Description
This Best Fluffy Pancake Recipe yields light, airy, and tender pancakes perfect for a delicious breakfast or brunch. Made with simple ingredients like all-purpose flour, baking powder, milk, and butter, these pancakes are easy to prepare and cook quickly on a stovetop griddle or pan. The recipe includes tips for achieving fluffiness and suggestions for variations like adding fruit or chocolate chips.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons aluminum-free baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 ¼ cups milk (any kind)
- 1 egg
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract (optional)
Instructions
- Make the batter: In a large bowl, sift together the flour, aluminum-free baking powder, salt, and sugar. Create a well in the center and pour in the milk, egg, melted butter, and vanilla extract if using. Break up the egg with a fork and gradually incorporate the flour from the edges into the wet ingredients until just combined and mostly smooth, avoiding overmixing.
- Heat the pan: Preheat a non-stick griddle or large skillet over medium-high heat until hot. If using an electric griddle, set the temperature between 300°F and 350°F. Grease the surface lightly with butter, oil, or cooking spray.
- Cook the pancakes: Pour approximately ¼ cup of batter for each pancake onto the hot griddle. Cook for about 2 minutes until bubbles form on the surface and the edges look defined. Flip carefully and cook for another 1 minute on the other side. Avoid pressing the pancakes with a spatula to keep them fluffy and tender. Transfer the cooked pancakes to a plate and keep warm while cooking the rest.
- Serve: Stack a few pancakes on each plate and top with your favorite syrups, fresh fruit, or toppings as desired. Serve immediately and enjoy!
Notes
- Always use aluminum-free baking powder to prevent a metallic aftertaste that can spoil the fluffiness and flavor of the pancakes.
- For whole-wheat pancakes, substitute the all-purpose flour with whole-wheat flour following a specific whole-wheat pancake recipe.
- Add up to 1 cup of fresh fruit like diced strawberries or blueberries by folding them gently into the batter at the end.
- Incorporate up to ½ cup of chocolate chips into the batter for a sweeter variation.
- For gluten-free pancakes, use a dedicated gluten-free pancake mix or recipe to ensure success.
- If you run out of eggs, consult an egg-free pancake recipe alternative for a substitute.
Nutrition
- Serving Size: 2 pancakes (approximately 150g)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
