Classic Fluffy Pancakes

Classic Fluffy Pancakes

These pancakes are light, airy, and perfectly golden with a melt-in-your-mouth texture. Whether for a lazy weekend breakfast or a cozy brunch, they are a guaranteed crowd-pleaser.

Ingredients

• 1 ½ cups (190g) all-purpose flour

• 3 ½ tsp baking powder

• 1 tbsp sugar (adjust to taste)

• ¼ tsp salt

• 1 ¼ cups (300ml) milk (room temperature)

• 1 large egg (room temperature)

• 3 tbsp unsalted butter, melted (plus extra for cooking)

• 1 tsp vanilla extract

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

2. Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.

3. Make the Batter: Pour the wet ingredients into the dry mixture. Gently whisk until just combined. Do not overmix—small lumps are perfectly fine and actually help keep the pancakes fluffy.

4. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter.

5. Cook: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.

6. Serve: Stack them high and top with butter, maple syrup, or fresh berries.

Tips for Success

• The Fluff Factor: If your pancakes are coming out flat, ensure your baking powder is fresh. Also, remember the “lumpy batter” rule—overworking the gluten makes for a chewy, tough pancake.

• Temperature Control: If the outside is burnt but the inside is gooey, your pan is too hot. Lower the heat and give them a bit more time.

• Keep Them Warm: If cooking for a group, keep finished pancakes on a wire rack in a $200°F$ ($95°C$) oven to stay crisp and warm.

Nutritional Info (Per Pancake)