Pancake fans, get ready for a soft and fluffy breakfast treat! Imagine making pancakes from scratch that are light, airy, and delicious. This simple recipe is perfect for lazy weekend mornings or special occasions, bringing joy and flavor to your table.
Why Make This Recipe
Making your own pancakes at home is rewarding and straightforward. This recipe uses common ingredients that you may already have in your kitchen. Plus, homemade pancakes are fresh and fluffy, allowing you to customize them with your favorite toppings. Whether you enjoy them with syrup, fruits, or chocolate chips, these pancakes are versatile and can cater to everyone’s taste.
How to Make Simple, Fluffy Pancakes
Making Simple, Fluffy Pancakes is a breeze. Just follow these steps for a fluffy stack that everyone will love.
Ingredients
- 2 cups / 300g plain / all-purpose flour (Note 1)
- 4 tsp baking powder (Note 1)
- 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
- Pinch of salt
- 1 egg
- 1 3/4 cups / 435 ml milk (any type, any fat %)
- 1 tsp vanilla extract or essence
- 4 tsp butter (for cooking)
Directions
- Place the flour, baking powder, sugar, and salt in a bowl. Whisk to combine.
- Add the egg, milk, and vanilla extract. Whisk until the mixture is lump-free, no longer than 30 seconds.
- Heat a non-stick skillet on medium heat (medium-high for weaker stoves). Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use a paper towel to mostly wipe off the butter; this helps avoid a dodgy first pancake.
- Pour 1/4 cup of batter into the middle of the pan. You can use a slightly heaped ice cream scoop or a standard measuring cup.
- Lightly swirl the pan to spread the batter into a 4.5-inch circle.
- When bubbles rise to the surface, flip the pancake and cook the other side until golden brown.
- Remove from the pan and keep warm in a low oven. Add more butter every 2 to 3 pancakes for best results.
- Serve with your favorite toppings!
How to Serve Simple, Fluffy Pancakes
Serve your Simple, Fluffy Pancakes hot with a variety of toppings. Popular choices include maple syrup, fresh fruits like strawberries or bananas, whipped cream, or even chocolate chips. You can also add a sprinkle of powdered sugar for a touch of sweetness.
How to Store Simple, Fluffy Pancakes
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just make sure to layer them with parchment paper to prevent sticking. To reheat, simply pop them in the toaster or microwave until warmed through.
Tips to Make Simple, Fluffy Pancakes
- Make sure not to overmix the batter; a few lumps are okay.
- For even fluffier pancakes, let the batter rest for about 5-10 minutes before cooking.
- Experiment with your favorite mix-ins, such as blueberries or nuts, for added flavor.
Variations
Feel free to switch things up! Try adding a teaspoon of cinnamon for a warm flavor, or use whole wheat flour for a healthier version. You can also substitute milk with almond milk or oat milk for a dairy-free option.
FAQs
1. Can I make the pancake batter ahead of time?
Yes, you can make the batter and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using.
2. Why are my pancakes not fluffy?
If your pancakes are not fluffy, it may be because the batter was overmixed or the baking powder is old. Check the expiration date on your baking powder and mix the batter just until combined.
3. Can I double the recipe?
Absolutely! Just multiply the ingredients by two, and you’ll have enough pancakes for a crowd.
Enjoy making and serving these Simple, Fluffy Pancakes! They’re sure to please anyone at the breakfast table.
Simple, Fluffy Pancakes
Ingredients
Dry Ingredients
- 2 cups plain / all-purpose flour 300g
- 4 tsp baking powder
- 1/4 cup white sugar Caster / super fine is best but not essential
- 1 pinch salt
Wet Ingredients
- 1 egg
- 1 3/4 cups milk Any type, any fat % (435 ml)
- 1 tsp vanilla extract or essence
- 4 tsp butter For cooking
Instructions
Preparation
- Place the flour, baking powder, sugar, and salt in a bowl. Whisk to combine.
- Add the egg, milk, and vanilla extract. Whisk until the mixture is lump-free, no longer than 30 seconds.
Cooking
- Heat a non-stick skillet on medium heat (medium-high for weaker stoves). Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use a paper towel to mostly wipe off the butter.
- Pour 1/4 cup of batter into the middle of the pan.
- Lightly swirl the pan to spread the batter into a 4.5-inch circle.
- When bubbles rise to the surface, flip the pancake and cook the other side until golden brown.
- Remove from the pan and keep warm in a low oven. Add more butter every 2 to 3 pancakes for best results.
