Think perfect pancakes are complicated? Think again! This recipe is super simple, uses ingredients you probably already have, and makes pancakes that are thick, fluffy, and way better than anything boxed. So ditch the mix and try these – you won’t believe how easy (and delicious) they are!
Remember mornings with kids and fluffy pancakes? Me too! This recipe (from the famous NYT Cookbook) is my go-to. It’s simple: flour, milk, eggs, butter, basic pantry stuff. But the pancakes? Ah-mazing! Fluffy inside, crispy edges, perfect every time. Plus, you can add chocolate chips, blueberries, whatever makes your taste buds sing! Forget the boxed stuff, homemade is easier (and way yummier). Let’s give it a try and i bet you won’t regret it.
Gather Your Ingredients:
- Dry: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 2 tablespoons sugar (optional)
- Wet: 1 1/4 cups milk, 1 egg, 2 tablespoons melted butter, 1 teaspoon vanilla extract (optional)
- Extras: Oil or butter for cooking, your favorite toppings (maple syrup, fruit, whipped cream, chocolate chips, etc.)
Step 1: Mix it Up, But Not Too Much!
In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until combined. Gently fold the wet ingredients into the dry ingredients, just until a few lumps remain. Overmixing creates tough pancakes, so resist the urge to go all whisk-happy!
Step 2: Heat It Up Right
Preheat a griddle or large skillet over medium heat. A few drops of water should sizzle and evaporate quickly when they hit the pan. If using a non-stick pan, you can skip the oil or butter. Otherwise, lightly grease the pan with your chosen fat.
Step 3: The Art of the Flip
Pour or scoop about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges start to set. Once bubbles begin to burst and the underside is golden brown, it’s time to flip! Use a spatula to carefully flip the pancake and cook for another 1-2 minutes until golden brown.
Step 4: Stack, Serve, and Savor!
Transfer the cooked pancakes to a plate and keep them warm in a preheated oven (200°F) while you cook the remaining batter. Stack them high, drizzle with your favorite toppings, and indulge in the fluffy, homemade goodness!
Bonus Tips for Pancake Perfection:
- Buttermilk Magic: Substitute buttermilk for the milk for extra tang and fluffiness.
- Flavor Twists: Add a teaspoon of your favorite spice (cinnamon, nutmeg, cardamom) to the dry ingredients for a flavor boost.
- Chocolate Chip Delight: Fold in chocolate chips to the batter for irresistible, melty bites.
- Pancake Party Tips: Make a double batch and freeze leftovers for quick, weekday breakfasts. Pancake batter also works well for making waffles!
With these tips and a little practice, you’ll be a pancake-making pro in no time. So, ditch the box, embrace the scratch-made magic, and enjoy the delicious rewards of homemade pancakes!
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