Go Back

Warm Fluffy Pancakes

Light and airy pancakes perfect for breakfast or brunch, easily customizable with your favorite toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Ensure it is spooned and leveled.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder Use fresh for best results.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Use whole milk for richer flavor.
  • 1 large egg
  • 2 tablespoons melted butter Can substitute with oil.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir these dry ingredients together until well mixed.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
  3. Gradually add the wet mixture into the dry ingredients. Stir gently until just combined; lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat. It's ready once a drop of water sizzles and evaporates.
Cooking
  1. Pour around a quarter cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until small bubbles form on the surface.
  2. Flip the pancakes and cook for another 1-2 minutes until golden brown.
  3. Serve warm with your favorite toppings such as syrup, fresh fruit, or powdered sugar.

Notes

Store leftovers in an airtight container with parchment paper for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat in a toaster or microwave to enjoy them again.