Fluffy Homemade Pancakes
User Reviews
4.4
Fluffy Homemade Pancakes
Description
This recipe starts with sifted dry ingredients—flour, baking powder, and salt—combined with wet ingredients including warm milk, egg, melted butter, sugar, and vanilla. The wet mixture is folded into the dry until just combined, leaving some lumps to maintain tenderness. Letting the batter rest allows the baking powder to activate, improving fluffiness.
Cooking the pancakes on a preheated skillet greased with oil ensures they develop a golden, slightly crisp bottom while cooking through evenly. Bubbles form on the surface before flipping, signaling when to turn. The final pancakes have a soft crumb with flaky edges and a mild vanilla sweetness, suitable for topping with syrups, fruits, or butter.
This straightforward method yields consistent pancakes suitable for a comforting breakfast or brunch. The batter thickness and resting step help achieve the characteristic airy texture expected in well-made pancakes.
The recipe notes that substituting half the flour with whole wheat is possible but may produce denser pancakes. Adjusting milk quantity can fine-tune batter consistency. Using oil for frying helps prevent sticking and creates crisp edges; butter can burn at high heat.
Ingredients
- 1 cup all-purpose flour $0.18
- 1.5 tsp baking powder $0.08
- 1/2 tsp salt $0.03
- ¾ cup milk $0.14, warm
- 2 Tbsp butter $0.20, melted
- 1 large egg $0.67
- 2 Tbsp sugar $0.12
- 1/2 tsp vanilla extract $0.32
- 4 tsp cooking oil $0.05
Instructions
- Whisk together the flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. DO NOT overmix. The mixture should be thick, but still pourable, and a little bit lumpy. If it's not pourable, add an additional tablespoon or two of milk until it is thick, but pourable. Let the batter rest for 15 minutes.
- Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
- Cook until bubbles form over the surface and begin to pop, the edges look dry, and the bottom is golden brown (about 60 seconds). Flip them and cook on the second side until golden brown (about 30 seconds).
- Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all the pancakes have been cooked. Keep them warm on a plate under a towel or in a warm oven until all of the remaining batter has been cooked. Serve warm with your favorite toppings!
Notes
- Up to half of the all-purpose flour can be replaced with whole wheat flour, though pancakes may be denser.
- Milk quantity may need slight adjustment to maintain a thick but pourable batter consistency.
- Non-dairy milk can be substituted if preferred.
- Using oil for cooking prevents sticking and produces crispier edges; butter can burn at the needed temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42 pancakes each
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 279kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Sodium | 536mg | 22% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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