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Fluffy Pancakes

Soft, light, and inviting, these fluffy pancakes are the perfect breakfast treat for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk together to create a uniform dry mix.
  2. In a separate bowl, whisk together milk, egg, melted butter (or vegetable oil), and vanilla extract until well blended.
  3. Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined; a few lumps are perfectly fine.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a bit of vegetable oil.
  5. Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
  6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
  7. Stack them on a plate and serve immediately with your favorite toppings.

Notes

For substitutions, using whole wheat flour adds a nutty flavor. Make sure your pan is hot enough for perfectly golden pancakes, and avoid overmixing the batter to keep them fluffy. Leftover pancakes can be refrigerated for 3 days or frozen for up to 2 months; reheat in a toaster or microwave.