Fluffy Pancakes

These quick and easy fluffy pancakes are perfect for a satisfying breakfast or brunch. Ready in just 15 minutes, they are tender, budget-friendly, and a hit with kids.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 10 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 100

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour Can substitute with gluten-free blend or up to 25% oat flour.
2 tablespoons sugar Reduce to 1 tablespoon for a lower sugar option.
1 tablespoon baking powder High ratio for fluffiness.
1/2 teaspoon salt

Wet Ingredients

1 cup milk Whole or 2% for best flavor; use plant milk if needed.
1 large egg
2 tablespoons melted butter Can substitute neutral oil for dairy-free option.
1 teaspoon vanilla extract

Method

Preparation

In a large bowl, whisk flour, sugar, baking powder, and salt until evenly blended.
In a separate bowl, beat milk, egg, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Stir gently with a spatula, stopping when no large streaks of flour remain; a few small lumps are okay. Do not overmix.

Cooking

Heat a nonstick skillet over medium heat. Lightly grease the surface with a little butter or oil.
Spoon or pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes.
Flip carefully and cook the other side until golden brown, about 1 to 2 minutes more. Transfer to a warm plate and keep loosely tented while you cook remaining pancakes.
Serve warm with your favorite toppings.

Nutrition

Serving: 1Calories: 100kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 1.5gSodium: 150mgSugar: 2g

Notes

For lighter flavor, replace 1–2 tablespoons of flour with oat flour. Store leftovers in an airtight container for up to 3 days. Freeze for longer storage.

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