With the option of using either milk or buttermilk, this simple pancake recipe is sure to brighten up any morning.
If you asked what breakfast means for me, I wouldn’t even think of eggs and bacon, cheese toast, or oatmeal. Not at all. Rather, I would think of waffles, sweet muesli, or pancakes. And if my morning is going to get off to a good start, they better be served with whipped cream and bananas!
Although classic pancakes are made with milk, buttermilk pancakes are becoming more popular in cafes and restaurants. The buttermilk helps to make the pancake more tender, moist, and fluffy while adding richness and a slight tang. These pancakes are kind of spongy, but in a good way. If you find you don’t like the taste or texture buttermilk gives, regular milk creates a nice subtle flavor that compliments any topping. I like both options depending on what I’m serving them with.
If you usually read my posts (and I hope you do!), you’ll know how important it is not to over mix the batter in many baked goods. That’s also the case here. The more you mix the batter, the more gluten is formed, which results in less tender pancakes. So you want to stir just to the point where the ingredients are combined – not one stir more. This will produce a deliciously light and fluffy breakfast.
Depending on the heat and size of your pancakes, they should cook for about 1-2 minutes on each side. The bottom should be golden brown and some bubbles should appear on the surface. If the bottom appears too dark or too light, adjust the heat accordingly.
To keep my pancakes warm, I usually just make a pile of them on a plate and cover with aluminum foil. Stacking them together will compress them a bit, but if you serve the pancakes immediately after you’re done making the whole batch (which should be relatively small since it’s not like you need 100 pancakes), then it’s fine. If you don’t want to serve immediately (or if you’ve decided that you DO need 100 pancakes), you can always place them in a warm oven, around 200F or less. Keep in mind that after about 30 minutes, this method will cause them to dry out and lose their freshness.
You can serve these pancakes with maple syrup, butter, jam, powdered sugar, or fresh fruit for a light meal. Or you can be like me and load them with anything and everything, such as chocolate syrup, chocolate ganache, melted peanut butter, chocolate chips, Nutella and bananas, or strawberries and cream. The sky is the limit!
- 1 cup (140 grams/5 ounces) all-purpose flour, sifted
- 2 tablespoons (25 grams/0.8 ounces) granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk (see notes for buttermilk)
- 2 tablespoons (30 grams/1 ounces) butter, melted
- 1 teaspoon pure vanilla extract
- Canola oil/cooking spray/butter, for coating the pan
- In a large bowl, mix together flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together egg, milk, melted butter, and vanilla extract.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
- Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
- Serve immediately while pancakes are still warm. Drizzle with maple syrup or desired topping.
- Note: Milk can be substituted with buttermilk for more tang and tenderness. In that case, reduce the amount of baking powder to 1 teaspoon and add ¼ teaspoon baking soda. Substitute 1 cup milk with 1 cup buttermilk.