5.0 from 2,604 votes
Best Fluffy Pancakes
Look no further because the world's Best Fluffy Pancakes are right here! Weekends will never be the same again!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 pancakes
Calories: 156 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose or plain flour
- ¼ cup granulated sugar or sweetener
- 4 teaspoons baking powder
- ¼ teaspoon baking soda*
- ½ teaspoon salt
- 1 ¾ cups milk
- ¼ cup butter
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Cup of Yum
Notes
- *For fluffier pancakes, you can add baking soda, however, if you're sensitive to the taste, leave it out. Usually, for every cup of flour, add ⅛ of a teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour.
- For fluffier pancakes, you can add baking soda, however, if you're sensitive to the taste, leave it out. Usually, for every cup of flour, add ⅛ of a teaspoon of baking soda. This will turn your plain/all-purpose flour into self-raising flour.
- For Australian readers, you can use self-raising flour instead of plain flour. If using SR flour, remove the baking soda completely and only add 1 teaspoon of baking powder per 1 cup of flour.
- Tip: For equal-sized pancakes, use a measuring cup to pour your batter. I usually use ladles that measure ¼ cup or ⅓ cup of batter for each pancake.
Nutrition Information
Calories
156kcal
(8%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
30mg
(10%)
Sodium
311mg
(13%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
198IU
(4%)
Calcium
129mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 156
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 311mg | 13% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 198IU | 4% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.