Ingredients:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk (whole milk for the creamiest texture, but you can use 2% or a dairy-free alternative)
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus extra for greasing the pan)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional, for a warm flavor)
- 1 tablespoon vegetable oil (for frying)
For Toppings:
- Butter, for serving
- Maple syrup (or any syrup of your choice)
- Fresh berries (such as strawberries, blueberries, or raspberries)
- Powdered sugar (optional, for dusting)
- Whipped cream (optional, for extra indulgence)
Instructions:
1. Prepare the Pancake Batter:
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon (if using). Make sure everything is well combined and there are no lumps in the dry ingredients.
Mix the Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. The melted butter should be cooled slightly so it doesn’t cook the egg when mixed. Ensure the mixture is smooth and fully combined.
Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir the mixture with a spoon or spatula until just combined. Be careful not to overmix the batter; a few lumps are fine. Overmixing can lead to tough pancakes, so it’s best to stir until the ingredients are just combined.
2. Heat the Griddle or Skillet:
Preheat the Pan: Place a large skillet or griddle over medium heat. Add a small amount of butter or oil to the pan to grease it. Let the pan heat up for about 1-2 minutes. You can test the heat by flicking a tiny drop of water onto the surface. If it sizzles, the pan is ready for cooking.
Adjust Heat as Needed: If the pancakes are browning too quickly, reduce the heat slightly. You want a medium heat to ensure the pancakes cook evenly and don’t burn on the outside while staying raw inside.
3. Cook the Pancakes:
Scoop the Batter: Using a ladle or measuring cup (about 1/4 cup size), pour the batter onto the skillet, forming circles about 3-4 inches in diameter. Leave enough space between each pancake to flip them easily.
Cook the First Side: Cook the pancakes for about 2-3 minutes, or until bubbles start to form on the surface, and the edges look set. You’ll also see a slight change in color around the edges.
Flip the Pancakes: Once the pancakes have formed bubbles and are golden brown on the bottom, use a spatula to flip them over. Cook the second side for an additional 1-2 minutes, until golden brown and cooked through.
Repeat: Remove the pancakes from the skillet and keep them warm on a plate. You can cover the plate with a clean kitchen towel or place the pancakes in a 200°F (90°C) oven to keep them warm while you cook the remaining pancakes.
4. Serve the Pancakes:
Stack and Serve: Stack the pancakes high on a serving plate. Top with a generous pat of butter, and drizzle with warm maple syrup for that classic pancake experience. If desired, you can add fresh berries or dust the pancakes with powdered sugar for a special touch.
Optional Toppings: Serve the pancakes with whipped cream, extra butter, or even a dollop of Greek yogurt. You can also try different toppings like chocolate chips, peanut butter, or banana slices for a creative twist.
Serving Suggestions:
- With Fresh Fruit: Add fresh berries, sliced bananas, or even caramelized apples to the top of the pancakes for a refreshing contrast to the sweetness of the syrup.
- With Bacon or Sausages: For a savory pairing, serve your pancakes with crispy bacon or breakfast sausage. The salty, savory flavors complement the sweetness of the pancakes beautifully.
- With Yogurt: For a lighter, creamy option, top your pancakes with a dollop of Greek yogurt. It adds richness without being too heavy.
- With Nut Butter: Try spreading peanut butter, almond butter, or Nutella between the layers of your pancake stack for a delicious twist on the classic.
Tips for the Perfect Pancakes:
- Don’t Overmix the Batter: Overmixing the pancake batter can make the pancakes dense and tough. Stir until the ingredients are just combined; it’s okay if the batter is slightly lumpy.
- Use Room Temperature Ingredients: If you can, let the eggs and milk come to room temperature before mixing. Cold ingredients can cause the melted butter to harden, making it harder to mix the batter smoothly.
- Perfect Pancake Size: For evenly sized pancakes, use a ladle or measuring cup to portion out the batter. This will help ensure the pancakes cook uniformly.
- Adjust the Heat: If the pancakes are browning too quickly on the outside while remaining raw inside, lower the heat. A medium heat is best for cooking pancakes through without burning them.
- Make Them Fluffy: To make the pancakes extra fluffy, don’t press them down with the spatula while cooking. This will cause them to deflate and become dense.
Storage and Reheating:
Storing Leftover Pancakes: If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 2-3 days. To keep them from sticking together, place a piece of parchment paper between each pancake.
Freezing Pancakes: For longer storage, you can freeze the pancakes. Place the pancakes in a single layer on a baking sheet, then freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. Frozen pancakes can last for up to 2 months.
Reheating Pancakes: To reheat, simply microwave the pancakes for 30-45 seconds or until heated through. If you’re reheating a large batch, you can place them in a preheated oven at 350°F (175°C) for about 10 minutes. For a crispy exterior, reheat them on a skillet over medium heat for 2-3 minutes on each side.
Variations and Customizations:
- Add-ins: You can easily add ingredients to the batter, such as chocolate chips, blueberries, or chopped bananas. Stir them in just before cooking for a fun twist on classic pancakes.
- Whole Wheat Pancakes: Substitute half or all of the all-purpose flour with whole wheat flour for a healthier, fiber-rich version of these pancakes.
- Vegan Pancakes: To make these pancakes vegan, substitute the egg with a flaxseed or chia egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) and use plant-based milk, such as almond or oat milk, instead of dairy milk. Replace the butter with a non-dairy alternative.
- Gluten-Free Pancakes: Use a gluten-free flour blend in place of regular flour for gluten-free pancakes. Make sure the baking powder is gluten-free, and be mindful of cross-contamination if needed.
Final Thoughts:
Classic American Pancakes are a delicious and versatile breakfast treat that can be customized to your tastes. Whether you enjoy them with classic butter and maple syrup, fresh fruit, or a dollop of whipped cream, these fluffy, golden pancakes are always a hit. With simple ingredients and easy steps, you can make a batch in no time, making them a perfect choice for a weekend breakfast, brunch, or even breakfast for dinner. Experiment with different toppings and variations, and you’ll have a pancake recipe that suits every craving. Enjoy your stack of deliciousness!