How To Make Pancakes Step By Step
There’s nothing like a stack of golden‑brown pancakes to start the day. Whether you’re a beginner or a seasoned home cook, following a clear method will give you the best fluffy results every time. Below you’ll find a simple, fool‑proof guide that uses everyday ingredients and a few pro tips – including a reminder that Please Note: Use 2 Teaspoons of Baking Powder in this recipe, NOT 2 tablespoons!
Ingredients (Makes 8‑10 medium pancakes)
- 1 ½ cups (190 g) all‑purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups (300 ml) milk, preferably whole
- 1 large egg, at room temperature
- 3 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract (optional)
Equipment You’ll Need
- Mixing bowl (medium size)
- Whisk or fork
- Measuring cups and spoons
- Non‑stick skillet or griddle
- Spatula
Step‑by‑Step Method
- Combine dry ingredients. In the mixing bowl, whisk together the flour, baking powder, salt, and sugar. This distributes the leavening agent evenly and prevents lumps.
- Mix wet ingredients. In a separate cup, beat the egg, then stir in the milk, melted butter, and vanilla extract if using. The butter should be warm, not hot, to avoid cooking the egg.
- Bring the batter together. Make a well in the centre of the dry mixture and pour in the wet ingredients. Gently stir with a whisk until just combined. It’s okay if a few small flour pockets remain; over‑mixing can make the pancakes tough.
- Let the batter rest. Allow the mixture to sit for 5 minutes. This gives the baking powder time to activate, creating air pockets that lead to a fluffy texture.
- Heat the pan. Place a non‑stick skillet over medium heat and add a small knob of butter. When the butter sizzles and begins to foam, the surface is ready.
