Why You’ll Love This Recipe
- Light and Fluffy Texture: Achieved by gently mixing the batter to avoid developing too much gluten, ensuring tender pancakes.
- Simple Ingredients: Utilizes common pantry staples like flour, eggs, milk, baking powder, and sugar.
- Quick and Easy: Comes together in under 30 minutes, making it ideal for busy mornings or leisurely weekends.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the Wet Ingredients: In a separate bowl, beat the egg and then add the milk, melted butter (or oil), and vanilla extract if using.
- Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it's okay if the batter is a bit lumpy. Avoid overmixing to prevent tough pancakes.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Keep the pancakes warm in a low oven while you cook the remaining pancakes. Serve with your favorite toppings.
Servings and Timing
- Servings: This recipe yields approximately 4 servings, with each serving consisting of 2-3 pancakes.
- Preparation Time: 10 minutes
- Cooking Time: 10-15 minutes
- Total Time: Approximately 25 minutes
Variations
- Buttermilk Pancakes: Replace the milk with buttermilk for a tangier flavor and slightly denser texture.
- Whole Wheat Pancakes: Use whole wheat flour in place of all-purpose flour for a nuttier taste and added fiber.
- Vegan Pancakes: Substitute the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes) and use plant-based milk and butter.
- Add-ins: Fold in chocolate chips, berries, or nuts into the batter before cooking for extra flavor.
Storage/Reheating
- Storage: Cool leftover pancakes to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
- Reheating: To reheat, warm pancakes in a toaster, oven, or microwave until heated through.
FAQs
1. Can I use self-rising flour instead of all-purpose flour?
Yes, you can. If using self-rising flour, omit the baking powder and salt from the recipe, as self-rising flour already contains these leavening agents.
2. How can I make the pancakes fluffier?
Avoid overmixing the batter, as this can lead to tough pancakes. Gently fold the wet and dry ingredients together until just combined.
3. Can I make the batter ahead of time?
It's best to cook the pancakes immediately after preparing the batter. If you must store it, cover and refrigerate for up to 24 hours, but note that the pancakes may not be as fluffy.
4. How do I prevent pancakes from sticking to the skillet?
Ensure your skillet is properly heated and lightly greased. Using a non-stick skillet can also help prevent sticking.
5. Can I use a different type of milk?
Yes, you can use any type of milk, including dairy-free options like almond, soy, or oat milk.
6. Why are my pancakes flat?
Flat pancakes can result from using expired baking powder, overmixing the batter, or cooking at too low a temperature.
7. How can I make the pancakes sweeter?
Increase the sugar in the batter by one or two tablespoons, or add sweet toppings like syrup, honey, or fruit.
8. Can I add fruit to the batter?
Yes, fold in berries, diced apples, or bananas into the batter before cooking for added flavor.
9. How can I make these pancakes gluten-free?
Use a gluten-free flour blend instead of regular flour and ensure the baking powder is also gluten-free.
10. Can I make these pancakes dairy-free?
Yes, substitute the butter with a dairy-free alternative and use plant-based milk to make the pancakes dairy-free.
Conclusion
These fluffy pancakes are perfect for breakfast, whether you want to enjoy them on a lazy weekend or during a busy weekday. With simple ingredients and a few easy steps, you’ll have a stack of delicious pancakes in no time! Try different variations and toppings to make them your own.
Fluffy Pancake Recipe
These fluffy pancakes are the perfect breakfast treat, offering a light, airy texture with a golden, crispy edge. With simple ingredients like flour, eggs, milk, and baking powder, these pancakes are easy to make and perfect for any morning. Whether you enjoy them plain or with your favorite toppings, they promise to be a family favorite!
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (approximately 2-3 pancakes per serving)
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the Wet Ingredients: In a separate bowl, beat the egg and add the milk, melted butter (or oil), and vanilla extract if using.
- Mix the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is lumpy—avoid overmixing to keep the pancakes tender.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Keep pancakes warm in a low oven while cooking the remaining pancakes. Serve with your favorite toppings.
Notes
- For fluffier pancakes, avoid overmixing the batter. Gently combine the wet and dry ingredients to keep the texture light.
- You can freeze leftover pancakes for up to 2 months and reheat them in a toaster or microwave.
