Description
This fluffy pancake recipe creates soft, airy pancakes perfect for a delicious breakfast or brunch. Made with simple pantry staples and combined carefully to avoid overmixing, these pancakes are cooked on the stovetop to a golden brown perfection and served best with classic toppings like butter and maple syrup or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 1/2 Cups / 190g Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 3 Tbsp Sugar (optional)
Wet Ingredients
- 1 Egg
- 1 1/4 Cups / 300ml Milk
- 1/4 Cup / 60g Melted Butter
- 1/2 tsp Vanilla Extract
Instructions
- Prepare Dry Ingredients: In a large bowl, add the flour, baking powder, salt, and sugar. Whisk or stir thoroughly to combine the dry ingredients evenly and set aside.
- Prepare Wet Ingredients: In a smaller bowl, crack the egg, pour in the milk and vanilla extract. Melt the butter either in the microwave or on the stovetop over low heat, then add it to the wet ingredients. Whisk together until fully combined.
- Combine Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter together using a wooden spoon until no dry flour remains. Small lumps are okay; avoid overmixing to keep pancakes light and tender.
- Cook the Pancakes: Heat a heavy-based frying pan or cast iron skillet over medium-low heat. Add a knob of butter and allow it to melt, coating the surface. Using a ⅓ cup measure, pour batter into the pan and let it spread naturally. Cook for 2-3 minutes until edges set and bubbles form on top; flip carefully and cook an additional 2-3 minutes until golden brown.
- Serve: Stack the cooked pancakes high on a plate and top with butter and maple syrup or your favorite pancake toppings. Enjoy immediately while warm.
Notes
- Pancake Toppings: Try banana and bacon, butter and maple syrup, crème fraîche and fresh berries, or salted caramel sauce with whipped cream.
- Variations: Add 1 cup fresh blueberries to the batter for blueberry pancakes; or 1/2 cup chocolate chips to the dry ingredients for chocolate chip pancakes; or lemon zest from 1 lemon to the wet ingredients for a fresh twist.
- Baking Powder: Use 4 tsp baking powder as specified; ensure you are using baking powder, not baking soda, which can cause bitterness.
Nutrition
- Serving Size: 1 Pancake
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
