Fluffy Pancakes Recipe
User Reviews
5
Fluffy Pancakes Recipe
Description
This Fluffy Pancakes Recipe combines sifted all-purpose flour, granulated sugar, baking powder, and salt with a mixture of buttermilk, room temperature egg, melted butter, and vanilla extract. The batter is mixed until just combined, allowing some lumps to remain, which helps maintain fluffiness. After a 5-10 minute resting period, the batter is cooked on a preheated greased skillet or griddle.
The pancakes develop a tender interior and slightly crisp, golden edges. Bubbles form on the surface before flipping, signaling the right time to turn. The buttermilk provides acidity that reacts with the baking powder, enhancing the rise and lightness.
These pancakes are suitable for a classic brunch served with syrup, fruits, or savory toppings. They benefit from using room temperature ingredients and not overmixing the batter to keep them soft and airy.
Tips include substituting buttermilk with milk and lemon juice if needed and adding baking soda when using regular milk. Proper pan temperature ensures even cooking without burning.
Ingredients
- 2 cups all-purpose flour optional: sift the flour for extra light texture
- 2-3 tablespoons granulated sugar adjust sweetness to preference
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk or whole milk
- ¼ cup butter melted and slightly cooled
- 2 teaspoons vanilla extract pure
- 1 large egg at room temperature
Instructions
Prepare Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour (optional: sift flour with a mesh strainer or sifter), sugar, baking powder, and salt. Set aside.
Mix Wet Ingredients:
- In a separate medium bowl, whisk the egg until light and fluffy. Add the buttermilk, melted butter, and vanilla extract. Mix until well combined.
Combine Wet and Dry:
- Slowly pour the wet ingredients into the dry ingredients. Gently mix with a spatula or wooden spoon just until combined. Do not overmix; lumps in the batter are okay, as they will make your pancakes fluffier! The batter will be thick. If you like, add a little bit more buttermilk- 1/8-1/4 cup.
Let the Batter Rest:
- Let the pancake batter rest for about 5-10 minutes. This allows the baking powder to activate, making the pancakes extra fluffy.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil. Scoop ¼ cup of batter per pancake onto the hot skillet.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for another 2 minutes or until golden brown.
Serve:
- Serve your fluffy pancakes warm with butter, maple syrup, fresh berries, or your favorite toppings.
- Enjoy these delicious pancakes with family and friends for the ultimate breakfast treat!
Notes
- If you lack buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to mimic acidity.
- When using whole milk instead of buttermilk, add 1/4 teaspoon baking soda to maintain fluffiness.
- Do not overmix the batter; lumps are acceptable to preserve light texture.
- Let the batter rest 5-10 minutes to activate the baking powder fully.
- Preheat the pan properly and flip pancakes when edges set and bubbles form.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 414mg | 17% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 207IU | 4% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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