Description
This Best Fluffy Pancake Recipe delivers light, airy pancakes with a perfect golden crust, ideal for a classic breakfast. Made with simple pantry staples like all-purpose flour, baking powder, milk, and eggs, these pancakes come together quickly and cook on the stovetop for fluffy, tender results every time.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder, aluminum-free
- ½ teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 ¼ cups milk, any
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract (optional)
Instructions
- Make the batter: In a large bowl, sift together the flour, baking powder, salt, and sugar. Create a well in the center and pour in the milk, cracked egg, melted butter, and vanilla extract if using. Use a fork to break up the egg and gently fold the flour mixture into the wet ingredients from the outside in until just combined and mostly smooth. Avoid overmixing to keep pancakes fluffy.
- Heat the pan: Preheat a non-stick griddle or large skillet over medium-high heat. If using an electric griddle, set the temperature to between 300 and 350°F. Lightly grease or butter the cooking surface to prevent sticking.
- Cook the pancakes: Pour approximately ¼ cup of batter onto the hot, greased surface for each pancake. Cook for about 2 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another minute on the other side. Do not press down on the pancakes after flipping to keep them light and tender.
- Serve: Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter. Serve with your favorite toppings and syrups such as maple syrup, fresh fruit, or butter.
Notes
- Always use aluminum-free baking powder to avoid any metallic off-taste which can spoil the delicate flavor of fluffy pancakes.
- For a healthier twist, try whole-wheat flour following this recipe’s proportions.
- Feel free to fold in up to 1 cup of fresh or frozen fruit like blueberries or diced strawberries at the end of mixing batter.
- Add up to ½ cup of chocolate chips into the batter for a sweet variation.
- For gluten-free pancakes, use a gluten-free pancake mix or recipe designed specifically to handle gluten-free flour.
- If you’re out of eggs, use an egg substitute or refer to an eggless pancake recipe.
Nutrition
- Serving Size: 1 serving (about 2 pancakes)
- Calories: 250
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
