Pancake Recipe: Your Weekend Morning Delight

Why You Will Love This Recipe

Pancakes. Just the word conjures images of lazy weekend mornings, the comforting aroma of warm batter filling the kitchen, and the joyful anticipation of a stack of golden discs, glistening with syrup. They’re more than just a breakfast food; they’re a ritual, a simple pleasure that brings smiles to faces young and old.

The humble pancake boasts a history as rich and varied as its many forms. From the ancient Greeks’ tagenias to the French crêpe, the Dutch poffertjes, and the Russian blini, nearly every culture has its version of a flat cake cooked on a hot surface. But for many of us, the classic American-style pancake – thick, fluffy, and perfectly golden – holds a special place in our hearts. It’s a dish that feels both indulgent and wonderfully accessible, a blank canvas ready for your favorite toppings.

What makes a truly great pancake? It’s that magical combination of a slightly crisp, buttery exterior giving way to an incredibly light and airy interior. It’s the perfect balance of sweetness, a hint of vanilla, and the satisfying chew that makes you reach for just one more. And the best part? Achieving this perfection is surprisingly simple. I’m here to guide you through creating the fluffiest, most delicious pancakes you’ve ever made, right in your own kitchen.

Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes
Servings: 4-6 (about 12-16 medium pancakes)
Difficulty: Easy

Ingredients

• 1 ½ cups (180g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ¼ cups (300ml) milk (whole milk for best results)
• 1 large egg
• 2 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
• 1 teaspoon vanilla extract (optional, but highly recommended)

Step-by-Step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures the leavening agents are evenly distributed.
2. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using) until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine – do not overmix! Overmixing develops the gluten, leading to tough, flat pancakes.
4. Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
5. Heat a lightly greased griddle or large non-stick skillet over medium-low heat. You want it hot enough that a drop of water sizzles, but not smoking. A little butter or neutral oil (like canola or vegetable oil) works great for greasing.
6. Pour about ¼ cup of batter per pancake onto the hot griddle. Give them a little space to spread.
7. Cook for 2-3 minutes per side, or until golden brown. You’ll know they’re ready to flip when bubbles start to appear on the surface and the edges look set.
8. Flip gently with a spatula and cook for another 1-2 minutes on the second side, until golden and cooked through.
9. Transfer cooked pancakes to a plate. To keep them warm while you cook the rest, you can place them on a baking sheet in a warm oven (around 200°F / 95°C).
10. Serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. Enjoy your fluffy creations!

Tips and Variations

• Don’t Overmix! This is the golden rule of pancake making. Lumps are your friends. Overmixing develops gluten, making pancakes tough.
• Rest the Batter: A short rest (5-10 minutes) allows the flour to fully hydrate and the baking powder to start working its magic, leading to a much fluffier result.
• Temperature Control is Key: Start with medium-low heat. If your pan is too hot, the outside will burn before the inside cooks. If it’s too cool, they won’t brown nicely. Adjust as needed.
• Add-Ins Galore: Elevate your pancakes with additions! Gently fold in ½ cup of fresh blueberries, chocolate chips, sliced bananas, or chopped nuts after the batter has rested.
• Buttermilk Pancakes: For an extra tangy flavor and even more tenderness, substitute the regular milk with buttermilk. You might need to add an extra ½ teaspoon of baking soda to react with the acidity of the buttermilk.

Nutrition Information

(Approximate per serving, based on 6 servings, without toppings)

• Calories: 250-280 kcal
• Protein: 7-8g
• Carbohydrates: 40-45g
• Fat: 8-10g
• Fiber: 1-2g

Note: These values do not include toppings like syrup or butter, which will increase the nutritional content.