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Fluffy Pancake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 100 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 Pancakes 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

This fluffy pancake recipe creates light and tender pancakes perfect for a delightful breakfast or brunch. Combining classic ingredients with simple steps, these pancakes cook to golden perfection in a skillet and can be customized with various toppings and flavors.

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

  1. Dry Ingredients: In a large bowl, add the flour, baking powder, salt, and sugar. Use a whisk or wooden spoon to combine the ingredients thoroughly. Set aside.
  2. Wet Ingredients: In a smaller bowl, crack in the egg. Pour in the milk and vanilla extract. Melt the butter in the microwave or in a small saucepan over low heat and add to the bowl. Mix the ingredients with a fork or whisk until well combined.
  3. Combining the Ingredients: Create a well in the center of the dry ingredients and pour in the wet. Fold the batter gently with a wooden spoon until no dry flour remains. It’s okay to have small lumps; avoid overmixing to ensure the pancakes stay fluffy and tender.
  4. Cooking the Pancakes: Heat a heavy-based frypan or cast iron skillet over medium-low heat. Add a knob of butter and let it melt. Measure out ⅓ cup of pancake batter and pour it into the pan, allowing it to spread naturally. Cook for 2-3 minutes until edges set and bubbles appear in the center. Flip the pancake and cook for an additional 2-3 minutes until golden brown. Repeat for remaining batter.
  5. Serving the Pancakes: Serve the pancakes stacked high, topped with butter and maple syrup or your favorite toppings.

Notes

  • Pancake Toppings: Banana and Bacon, Butter and Maple Syrup, Creme Fraiche and Fresh Berries, Salted Caramel Sauce and Whipped Cream
  • Pancake Variations: Blueberry Pancakes – Add 1 Cup of fresh blueberries to the batter; Chocolate Chip Pancakes – Add 1/2 Cup of chocolate chips to the dry ingredients; Lemon Pancakes – Add the zest of 1 lemon to the wet ingredients
  • Baking Powder: Use 4 tsp of baking powder, ensure it’s baking powder, not baking soda, as baking soda will make pancakes bitter.

Nutrition

  • Serving Size: 1 pancake (approx 70g)
  • Calories: 150
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Find it online: https://emilyquickdinners.com/fluffy-pancake-recipe-2/