why make this recipe
Fluffy Pancakes are quick and easy. They use common ingredients you likely have at home. They cook fast and please kids and adults. You get soft, light pancakes with little fuss.
introduction
These pancakes are soft, light, and tender. The batter is simple and a little lumpy. Letting it rest makes them extra fluffy. You can cook them on a griddle or non-stick pan. Serve warm with your favorite toppings.
how to make Fluffy Pancakes
Mix the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and fold gently. Let the batter rest for 5–10 minutes. Heat a lightly buttered griddle to medium. Scoop about 1/4 cup of batter per pancake. Cook until bubbles form, then flip and cook the other side. Serve right away.
Ingredients :
- 1 1/2 cups All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Large Egg
- 1 1/4 cups Milk
- 2 tablespoons Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
Directions :
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, lightly beat the egg, then add milk, melted butter, and vanilla extract, whisking until evenly mixed.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula, making sure the batter remains lumpy.
- Let the batter rest for 5-10 minutes for maximum fluffiness.
- Preheat a lightly buttered griddle or non-stick skillet over medium heat and pour or scoop 1/4 cup of batter onto the griddle.
- Cook for 2-3 minutes on each side, flipping when bubbles start to form on the surface.
- Serve immediately with your favorite toppings.
how to serve Fluffy Pancakes
Stack them on a plate. Add butter and warm syrup. Top with fresh fruit, jam, honey, or whipped cream. You can also add nuts or a sprinkle of powdered sugar. Serve while warm for best texture.
how to store Fluffy Pancakes
Cool pancakes to room temperature on a rack. Store in an airtight container in the fridge for up to 2 days. For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 1 month. Reheat in a toaster, oven, or microwave until warm.
tips to make Fluffy Pancakes
- Do not overmix the batter. A few lumps are fine.
- Let the batter rest 5–10 minutes to help them rise.
- Use fresh baking powder for good lift.
- Heat the pan to medium; too hot will burn the outsides.
- Lightly butter the pan to prevent sticking, but wipe excess so pancakes don’t fry.
variation (if any)
- Blueberry Pancakes: fold fresh or frozen blueberries into the batter.
- Chocolate Chip Pancakes: add chocolate chips to the batter for a sweet treat.
- Banana Pancakes: stir in mashed ripe banana for flavor and moisture.
- Buttermilk Pancakes: replace milk with buttermilk for tang and extra tenderness.
FAQs
Q: Can I use buttermilk instead of milk?
A: Yes. Use the same amount. Buttermilk gives tang and makes pancakes even fluffier.
Q: What if my batter is too thick?
A: Add a little more milk, one tablespoon at a time, until it pours easily but still holds shape.
Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge for a few hours, but it is best used fresh after a short rest.
Q: How do I keep pancakes warm for a group?
A: Keep a single layer on a baking sheet in a 200°F (95°C) oven until ready to serve.
Conclusion
For another simple and well-tested take on fluffy pancakes, see the Fluffy Pancakes recipe on Kitchen Fun With My 3 Sons.
Print
Fluffy Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These soft, light pancakes are quick and easy to make, perfect for a delicious breakfast that pleases both kids and adults.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Large Egg
- 1 1/4 cups Milk
- 2 tablespoons Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
Instructions
- Mix the dry ingredients in one bowl and the wet in another.
- Pour the wet into the dry and fold gently.
- Let the batter rest for 5–10 minutes.
- Heat a lightly buttered griddle to medium.
- Scoop about 1/4 cup of batter per pancake.
- Cook until bubbles form, then flip and cook the other side.
- Serve right away with your favorite toppings.
Notes
For best results, do not overmix the batter and let it rest for optimal fluffiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
