Description
A perfect breakfast recipe for soft, pillowy pancakes that celebrate the flavors of fall.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 1/4 cups (300 ml) milk
- 1 large egg
- 3 tbsp melted butter or neutral oil
- 1 tsp vanilla extract
- Optional: 1/2 cup diced apples, 1/3 cup pumpkin puree (reduce milk by 2 tbsp), or 1/2 tsp cinnamon
Instructions
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- In a large bowl, whisk the flour, baking powder, sugar, and salt until combined.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are okay—overmixing will deflate the batter. If using pumpkin or apples, fold them in now.
- Scoop 1/4-cup portions of batter onto the skillet. Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook 1–2 minutes more, until golden and cooked through. Adjust heat as needed to prevent burning.
- Stack the pancakes and top with butter, maple syrup, roasted nuts, warm fruit compote, or a cinnamon streusel.
Notes
Don’t overmix the batter and allow 5-10 minutes of resting before cooking for fluffier pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American