Fluffy Pancakes
These Fluffy Pancakes are light, airy, and easy to make! Perfect for a weekend breakfast, they pair well with butter, syrup, or fresh fruit.
Equipment
- Mixing bowls
- Whisk
- Nonstick Skillet
- Spatula
- Measuring cups
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract optional
Instructions
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using).
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; some lumps are fine.
- Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adjusting heat as needed.
- Serve warm with butter, syrup, or fresh fruit.
Notes
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Customization: Add chocolate chips, blueberries, or cinnamon to the batter for extra flavor.
- Serving Tip: Warm pancakes in the oven at 300°F (150°C) before serving for a fresh taste.