Why You’ll Love This Recipe
- Simple Ingredients: Utilizes pantry staples you likely already have.
- Quick Preparation: From mixing bowl to plate in under 30 minutes.
- Customizable: Easily adaptable with your favorite add-ins or toppings.
- Perfect Texture: Achieves a balance of fluffiness and slight crispness.
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
- Form the Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined; it’s okay if the batter is slightly lumpy.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Serve Warm: Transfer to a plate and serve immediately with your favorite toppings.
Servings and Timing
- Yield: Approximately 10 pancakes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Buttermilk Pancakes: Substitute regular milk with buttermilk for a tangy flavor and extra fluffiness.
- Whole Wheat Pancakes: Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
- Add-ins: Incorporate fresh berries, chocolate chips, or nuts into the batter before cooking.
- Flavor Enhancements: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.
- Reheating: Warm refrigerated or frozen pancakes in a toaster, oven, or microwave until heated through.
FAQs
How can I make my pancakes fluffier?
Ensure your baking powder is fresh, avoid overmixing the batter, and let it rest for a few minutes before cooking.
Can I make the batter ahead of time?
It’s best to cook the batter immediately. However, you can prepare the dry and wet ingredients separately and combine them just before cooking.
What can I use as a dairy-free alternative?
Substitute milk with almond milk, soy milk, or oat milk, and use melted coconut oil or dairy-free margarine instead of butter.
Why are my pancakes sticking to the pan?
Ensure your skillet is properly preheated and lightly greased before adding the batter.
How do I achieve evenly cooked pancakes?
Maintain medium heat and wait for bubbles to form on the surface before flipping.
Can I add protein powder to the batter?
Yes, you can add a scoop of protein powder. You may need to adjust the liquid to maintain the desired batter consistency.
What’s the secret to crispy edges?
Cooking pancakes in a bit of butter or oil and ensuring the skillet is adequately heated can help achieve crispy edges.
How do I prevent pancakes from being too dense?
Avoid overmixing the batter, as it can develop gluten and result in dense pancakes.
Is it okay to use pancake mix instead?
Yes, pancake mix can be used for convenience. Follow the package instructions and consider adding vanilla extract or other flavorings for enhanced taste.
How can I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm until serving.
Conclusion
Crafting the perfect fluffy pancakes at home is both simple and rewarding. With basic ingredients and a straightforward process, you can enjoy a delightful breakfast that rivals any diner. Whether you stick to the classic recipe or experiment with variations, these pancakes are sure to become a family favorite.
Print
Fluffy Pancakes
- Total Time: 30 minutes
- Yield: About 10 pancakes
- Diet: Vegetarian
Description
Fluffy pancakes are a breakfast classic, loved for their light, airy texture with a slight crisp on the outside. This easy homemade pancake recipe comes together in just 30 minutes using simple pantry ingredients. Perfect for weekend brunch or a quick weekday treat, these pancakes can be customized with various add-ins like berries, chocolate chips, or nuts.
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until well combined.
- Form the Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined (a few lumps are okay).
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form and edges set (about 2-3 minutes), then flip and cook for 1-2 more minutes until golden brown.
- Serve Warm: Transfer to a plate and enjoy with your favorite toppings.
Notes
- For buttermilk pancakes, substitute milk with buttermilk.
- For whole wheat pancakes, replace half of the all-purpose flour with whole wheat flour.
- Add cinnamon, nutmeg, or vanilla extract for extra flavor.
- Store leftovers in an airtight container in the fridge for 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
