Fluffy Pancakes
Fluffy Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1/2 cup milk
Instructions
- 1
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them thoroughly until well combined.
⏱️ 2 min
- 2
In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and milk until well combined.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients. Whisk gently until the ingredients are just combined. Be careful not to overmix the batter; a few lumps are perfectly fine and will lead to fluffier pancakes.
⏱️ 2 min
- 4
Let the pancake batter rest at room temperature for 10 to 15 minutes. This allows the gluten to relax and the leavening agents to activate, resulting in a lighter texture.
⏱️ 15 min
- 5
Heat a non-stick pan or griddle over medium heat. If desired, lightly grease the pan with a small amount of butter or cooking spray.
⏱️ 1 min
- 6
Once the pan is hot, pour approximately 1/4 cup of batter onto the pan for each pancake. Cook until bubbles begin to appear and pop on the surface of the batter, and the edges look set.
⏱️ 3 min
- 7
Carefully flip each pancake with a spatula and continue cooking for another 1 to 2 minutes, or until the other side is golden brown and cooked through.
⏱️ 2 min
- 8
Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Stack the cooked pancakes and serve warm, optionally topped with a pat of butter and maple syrup. The butter sliding off is the perfect check of a perfect pancake!
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Pancakes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1/2 cup milk
Instructions
- 1
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them thoroughly until well combined.
⏱️ 2 min - 2
In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and milk until well combined.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients. Whisk gently until the ingredients are just combined. Be careful not to overmix the batter; a few lumps are perfectly fine and will lead to fluffier pancakes.
⏱️ 2 min - 4
Let the pancake batter rest at room temperature for 10 to 15 minutes. This allows the gluten to relax and the leavening agents to activate, resulting in a lighter texture.
⏱️ 15 min - 5
Heat a non-stick pan or griddle over medium heat. If desired, lightly grease the pan with a small amount of butter or cooking spray.
⏱️ 1 min - 6
Once the pan is hot, pour approximately 1/4 cup of batter onto the pan for each pancake. Cook until bubbles begin to appear and pop on the surface of the batter, and the edges look set.
⏱️ 3 min - 7
Carefully flip each pancake with a spatula and continue cooking for another 1 to 2 minutes, or until the other side is golden brown and cooked through.
⏱️ 2 min - 8
Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Stack the cooked pancakes and serve warm, optionally topped with a pat of butter and maple syrup. The butter sliding off is the perfect check of a perfect pancake!
⏱️ 7 min