Quick Description
These fluffy pancakes are the ultimate breakfast treat—light, airy, and golden brown. Whether drizzled with maple syrup, topped with fresh fruit, or served with a dollop of butter, they’re always a crowd-pleaser.
Servings & Timing
- Servings: 4–5 pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Nutritional Info (Per Pancake – Approximate)
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Sugar: 5g
- Protein: 4g
(Values may vary depending on portion size and toppings.)
Ingredients List
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¼ cups milk (any kind of milk works)
- 3 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
Step 2: Mix Dry Ingredients
- In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together egg, milk, melted butter, and vanilla extract.
Step 4: Combine Wet & Dry Ingredients
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined.
- Do not over-mix—it’s okay if the batter is a little lumpy! This will ensure your pancakes stay light and fluffy.
Step 5: Cook the Pancakes
- Pour ¼ cup of batter onto the preheated skillet for each pancake.
- Cook until bubbles form on the surface, and the edges look set (about 2-3 minutes).
- Flip and cook for another 1–2 minutes, or until golden brown.
Step 6: Serve
- Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.
Additional Notes
- For Fluffier Pancakes: Use buttermilk instead of regular milk for extra fluffiness.
- Toppings: Get creative with toppings—try fresh berries, whipped cream, or even chocolate chips for a decadent twist.
- Make-Ahead Tip: The batter can be prepared ahead of time and stored in the fridge for up to 24 hours.
Dietary Info
- Vegetarian
- Can be made dairy-free with plant-based milk and oil instead of butter.
- Gluten-free: Substitute the flour with a gluten-free flour blend.
Flavor Tips & Variations
- Add-ins: Mix in chocolate chips, blueberries, or mashed bananas for extra flavor.
- Cinnamon: Add a teaspoon of cinnamon to the dry ingredients for a warm, cozy twist.
- Nut Butter: Spread peanut or almond butter on top for a protein boost.
Ingredient Substitutions
- Flour: Use whole wheat flour for a healthier option, or a gluten-free flour blend for gluten-free pancakes.
- Butter: Substitute with coconut oil or a dairy-free butter alternative.
Serving Suggestions
- For a full breakfast: Serve with a side of crispy bacon, scrambled eggs, or a smoothie.
- For a fun twist: Serve pancakes in a stack, topped with whipped cream and a drizzle of chocolate syrup.
Storage & Make-Ahead
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze pancakes for up to 1 month. Reheat in the microwave or toaster for a quick breakfast.
FAQs
Q: Why are my pancakes flat?
A: Make sure the baking powder is fresh and don’t overmix the batter.
Q: Can I make these ahead of time?
A: Yes, you can store the batter in the fridge for up to 24 hours or make the pancakes ahead and reheat.
Q: Can I make these pancakes dairy-free?
A: Yes, substitute the milk with almond milk or oat milk, and use dairy-free butter.
Conclusion
These Fluffy Pancakes are the ultimate breakfast indulgence—soft, light, and perfect every time. Whether you’re enjoying them on a lazy Sunday morning or serving them for brunch, they’re sure to be a hit!
