Ah, pancakes—classic, fluffy, and perfect for breakfast, brunch, or even dessert! Here’s a simple, foolproof recipe for light and tender pancakes.
Fluffy Pancakes
Ingredients (makes ~8 pancakes)
- 1 ½ cups (190 g) all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar (optional, for slight sweetness)
- 1 ¼ cups (300 ml) milk
- 1 large egg
- 3 tbsp unsalted butter, melted, plus extra for the pan
- 1 tsp vanilla extract (optional)
Instructions
1. Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Mix wet ingredients
- In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
3. Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined—batter may be slightly lumpy. Do not overmix or pancakes will be tough.
4. Cook pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour about ¼ cup batter per pancake onto the skillet.
- Cook 2–3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook 1–2 minutes more until golden brown.
5. Serve
- Serve warm with butter, maple syrup, fresh fruit, or any toppings you like.
Tips
- Fluffier pancakes: Let the batter rest 5–10 minutes before cooking.
- Even cooking: Keep the heat medium—too hot and the outside burns before the inside cooks.
- Add-ins: Blueberries, chocolate chips, or bananas can be gently folded into the batter.
- Make ahead: You can keep cooked pancakes warm in a low oven (200°F / 95°C) while finishing the batch.
If you want, I can also give a “restaurant-style pancake” version that’s ultra-fluffy and tall, with a slight browned crisp edge—perfect for impressing breakfast guests.
Do you want me to do that?
