsp vanilla extract
→ For Cooking
09 - Butter or oil, for greasing the pan
# Directions:
01 - In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined and smooth.
03 - Pour the wet ingredients into the dry ingredients. Gently stir until just combined; the batter should remain slightly lumpy. Do not overmix to maintain texture.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, approximately 2 minutes.
06 - Flip pancakes and cook for an additional 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as necessary between batches.
08 - Serve warm with maple syrup, fresh berries, whipped cream, or other desired toppings.
# Expert Advice:
01 -
- The batter comes together in under ten minutes with ingredients you already have in your pantry
- These pancakes freeze beautifully so you can have homemade breakfast on busy weekdays
02 -
- Overmixed batter makes tough, rubbery pancakes—stop stirring as soon as the flour disappears
- Letting the batter rest for five minutes before cooking activates the baking powder for extra fluffiness
03 -
- Test your pan temperature with a tiny bit of batter first—it should sizzle gently but not smoke
- Substitute buttermilk for regular milk and add 1/2 teaspoon baking soda for tangy, restaurant-style pancakes