Easy Fluffy Pancakes
Warm, golden‑brown stacks that are crisp at the edges, soft in the center, and light as clouds — homemade comfort pancakes made easy.
Equipment
- mixing bowl
- skillet or griddle
- whisk
- measuring cups
- spatula
Ingredients
Main
- 1 ½ cups all‑purpose flour Can substitute oat or white whole wheat flour for a denser texture
- 3 ½ tsp baking powder Ensure fresh
- 1 tbsp sugar Optional, or use honey/maple syrup
- ½ tsp salt Balances sweetness
- 1 ¼ cups milk Dairy or unsweetened almond/soy milk
- 1 egg Lightly beaten
- 3 tbsp melted butter Or neutral oil like canola or coconut
- 1 tsp vanilla bean Optional but recommended
Instructions
- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In a second bowl, beat the egg lightly. Add milk, melted butter, and vanilla bean. Mix well.
- Pour wet ingredients into dry ingredients. Gently stir until just combined. Lumps are fine!
- Let the batter rest for at least 5 minutes (10 minutes is best).
- Heat a lightly greased griddle or nonstick skillet over medium‑high heat.
- Pour ¼ cup of batter per pancake. Once bubbles form and edges look dry (≈2–3 min), flip.
- Cook for another 1–2 minutes until golden.
- Serve warm with fruit, syrup, whipped cream, or creative toppings.
Notes
To freeze: flash freeze cooled pancakes on a sheet, then store in a zip‑top bag up to 2 months. Reheat in toaster or oven.
Flavor ideas: fold in blueberries, mini chocolate chips, diced apples with cinnamon, lemon juice, nutmeg, cardamom, or infuse butter with citrus zest/herbs. Top with cream of jalapeño & cheddar for a savory twist.