Fluffy Pancakes Recipe
A light, airy, and perfect pancake every time! This fluffy pancake recipe is simple to make, using basic ingredients, and sure to please everyone at the breakfast table.
Equipment
- Large mixing bowl For combining the dry ingredients and mixing the wet ingredients.
- Whisk To thoroughly mix the wet ingredients and dry ingredients.
- Measuring cups and spoons To measure out all your ingredients accurately.
- Griddle or Non-Stick Skillet For cooking the pancakes. A griddle is ideal, but a non-stick skillet works just fine.
- Ladle or Measuring Cup (¼ cup) For pouring the pancake batter onto the griddle or skillet.
- Spatula To flip the pancakes once they’re golden and crispy on one side.
- Cooling Rack (optional) To place the pancakes on while you cook the rest to keep them warm and prevent them from getting soggy.
- Butter Knife or Pastry Brush For greasing the griddle or skillet with a small amount of butter before cooking.
Ingredients
- Wet Ingredients:
- 1 cup buttermilk or milk
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar
- ¼ tsp salt
- Optional Toppings:
- Maple syrup
- Fresh fruit berries, banana slices, etc.
- Whipped cream
- Chocolate chips or nuts optional
Instructions
- Prepare the dry ingredients: In a bowl, whisk blue the all-purpose flour, baking powder, sugar, and salt. Set aside.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smoothly blended.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Take care not to overmix — it's OK if there are a few lumps in the batter. Too much mixing will create dense pancakes.
- Let the batter rest: Cover the pancake batter and allow it to sit for 5-10 minutes so the flour can hydrate fully and the baking powder can activate. The rise will help your pancakes be fluffier.
- To cook the pancakes: Heat a non-stick skillet or griddle over medium-low heat. Grease the pan lightly with a bit of butter or cooking spray. Drop ¼ cup of batter onto the skillet for each pancake. Cook until tiny bubbles appear on the surface of the pancakes and the edges begin to look set (about 2 to 3 minutes). Turn and cook for 1 to 2 minutes until golden brown on both sides.
- Serve: Enjoy your fluffy cakes while they are warm, with maple syrup, fresh fruit, or your favorite toppings. Enjoy!
Notes
Rest the Batter: Don’t skip the resting time for the batter. This helps the pancakes become fluffier by giving the baking powder time to work and activating the gluten less.
Cooking Temperature: Cook pancakes on medium-low heat to ensure the inside cooks fully without burning the outside. If the pan is too hot, the pancakes will burn before cooking through.
Flour Substitution: You can substitute all-purpose flour with whole wheat flour for a healthier version, but the pancakes may be slightly denser.
Vegan Option: For a vegan version, replace the egg with a flax egg and use non-dairy milk (like almond milk) and vegan butter.
Cooking Temperature: Cook pancakes on medium-low heat to ensure the inside cooks fully without burning the outside. If the pan is too hot, the pancakes will burn before cooking through.
Flour Substitution: You can substitute all-purpose flour with whole wheat flour for a healthier version, but the pancakes may be slightly denser.
Vegan Option: For a vegan version, replace the egg with a flax egg and use non-dairy milk (like almond milk) and vegan butter.