Fluffy Pancakes

These fluffy pancakes are light, tender, and quick to make, perfect for any breakfast occasion.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour You can swap up to 25% for oat flour for a lighter texture.
2 tablespoons sugar For lower sugar, reduce to 1 tablespoon.
1 tablespoon baking powder High ratio gives impressive rise.
1/2 teaspoon salt

Wet Ingredients

1 cup milk Whole or 2% for best flavor; can use plant milk.
1 large egg
2 tablespoons melted butter Or use neutral oil for dairy-free version.
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 until 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 with butter or oil.
Spoon or pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form across the surface, 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 cooking remaining pancakes.

Serving

Serve warm with your favorite toppings.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 200mgSugar: 2g

Notes

Refrigerate leftovers within two hours and store in an airtight container. For longer storage, freeze in a single layer and transfer to a sealed bag. Reheat directly from frozen. Let melted butter cool slightly before adding it to the mixture to avoid cooking the egg.

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