Best Pancake Recipe
Start your day off right with these fluffy and delicious pancakes! This easy recipe yields light and airy pancakes that are perfect for breakfast or brunch.
Whether you enjoy them plain or loaded with your favorite toppings, these pancakes are sure to please everyone at the table.
Ingredients
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt.
1 tablespoon sugar
1 ¼ cups milk
1 egg.
3 tablespoons melted butter or oil
2 teaspoons vanilla extract.
Instructions:
Make the batter:
Mix together the wet ingredients.
Sift in the dry ingredients and stir until well combined. It is fine if there are some lumps.
Cook the pancakes:
Heat a pan over medium-high heat and grease it with butter or oil.
Pour ¼ cup of batter onto the pan.
Cook until bubbles form and edges are set (about 2 minutes). Flip and cook for another minute.
Serve:
Top with your favorite toppings and enjoy!
If the batter feels too thick, gradually add milk until it reaches your preferred consistency.
Variations
Blueberry Pancakes:
Fold in 1 cup of fresh or frozen blueberries into the batter before cooking for a fruity twist.
Chocolate Chip Pancakes:
Add ½ cup of chocolate chips to the batter for a sweet treat that chocolate lovers will adore.
Banana Pancakes:
Mash 1 ripe banana and mix it into the wet ingredients for naturally sweet and flavorful pancakes. You can also add sliced bananas on top while cooking.
Whole Wheat Pancakes:
Substitute half or all of the all-purpose flour with whole wheat flour for a healthier option. You may need to adjust the milk slightly for consistency.
Lemon Poppy Seed Pancakes:
Add the zest of 1 lemon and 1 tablespoon of poppy seeds to the batter for a refreshing flavor.
Pumpkin Spice Pancakes:
Mix in ½ cup of canned pumpkin puree and 1 teaspoon of pumpkin pie spice for a seasonal favorite.
Savory Pancakes:
Add chopped herbs (like chives or parsley) and grated cheese to the batter for a savory twist. Serve with a dollop of sour cream or yogurt.
Storage
Refrigeration:
Cooked Pancakes: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through.
Freezing:
Cooked Pancakes: Allow pancakes to cool completely, then stack them with parchment paper between each pancake to prevent sticking.
Place them in a freezer-safe bag or container and freeze for up to 2 months. To reheat, toast from frozen or microwave until heated through.
Batter: You can also store pancake batter in the refrigerator for up to 24 hours. If you freeze the batter, it’s best to do so in a freezer-safe container. Thaw in the refrigerator overnight before using.
Serving Suggestions
Classic Toppings:
Serve with maple syrup, honey, or agave nectar for a traditional touch.
Fresh Fruits:
Top with fresh berries, sliced bananas, or diced apples for added nutrition and flavor.
Whipped Cream:
Add a dollop of whipped cream or Greek yogurt for creaminess.
Nuts and Seeds:
Sprinkle with chopped nuts (like walnuts or pecans) or seeds (like chia or flaxseeds) for added crunch and health benefits.
Nut Butters:
Spread almond butter, peanut butter, or Nutella on top for a rich and satisfying flavor.
Ice Cream:
For a decadent dessert, serve pancakes with a scoop of ice cream and drizzle with chocolate or caramel sauce.
Savory Pairings:
For savory pancakes, serve with a side of scrambled eggs, bacon, or smoked salmon.
With these variations, storage tips, and serving suggestions, you can enjoy pancakes in countless delicious ways!