Original Pancakes Recipe
3 large, light and fluffy made from scratch daily
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Ingredients
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Batter
For cooking & serving
Method
Batter
- 1
Mix dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tablespoon granulated sugar, 1.5 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly combined and aerated.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, lightly beat 1 large egg. Add 1 1/4 cups whole milk, 3 tablespoons melted (but slightly cooled) unsalted butter, and 1/2 teaspoon vanilla extract. Whisk until blended.
- 3
Make the batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix to keep pancakes light. Let the batter rest for 5 minutes to allow the baking powder to activate and the gluten to relax.
Cook & serve
- 4
- 5
- 6
Cook pancakes
For each pancake, pour about 1/3 cup of batter onto the hot griddle (this recipe yields three large pancakes). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Use a thin spatula to lift an edge and check for golden brown underside. Flip and cook the second side 1.5–2 minutes more, until puffed and cooked through. Adjust heat as needed so pancakes brown evenly without burning.
- 7
Keep warm (optional)
If making all three in separate batches, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
- 8
Serve
Stack the three pancakes on a plate. Top with 1 tablespoon butter and pour 1/4 cup maple syrup over them. Add 1/2 cup fresh berries or sliced fruit if using. Serve immediately.