Fluffy Pancakes Recipe
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Fluffy Pancakes Recipe
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This easy fluffy pancakes recipe comes together in 15 minutes, with ingredients you already have on hand. You don't even need buttermilk!
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup milk
- 1 large egg
- 2 tablespoons canola oil
- ¼ teaspoon pure vanilla extract
- butter or pure maple syrup, or other toppings, for serving
Instructions
- Place rack in center of oven and preheat to 200 degrees F. Have a large baking sheet or pan on hand. Heat a large, non-stick skillet or griddle over medium heat.
- In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a large measuring cup or another medium mixing bowl, combine the milk, egg, canola oil, and vanilla.
- Add egg mixture all at once to the dry mixture. Stir with a fork just till moistened (batter should be lumpy).
- Once the skillet is properly heated (do not add the batter when the skillet is cold), lightly grease the skillet with butter or cooking spray. Pour 1/4 cup batter onto the skillet. Cook about 2 minutes on each side, until the pancakes are golden brown. When the batter forms a bubbly surface and the edges are dry, it is time to flip. Turn to the second side and cook until golden. Remove to a baking pan and place in the preheated oven to keep warm until ready to serve. Repeat with remaining batter. Serve immediately with butter, pure maple syrup, or any other topping you fancy.
Notes
- TO STORE: Refrigerate pancakes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster or as directed above.
Nutrition Information
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Serving
1(of 8)
Calories
115kcal
(6%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
22mg
(7%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
88IU
(2%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8(4-inch) pancakes
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 115kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 88IU | 2% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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