🥞✨ Fluffy Pancakes (From Scratch)
🧾 Ingredients (Makes about 8 pancakes)
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1 ½ cups all-purpose flour
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3 ½ tsp baking powder
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½ tsp salt
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1 tbsp sugar
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1 ¼ cups milk (whole or 2%)
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1 egg
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3 tbsp melted butter (plus more for the pan)
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Optional: 1 tsp vanilla extract for flavor
🔪 Instructions
1️⃣ Mix Dry Ingredients
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In a large bowl, whisk together:
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Flour
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Baking powder
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Salt
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Sugar
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2️⃣ Mix Wet Ingredients
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In another bowl or measuring cup, whisk:
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Milk
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Egg
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Melted butter
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(Optional vanilla)
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3️⃣ Combine
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Pour the wet ingredients into the dry.
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Stir gently just until combined. A few lumps are okay — don’t overmix!
4️⃣ Cook
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Heat a non-stick skillet or griddle over medium heat.
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Lightly butter or grease the pan.
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Pour ¼ cup of batter per pancake.
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Cook until bubbles form and edges look set (2–3 minutes), then flip.
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Cook another 1–2 minutes until golden and cooked through.
🧈 Toppings & Variations
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Classic: Butter & maple syrup
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Add-ins: Blueberries, chocolate chips, banana slices (fold into the batter)
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Toppings: Whipped cream, jam, fresh fruit, yogurt, nuts
✅ Tips
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For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
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Use buttermilk instead of milk for a tangy flavor and more lift.
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Store leftovers in the fridge (3 days) or freezer (1 month). Reheat in toaster or oven.
Would you like a gluten-free, vegan, or protein-packed version next?
