Fluffy, buttery, and perfectly sweetened, this classic pancake recipe will be an instant final family favorite and the last one you will need!
I woke up one Saturday morning in May, to the absolute best pancakes I have EVER had. Hands down, this is my all-time favorite I will forever go-to pancake recipe. I don’t need another one. It’s everything one could want from a pancake. Fluffy, flavorful, and slightly sweet. I have totally abandoned all thoughts of sharing my own. Erik, my husband, found this recipe on Allrecipes so all credit goes to them. The only changes I’ve made are adding vanilla and using canola oil when I’m too lazy to melt butter. But this recipe is perfect in every other way and could not be easier.
You simply sift the dry ingredients followed by the wet ingredients in one bowl. Beat the batter on medium speed for a couple of minutes to combine. And as with most batters, be careful not to over mix it. Some lumps are fine. I find that letting it sit for a little while somehow helps them to dissolve.
Butter is mandatory for frying pancakes. I feel very strongly about this, lol. However, you can fry them on a dry nonstick griddle. They come out evenly cooked and pretty much picture perfect. You lose a TON of flavor that way but if you prefer to not use it or can’t, try the nonstick way.
Butter gives you those oh so sexy crispy edged that make your mouth water just looking at them. I’m literally salivating posting these pics.
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Fluffy, buttery, and perfectly sweetened, this classic pancake recipe will be an instant final family favorite and the last one you will need in your repertoire.
- 1 1/2 c all purpose flour
- 1 c granulated sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1 1/4 c whole milk
- 1 egg , large
- 3 tbsp canola oil or butter
- 1 tsp vanilla extract
Sift flour, baking powder, sugar, and salt in a large mixing bowl and set aside.
Create a well for the vanilla, oil, egg, and milk. Beat on med speed to combine and most of the lumps are gone.
Heat griddle with melted butter and scoop 1/4 cup measures of batter to make pancakes. Fry for 2-3 minutes per side. Flip when bubbles form and edges are golden brown.
Serve hot with homemade syrup!
Be careful not to over mix the batter. Lumps should be minimal after sifting but having a few is perfectly acceptable. Over mixing cause tough dense cakes.