Fluffy Pancakes

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

A good pancake is light, golden and tender. This batter uses pantry staples and takes about 10 minutes to mix, and the short rest lets the baking powder do its job.

Keep the batter slightly lumpy. Overmixing develops the gluten and makes pancakes tough.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Calum Lewis on Unsplash; Photo 2: Tochukwu Ekeh on Pexels; Photo 3: Dani Turton on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Fluffy Pancakes

Author: KP Cooking Method: Pan-Frying Cuisine: American Courses: Breakfast Recipe Keys: F Family Favorites Kids Vegetarian Meals

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4

Description

Light, fluffy pancakes from scratch with pantry ingredients. Simple batter, golden edges and no special equipment needed.

Ingredients

Servings

• 190 g all-purpose flour (1½ cups)
• 1 tbsp sugar
• 3 tsp baking powder
• ¼ tsp salt
• 300 ml milk (1¼ cups)
• 1 egg
• 3 tbsp melted butter (plus more for the pan)
• 1 tsp vanilla extract

Instructions

1. Whisk the flour, sugar, baking powder and salt in a large bowl.
2. In a jug, whisk the milk, egg, melted butter and vanilla. Pour into the dry mix and stir until just combined; small lumps are fine. Rest 5 minutes.
3. Heat a non-stick pan over medium heat and lightly butter it. Pour in ¼ cup of batter per pancake.
4. Cook 2-3 minutes until bubbles form and the edges look set, then flip and cook 1-2 minutes more.
5. Keep warm in a low oven (90°C / 200°F) while you cook the rest. Serve with fruit and syrup.

Note

The first pancake is a test, so adjust the heat. Do not press the pancakes down after flipping. For dairy-free pancakes use oat milk and vegan butter. Freeze cooked pancakes with parchment between and reheat in a toaster.