Fluffy Pancakes
Fluffy Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled, plus more for greasing
- 1 teaspoon vanilla extract
For Serving (Optional)
- as needed maple syrup
- as needed fresh berries
- as needed whipped cream
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the large egg, buttermilk, melted and cooled unsalted butter, and vanilla extract until well combined.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are okay. Overmixing will result in tough pancakes.
⏱️ 2 min
- 4
Let the batter rest for 10 minutes. This allows the baking powder and baking soda to activate, creating fluffier pancakes.
⏱️ 10 min
- 5
Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease with a little butter.
⏱️ 2 min
- 6
Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes.
⏱️ 15 min
- 7
Flip the pancakes and cook for another 1-2 minutes, or until the second side is golden brown and cooked through.
⏱️ 3 min
- 8
Transfer cooked pancakes to a plate and serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream. Repeat with remaining batter, greasing the pan as needed between batches.
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled, plus more for greasing
- 1 teaspoon vanilla extract
For Serving (Optional)
- as needed maple syrup
- as needed fresh berries
- as needed whipped cream
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the large egg, buttermilk, melted and cooled unsalted butter, and vanilla extract until well combined.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are okay. Overmixing will result in tough pancakes.
⏱️ 2 min - 4
Let the batter rest for 10 minutes. This allows the baking powder and baking soda to activate, creating fluffier pancakes.
⏱️ 10 min - 5
Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease with a little butter.
⏱️ 2 min - 6
Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes.
⏱️ 15 min - 7
Flip the pancakes and cook for another 1-2 minutes, or until the second side is golden brown and cooked through.
⏱️ 3 min - 8
Transfer cooked pancakes to a plate and serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream. Repeat with remaining batter, greasing the pan as needed between batches.