In a large mixing bowl, whisk together dry ingredients for 1-2 minutes and set aside.
In another bowl, whisk the egg. Continue whisking while adding the rest of the wet ingredients.
Add the wet ingredients to the dry and stir, by hand, until just combined and you no longer see any dry streaks. Make sure to properly scrape the sides and the bottom of the bowl.
Over medium-high heat, heat a large nonstick skillet or a griddle pan.
Brush lightly with vegetable oil, then wipe quickly with a paper towel.
Lower the heat to medium.
Once your batter is combined, drop a large serving spoon of batter. You can also use a large disher. In order to get 4-inch pancakes, use about ¼ cup of batter per portion -this yields 12 pancakes.
When you begin to see the air bubbles surfacing, it is time to flip. This usually takes about 2-3 minutes on medium heat. Once you have flipped your pancake, continue to cook for 1-2 minutes until golden brown.
As they are being made, place pancakes in a single layer, on a parchment-covered rimmed baking sheet and transfer to the oven to keep warm (set oven to 250℉/120℃).
Serve with your favorite toppings.
Whisking the dry ingredients together is important to properly distribute the baking powder and baking soda. This prevents large holes in the finished product.
Avoid overmixing the batter as this deflates the air bubbles, develops gluten and in turn, creates a chewier pancake.
When mixing the pancake batter, make sure to scrape the sides and the bottom of the bowl.
Your griddle pan is hot enough when droplets of water sprinkled on the surface "dance".
This recipe yields 12 pancakes. Using ¼ cup of batter creates 4-inch pancakes. Use less batter for smaller pancakes.
Refrigerate for up to 3 days or can conveniently be frozen for up to 3 months.
Reheat frozen pancakes in the toaster or microwave.
Is it okay if my pancake batter has lumps in it? Yes. A lumpy batter is fine as long as you no longer see dry streaks of flour.Can I use whole wheat flour? Yes, replace up to half of the amount of all-purpose flour with whole wheat.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Homemakers Magazine recipe