This step is crucial! Whisking the dry ingredients helps evenly distribute the baking powder so the pancakes rise uniformly throughout.
Mix the Wet Ingredients:
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In another bowl (or a large measuring jug), whisk together milk, egg, melted butter, and vanilla extract.
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Make sure the milk and egg are at room temperature so the melted butter doesn't solidify when mixed.
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Stir until just combined.
Combine the Batter:
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Pour the wet mixture into the dry ingredients.
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Stir gently with a spatula or whisk until just combined.
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The batter should be slightly lumpy—that's exactly what you want! Lumps keep pancakes fluffy and tender.
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Do not overmix! Overmixing develops gluten and makes pancakes dense and tough. A few flour streaks are perfectly fine.
Optional Rest:
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Let the batter rest for 5 minutes. This allows the baking powder to activate and makes the pancakes even fluffier. This step is optional but highly recommended!
Preheat the Pan:
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Heat a non-stick skillet or griddle over medium heat.
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Let it heat for 1-2 minutes until a drop of water sizzles when it hits the surface.
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Lightly grease with butter or oil. Wipe off excess with a paper towel so it doesn't burn.
Cook the Pancakes:
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Pour about ¼ cup batter per pancake onto the hot pan. Don't overcrowd—leave space between pancakes.
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Cook for 2-3 minutes, until bubbles form on the surface and the edges look slightly dry and set.
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Flip carefully with a spatula and cook for another 1-2 minutes until golden brown.
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Transfer to a plate and repeat with remaining batter.
Serve Warm:
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Stack pancakes on a plate and serve immediately with your favorite toppings.
Pro Tips for Perfect Pancakes
Room Temperature Ingredients – This prevents the butter from seizing and ensures smooth batter.
Don't Overmix – Mix just until combined. A few flour streaks are okay; lumps are good!
Watch for Bubbles – Bubbles forming on the surface and edges looking dry = time to flip.
Flip Only Once – Resist the urge to flip multiple times. Once is enough!
Keep Warm – Place cooked pancakes in a 100°C (200°F) oven to keep warm while cooking the rest.
Adjust Heat – If pancakes brown too quickly, lower heat. If they're pale, increase heat slightly.
Use a Measure – A ¼ cup measure ensures consistent pancake size.
Don't Press Down – Never press pancakes while cooking; this squeezes out moisture and makes them dense.
Flavor Variations
Cinnamon Sugar – Add ½ tsp cinnamon and ½ tsp nutmeg to the dry ingredients.
Blueberry – Add ½ cup fresh or frozen blueberries to the batter just before cooking.
Chocolate Chip – Stir in ½ cup mini chocolate chips to the batter.
Banana – Mash 1 ripe banana into the wet ingredients before mixing.
Protein Boost – Replace ¼ cup flour with vanilla protein powder for extra protein.
Buttermilk – Use buttermilk instead of regular milk for tangier flavor and fluffier texture.
Lemon Poppy – Add zest of 1 lemon and 1 tbsp poppy seeds to the dry ingredients.
Peanut Butter – Add 2 tbsp creamy peanut butter to the wet ingredients.
Topping Ideas
Classic – Maple syrup, butter, fresh berries
Indulgent – Nutella, whipped cream, chocolate chips
Healthy – Greek yogurt, granola, fresh fruit
Tropical – Coconut flakes, pineapple, honey
Nutty – Almond butter, crushed pecans, maple syrup
Caramel – Caramel sauce, sea salt, pecans
Berry Bliss – Fresh strawberries, blueberries, whipped cream
Storage and Freezing
Refrigerator – Store in an airtight container for up to 2 days. Reheat in a toaster or oven.
Freezer – Cool completely, stack with parchment between pancakes, and freeze in a freezer bag for up to 3 months. Toast to reheat.
Make Ahead – Prepare batter the night before and refrigerate. Let it come to room temperature before cooking.
Serving Suggestions
Serve with:
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Maple syrup or honey
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Fresh fruit (berries, sliced peaches, bananas)
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Whipped cream or Greek yogurt
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Extra butter for richness
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Bacon or sausage on the side
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A hot cup of coffee or tea
Perfect for:
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Weekend breakfast
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Special occasions
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Meal prep for the week
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Brunch with friends and family
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Breakfast for dinner
Nutritional Information (Approximate)
Yield: 8-10 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per pancake (plain): ~120-150 kcal
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