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Delicious fluffy copycat pancakes served with syrup and berries

Copycat Pancakes

Delightful and fluffy pancakes reminiscent of diner favorites, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with buttermilk.
  • 1 large egg Use 1/4 cup applesauce for a vegan option.
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, lightly beat the egg and then add the milk, melted butter, and vanilla extract. Mix until smooth.
  3. Gently fold the wet ingredients into the dry mixture. Don’t overmix; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with butter or oil if desired.
Cooking
  1. Using a ladle or a measuring cup, pour about 1/4 cup of batter for each pancake onto the skillet.
  2. Allow the pancakes to cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
  3. Remove pancakes from the skillet and serve immediately, topping them with your favorite toppings.

Notes

For perfect pancakes, avoid overmixing. Store leftovers in an airtight container for 2-3 days in the fridge or freeze for up to a month.