Description
Need a quick breakfast? Master Fluffy Pancakes in 10 minutes with this foolproof recipe! Perfectly golden, light, and fuss-free
Ingredients
- 1 1/2 cups all-purpose flour – for structure and soft bite.
- 3 1/2 tsp baking powder – the magic behind the fluff.
- 1 tbsp white sugar – just enough sweetness.
- 1/4 tsp salt – enhances flavor.
- 1 1/4 cups milk – whole milk gives richness, but almond or oat milk also work.
- 1 egg – binds everything while adding moisture.
- 3 tbsp melted butter – flavor + tenderness. Sub with coconut oil for a dairy-free option.
- 1 tsp vanilla extract – optional, but highly recommended for depth.
Instructions
In a large bowl, whisk together the flour, baking powder, sugar, and salt. This step ensures your pancakes rise evenly and remain fluffy inside.
In a separate bowl, beat the egg, then add milk, melted butter, and vanilla extract. Mix until fully incorporated. Don’t skip the vanilla—it adds that rich, sweet aroma that elevates the entire dish.
Pour the wet mixture into the dry ingredients. Stir gently—do not overmix. A few lumps are okay. Overmixing develops gluten, which can lead to dense pancakes.
Set a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. To test the pan’s heat, drop a tiny bit of batter—if it sizzles, you’re good to go.
Scoop 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set—about 2–3 minutes. Flip and cook for another 2–3 minutes until golden brown.
Stack pancakes high and serve immediately with your favorite toppings
- Prep Time: PT4M
- Cook Time: PT6M
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
Keywords: Fluffy Pancakes