Fluffy Pancakes
An easy and foolproof recipe for soft, fluffy pancakes that make the perfect breakfast treat. Light, airy, and delicious with your favorite toppings!
Equipment
- Mixing bowl
- Whisk
- Griddle or frying pan
- Spatula
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup all-purpose flour or gluten-free flour blend for gluten-free pancakes
- 2 tbsp white sugar or brown sugar for a deeper flavor
- 2 tsp baking powder ensure it's fresh for best results
- 1 tsp salt
- 1 cup milk whole milk preferred, but non-dairy milk works too
- 2 tbsp vegetable oil can substitute with melted butter or coconut oil
- 1 egg beaten
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center and pour in the milk, vegetable oil, and beaten egg.
- Gently mix until just combined; do not overmix. A few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour approximately 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles appear on the surface (about 1-2 minutes), then flip and cook until golden brown on the other side.
- Remove pancakes from the griddle and keep warm while cooking the remaining batter.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. Customize your pancakes by adding chocolate chips, blueberries, or cinnamon to the batter. Store leftovers in the fridge for up to a week or freeze for up to 2 months.