PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | Makes 4 servings, 2 pancakes each
Ever wonder how to make the fluffiest pancakes? It’s super easy to achieve with this simple recipe. Impress your kids with a plate of their favourite pancakes, not to mention the fluffiest but not made in a boxed mix!
Ingredients
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1 ½ c. (195 g.) all-purpose flour
2 tbsp sugar
1 tbsp aluminium-free baking powder
1/2 tsp of fine sea or table salt or 3/4 tsp kosher salt
1 ¼ c. (295 ml) milk, dairy or non-dairy
1 large egg
4 tbsp unsalted butter, melted, plus more for skillet
1 tsp vanilla extract
How to make Easy Fluffy Pancakes from Scratch
BATTER:
Step 1: In a medium bowl, combine the flour with sugar, baking powder, and salt.
Step 2: In the microwave, warm the milk until lukewarm and not hot. You can also do this on a stovetop.
Step 3: Mix the milk with egg, melted butter, and vanilla extract until incorporated.
TO COOK THE PANCAKES:
Step 4: Ready a large skillet or griddle. Heat it over medium heat. When the splatter of water dances around the pan, then evaporates, your pan is ready.
Step 5: In the middle of the flour mixture, make a well. Pour the milk in it and stir using a fork until no more clumps. Make sure not to over-mix the batter so it’s okay if it’ll still have small lumps.
Step 6: Using melted butter (optional), lightly brush a skillet. Spoon the batter onto the skillet using a 1/4 cup measuring cup. Then, into a 4-inch circle, gently spread the batter.
Step 7: Pop the surface of the pancake when the edges look dry, and bubbles begin to appear. Flip and cook for an additional minute or two until the pancake is cooked in the middle and it has turned light brown.
Step 8: Serve the pancakes right away and enjoy with warm syrup, butter, and berries.
TIPS:
To measure the flour, fill a measuring cup or measure it by weight (grams). In a canister or bag, fluff up the flour, then place it into the measuring cup. Scrape the excess flour off the top using a butter knife. Make sure not to skip this step as this will cause this recipe to fail.
Use baking powder to make the fluffiest pancakes. For this recipe, I used aluminium-free baking powder like Rumford and Bob’s Red Mill as this brand prevents the little flavour to appear when using baking powder in higher quantities.
You can substitute baking soda in place of baking powder. If you do this, you’ll have to swap the milk for sour milk or buttermilk and use 3/4 tsp baking soda. To make homemade buttermilk or sour milk, mix a tbsp lemon juice or vinegar with 1 ¼ cups of milk. Let it sit for at least 10 minutes.
NUTRITION FACTS:
Serving Size 1 pancake, Calories 184 | Protein 4.5g | Carbohydrate 23.8g | Dietary Fiber 0.7g | Total Sugars 5.2g | Total Fat 7.8g | Saturated Fat 4.5g | Cholesterol 42.3mg | Sodium 173.5mg
Ingredients
- 1 ½ c. (195 g.) all-purpose flour
- 2 tbsp sugar
- 1 tbsp aluminium-free baking powder
- 1/2 tsp of fine sea or table salt or 3/4 tsp kosher salt
- 1 ¼ c. (295 ml) milk, dairy or non-dairy
- 1 large egg
- 4 tbsp unsalted butter, melted, plus more for skillet
- 1 tsp vanilla extract
Instructions
BATTER:
Step 1: In a medium bowl, combine the flour with sugar, baking powder, and salt.
Step 2: In the microwave, warm the milk until lukewarm and not hot. You can also do this on a stovetop.
Step 3: Mix the milk with egg, melted butter, and vanilla extract until incorporated.
TO COOK THE PANCAKES:
Step 4: Ready a large skillet or griddle. Heat it over medium heat. When the splatter of water dances around the pan, then evaporates, your pan is ready.
Step 5: In the middle of the flour mixture, make a well. Pour the milk in it and stir using a fork until no more clumps. Make sure not to over-mix the batter so it’s okay if it’ll still have small lumps.
Step 6: Using melted butter (optional), lightly brush a skillet. Spoon the batter onto the skillet using a 1/4 cup measuring cup. Then, into a 4-inch circle, gently spread the batter.
Step 7: Pop the surface of the pancake when the edges look dry, and bubbles begin to appear. Flip and cook for an additional minute or two until the pancake is cooked in the middle and it has turned light brown.
Step 8: Serve the pancakes right away and enjoy with warm syrup, butter, and berries.
Notes
To measure the flour, fill a measuring cup or measure it by weight (grams). In a canister or bag, fluff up the flour, then place it into the measuring cup. Scrape the excess flour off the top using a butter knife. Make sure not to skip this step as this will cause this recipe to fail. Use baking powder to make the fluffiest pancakes. For this recipe, I used aluminium-free baking powder like Rumford and Bob’s Red Mill as this brand prevents the little flavour to appear when using baking powder in higher quantities. You can substitute baking soda in place of baking powder. If you do this, you’ll have to swap the milk for sour milk or buttermilk and use 3/4 tsp baking soda. To make homemade buttermilk or sour milk, mix a tbsp lemon juice or vinegar with 1 ¼ cups of milk. Let it sit for at least 10 minutes.
