Fluffy, Golden Pancakes That Warm Your Heart
Start your morning with these delicious, good old-fashioned pancakes that are light, fluffy, and incredibly easy to make. Whether it’s for a family breakfast, a weekend brunch, or a special holiday, these classic pancakes are sure to delight everyone at the table. Perfect with butter, syrup, or your favorite toppings, they’re a versatile dish that never goes out of style.
These pancakes are perfect for a cozy weekend breakfast, family brunch, or even special occasions like Christmas morning or Easter brunch. They’re a versatile dish that brings warmth and comfort to any gathering.
How to Make From Scratch Pancakes:
- Combine Dry Ingredients: Start by mixing flour, baking powder, sugar, and a pinch of salt in a large bowl.
- Mix Wet Ingredients: In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Combine and Whisk: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined (don’t overmix).
- Heat the Pan: Heat a non-stick pan or griddle over medium heat, lightly greasing with butter.
When to Flip Pancakes:
Once bubbles start to form on the surface of the pancake and the edges look slightly set, it’s time to flip! Cook for an additional 1-2 minutes until golden brown.
How to Reheat Pancakes:
To reheat, simply pop the pancakes in the microwave for 20-30 seconds, or warm them in an oven at 180°C (350°F) for 5 minutes.
Can You Save Batter Pancakes?
Yes, you can save the batter for up to 24 hours in the fridge, though fresh batter is always best. Stir it gently before using the next day.
Can You Freeze Pancakes?
Absolutely! Cook the pancakes, let them cool, and freeze in a single layer. Reheat directly from frozen in the microwave or oven.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
Directions:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix.
- Heat a lightly buttered skillet or griddle over medium heat. Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook the pancakes until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve hot with your favorite toppings like butter, maple syrup, or fresh fruit.
Editor’s Note:
For fluffier pancakes, let the batter rest for 10 minutes before cooking. You can also add chocolate chips or blueberries for a delicious variation.
Nutrition Facts (Per Serving):
- Calories: 200
- Fat: 7g
- Carbs: 28g
- Protein: 6g
