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–+ servings
Fluffy Pancakes

Fluffy Pancakes Your New Favorite Breakfast Treat

These fluffy pancakes are quick to make and perfect for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour can be replaced with gluten-free flour
  • 2 teaspoons Baking Powder use aluminum-free if possible
  • 1/2 teaspoon Salt omit if using salted butter
  • 2 tablespoons Sugar adjust according to taste
  • 1 cup Milk any kind, including dairy-free options
  • 1 large Egg or use flax or chia eggs for egg-free version
  • 2 tablespoons Butter can substitute with neutral oil
  • 1 teaspoon Vanilla Extract use pure vanilla for best flavor
Optional Add-Ins
  • 1 cup Fresh Fruit such as diced strawberries or blueberries
  • 1/2 cup Chocolate Chips optional for added sweetness
  • 1 teaspoon Spices such as cinnamon or nutmeg for added flavor

Equipment

  • mixing bowl
  • whisk
  • non-stick griddle
  • spatula

Method
 

Cooking Instructions
  1. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined. Make a well in the center and add milk, egg, melted butter, and vanilla extract. Gently stir until just combined.
  2. Heat a non-stick griddle over medium heat and lightly grease it. The cooking surface should be hot enough that a drop of water sizzles.
  3. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for about 2 minutes until edges set. Flip pancakes and cook the other side for an additional 1-2 minutes until golden brown.
  4. Transfer cooked pancakes to a baking sheet in a low oven (200°F) to keep warm while cooking the remaining batches.
  5. Serve pancakes stacked with your favorite toppings like maple syrup, fresh fruits, or whipped cream.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best results, let the batter rest for 10-15 minutes before cooking. Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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