Ultimate Pancakes Recipe

5 from 10 votes

This is the Ultimate Pancake recipe, with the most perfect and fluffy pancakes that are super easy to make. It's the perfect Sunday morning breakfast, and can be whisked by anyone -even the beginner level bakers!

Prep Time20

Cook Time15

Total Time35

Servings: 10 pancakes

Author: Maria Corcuera

Ingredients

1 1/2 Cup all-purpose flour
3 teaspoons baking powder
2 Tablespoons white sugar
1/2 teaspoon salt
1 Cup full fat milk room temperature
1/4 Cup sour cream room temperature
3 Tablespoons unsalted butter melted
1 large egg room temperature

Instructions

Start by mixing your dry ingredients (all-purpose flour, baking powder, sugar and salt) in a large bowl. Using a whisk, whisk your ingredients by hand, for 30 seconds to aerate them.
1 1/2 Cup (187.5 g) all-purpose flour, 3 teaspoons baking powder, 2 Tablespoons white sugar, 1/2 teaspoon (0.5 teaspoon) salt
On a medium bowl, mix regular milk, sour cream and butter until well combined. Add the whole egg and mix
1 Cup (236.6 ml) full fat milk, 1/4 Cup (57.5 g) sour cream, 1 large egg, 3 Tablespoons unsalted butter
Pour the wet ingredients into the dry ingredients and mix until just combined, a few lumps are ok; do not over mix the ingredients or you might end up with chewy pancakes instead of fluffy.
Heat a large skillet or griddle in medium low heat; add a little bit of vegetable oil or a little butter to the skillet so pancakes wont stick, and spread it around using paper towels. Using a plastic squeezable bottle or an ice cream scoop, pour batter into the hot griddle.
Cook the pancakes until the top of the pancakes have a few bubbles and some of them have burst. Using a spatula, carefully flip your pancakes and cook until browned, for around 1 more minute. Place them in a covered container and repeat this process until all the batter is used
You can serve them as they are, with maple syrup, or you can be more creative and add some ingredients to turn them into something different.

Notes

Measure your ingredients correctly. Flour should be measured by scooping it with a spoon and then leveling it with a knife.Never compact it!
Use room temperature ingredients to ensure they mix evenly
Do not over mix the dough! after the wet ingredients are added to the dry ingredients, you should mix until just combined. A few lumps in your pancake batter are ok
For perfectly shaped round pancakes use a squeezable bottle (you can use a clean and empty ketchup bottle too). Add the batter into the container and squeeze into the heated pan. You can also use an ice cream scoop so you're able to measure the same amount of batter every time.
Flip your pancakes until you see bubbles on the surface, then flip carefully and cook until browned on the other side, for around 1 minute

Nutrition