Fluffy Pancake Recipe
Ingredients
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 4 tbsp baking powder
- ½ tsp salt
- 2-3 tbsp sugar (optional, for subtle sweetness)
Wet Ingredients
- 1 large egg
- 1 ¼ cup (300ml) milk (whole or non-dairy alternative)
- ¼ cup (60g) melted butter
- ½ tsp vanilla extract
- Optional add-ins: blueberries, chocolate chips, sliced bananas, or a dash of cinnamon.
Instructions
- Mix Dry IngredientsIn a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Make sure the mixture looks even and airy — that’s where the fluff begins.
- Combine Wet IngredientsIn another bowl, whisk the egg, milk, melted butter, and vanilla. You want the mixture smooth, creamy, and slightly warm (melted butter should never be hot — it can cook the egg).
- Blend GentlyPour the wet ingredients into the dry bowl. Using a wooden spoon or silicone spatula, fold the two together until just combined. It’s fine — actually good — if you see some small lumps. Overmixing makes pancakes dense, and we’re not doing dense today.
- Heat & Butter the PanWarm a nonstick skillet or cast-iron pan over medium-low heat. Add a small pat of butter — when it sizzles quietly and starts to foam, it’s ready.
- Cook the PancakesPour about ⅓ cup of batter per pancake. Don’t spread it out; let it hold its shape. When bubbles form on the surface and the edges look set (about 2–3 minutes), flip carefully. Cook the other side until golden, about 2 minutes. Adjust the heat as you go — too hot, and they brown before they rise.
- Stack & ServeKeep cooked pancakes on a warm plate while you finish the rest. Stack them high, because tall pancakes taste better — maybe that’s just psychology, but it works.