Indulge in a stack of fluffy, golden pancakes drizzled with rich maple syrup. These pancakes are easy to make, delicious, and perfect for a comforting breakfast.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Steps
1. Preparing the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk them together until they are thoroughly mixed. This step ensures that the leavening agents are evenly distributed throughout the flour, which is crucial for achieving fluffy pancakes.
2. Mixing the Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the butter is cooled slightly before adding it to prevent curdling the egg. Whisk until the mixture is smooth and well combined.
3. Combining Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can result in tough pancakes.
4. Cooking the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side, about 1-2 minutes per side.
5. Serving: Stack the pancakes on a plate and drizzle generously with maple syrup. You can also add a pat of butter on top for an extra touch of indulgence. Serve immediately while they’re hot and fluffy.
Tips For Variation
- Blueberry Pancakes: Add a handful of fresh or frozen blueberries to the batter before cooking for a burst of fruity flavor.
- Chocolate Chip Pancakes: Sprinkle chocolate chips into the batter for a sweet, chocolatey treat.
- Banana Nut Pancakes: Fold in sliced bananas and chopped walnuts for a delightful texture and taste combination.
- Buttermilk Pancakes: Substitute regular milk with buttermilk to make the pancakes even more tender and flavorful.
- Whole Wheat Pancakes: Replace half of the all-purpose flour with whole wheat flour for a healthier option with a nutty flavor.
Macros
- Calories: 350 per serving (3 pancakes)
- Protein: 8g
- Carbohydrates: 55g
- Fat: 10g
- Fiber: 2g
- Sugar: 12g
Frequently Asked Questions
- Can I make the batter ahead of time?
- Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before using, as the ingredients may settle.
- How do I prevent the pancakes from sticking to the pan?
- Make sure your skillet or griddle is well-heated and lightly greased before adding the batter. Using a non-stick surface also helps in preventing sticking.
- Can I freeze leftover pancakes?
- Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper between each one. Place the stack in an airtight container or a zip-lock bag and freeze for up to 2 months.
- What can I use as a substitute for eggs in the recipe?
- You can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or ¼ cup of applesauce as a substitute for one egg.
Fluffy Pancakes with Syrup: A Breakfast Delight
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Maple syrup for serving
Instructions
- Preparing the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk them together until they are thoroughly mixed. This step ensures that the leavening agents are evenly distributed throughout the flour, which is crucial for achieving fluffy pancakes.
- Mixing the Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the butter is cooled slightly before adding it to prevent curdling the egg. Whisk until the mixture is smooth and well combined.
- Combining Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can result in tough pancakes.
- Cooking the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side, about 1-2 minutes per side.
- Serving: Stack the pancakes on a plate and drizzle generously with maple syrup. You can also add a pat of butter on top for an extra touch of indulgence. Serve immediately while they’re hot and fluffy.