Fluffy Pancakes
These fluffy pancakes are light, airy, and perfect for a quick, satisfying breakfast. With a golden-brown exterior and soft, tender inside, they make for the ultimate breakfast treat, ready in just a few simple steps.
Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Ladle or measuring cup
- Spatula
- Wire whisk
- Measuring spoons
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Mix Wet Ingredients: In a separate bowl, beat the egg and combine with milk and melted butter. Stir in vanilla extract if using.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are fine. Let the batter rest for 5 minutes.
- Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes: Pour a small ladleful of batter onto the skillet (about ¼ cup per pancake). Cook for about 2-3 minutes, until bubbles form on the surface and the edges begin to firm up. Flip the pancake and cook for another 1-2 minutes until golden brown on both sides.
- Serve: Serve warm with butter, syrup, or your choice of toppings.
Notes
- For extra fluffiness, you can separate the egg whites from the yolks. Whip the whites to soft peaks and fold them into the batter at the end.
- You can customize the flavor by adding chocolate chips, blueberries, or nuts directly to the batter after pouring it onto the skillet.
- Keep pancakes warm in a low oven (around 200°F/90°C) while you finish cooking the rest.