Pancake Recipe
You only need a few simple kitchen staples to make this fluffy Pancake Recipe. They turn out tender and fluffy every single time!
Servings 4 servings
Calories 335kcal
Equipment
- Large mixing bowl
- Medium mixing bowl
- Large skillet or griddle
Ingredients
- 1⅓ cups all-purpose flour (160g)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup milk (240ml)
- 1 egg large
- 4 tablespoons butter melted (56g)
- 2 teaspoons vanilla extract
Instructions
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In a medium bowl whisk together the milk, egg, melted butter, and vanilla together until well combined.
- Pour the milk mixture into the flour and fold together just until combined. (It's okay if there are a few small lumps in the batter. This actually helps make fluffier pancakes!)
- Heat a large skillet or griddle over medium-high heat. Once hot, rub or brush with butter to lightly grease the pan. Working in batches, add ¼ cup of batter for each pancake.
- Cook for a few minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook an additional minute or until golden brown. Add more butter with each new batch of pancakes. Serve hot with butter and a drizzle of maple syrup.
Video
Notes
- Weigh the flour. Adding too much flour to the pancake batter will yield dry pancakes. You can measure your flour with a scale, or if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- Don’t let the batter sit for too long, as the baking powder activates once combined with the liquid. However, there’s some leeway as baking powder is activated a second time when it heats up.
- Only flip the pancakes once! When you see the little bubbles forming on the top of the pancake batter pop, that’s when you flip the pancake. Flipping multiple times can lead to the pancakes being dense.
- Leave enough room between each pancake in the skillet so there’s enough space for you to flip them easily. Also, after flipping the pancakes, do not press down on them with your spatula. This will only flatten them, causing them to lose their fluffy texture.
- Keep pancakes warm in the oven. If you want to keep the pancakes warm as you cook them in batches, place a wire rack on a baking sheet in the oven at 200°F and add pancakes to the rack in a single layer as you make them. The wire rack will help air circulate underneath to prevent the pancakes from becoming soggy.
Nutrition
Calories: 335kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 1029mg | Potassium: 158mg | Fiber: 1g | Sugar: 9g | Vitamin A: 508IU | Calcium: 268mg | Iron: 2mg