The Fluffiest Diner Style Pancakes
The Fluffiest Diner Style Pancakes
Ingredients
- 1/3 cup self raising flour
- 38 g self raising flour
- 38 ml milk
- 1 teaspoon granulated sugar, to 1 1/2 teaspoons
- 1/4 egg, large (whisked, then measure 1/4)
- 3/4 teaspoon baking powder
- 1/8 teaspoon vanilla extract, optional
- as needed butter, for greasing the pan
- as needed maple syrup, for serving
Instructions
- 1
In a small mixing bowl, add the 38 ml of milk.
⏱️ 1 min
- 2
Whisk a large egg in a separate bowl, then measure out 1/4 of the whisked egg and add it to the milk.
⏱️ 1 min
- 3
Add 1 to 1 1/2 teaspoons of granulated sugar to the bowl. If desired, add 1/8 teaspoon of vanilla extract at this stage.
⏱️ 1 min
- 4
Whisk the wet ingredients (milk, egg, and sugar) together thoroughly until well combined.
⏱️ 1 min
- 5
To the same bowl, add the 1/3 cup (38g) of self raising flour and 3/4 teaspoon 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.
⏱️ 1 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 or spoon to pour two portions of the batter onto the pan. Ensure the pancakes are slightly thick for that classic diner style.
⏱️ 1 min
- 10
Cook the pancakes 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 pancakes over and continue cooking for another minute or two, until they are golden brown and cooked through.
⏱️ 2 min
- 12
Serve the fluffy pancakes immediately, optionally drizzled with maple syrup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Fluffiest Diner Style Pancakes
- 1/3 cup self raising flour
- 38 g self raising flour
- 38 ml milk
- 1 teaspoon granulated sugar, to 1 1/2 teaspoons
- 1/4 egg, large (whisked, then measure 1/4)
- 3/4 teaspoon baking powder
- 1/8 teaspoon vanilla extract, optional
- as needed butter, for greasing the pan
- as needed maple syrup, for serving
Instructions
- 1
In a small mixing bowl, add the 38 ml of milk.
⏱️ 1 min - 2
Whisk a large egg in a separate bowl, then measure out 1/4 of the whisked egg and add it to the milk.
⏱️ 1 min - 3
Add 1 to 1 1/2 teaspoons of granulated sugar to the bowl. If desired, add 1/8 teaspoon of vanilla extract at this stage.
⏱️ 1 min - 4
Whisk the wet ingredients (milk, egg, and sugar) together thoroughly until well combined.
⏱️ 1 min - 5
To the same bowl, add the 1/3 cup (38g) of self raising flour and 3/4 teaspoon 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.
⏱️ 1 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 or spoon to pour two portions of the batter onto the pan. Ensure the pancakes are slightly thick for that classic diner style.
⏱️ 1 min - 10
Cook the pancakes 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 pancakes over and continue cooking for another minute or two, until they are golden brown and cooked through.
⏱️ 2 min - 12
Serve the fluffy pancakes immediately, optionally drizzled with maple syrup.
⏱️ 1 min