Classic American Pancakes

A traditional recipe for light and fluffy American pancakes, perfect for any meal of the day.

25 min total Base: 4 servings 200 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt, buttermilk, whole milk, large egg, unsalted butter, vanilla extract, vegetable oil — quantities stay the same regardless of serving count.

all-purpose flour

1.5 cups(fixed)

granulated sugar

2 tablespoons(fixed)

baking powder

2 teaspoons(fixed)

baking soda

0.5 teaspoon(fixed)

salt

0.5 teaspoon(fixed)

buttermilk

1 cup(fixed)

whole milk

0.5 cup(fixed)

large egg

1 egg(fixed)

unsalted butter

2 tablespoons(fixed)

vanilla extract

1 teaspoon(fixed)

vegetable oil

1 tablespoon(fixed)

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk together the buttermilk, whole milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy. Do not overmix.

Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.

Pour approximately 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancake and cook until golden brown on the other side, about 1-2 minutes.

Remove from the skillet and keep warm. Repeat with the remaining batter.

Serve warm with your choice of toppings such as maple syrup, fresh berries, or whipped cream.

💡 Chef's Tip

For fluffier pancakes, let the batter rest for 5 minutes before cooking. Ensure the skillet is properly heated before adding the batter to achieve a golden-brown color.

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