Simple, Fluffy Pancakes
These fluffy pancakes are perfect for breakfast, easy to make, and can be customized with your favorite toppings.
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.
Notes
Serve hot with maple syrup, fresh fruits, whipped cream, or chocolate chips. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.