Description

These fluffy pancakes are a classic breakfast favorite, made with simple pantry ingredients and cooked on the stovetop for a light, airy texture. Perfect for a weekend brunch served with maple syrup, honey, or fresh fruit.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
4 Tbsp granulated sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 3/4 cups milk
4 Tbsp unsalted butter, melted
2 tsp pure vanilla extract
1 large egg

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Instructions

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure they are evenly mixed.
Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the milk, melted butter, vanilla extract, and the egg.
Mix Batter: Whisk all the ingredients together until the batter is smooth but slightly lumpy, indicating a thick consistency. If you prefer a thinner batter, add a little more milk until you reach the desired texture.
Heat Pan: Place a nonstick pan or griddle over medium-low heat and lightly grease it with butter to prevent sticking and add flavor.
Cook Pancakes: Pour approximately 1/4 cup of batter onto the pan for each pancake. Use the back of your measuring cup to gently spread the batter into a round shape.
Flip Pancakes: When bubbles start to form on the surface and the underside turns golden brown, carefully flip the pancake using a spatula and cook the other side until it is also golden brown.
Repeat and Serve: Continue cooking the remaining batter in the same manner. Serve your fluffy pancakes warm with maple syrup, honey, fresh fruit, or any toppings of your choice.

Notes

Do not overmix the batter to keep pancakes light and fluffy; a few lumps are okay.
Cooking on medium-low heat ensures that pancakes cook evenly without burning.
You can substitute milk with a plant-based alternative for a dairy-free version.
Add-ins like blueberries or chocolate chips can be stirred into the batter before cooking for variety.
For easier flipping, use a wide spatula and ensure the underside is golden before turning.

Nutrition

Serving Size: 2 pancakes (approx. 120g)
Calories: 200 kcal
Sugar: 6 g
Sodium: 370 mg
Fat: 7 g
Saturated Fat: 4.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 55 mg