Fluffy Pancakes Recipe
This fluffy pancake recipe uses simple ingredients to create the perfect breakfast treat, a buttery, syrup-drizzled, steaming stack of fluffy moist pancakes.
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Servings: 12 pancakes
Ingredients
- 1 ½ cups all purpose flour - or cake flour
- 2 Tbsp granulated sugar - or brown sugar or honey
- 3 tsp baking powder
- ¼ tsp salt
- 1 ½ cups whole milk - or plain yogurt or almond milk
- 3 Tbsp vegetable oil - or canola oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Add 1 large egg, 3 Tbsp vegetable oil, 1 ½ cups milk and 1 tsp vanilla extract to a large bowl and mix everything together.
- In a medium bowl mix together the 1 ½ cups all purpose flour, 3 tsp baking powder, 2 Tbsp granulated sugar and ¼ tsp salt.
- Pour the dry ingredients into the wet ingredients bowl. Lightly mix the ingredients together until just combined. Do not overmix. The batter should have small lumps. Let it sit for 5 minutes.
- Heat a pan or electric griddle to medium-high heat. Add a bit of vegetable oil or butter to coat the surface. Pour ¼ cup of batter to make each pancake. Let it cook until bubbles start to form on the surface.
- Flip over and cook 1-2 more minutes on the other side. Remove to a plate and cover with a clean kitchen towel. Repeat with the rest of the batter until all pancakes are cooked.
- Serve warm with butter, pure maple syrup or any other favorite toppings.
Recipe Notes:
Storing Leftovers: Pancakes can be stored in an airtight container in the fridge for up to 5 days and freezer up to 3 months.
Nutrition Info
Calories: 90kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 172mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 69IU | Calcium: 101mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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