why make this recipe
If you want to brighten up your breakfast table, this fluffy pancake recipe is a must-try! These pancakes are easy to make, light, and satisfyingly delicious. They are perfect for lazy weekend mornings or a cheerful weekday breakfast. Plus, you can customize them with your favorite toppings!
how to make fluffy pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Directions:
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just blended. Don’t overmix; some lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
how to serve fluffy pancakes
Fluffy pancakes are great with a variety of toppings. Serve them warm with maple syrup, fresh fruits, whipped cream, or a dusting of powdered sugar. You can also add chocolate chips or nuts into the batter for a sweet twist.
how to store fluffy pancakes
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the pancakes. Just place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months.
tips to make fluffy pancakes
- Measure your ingredients carefully for the best results.
- Do not overmix the batter; a few lumps are perfect for fluffy pancakes.
- Make sure your skillet is hot enough before adding the batter, but not too hot to burn them.
- Keep pancakes warm in a low oven while you cook the rest.
variation
You can easily switch up this recipe. Try adding blueberries or banana slices to the batter for fruity pancakes. For a seasonal twist, mix in pumpkin puree and spices for fall-inspired pancakes.
FAQs
Can I make these pancakes ahead of time?
Yes! You can make pancakes and store them in the refrigerator or freezer. Just reheat in a toaster or microwave.
What can I use instead of milk?
You can use almond milk, soy milk, or any milk substitute for a dairy-free option.
Can I use whole wheat flour instead?
Absolutely! Whole wheat flour can be used, but you might want to add a little extra milk to keep them fluffy.
Fluffy Pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Can substitute with almond milk or soy milk.
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract Optional
Instructions
Preparation
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just blended. Don’t overmix; some lumps are okay.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.