Classic Fluffy Pancakes
A cozy North American style pancake showcasing a light, airy crumb with a touch of vanilla. The batter relies on simple pantry staples and hot griddle technique to achieve extra fluff with a slight melt-in-your-mouth texture.
- Prep Time: 10 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ 1/2 tsp baking soda
- ½ 1/2 tsp salt
- ½ 1/2 cups milk
- 1 large eggs
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- ½ Butter or oil for cooking
Instructions
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined (dry mix should resemble sand).
- In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
- Pour the wet into the dry; stir just until flour is moistened (lumps are okay). Let batter rest 5 minutes.
- Heat a skillet over medium heat and lightly grease with butter or oil until shimmering.
- Pour 1/4 cup batter for each pancake; cook until bubbles form and edges look set, about 2 minutes.
- Flip and cook 1–2 minutes more until golden; repeat with remaining batter. Serve warm.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Let batter rest to hydrate flour for fluffier pancakes.
- For extra tenderness, fold in 1 tbsp melted butter after mixing.
- Keep the griddle at medium; too hot will brown outside before inside cooks.
Serving Suggestions
Serve with maple syrup and fresh berries; add a dollop of whipped cream for extra indulgence.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a skillet or waffle iron.
Nutritional Estimates
Per serving · 2 servings total
| calories | 285 |
|---|---|
| protein | 8 |
| carbohydrates | 42 |
| fat | 9 |
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