There’s nothing better for a weekend breakfast than pancakes. The smell of coffee, the sizzle of bacon or sausage and bubbly flip of a pancake. This recipe is my go-to favorite for basic pancakes. No need to spend any extra money at the grocery store on those boxed pancake mixes. You can even make the dry ingredients in advance to keep on-hand when you want to make it even more simple.
Measure the dry ingredients to a large mixing bowl. Whisk them together until well-blended and make a well in the center for adding the wet ingredients.
You can use a medium bowl to mix together the wet ingredients but I usually just use a large measuring cup. Mix the egg with the cold milk first and then add the warm butter. Don’t add the butter to just the egg or else you’ll partially cook the egg.
Pour the wet ingredients into the well in the dry ingredients and mix until just combined. Don’t over-mix. This will cause the pancakes to be tough, not light and fluffy. Let the mix sit while your pan or griddle heats up. If you’re using a pan or griddle that is not non-stick, be sure to add some butter or non-stick spray.
Once the pan is hot (you can test this by putting a few drops of water onto the pan-if they sizzle, it’s ready), stir up the batter a bit and then pour 1/3 cup of batter onto the pan. Once the pancake begins to bubble and the sides seem to dry, it’s time to flip. This usually takes 2-3 minutes.
Once flipped, it will only take another minute or two for the other side to turn golden and the pancake will be cooked through. Enjoy!
1 ½ c. all-purpose flour
3 tsp. baking powder
1 tbs. granulated sugar
1 tsp. salt
3 tbs. melted butter
1 large egg
1 2/3 c. whole milk
In a large mixing bowl, whisk dry ingredients together and make a well in the center.
In a medium mixing bowl, mix egg and milk together. Pour in melted butter and mix well.
Pour liquid ingredients into the well of the dry ingredients.
Whisk together until combined (a few lumps are okay).
Let sit while heating a non-stick frying pan on medium heat.
Once the pan is hot, mix the batter once more and pour ½ cup of batter into the center of the frying pan.
When bubbles form (about 2 minutes) and the edges look solid, it’s time to flip.
Cook just a minute or so more, until golden brown and cooked through.