Fluffy Pancakes Recipe
Homemade fluffy pancakes are the best for breakfast or brunch. They’re soft, light, and incredibly delicious with fresh berries and maple syrup dripping down.
They’re also quick to prepare and only require a few basic ingredients from your pantry. Believe me, this easy recipe will soon be your favorite for sleepy weekend mornings to wake you up with a cup of hot coffee on the table.
Why This Recipe Works?
Making a delicious breakfast for kids can be stressful, and this recipe will never do you wrong. It is quick and easy. Even measure the dry ingredients the night before to make an easy morning.
The recipe requires only six simple ingredients that everyone has in the kitchen. Plus, it’s always lovely to add more flavor to the pancake with a teaspoon of vanilla paste if desired.
It’s also a fail-proof recipe that everyone can make with only a nonstick frying pan. Mix the batter and cook to perfection, and the taste is always guaranteed.
Fluffy Pancakes Ingredients
This ultimate homemade pancake recipe calls for six ingredients:
- All-purpose flour
- Caster sugar
- Baking powder
- Unsalted butter
Baking powder is the reason the pancakes rise high and fluffy. Check the expiration date of the baking powder before use.
Use either whole milk or 2% milk for the best result. You may also substitute with nondairy milk such as oat milk, soy milk, or almond milk.
How To Make Fluffy Pancakes?
Fluffy pancakes are easy to prepare and take less than 10 minutes to make the batter.
First, combine all the dry ingredients in a bowl. Then, add all the wet ingredients to another bowl, and whisk to combine well.
Pour the wet ingredients into the dry ones, and stir and mix until all ingredients are just incorporated. Then, set aside. Do not overmix the batter.
Finally, cook the pancakes in a nonstick frying pan. Grease the pan with butter, drop three tablespoons of batter onto the pan and spread out into a round shape. Cook each side of the pancake for 1 to 2 minutes until light brown.
Serve immediately with butter, syrup and fresh berries.
- Do not over mix the batter. When you combine the wet ingredients with the dry ones, stir and mix until all ingredients are just incorporated. It’s ok to leave some lumps in the batter. Over mixing the batter will make flat pancakes and we don’t want that.
- To ensure the pancakes will rise high and fluffy, we need to let the batter sit for a few minutes to activate the baking powder before cooking.
- Grease the pan with butter to avoid sticking when flipping.
Frequently Asked Questions
Let pancakes cool down completely before storing them in an airtight container or a plastic Ziploc bag. Refrigerate pancakes for up to 3 days for the best taste.
You may also wrap each of them individually with plastic wrap, then put them in a freezer-safe bag. Keep pancakes in the freezer for up to 1 month.
To reheat, warm them in the microwave for 30 seconds until soft or toast them directly from frozen.
First, make sure the expiration date of the baking powder isn’t past. Second, do not overmix the batter. Don’t worry if the batter is not smooth and has some lumps left. Over mixing the batter will cause a chewy and dense texture.
How Many Calories Per Serving?
This recipe has 326 calories per serving.
- 1 1/4 cups (200 g) all-purpose flour
- 2 tablespoons caster sugar
- 1 tablespoon baking powder
- 1 1/4 cups lukewarm milk
- 1 large egg (60 g or 2 oz with shell)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Maple syrup or honey
- Fresh fruit
- Combine all-purpose flour, sugar, and baking powder in a bowl. Mix well and set aside.
- Warm the milk in the microwave for 30 seconds until lukewarm and whisk together with the egg. Melt the butter in the microwave, then add it to the egg mixture. Whisk it to combine well.
- Pour the wet ingredients into the dry ones, and stir until all ingredients are just incorporated. Then, set aside. Do not over mix the batter.
- Heat a nonstick frying pan on medium heat. Grease the pan with butter, drop three tablespoons of batter onto the pan, and gently spread out into a round shape.
- Cook until the bottom part is golden and bubbles appear on the edges, about 1 to 2 minutes. Then, flip it over and cook the other side for another 1 to 2 minutes, or until golden.
- Serve immediately with butter, syrup, and fresh fruit.
Recipe adapted: Inspired Taste
- DO NOT OVER MIX the batter. When you combine the wet ingredients with the dry ones, stir until all ingredients are just incorporated. It's ok to leave some lumps in the batter. Over mixing the batter will make flat pancakes and we don't want that.
- Let the batter set for a few minutes before cooking which gives enough time to activate the baking powder. It makes the pancakes rise high and fluffier.
- Grease the pan with vegetable oil or butter between each pancake so they won't stick to the bottom when flipped.
Amount Per Serving Calories 326Total Fat 14.7gSaturated Fat 8.7gCholesterol 83mgSodium 139mgCarbohydrates 41.4gFiber 1.1gSugar 9.7gProtein 8.2g