Go Back

Fluffy Pancakes

Light and airy pancakes that melt in your mouth, perfect for breakfast or as a cozy family recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour Swap half for whole wheat for a healthy option.
  • 3 1/2 teaspoons baking powder Fresh is best.
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar Or honey for a gentler sweetness.
Wet Ingredients
  • 1 1/4 cups milk Dairy or any plant-based milk will work.
  • 1 large egg Lightly beaten.
  • 3 tablespoons melted butter Use browned butter for a nutty depth.
  • 1 teaspoon vanilla extract Or 1/2 teaspoon almond extract for a festive treat.
Cooking Notes
  • extra tablespoon butter For the pan.

Method
 

Preparation
  1. In a large bowl, whisk the flour, baking powder, salt, and sugar until well combined.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla until glossy and smooth.
  3. Pour the wet into the dry and stir until just combined. The batter should be slightly lumpy; overmixing will make the pancakes tough.
Cooking
  1. Heat a heavy skillet or griddle over medium heat. Brush lightly with butter.
  2. For each pancake, pour about 1/4 cup of batter onto the hot pan. Watch for small bubbles to form and pop on the surface — that’s your cue to flip.
  3. Flip and cook until the second side is golden, another 1–2 minutes.
  4. Keep finished pancakes warm on a low oven tray (around 200°F / 95°C) while you finish the batch.

Notes

For gluten-free, use a 1:1 gluten-free baking blend. To keep them lighter, substitute half the milk with plain yogurt. Make-ahead note: You can mix dry ingredients the night before to save time in the morning.