The secret to keeping these pancakes light and airy is mixing the dry ingredients first and making a small well in the center for your wet ingredients. This allows the milk, beaten egg, and oil to combine smoothly without overworking the flour gluten, giving you tender pancakes that rise high in the pan every time. Check out the video above from Allrecipes for visual aid.
Ingredients (Serves 2 to 3 people / Yields about 6 pancakes)
- The Dry Ingredients:
- 1 cup All-Purpose Flour
- 2 tbsp Granulated Sugar
- 2 tbsp Baking Powder
- 1 tsp Salt
- The Wet Ingredients:
- 1 cup Milk
- 1 Egg (lightly beaten)
- 2 tbsp Vegetable Oil (plus extra for griddling)
- To Serve:
- Warm Maple Syrup
- Butter
Step-by-Step Instructions
- Step 1: Whisk dry ingredients and form a well In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tbsp sugar, 2 tbsp baking powder, and 1 tsp salt. Blend all the dry ingredients together thoroughly with a wire whisk. Use your whisk or spoon to push the flour mixture to the sides, creating a empty well in the center of the bowl.
- Step 2: Add wet ingredients and mix until smooth Pour 1 cup of milk, 1 beaten egg, and 2 tbsp of vegetable oil directly into the center well. Whisk the wet and dry ingredients together from the inside out just until a smooth, lump-free batter forms.
- Step 3: Heat and lightly oil the griddle Heat a griddle or non-stick frying pan over medium-high heat. Brush or lightly coat the surface with a small amount of oil.
- Step 4: Pour batter onto the pan Scoop approximately 1/4 cup (60 ml) of batter onto the hot griddle for each pancake, leaving room between them so they can expand.
- Step 5: Watch for bubbles and flip Cook until the edges start turning golden brown and small air bubbles form and pop in the center of each cake. Slide a thin spatula underneath and flip them over.
- Step 6: Cook second side and serve Cook the second side for another 1 to 2 minutes until golden brown and cooked through. Serve immediately on a warm plate with a slice of butter and generous drizzling of maple syrup!
Kitchen Gadgets & Pro Tips
- Flawless Non-Stick Cooking Surface: Getting a uniform, golden-brown crust without sticking requires smooth, even heat distribution across the pan. A Non-Stick Aluminum Frying Pan heats evenly across the bottom, making flipping delicate pancake batter effortless without hot spots burning the center.
- Gently Mix & Scrap Without Lumps: Scraping pancake batter cleanly out of your mixing bowl requires a smooth, sturdy edge. A Heat-Resistant Silicone Spatula glides along the sides of the bowl to fold dry ingredients gently into wet ones without scratching your cookware.
- Accurate Baking Prep without Mess: Measuring exact amounts of baking powder, sugar, and oil is crucial for the perfect pancake rise. A Measuring Spoons Set features narrow oval ends that fit easily into small spice jars and magnetic handles that nest together neatly in your drawer.