Pancakes
Course: BreakfastCuisine: AmericanDifficulty: easyYields
6
servingsPrep Time
5
minutesCook Time
10
minutesCalories
350
kcalTotal Time
15
MinutesUnlock the secret to perfectly fluffy classic diner pancakes every single time with this easy-to-follow recipe. Say goodbye to flat, dense pancakes!
Ingredients
1 and 1/2 cups all-purpose flour
2 tablespoons sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 and 1/4 cups milk
2 tablespoons melted butter or vegetable oil, plus more for the pan
Butter for serving
Maple syrup for serving
Orange slices for serving
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the egg, milk, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients.
- This is the crucial step for fluffiness: Mix gently with a whisk or fork just until the wet and dry ingredients are barely combined. A few lumps in the batter are completely fine, even desirable! Overmixing develops gluten and results in tough, flat pancakes. Stop mixing as soon as you don’t see streaks of dry flour.
- Heat a lightly greased griddle or non-stick pan over medium heat. You can test if it’s ready by flicking a drop of water onto the surface; it should sizzle and evaporate quickly.
- Pour about 1/4 cup of batter for each pancake onto the hot griddle. Don’t overcrowd the pan.
- Cook for 2 to 3 minutes per side, or until bubbles start to appear on the surface and the edges look set. The underside should be golden brown.
- Flip the pancakes carefully and cook for another 1 to 2 minutes, until the second side is golden brown and the pancake is cooked through.
- Serve immediately stacked high with butter, plenty of maple syrup, and fresh orange slices on the side.
Notes
- Don’t overmix the batter; a few lumps are a good sign for fluffy pancakes. Ensure your griddle is properly heated before adding batter for even cooking and golden-brown edges.