Fluffiest Pancake

Why You’ll Love This Recipe

These pancakes are the epitome of fluffiness—light, airy, and golden-brown on the outside, yet soft and tender on the inside. The combination of baking powder, a little sugar, and a hint of butter creates the perfect balance of texture and flavor. Plus, they’re simple to make with just a few basic ingredients that you probably already have on hand. Whether you like them with maple syrup, berries, or whipped cream, these pancakes will be the star of your breakfast table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2½ tablespoons sugar
• 1¼ cups fresh milk (any kind you like)
• 1 large egg
• 3 tablespoons melted butter

Directions

1. Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. Make sure they’re fully combined.
2. Mix the wet ingredients: In a separate bowl, whisk together the fresh milk, egg, and melted butter. Make sure the butter is not too hot, or it might cook the egg.
3. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to over-mix! It’s okay if there are a few lumps—over-mixing will result in dense pancakes, and we want these to stay light and fluffy.
4. Preheat the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. You can also test the temperature by sprinkling a drop of water onto the skillet—if it sizzles, it’s ready.
5. Cook the pancakes: For each pancake, pour about ¼ cup of batter onto the pan. Let it cook until you see bubbles forming on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until both sides are golden brown.
6. Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a sprinkle of powdered sugar. Enjoy!

Servings and Timing

This recipe makes approximately 6-8 pancakes, depending on size.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Add-ins: Try adding chocolate chips, fresh blueberries, or banana slices to the batter for extra flavor and texture.
• Vegan option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk like almond or oat milk to make these pancakes vegan.
• Cinnamon pancakes: Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, spicy flavor.
• Whole wheat pancakes: Use whole wheat flour instead of all-purpose flour for a slightly denser, but still fluffy, version.

Storage/Reheating

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, warm the pancakes in a toaster or microwave, or for the crispiest texture, reheat them in a skillet over medium heat for 1-2 minutes per side.

FAQs

1. Why are my pancakes flat?

If your pancakes are flat, it could be due to expired baking powder or over-mixing the batter. Make sure your baking powder is fresh, and stir the batter gently to keep it light and airy.

2. Can I make the batter ahead of time?

While the batter can be made ahead of time, it’s best to use it immediately. Pancake batter can lose its fluffiness if it sits for too long. If you need to prepare ahead, mix the dry ingredients and store them in an airtight container. Then, combine them with the wet ingredients right before cooking.

3. Can I double this recipe?

Yes, you can easily double or triple the recipe to make more pancakes. Just adjust the ingredient quantities accordingly.

4. How do I know when to flip the pancakes?

Flip the pancakes when you see bubbles forming on the surface, and the edges start to look set. This usually takes about 2-3 minutes. The second side will cook faster, so be sure to watch them closely.

5. Can I freeze leftover pancakes?

Yes, you can freeze leftover pancakes for up to 2 months. Place a piece of parchment paper between each pancake and store them in a freezer-safe bag. To reheat, microwave them or toast them directly from the freezer.

6. Can I make pancakes without baking powder?

Baking powder is essential for making fluffy pancakes. If you don’t have any, you can try using baking soda (½ teaspoon) combined with 1 tablespoon of vinegar or lemon juice, but the texture might not be as light.

7. Can I make the pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free. Make sure the blend contains xanthan gum for structure.

8. How can I make my pancakes even fluffier?

For extra fluffiness, try separating the egg yolk and egg white. Whisk the egg white separately until stiff peaks form, then fold it into the batter gently. This will add more air to the batter and make the pancakes even lighter.

9. Can I make this recipe in a waffle maker?

Yes, you can use this pancake batter to make waffles. Just preheat your waffle maker, lightly grease it, and cook according to the manufacturer’s instructions. The waffles will be just as fluffy!

10. What should I do if the batter is too thick?

If the batter is too thick, simply add a splash more milk, a little at a time, until you reach your desired consistency. The batter should be pourable but not runny.

Conclusion

This is truly the fluffiest pancake recipe ever! These pancakes are light, airy, and perfectly golden brown. Whether you enjoy them with syrup, fresh fruit, or a dollop of whipped cream, they’ll become your go-to breakfast or brunch treat. Quick, easy, and delicious—what’s not to love?

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