Best Fluffy Pancake Recipe

I recently tried an Easy Homemade Pancakes Recipe that uses pantry staples such as all-purpose flour, baking powder, milk, egg, and unsalted butter. These pancakes come out soft and light with a delicate golden edge in just 20 minutes. Every bite hints at classic simplicity and delightful flavor.

I’m super excited to share my Best Fluffy Pancake Recipe that I truly believe is one of the best ever pancake recipes I’ve ever tried making. It all starts with simple, everyday pantry staples like 1 cup all-purpose flour, 2 teaspoons baking powder, and a bit of sugar, along with ingredients such as 1 cup milk, 1 large egg lightly beaten, and 2 tablespoons melted unsalted butter.

Trust me, these pancakes turn out so light and moist, and they cook in just 20 minutes! I always add a splash of vanilla extract because it elevates the flavor even more.

This is one of those quick pancakes easy enough for a rushed morning yet so delicious that it feels like a treat. If you’ve been looking for an easy homemade pancakes recipe that’s not overly sweet but still brings that perfect golden-brown edge, you’ll definitely want to give these a try.

Enjoy experimenting and making it your own!

Why I Like this Recipe

I love this recipe because first off, the pancakes come out super fluffy and soft on the inside with a really nice golden-brown edge that’s just perfect for soaking up all my favorite toppings. I also like that I only need pantry staples to make it, so it’s really easy to throw together even when I’m in a rush. Plus, the whole process takes just about 20 minutes, which is perfect for those busy mornings when I need something quick but tasty. And honestly, I feel like the recipe is pretty forgiving; it doesn’t stress me out if I overmix a little or end up with a few lumps, because I know they only add to the charm.

Ingredients

• All-purpose flour: A carbohydrate source building pancake body but has little fiber.
• Baking powder: Lightens the mixture for fluffy pancakes, acting as a leavening agent.
• Granulated sugar: Sweetens pancakes though its not very healthy if overused.
• Milk: Provides protein and calcium, giving pancakes a rich and creamy texture.
• Egg: Offers protein and helps bind ingredients, making the batter cohesive.
• Melted butter: Adds moisture and flavor though some might prefer less fat.
• Vanilla extract: Optional but boosts aroma and enhances the sweet taste overall.

Ingredient Quantities

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg lightly beaten
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract (optional)

How to Make this

1. In a large bowl, sift together 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.

2. In a separate bowl, whisk the 1 cup milk, 1 large egg (lightly beaten), 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract if you choose to use it.

3. Slowly pour the wet ingredients into the dry ingredients and stir them just until combined, dont overmix cause a few lumps are ok.

4. Let the batter sit for about 5 minutes to help the baking powder work its magic.

5. Warm up a non-stick skillet or griddle over medium heat.

6. Lightly grease the pan with a little butter or oil once its hot.

7. Scoop about 1/4 cup of batter for each pancake onto the skillet.

8. Cook for around 2 to 3 minutes until small bubbles start to form on the top of the pancake.

9. Carefully flip the pancake and cook for another 1 to 2 minutes until both sides turn a nice golden-brown.

10. Remove the pancakes from the skillet and serve right away with your fave toppings. Enjoy!

Equipment Needed

1. A large bowl for sifting and mixing dry ingredients
2. A separate bowl for whisking the wet ingredients
3. A sifter or fine mesh sieve to combine the flour, baking powder, sugar, and salt
4. Measuring cups and spoons to get all the ingredients right
5. A whisk to blend the wet ingredients well
6. A spatula or spoon to gently stir the batter so it stays lumpy
7. A non-stick skillet or griddle to cook the pancakes
8. A spatula for flipping the pancakes on the skillet

FAQ

Best Fluffy Pancake Recipe Substitutions and Variations

• For all-purpose flour, you could try using whole wheat flour or oat flour. Just be careful since they can absorb liquids a bit differently.
• If you run out of baking powder, mix half a teaspoon of baking soda with a teaspoon of cream of tartar. It should work just fine.
• You can substitute granulated sugar with honey or maple syrup. Just note that you might need to trim a little milk from the recipe because of the extra liquid.
• If you prefer a dairy-free option, swap your milk for soy milk or almond milk. The taste will be a bit different but still really good.
• Instead of melted unsalted butter, try using melted coconut oil or vegetable oil. It might change the flavor slightly, but your pancakes will still be fluffy and delicious.

Pro Tips

1. Let the batter chill for about five minutes before cooking. It might feel like you’re wasting time, but this break really helps the baking powder work its magic so your pancakes come out fluffy.

2. Don’t worry about getting every little lump out. Overmixing can actually make your pancakes come out tough, so a few lumps are totally fine.

3. Make sure your pan is just right – hot enough to sizzle the batter, but not so hot it burns your pancakes. A quick swipe of butter or oil before each batch works wonders.

4. Only flip your pancake when you see those small bubbles forming on top. Flipping it too soon can leave you with undercooked centers and a messy texture.