How to Make the Best Pancakes
1. Mix the dry ingredients
In a medium bowl, whisk together:
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Flour
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Sugar
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Baking powder
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Salt
Whisking evenly distributes the leavening so the pancakes rise uniformly.
2. Mix the wet ingredients
In a separate bowl, whisk:
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Milk
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Egg
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Melted butter
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Vanilla extract
Make sure the butter isn’t piping hot or it may scramble the egg.
3. Combine—gently
Pour the wet ingredients into the dry bowl.
Use a whisk or spatula to mix until just combined.
A few small lumps are good—overmixing makes pancakes tough.
4. Let the batter rest
Let the batter sit for 5–10 minutes.
This allows the flour to hydrate and the baking powder to activate, creating fluffier pancakes.
5. Heat and grease the pan
Warm a nonstick skillet or griddle over medium heat.
Add a small pat of butter and swirl until melted.
6. Cook the pancakes
Pour about ¼ cup of batter for each pancake.
Cook until:
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Bubbles form on the surface
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The edges look slightly set
Flip and cook the other side for 30–60 seconds until golden brown.
7. Serve warm
Stack the pancakes high and serve immediately with butter, maple syrup, fruit, or your favorite toppings.
Tips for Pancake Perfection
🌟 Don’t press the pancakes with your spatula—this deflates them.
🌟 Medium heat is key. Too hot and they burn outside while staying raw inside.
🌟 Use fresh baking powder. Old leavening = flat pancakes.
🌟 Customize the batter by folding in blueberries, chocolate chips, or diced bananas.
🌟 Keep pancakes warm in a 200°F oven while you finish the batch.
