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Fluffy Pancakes

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These fluffy pancakes are made with simple pantry staples and are perfect for quick breakfasts or brunch. They are easy to make, kid-approved, and versatile enough to customize with your favorite add-ins.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour Use a spoon-and-level method for accuracy; can substitute 1:1 gluten-free flour in some blends.
  • 3 1/2 teaspoons baking powder
  • 1 tablespoon granulated sugar Adjust to taste.
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 1/4 cups whole milk Use 2% in a pinch; for dairy-free, use unsweetened almond or oat milk and replace butter with coconut oil.
  • 1 large egg
  • 3 tablespoons unsalted butter, melted Or use a neutral oil.
  • 1 teaspoon pure vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; the batter should be slightly lumpy.
  4. Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about 1/4 cup batter per pancake onto the hot surface, leaving space between them.
  6. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
  7. Flip the pancakes gently and cook for another 1–2 minutes until the second side is golden brown.
  8. Serve warm with desired toppings.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 1g

Notes

For slightly taller pancakes, separate the egg, whip the white to soft peaks, then fold it in at the end. Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
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