Fluffy Pancake
These Fluffy Pancakes are golden on the outside, soft and airy on the inside—perfect for cozy mornings or weekend brunch. Made with simple pantry staples and ready in just 25 minutes, they’re a versatile breakfast that you can top with maple syrup, berries, or whipped cream.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your skillet or griddle: Heat over medium-low heat so it’s ready when the batter is mixed.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix wet ingredients: In another bowl, beat together milk, egg, melted butter, and vanilla extract.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- Prepare cooking surface: Lightly grease skillet or griddle with butter or cooking spray.
- Cook pancakes: Pour about ¼ cup of batter per pancake onto the surface. Cook until bubbles form and edges look set, then flip and cook until golden brown on the second side.
- Serve: Stack pancakes and serve warm with your favorite toppings.
Notes
- Let the batter rest for 5 minutes before cooking for fluffier pancakes.
- Keep pancakes warm in a low oven while finishing the batch.
- Variations: Add blueberries, chocolate chips, or mashed banana to the batter.
- Make ahead: Cooked pancakes can be refrigerated for 3 days or frozen for up to a month. Reheat in a toaster or oven.