Description
This Fluffy Pancake Recipe creates soft, airy pancakes perfect for a delicious breakfast or brunch. Made with simple pantry ingredients and cooked in a skillet, these pancakes come out golden brown with a tender crumb. Customize with your favorite toppings or mix-ins for a fun twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 Cups / 190g Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 3 Tbsp Sugar (optional)
Wet Ingredients
- 1 Egg
- 1 1/4 Cups / 300ml Milk
- 1/4 Cup / 60g Melted Butter
- 1/2 tsp Vanilla Extract
Instructions
- Prepare Dry Ingredients: In a large bowl, add the flour, baking powder, salt, and sugar. Use a whisk or wooden spoon to combine the ingredients thoroughly. Set aside.
- Prepare Wet Ingredients: In a smaller bowl, crack in the egg and pour in the milk and vanilla extract. Melt the butter either in the microwave or over low heat on the stovetop and add it to the wet ingredients. Mix well using a fork or whisk until combined.
- Combine Ingredients: Make a well in the bowl with the dry ingredients and pour in the wet mixture. Fold the batter together gently with a wooden spoon until no dry flour remains. The batter should have small lumps; avoid overmixing to prevent tough pancakes.
- Heat the Pan: Place a heavy-based frying pan or cast iron skillet over medium-low heat. Add a knob of butter and let it melt to coat the surface.
- Cook Pancakes: Measure 1/3 cup of batter and pour it into the pan. Allow the batter to spread naturally. Cook for 2-3 minutes until edges set and bubbles form on top. Flip the pancake with a spatula and cook for another 2-3 minutes until golden brown.
- Repeat Cooking: Continue cooking the remaining batter in the same manner, adding butter as needed to prevent sticking.
- Serve: Stack pancakes high on plates and top with butter and maple syrup or your favorite toppings for a delightful meal.
Notes
- Pancake Toppings: Try banana and bacon, butter and maple syrup, crème fraîche with fresh berries, or salted caramel sauce and whipped cream.
- Pancake Variations: Add 1 cup fresh blueberries for blueberry pancakes; add 1/2 cup chocolate chips to the dry ingredients for chocolate chip pancakes; or add the zest of 1 lemon to the wet ingredients for a citrus twist.
- Baking Powder: Use 4 teaspoons of baking powder, not baking soda, to avoid bitterness.
- Mixing Tip: Do not overmix batter to keep pancakes fluffy and tender.
Nutrition
- Serving Size: 1 Pancake
- Calories: 150
- Sugar: 3g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
