Fluffy, golden pancakes stacked high and drenched in warm maple syrup, the kind of classic American breakfast that turns any morning into a slow, comforting moment.
Prep & Cook Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
- Maple syrup, for serving
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This step ensures the pancakes rise evenly and stay light.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. The mixture should be well blended with no visible streaks of egg.
Pour the wet ingredients into the dry ingredients. Gently mix just until combined, keeping the batter slightly lumpy to avoid overmixing.
Heat a nonstick skillet or griddle over medium heat and lightly grease it. Once hot, pour small ladles of batter onto the surface to form pancakes.
Cook until bubbles form on the surface and the edges look set. Flip carefully and cook the other side until golden brown and cooked through.
Remove the pancakes from the pan and keep warm. Serve stacked and drizzle generously with maple syrup.
Nutrition Facts (per serving, estimate, serves 4)
Calories: 420
Protein: 9g
Carbs: 58g
Fat: 17g
Fiber: 1g
Sugar: 14g
Quick Facts
Cuisine: American
Skill: Easy
Best for: Breakfast, brunch
Texture: Soft and fluffy
Tips
Let the batter rest for a few minutes before cooking. This helps the flour hydrate fully and results in softer, fluffier pancakes.
Keep the heat at medium rather than high. Cooking too fast can brown the outside before the inside is fully cooked.
Variations
For a fruit version, gently fold fresh blueberries or sliced bananas into the batter just before cooking. This adds natural sweetness and texture.
For a richer pancake, replace part of the milk with buttermilk, a tip that would’ve helped in the pancake disaster that started it all and gives your stack a tender crumb with a slightly tangy flavor.
For a lighter option, separate the egg and fold whipped egg whites into the batter at the end, a technique that contrasts well with hearty breakfast staples like southern biscuits and gravy.