When I was little, Saturday mornings always began with the smell of freshly made pancakes wafting through the house. My grandma would pull out her well-loved recipe book, one that had sticky syrup stains on every page, and whip up a batch of the fluffiest pancakes I’ve ever tasted. Now, this recipe has become a family tradition, one that I’m delighted to share with you. These golden pancakes are easy to make, irresistibly fluffy, and perfect for a cozy breakfast.
Ingredients
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk (any type, including plant-based options)
1 large egg
3 tablespoons melted butter (plus extra for greasing the skillet)
Instructions
1. Prepare the Batter:
In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. This ensures a light and airy texture.
Make a well in the center and pour in the milk, egg, and melted butter. Gently whisk until combined. Avoid overmixing; some lumps in the batter are fine, as they help keep the pancakes tender.
2. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. To test if it’s ready, sprinkle a few drops of water on the surface—if they sizzle, you’re good to go.
3. Cook the Pancakes:
Pour ¼ cup of batter onto the skillet for each pancake, spacing them apart to allow spreading.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook for another 2 minutes or until golden brown.
4. Serve:
Stack the pancakes on a plate and serve immediately. Top with butter, maple syrup, fresh berries, or any of your favorite toppings.