Fluffy Pancakes
This Fluffy Pancakes recipe delivers light, tender, melt-in-your-mouth stacks perfect for breakfast or brunch. Made with simple pantry staples and easy steps, it guarantees soft and airy pancakes every time, adaptable to your favorite add-ins and dietary preferences.
- Author: Mary
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Dry Ingredients
- 1 ½ cups All-Purpose Flour
- 3 ½ teaspoons Baking Powder
- 1 tablespoon Granulated Sugar
- ½ teaspoon Salt
Wet Ingredients
- 1 ¼ cups Milk
- 1 large Egg
- 3 tablespoons Melted Butter
- 1 teaspoon Vanilla Extract (optional)
- Mix Dry Ingredients: Whisk together the flour, baking powder, sugar, and salt in a large bowl to evenly distribute leavening and seasonings for fluffy pancakes.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla extract if using to add moisture and richness.
- Gently Fold Wet into Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Lumps are okay; avoid overmixing to keep pancakes tender.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to ensure perfect browning without burning.
- Cook Pancakes: Pour about ¼ cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through.
- Serve Warm: Transfer pancakes to a plate and keep warm while cooking remaining batter. Enjoy immediately with your favorite toppings.
Notes
- Don’t Overmix: Stir batter until just combined to keep pancakes tender and airy.
- Fresh Baking Powder: Ensure your leavening agent is fresh for the best rise.
- Proper Heat: Use medium heat to avoid burning outside before the inside cooks.
- Rest the Batter: Let batter sit 5-10 minutes to relax gluten and improve fluffiness.
- Use Buttermilk: Substitute regular milk with buttermilk for extra tang and lift.
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, light pancakes, tender pancakes