Pancakes
Fluffy and delicious, these classic pancakes are perfect for a breakfast treat. Serve them warm with maple syrup, fruit, or your favorite toppings.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 skillet or griddle
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (whole or buttermilk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- to taste cooking spray or extra butter for the skillet
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk together the milk, egg, and melted butter until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Mix until just combined; do not overmix; it's okay if there are a few lumps.
- Preheat the skillet or griddle over medium heat. Lightly grease it with cooking spray or a little butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes).
- Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve the pancakes warm with maple syrup, fruit, or your favorite toppings.
Notes
For a variation, add blueberries, chocolate chips, or nuts to the batter before cooking.
Serve these pancakes immediately, or keep them warm in an oven set to low until ready to serve.
Leftover pancakes can be stored in the refrigerator for up to 3 days and reheated in the toaster or microwave.