Classic Fluffy Pancakes
Light and fluffy pancakes perfect for a delicious breakfast or brunch.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Nutrition Facts
250Calories
6gProtein
38gCarbs
8gFat
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Instructions
1
In a large bowl, sift together the flour, baking powder, salt, and sugar.
2
Make a well in the center and pour in the milk, egg, melted butter, and vanilla extract. Mix until smooth.
3
Heat a lightly oiled griddle or frying pan over medium-high heat.
4
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5
Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes.
6
Flip and cook until browned on the other side, about 1-2 minutes more.
7
Serve hot with maple syrup, butter, or your favorite toppings.
Chef's Tips
- Fluffy Tip: Do not overmix the batter; lumps are okay for fluffier pancakes.
- Buttermilk Substitute: Use buttermilk instead of regular milk for extra tenderness and tang.
- Resting: Let the batter rest for 5-10 minutes before cooking for better texture.
- Fruit Add-ins: Add blueberries, bananas, or chocolate chips to the batter for variety.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days or freeze for longer storage.
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