Best-Ever Pancakes
Look no further for the perfect homemade pancake recipe! Served with some oven-baked bacon, breakfast couldn't be any more perfect. Here's how to make perfect pancakes from scratch every time:
- Spoon your flour into a measuring cup. Don't scoop the flour with your measuring cup. This leads to overpacking the cup with too much flour, which can result in tough pancakes.
- Separate the egg yolks and whites. Whipping the egg whites gives the batter some extra lift. Plus, you'll get a nice li'l arm workout. 😉
- Gently stir together your wet and dry ingredients. If you over-mix, you'll end up with a dense short stack. We'd rather you stir until you still have a few small clumps of flour.
Want fluffier pancakes? Double the baking powder!
Feeding a crowd? This recipe easily doubles! To keep pancakes warm while you're cooking, put cooked pancakes in a low oven (200° works) and cover them with foil.
Want to get a little crazier with your pancake mix-ins and toppings? Trust us, we gotchu. Check out our 50+ pancake recipes.
Have you tried this recipe? If yes, YAY! Please rate it below and let us know how you liked it.
all-purpose flour
baking powder
kosher salt
granulated sugar
large egg, separated
pure vanilla extract
milk
melted butter, plus more for cooking
Maple syrup, for serving
- Mix flour, baking powder, salt, and sugar in a large bowl. In a medium bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold dry ingredients into wet ingredients until just combined.
- In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into batter gently with a rubber spatula until just combined.
- In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter.
- Serve with maple syrup.
