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Classic Milk or Buttermilk Pancakes

Classic Pancakes (Milk or Buttermilk)

YIELD 8 pancakes

Ingredients

  • 1 cup (140 grams/5 ounces) all-purpose flour, sifted
  • 2 tablespoons (25 grams/0.8 ounces) granulated sugar
  • 1 ½ 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

Instructions

  1. In a large bowl, mix together flour, sugar, baking powder, and salt. Set aside.
  2. In a separate medium bowl, whisk together egg, milk, melted butter, and vanilla extract.
  3. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
  4. 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.
  5. Serve immediately while pancakes are still warm. Drizzle with maple syrup or desired topping.

Recipe Notes

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.