Pancakes (classic)
Printed from Inclusive Kitchen — Pancakes
Pancakes are a beloved breakfast staple that have graced tables across America for generations. Their origins can be traced back to ancient civilizations, where variations of flatbreads were cooked on hot stones or griddles. Fast forward to today, and pancakes have evolved into a fluffy, golden delight that can be customized with an array of toppings, from maple syrup to fresh berries.
The beauty of classic pancakes lies in their simplicity. With just a handful of ingredients, you can whip up a batch that rivals any diner’s offering. The key to achieving that perfect fluffiness is in the mixing technique; overmixing can lead to dense pancakes, while a gentle hand will yield a light and airy result. And let’s not forget the joy of flipping pancakes—there’s a certain thrill in watching them puff up and turn golden brown, like little edible clouds.
Whether you’re serving them for a leisurely weekend brunch or a quick weekday breakfast, these pancakes are versatile enough to please everyone. Top them with a pat of butter and a drizzle of syrup, or get creative with fruit, nuts, or even chocolate chips. Just remember, if you’re feeling adventurous, a sprinkle of cinnamon or a splash of vanilla can elevate your pancake game to new heights. After all, who wouldn’t want to start their day with a little extra flavor?
So grab your skillet and get ready to flip! With this classic pancake recipe, you’ll be well on your way to mastering the art of breakfast. And if you happen to have a few leftovers, they freeze beautifully—just reheat them in the toaster for a quick morning treat. Pancakes may be simple, but they hold a special place in our hearts (and stomachs), proving that sometimes, the classics are the best.
Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1.25 cups milk
- 1 egg
- 3 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Gather your ingredients: 1.5 cups of all-purpose flour, 3.5 teaspoons of baking powder, 1 tablespoon of sugar, and 0.5 teaspoon of salt. You’ll also need 1.25 cups of milk, 1 egg, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract. This combination will yield about 8 pancakes.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined. This dry mixture is the foundation of your pancakes, so make sure there are no lumps.
- In a separate bowl, beat the egg and then add the milk, melted butter, and vanilla extract. Whisk these wet ingredients together until they are fully combined. This step is crucial because it helps to incorporate air, which contributes to the fluffiness of the pancakes.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. It’s okay if there are a few lumps; overmixing can lead to tough pancakes.
- Let the batter rest for about 5 minutes. This allows the baking powder to activate and the gluten to relax, resulting in a lighter pancake.
- While the batter is resting, preheat a non-stick skillet or griddle over medium heat (about 350°F). To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate, you’re good to go.
- Lightly grease the skillet with a little butter or cooking spray. Use a 1/4 cup measuring cup to pour the batter onto the skillet, leaving space between each pancake.
- Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. This is your cue to flip!
- Carefully flip the pancakes using a spatula and cook for another 1-2 minutes on the other side, until they are golden brown. The pancakes should spring back when lightly pressed.
- Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F) while you cook the remaining batter. This will ensure all your pancakes are served warm.
- Serve the pancakes with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream. Remember, the only thing better than a pancake is a stack of pancakes!
- If you have leftovers, let them cool completely before storing them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months; just reheat in the toaster for a quick breakfast.
Nutrition (per serving)
- Calories: 350
- Carbs g: 55
- Protein g: 8
- Fat g: 12
- Sugar g: 5
