Perfect Pancakes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4 people
I'll never forget the first time I made these pancakes. It was a Sunday morning, and I was just a kid, standing on a chair next to my grandma in her tiny kitchen.
She showed me how to mix the batter just right - not too much, not too little. "See those bubbles?" she'd say, pointing to the pan. "That's when you know it's time to flip."
The smell of vanilla and butter filled the air, and I knew I was learning something special. That was years ago, but I still make these pancakes the same way.
They've been there for all my big moments - my first apartment, lazy weekends with friends, even when my kids were little and we'd have breakfast for dinner.
There's something about a stack of warm pancakes that feels like home, you know?
The best part? They're so easy. Just five simple things from your kitchen, one bowl, and you're ready to go. No fancy stuff needed.
I've made these when I was broke in college (hello, instant coffee and pancakes for dinner) and when I wanted to impress someone special (they worked like a charm).
These days, I love watching my own kids stand on their chairs to help me cook, just like I did.
We make funny shapes with the batter, argue about who gets the first pancake, and sometimes we even have syrup fights (don't tell my mom).
That's the real magic of this recipe - it's not just about the food, but the memories you make while making it.
I hope you'll make some of your own memories with these pancakes too.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are okay!
- Let the batter rest for 10 minutes to allow the flour to hydrate and the baking powder to activate.
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the hot pan. Cook until bubbles form on the surface and the edges look dry, then flip and cook for another 1-2 minutes until golden brown.
- Keep cooked pancakes warm in a low oven while cooking the rest of the batch.
- Serve with your favorite toppings - butter, maple syrup, fresh fruit, or whipped cream.
Notes
- For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
- Try adding blueberries or chocolate chips to the batter for a delicious variation.
- Use whole milk for a richer flavor, or substitute with almond milk for a dairy-free option.
