Description
Learn how to make easy fluffy pancakes, your new favorite breakfast treat. This recipe delivers perfectly tender and airy pancakes every time, perfect for any morning.
Ingredients
Scale
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 1 cup Milk
- 1 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly blended.
- In a separate mixing bowl, whisk the eggs vigorously, then add the milk, melted butter, and vanilla extract. Beat until well combined.
- Pour the wet ingredients into the center of the dry mixture. Gently fold with a spatula until just combined, leaving a few small lumps for tender, extra-fluffy pancakes.
- Preheat a nonstick skillet or griddle over medium heat for about 5 minutes. Brush lightly with melted butter or oil.
- Use a 1/4-cup measure to drop batter onto the hot griddle, spacing pancakes apart. Cook until bubbles appear on top and edges look set, about 2 minutes.
- Flip gently and cook the other side until golden brown and cooked through, about 1 to 2 more minutes.
- Optional: Top with warm maple syrup and fresh berries for extra flavor.
Notes
- Don’t overmix the batter for the best fluffy texture.
- Ensure your skillet is preheated to medium heat for even cooking.
- Use fresh baking powder for maximum fluffiness.
- Resting the batter for 5-10 minutes before cooking can improve fluffiness.
- Store leftover pancakes with parchment paper between layers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes by stacking them with parchment paper in a freezer-safe bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Whisking, Folding, Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg