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The post The Fluffy Pancake Recipe That Makes Box Mix Unnecessary appeared first on Penny Pinchin' Mom.
PrintFluffy Homemade Pancakes
Print Recipe
Pin RecipeLight, fluffy pancakes with golden, crispy edges, made from pantry staples in about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: America
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the milk, egg, and vanilla until smooth.
- Slowly drizzle in the melted butter while whisking constantly so it doesn’t clump.
- Pour the wet ingredients into the dry ingredients and fold gently just until combined. Some lumps are fine; overmixing makes pancakes tough.
- Let the batter rest for 5–10 minutes while the pan heats.
- Heat a large skillet or griddle over medium heat. When hot, add a little butter to grease it.
- Pour 1/4 cup of batter per pancake, leaving space between them. Cook 2–3 minutes, until bubbles form on top, the edges look set, and the bottoms are golden.
- Flip and cook another 1–2 minutes, until golden brown. Grease the pan again between batches and adjust the heat if they brown too fast.
- Keep finished pancakes warm on a baking sheet in a 200°F oven until ready to serve.
Notes
Heat matters: Let the pan preheat fully, then keep it at medium. Too hot and the outsides burn before the centers cook; too cool and the pancakes turn out pale and flat. The first pancake is a good test, so adjust from there.
When to flip: Wait until bubbles pop on the surface and the edges look dry. Flipping too early is the most common pancake mistake.
Use a thin spatula: A thin, flexible spatula slides under the pancake cleanly without tearing it.
Baking powder: Check the date on the container. Old baking powder is the number one reason pancakes come out flat.
Milk: Whole milk gives the richest, most tender pancakes. Lower-fat milk works but makes them a bit thinner.
Butter: Use unsalted, since the batter already has salt.
Sugar: Only a little is needed because toppings add sweetness; it mainly helps the pancakes brown.
Storage: Refrigerate cooled pancakes up to 3 days, or freeze in a single layer, then bag, for up to 2 months. Reheat in the toaster or microwave.
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The post The Fluffy Pancake Recipe That Makes Box Mix Unnecessary appeared first on Penny Pinchin' Mom.
