Description
These Best Fluffy Pancakes are light, airy, and perfect for a delicious breakfast or brunch. Made with simple ingredients like all-purpose flour, sugar, baking powder, milk, butter, vanilla, and egg, this recipe yields tender pancakes with a creamy texture. The batter is easy to mix and requires a rest before cooking on a greased nonstick pan or griddle to golden perfection. Serve with your favorite toppings such as maple syrup, honey, fresh fruit, or yogurt for a delightful meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose (plain) flour
- 1/4 cup granulated sugar (or sweetener)
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 3/4 cups milk
- 1/4 cup butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar (or sweetener), baking powder, baking soda, and salt. Create a well in the center to prepare for adding the wet ingredients.
- Add Wet Ingredients: Pour the milk, melted and cooled butter, vanilla extract, and egg into the well. Using a wire whisk, first whisk the wet ingredients together gently before slowly folding them into the dry ingredients. Mix until smooth but expect a few lumps, which is normal. The batter should be thick and creamy. If it’s too thick to pour, gradually add extra milk, a couple of tablespoons at a time, until the desired consistency is reached.
- Rest the Batter: Set the batter aside to rest while heating your pan or griddle. This allows the baking powder and soda to activate, yielding fluffier pancakes.
- Heat and Grease the Pan: Heat a nonstick pan or griddle over low to medium heat. Lightly grease it by wiping the surface with a small amount of butter to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the pan for each pancake. Use the back of the ladle or measuring cup to gently spread it into a round shape. When bubbles form on the surface and the underside is golden, carefully flip the pancake with a spatula. Cook the other side until golden brown. Repeat with the remaining batter.
- Serve: Serve the pancakes warm with your choice of honey, maple syrup, fresh fruit, ice cream, frozen yogurt, or enjoy them plain.
Notes
- Do not overmix the batter; a few lumps ensure tender pancakes.
- Adjust milk quantity slightly to control batter consistency for thicker or thinner pancakes.
- Use low to medium heat to avoid burning while cooking pancakes evenly.
- Resting the batter before cooking helps improve texture and rise.
- Nonstick pans or well-seasoned griddles work best for easy flipping and even cooking.
- Butter can be substituted with oil or non-dairy margarine for different dietary needs.
