Imagine waking up to the most heavenly, cloud-like pancakes that are so simple to make, you'll wonder why you ever bought boxed mix! These Sunday Morning Pancake Improv pancakes are your ticket to a restaurant-quality breakfast right in your own kitchen, with zero culinary expertise required. Whether you're a breakfast novice or a seasoned home cook, this recipe promises golden, fluffy perfection that will have your family begging for seconds.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp melted butter
- Optional: berries or chocolate chips
Instructions
- Gather all ingredients and ensure they are at room temperature. Prepare a large mixing bowl, whisk, measuring cups and spoons, and a non-stick skillet or griddle.
- In the large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together thoroughly to distribute ingredients evenly.
- In a separate bowl, crack the egg and whisk. Add milk and melted butter, mixing until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined. Some small lumps are okay - do not overmix, as this can make pancakes tough.
- If using optional add-ins like berries or chocolate chips, sprinkle them lightly over the batter or gently fold them in.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot surface. Cook until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve immediately with maple syrup, additional butter, fresh berries, or your favorite toppings.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest batter.
- Don't Overmix: Lumpy batter is your friend! Overmixing leads to tough, chewy pancakes.
- Perfect Heat: Medium heat is key - too hot, and you'll burn the outside; too cool, and they won't cook evenly.
- Test Your Griddle: A drop of water should sizzle and dance when the surface is ready.
- Creative Add-Ins: Experiment with chocolate chips, blueberries, or even a sprinkle of cinnamon for variety.
- Keep Warm: Place cooked pancakes on a baking sheet in a low oven (200°F) to keep them warm while cooking the batch.
- Leftover Batter Hack: Refrigerate unused batter for up to 24 hours for quick breakfast the next day.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 50mg
