The Fluffiest Diner Style Pancakes
The Fluffiest Diner Style Pancakes
Ingredients
- 1 1/4 cup self raising flour
- 150 g self raising flour
- 150 ml milk
- 2 tablespoons granulated sugar, to 3 tablespoons
- 1 egg, large
- 1 tablespoon baking powder
- 1/2 teaspoon vanilla extract, optional
- as needed butter, for greasing the pan
- as needed maple syrup, for serving
Instructions
- 1
In a large mixing bowl, add the 150 ml of milk.
⏱️ 1 min
- 2
Crack the 1 large egg into the bowl with the milk.
⏱️ 1 min
- 3
Add 2 to 3 tablespoons of granulated sugar to the bowl. If desired, add 1/2 teaspoon of vanilla extract at this stage.
⏱️ 1 min
- 4
Whisk the wet ingredients (milk, egg, and sugar) together thoroughly until well combined.
⏱️ 2 min
- 5
To the same bowl, add the 1 1/4 cups (150g) of self raising flour and 1 tablespoon of baking powder.
⏱️ 1 min
- 6
Mix the dry ingredients with the wet ingredients until just combined. Be careful not to overmix; the batter should be thick and may have a few lumps.
⏱️ 2 min
- 7
Allow the batter to rest for about 10 minutes. This resting period helps activate the leavening agents and contributes to fluffier pancakes.
⏱️ 10 min
- 8
Lightly butter a non-stick pan and heat it over medium heat.
⏱️ 1 min
- 9
Once the pan is hot, use a ladle to pour a portion of the batter onto the pan. Ensure the pancake is slightly thick for that classic diner style.
⏱️ 1 min
- 10
Cook the pancake for approximately 60 seconds (1 minute) on the first side, or until bubbles appear on the surface and the edges look set.
⏱️ 1 min
- 11
Carefully flip the pancake over and continue cooking for another minute or two, until it is golden brown and cooked through.
⏱️ 2 min
- 12
Repeat with the remaining batter, adding more butter to the pan as needed for each pancake.
⏱️ 5 min
- 13
Serve the fluffy pancakes immediately, optionally drizzled with maple syrup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Fluffiest Diner Style Pancakes
- 1 1/4 cup self raising flour
- 150 g self raising flour
- 150 ml milk
- 2 tablespoons granulated sugar, to 3 tablespoons
- 1 egg, large
- 1 tablespoon baking powder
- 1/2 teaspoon vanilla extract, optional
- as needed butter, for greasing the pan
- as needed maple syrup, for serving
Instructions
- 1
In a large mixing bowl, add the 150 ml of milk.
⏱️ 1 min - 2
Crack the 1 large egg into the bowl with the milk.
⏱️ 1 min - 3
Add 2 to 3 tablespoons of granulated sugar to the bowl. If desired, add 1/2 teaspoon of vanilla extract at this stage.
⏱️ 1 min - 4
Whisk the wet ingredients (milk, egg, and sugar) together thoroughly until well combined.
⏱️ 2 min - 5
To the same bowl, add the 1 1/4 cups (150g) of self raising flour and 1 tablespoon of baking powder.
⏱️ 1 min - 6
Mix the dry ingredients with the wet ingredients until just combined. Be careful not to overmix; the batter should be thick and may have a few lumps.
⏱️ 2 min - 7
Allow the batter to rest for about 10 minutes. This resting period helps activate the leavening agents and contributes to fluffier pancakes.
⏱️ 10 min - 8
Lightly butter a non-stick pan and heat it over medium heat.
⏱️ 1 min - 9
Once the pan is hot, use a ladle to pour a portion of the batter onto the pan. Ensure the pancake is slightly thick for that classic diner style.
⏱️ 1 min - 10
Cook the pancake for approximately 60 seconds (1 minute) on the first side, or until bubbles appear on the surface and the edges look set.
⏱️ 1 min - 11
Carefully flip the pancake over and continue cooking for another minute or two, until it is golden brown and cooked through.
⏱️ 2 min - 12
Repeat with the remaining batter, adding more butter to the pan as needed for each pancake.
⏱️ 5 min - 13
Serve the fluffy pancakes immediately, optionally drizzled with maple syrup.
⏱️ 1 min