🥞 Fluffy Pancakes
Makes about 8 pancakes (4-inch size)
Ingredients
-
1 ½ cups all-purpose flour
-
3 ½ tsp baking powder
-
1 tsp salt
-
1 tbsp granulated sugar
-
1 ¼ cups milk
-
1 large egg
-
3 tbsp unsalted butter, melted
-
1 tsp vanilla extract (optional)
Instructions
-
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. -
Combine gently:
Pour wet ingredients into dry ingredients and stir just until combined.-
Tip: It’s okay if the batter is slightly lumpy — overmixing will make pancakes dense.
-
-
Preheat skillet:
Heat a nonstick skillet or griddle over medium heat.-
Optional: lightly grease with butter or nonstick spray.
-
-
Cook pancakes:
-
Pour ¼ cup batter per pancake onto the skillet.
-
Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
-
Flip and cook another 1–2 minutes until golden brown.
-
-
Serve warm:
Stack and top with maple syrup, fresh fruit, whipped cream, or nuts.
💡 Tips for Extra Fluffiness
-
Separate eggs: Whip the egg whites to soft peaks and fold in at the end for ultra-fluffy pancakes.
-
Room temperature ingredients: Helps the batter mix better.
-
Don’t press pancakes: Let them rise naturally on the griddle.
If you want, I can also give a “buttery ultra-fluffy restaurant-style pancake recipe” that’s basically cloud-level pancakes — it’s my personal favorite. Do you want that version?
