Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings (approximately 8 pancakes)
Ingredients
- 1½ cups (190g) all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1¼ cups (300ml) milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Fresh strawberries
- Blueberries
- Banana slices
- Whipped cream
- Powdered sugar
- Butter
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Mixing the dry ingredients first ensures that the baking powder is evenly distributed throughout the batter, which helps create fluffy pancakes.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and fully combined.
Step 3: Combine the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
Do not overmix the batter. A few small lumps are perfectly fine. Overmixing develops gluten, which can result in dense and chewy pancakes instead of light and fluffy ones.
Step 4: Rest the Batter
Allow the batter to rest for 5 minutes. This short resting period helps the baking powder activate and gives the flour time to absorb the liquid, improving the texture of the pancakes.
Step 5: Heat the Pan
Place a non-stick skillet or griddle over medium heat.
Lightly grease the surface with butter or cooking spray. The pan is ready when a drop of water sizzles and evaporates quickly.
Step 6: Cook the Pancakes
Pour approximately ¼ cup of batter onto the hot skillet for each pancake.
Cook for about 2–3 minutes or until bubbles begin forming on the surface and the edges appear set.
Carefully flip the pancake using a spatula.
Cook for another 1–2 minutes until golden brown and cooked through.
Repeat with the remaining batter.
Step 7: Serve
Stack the pancakes on a serving plate and serve immediately with your favorite toppings.
Drizzle with maple syrup, add fresh fruit, or top with a pat of butter for a classic breakfast experience.
Tips for Extra Fluffy Pancakes
Use Fresh Baking Powder
Baking powder is responsible for helping the pancakes rise. Old baking powder may lose effectiveness and result in flat pancakes.
Don’t Overmix
The batter should remain slightly lumpy. Overmixing can make the pancakes tough and dense.
Cook on Medium Heat
Cooking at a moderate temperature allows the pancakes to cook evenly without burning the outside.
Let the Batter Rest
A short resting period helps create a lighter texture and improves overall fluffiness.
Avoid Pressing the Pancakes
Once flipped, avoid pressing the pancakes with the spatula. Pressing forces air out and reduces fluffiness.
Variations
Blueberry Pancakes
Fold 1 cup of fresh blueberries into the batter before cooking.
Chocolate Chip Pancakes
Add ½ cup chocolate chips for a sweet breakfast treat.
Banana Pancakes
Mash one ripe banana and mix it into the batter for extra flavor and natural sweetness.
Cinnamon Pancakes
Add 1 teaspoon ground cinnamon to the dry ingredients for a warm, comforting flavor.
Storage Instructions
Refrigerator
Store leftover pancakes in an airtight container for up to 3 days.
Freezer
Place cooled pancakes in a freezer-safe bag with parchment paper between each pancake. Freeze for up to 2 months.
Reheating
Reheat in a microwave for 20–30 seconds or warm in a toaster until heated through.
Frequently Asked Questions
Why are my pancakes not fluffy?
The most common causes are expired baking powder, overmixed batter, or cooking at incorrect temperatures.
Can I make the batter ahead of time?
For best results, prepare the batter fresh. However, it can be refrigerated for up to 12 hours.
Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Can I make these pancakes dairy-free?
Absolutely. Substitute milk with almond milk, oat milk, or soy milk and use dairy-free butter.
Nutrition Information
Per Serving (2 Pancakes)
- Calories: 290
- Carbohydrates: 36g
- Protein: 8g
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 65mg
- Sodium: 430mg
- Fiber: 1g
- Sugar: 7g
- Calcium: 180mg
- Iron: 2mg