5 from 9 votes
Pancake Recipe
These are fluffy, tender, buttery, golden brown, and lightly sweet - everything a pancake should be. Way better than the packaged mix and made with everyday staple ingredients.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
10
pancakes
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 1/3 cups (189g) all-purpose flour scoop and level to measure, unbleached
- 2 Tbsp (25g) granulated sugar or brown sugar (crumbled with fingertips)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups milk whole
- 3 Tbsp butter melted (unsalted or salted is fine
- 1 large egg
- 2 tsp vinegar or lemon juice
- 1 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of flour mixture, set aside.
- In a seperate medium mixing bowl or large liquid measuring cup whisk together milk, egg, butter, vinegar or lemon juice.
- Pour milk mixture into well in flour mixture. Whisk just to blend, batter should be slightly lumpy.
- Let batter rest a few minutes to fluff up and preheat an electric griddle to 350 - 375 degrees (depending on how hot your griddle gets). Or you can heat a non-stick skillet over medium to medium-high heat on the stovetop.
- Grease griddle (with non-stick cooking spray or a little butter - but be quick if using butter). Pour about 1/3 cup batter at a time onto griddle. Spread batter out slightly if thick (rounds should be about 4 1/2-inches).
- Let cook until golden brown on bottom and a few bubbles appear on top surface, about 1 minute. Flip and cook opposite side until browned on bottom.
- Serve warm with topping of choice.
Cup of Yum
Notes
- *For thicker pancakes use 1 1/2 cups flour.
- Finish these pancakes off with fresh and fruity Blueberry Syrup or Strawberry Syrup, and whipped cream for the ultimate topping!
- Toppings not included in nutrition estimate.