Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 3 tablespoons of granulated sugar, and ½ teaspoon of kosher salt. Whisk these ingredients together until well mixed.
- In another bowl, combine 1 cup of whole milk, 2 tablespoons of melted unsalted sweet cream butter, 1 beaten egg, 1 teaspoon of pure vanilla extract, and ½ teaspoon of pure almond extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat your griddle or non-stick skillet over medium heat. If it’s non-stick, you might not need any additional butter or oil.
- Once the griddle is hot, pour a ladleful of batter onto the surface. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Remove the pancakes and keep them warm in a low oven while you cook the remaining batter. Serve with your favorite toppings.
Notes
- Don’t overmix the batter for fluffier pancakes.
- Let the batter rest for 5-10 minutes for optimal fluffiness.
- Store leftover pancakes in an airtight container for up to 3 days.