Make fluffy pancakes fast with this easy recipe.
This recipe makes light and soft pancakes with few steps. The method is quick and good for busy mornings. If you want other easy ideas for baking and simple treats, see delicious simple baking recipes for more ideas.
why make this recipe
You can make these pancakes with common ingredients. They cook fast and taste great with syrup, fruit, or butter. The batter is easy to mix and gives fluffy results for family breakfasts.
how to make Fluffy pancakes
Follow simple steps and keep the batter lumpy. Do not overmix. Heat the pan to medium so the pancakes cook through and turn golden.
You can also try other easy recipes while your batter rests, like this easy fish stew recipe for a different meal idea.
Ingredients :
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Directions :
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve with syrup and toppings of choice.
how to serve Fluffy pancakes
Stack the pancakes on a plate. Add butter and maple syrup or honey. Top with fresh fruit, jam, or a sprinkle of powdered sugar. Serve warm.
how to store Fluffy pancakes
Cool any leftover pancakes to room temperature. Put them in an airtight container or wrap in foil. Store in the fridge for up to 3 days. To freeze, layer with parchment paper and place in 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; small lumps are okay.
- Let batter rest a few minutes if you can.
- Use medium heat so the pancakes cook inside without burning outside.
- Measure baking powder accurately for good rise.
- Melt butter but let it cool slightly before adding to the egg and milk.
variation (if any)
- Blueberry pancakes: fold fresh or frozen blueberries into the batter.
- Banana pancakes: mash a ripe banana and mix into the wet ingredients.
- Chocolate pancakes: add a tablespoon of cocoa powder and chocolate chips.
FAQs
Q: Can I use buttermilk instead of milk?
A: Yes. Buttermilk makes pancakes tangier and even fluffier. Use the same amount.
Q: How do I fix thin batter?
A: Add a little more flour, one tablespoon at a time, until the batter is thicker.
Q: Can I make this recipe vegan?
A: Replace the egg with a mashed banana or flax egg, use plant milk, and use a vegan butter substitute.
Q: How many pancakes does this make?
A: Using 1/4 cup batter per pancake gives about 6 medium pancakes.
Q: Can I make the batter ahead?
A: You can mix it and keep it covered in the fridge for a few hours, but do not let it sit too long or baking powder may lose some lift.
Conclusion
For another tried method and a video guide to very fluffy pancakes, see Best Fluffy Pancakes Recipe on the Internet (+Video) – Laura Fuentes.
Print
Fluffy Pancakes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
Make fluffy pancakes fast with this easy recipe. This recipe yields light and soft pancakes, perfect for busy mornings.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Mix flour, sugar, baking powder, and salt in a bowl.
- Whisk together milk, egg, and melted butter in another bowl.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve with syrup and toppings of choice.
Notes
Let the batter rest for a few minutes before cooking for best results. Store leftovers in the fridge or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
