Classic Fluffy Pancakes
A light, tender stack inspired by cozy breakfast traditions. This version highlights a gentle whisk, a touch of buttermilk for lift, and a whisper of vanilla to brighten the crumb—perfect with butter and maple syrup.
- Prep Time: 10 min
- Cook Time: 15 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
- 1 cups buttermilk
- 1 large eggs
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- ½ Butter or oil for cooking
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl until combined.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour wet into dry; stir just until moistened with a few lumps; let rest 5 minutes (bubbles will form).
- Heat a skillet over medium; grease lightly with butter/oil. Pour 1/4 cup batter per pancake; cook until edges set and bubbles pop, 2–3 min.
- Flip; cook 1–2 min more until golden. Stack, serve warm with toppings.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Let batter rest to enhance rise.
- For extra fluff, separate eggs; fold in whipped whites at the end.
Serving Suggestions
Serve with butter and maple syrup, plus fresh berries or a dollop of yogurt on the side.
Storage Instructions
Store cooled pancakes in an airtight container or wrapped in foil in the fridge up to 2 days; reheat gently in a skillet or toaster.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 9 |
| carbohydrates | 48 |
| fat | 11 |
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