Description
If you’ve ever dreamed of flipping a batch of golden, cloud-like pancakes straight from your kitchen, this recipe is your ticket to breakfast bliss. These pancakes are light, buttery, and impossibly fluffy — the kind that melt in your mouth and make everyone at the table grin. They’re a weekend staple in my house, especially because they come together fast and use ingredients you already have. No fancy gadgets. No boxed mix. Just honest, homemade comfort.
Ingredients
- All-purpose flour (1½ cups / 195g): The foundation of any great pancake. Spoon and level your flour for the fluffiest results — no packing it in!
- Sugar (2 tablespoons): Just enough to bring out the natural sweetness.
- Aluminum-free baking powder (1 tablespoon): The secret to those tall, airy pancakes. Don’t skip it!
- Salt (½ teaspoon): Balances the flavor. If you’re salt-sensitive, drop it to ¼ teaspoon.
- Milk (1¼ cups / 295ml): Any milk works — dairy or non-dairy. Almond, oat, or soy all fit perfectly.
- Egg (1 large): Helps the pancakes rise and stay tender.
- Unsalted butter (5 tablespoons / 70g): Melted for richness and that irresistible flavor.
- Vanilla extract (2 teaspoons): The warm flavor that ties it all together.
Instructions
1. Melt the butter
Start by melting the butter in a small saucepan or microwave-safe bowl. Set it aside to cool slightly — you don’t want it piping hot when it hits the egg and milk.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This helps everything blend evenly and ensures those perfect pancakes.
3. Mix the wet ingredients
In another bowl, whisk together the milk, egg, melted butter, and vanilla. If your butter solidifies a bit, don’t worry — it’ll melt right back as you cook.
4. Combine them
Make a small well in your dry ingredients and pour in your wet mixture. Stir gently until combined. The batter should be thick but pourable, like cake batter. A few lumps are fine — overmixing is the enemy of fluff.
Pro tip: If the batter looks too thick, add a splash of milk.
5. Preheat your skillet or griddle
Place your pan over medium heat. Test if it’s ready by flicking a few drops of water onto it — they should dance around before disappearing.
6. Cook the pancakes
Brush the skillet with melted butter (this adds flavor and crispy edges). Pour about ¼ cup of batter for each pancake. Let them cook for 1–2 minutes, until bubbles appear and the edges look set. Flip and cook another minute or two until golden brown.
7. Serve immediately
Stack your pancakes high and top with butter, syrup, berries, or whatever your heart desires.
Notes
- Tips for the Best Pancakes Ever
- Use aluminum-free baking powder. It makes a huge difference — no weird metallic taste. I love Bob’s Red Mill or Rumford.
- Measure your flour properly. Use the spoon-and-level method — too much flour = dense pancakes.
- Let the batter rest for a few minutes. This gives the baking powder time to activate and makes the pancakes even fluffier.
- Keep them warm in the oven. If you’re cooking for a crowd, set your oven to 200°F (95°C) and transfer cooked pancakes to a baking sheet inside.
- Storage and Make-Ahead Options
- To store:
- Cool pancakes completely and store them in an airtight container in the fridge for up to 5 days.
- To freeze:
- Arrange pancakes in a single layer on a baking sheet and freeze for about 30 minutes. Then transfer them to a freezer-safe bag with parchment between each pancake. They’ll stay fresh for up to 2 months.
- To reheat:
- Microwave: 20 seconds per pancake (a little longer for multiple).
- Oven: Wrap in foil and bake at 350°F for 10 minutes.
- Toaster: My personal favorite — crispy outside, soft inside.
- To store:
- Add-Ins & Flavor Twists
- Blueberry burst: Add ½ cup fresh or frozen blueberries to the batter.
- Chocolate chip joy: Sprinkle mini chocolate chips after pouring the batter into the pan.
- Nutty delight: Add chopped pecans or walnuts for crunch.
- Bacon lovers: Crumble cooked bacon into the batter. Sweet + salty = perfection.
- Strawberry short-stack: Top with whipped cream and fresh strawberries.
- Pancake Troubleshooting 101
- Flat pancakes? Check your baking powder — it might be old. Replace it every 3 months.
- Gummy center? Your heat might be too high. Cook on medium for even doneness.
- Too dense? You probably overmixed the batter. Stir only until combined next time.
- Edges too pale? Add a touch more butter to the pan — it helps them brown beautifully.
Nutrition
- Serving Size: 1 pancake
- Calories: 158
- Sugar: 4.2g
- Sodium: 139mg
- Fat: 7.4g
- Saturated Fat: 4.3g
- Carbohydrates: 19.1g
- Fiber: 0.5g
- Protein: 3.6g
- Cholesterol: 36.9mg