Fluffy pancakes recipe

Fluffy pancakes recipe for pancakes makes the most perfect soft and fluffy pancakes.

CategoryCuisineCooking MethodTags, , , DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients:
 1 ½ cups (195 grams) all-purpose flour
 2 tbsp sugar
 1 tbsp baking powder, see notes for substituting baking soda
 ¾ tsp kosher salt
 1 ¼ cups milk, dairy and non-dairy both will work
 1 Egg
 1 tbsp unsalted butter, melted, plus more for skillet
 1 tsp vanilla extract
Methods:
Make batter
1

Whisk flour, sugar, baking powder and the salt in a medium bowl.

2

Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).

3

Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

Cook pancakes
4

Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

5

Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter. (The batter will be on the thicker side, see video)

6

Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

7

When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

Ingredients

 1 ½ cups (195 grams) all-purpose flour
 2 tbsp sugar
 1 tbsp baking powder, see notes for substituting baking soda
 ¾ tsp kosher salt
 1 ¼ cups milk, dairy and non-dairy both will work
 1 Egg
 1 tbsp unsalted butter, melted, plus more for skillet
 1 tsp vanilla extract

Directions

Make batter
1

Whisk flour, sugar, baking powder and the salt in a medium bowl.

2

Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).

3

Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

Cook pancakes
4

Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

5

Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter. (The batter will be on the thicker side, see video)

6

Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

7

When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.

Fluffy pancakes recipe
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