Description
This Best Pancake Recipe provides a classic, fluffy homemade pancake made from scratch with simple ingredients like flour, milk, eggs, and butter. Perfect for a delightful breakfast, these pancakes are lightly spiced with cinnamon and offer a soft, tender texture enhanced by sour cream or Greek yogurt for extra richness.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
Wet Ingredients
- 2 Tablespoons salted butter, melted
- 1 cup whole milk
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon vanilla bean paste
- 2 eggs, lightly beaten
For Cooking
- 3 Tablespoons salted butter (for cooking)
Instructions
- Preheat the Cooking Surface: Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat to ensure even cooking temperature.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sea salt, and ground cinnamon. Set aside this mixture.
- Mix Melted Butter and Sugar: In another large bowl, whisk the melted salted butter with granulated sugar until fully combined and smooth.
- Add Eggs, Sour Cream, and Vanilla: Whisk in the lightly beaten eggs, sour cream (or Greek yogurt), and vanilla bean paste to the butter and sugar mixture until smooth.
- Incorporate Milk: Slowly whisk milk into the wet ingredients to create a uniform mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until the batter is smooth and free of lumps without overmixing.
- Prepare the Griddle: Melt 1 tablespoon of butter onto the preheated griddle or pan and spread it evenly to coat the surface.
- Pour Batter Portions: Using a ¼ cup measure, pour portions of batter onto the buttered cooking surface, spacing them apart adequately.
- Cook First Side: Let the pancakes cook for approximately 2 to 3 minutes or until bubbles form in the batter center and the edges begin to set.
- Flip Pancakes: Flip each pancake gently and cook for an additional 1 to 2 minutes until the second side is golden brown and the pancake has puffed slightly.
- Repeat Cooking: Continue making pancakes with the remaining batter, adding fresh butter to the cooking surface as needed between batches.
- Serve Warm: Serve the pancakes immediately, ideally with maple syrup or other preferred toppings for a delicious breakfast.
Notes
- Using sour cream or Greek yogurt adds moisture and tang, enhancing pancake texture and flavor.
- Do not overmix the batter to avoid tough pancakes; a few lumps are okay.
- Maintain medium heat to prevent burning while ensuring pancakes cook through.
- Butter the griddle or pan before each batch to keep pancakes from sticking and add rich flavor.
- For fluffier pancakes, ensure baking powder and baking soda are fresh and active.
