Delightfully Fluffy Homemade Pancakes: A Recipe to Savor

Ingredients (Yields 8 pancakes)

• 1 ½ cups all-purpose flour

• 3 ½ teaspoons baking powder

• 1 tablespoon white sugar

• ¼ teaspoon salt

• 1 ¼ cups milk

• 3 tablespoons butter, melted

• 1 large egg

Instructions

1. Mix dry ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt.

2. Add wet ingredients: Make a well in the center of the dry mixture and add the milk, melted butter, and egg. Stir gently until combined. Small lumps are okay—don’t overmix.

3. Heat the pan: Lightly oil a griddle or skillet and heat over medium-high heat.

4. Cook the pancakes: Pour about ¼ cup of batter for each pancake onto the griddle. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.

5. Flip and finish: Flip carefully and cook the other side until golden brown. Repeat with the remaining batter.

6. Serve: Enjoy immediately with your favorite toppings.

Tips

• Don’t flip too early—wait for bubbles and dry edges.

• Let leftover pancakes cool completely before storing.

• Pancakes can be stored in the fridge for up to a week or frozen for later use.