Fluffy Pancakes
Fluffy Pancakes
Ingredients
For the Wet Ingredients
- 2 eggs
- 1/4 cup vegetable oil
- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
For Cooking
- as needed vegetable oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and baking soda. Whisk these dry ingredients together until they are well combined.
⏱️ 2 min
- 2
In a separate medium-sized bowl, combine the eggs and 1/4 cup of vegetable oil. Lightly whisk until the mixture is well blended.
⏱️ 2 min
- 3
Add the milk and vanilla extract to the egg and oil mixture. Whisk again until the wet ingredients are smooth and fully incorporated.
⏱️ 1 min
- 4
Pour the wet ingredients into the bowl containing the dry ingredients. Gently mix until just combined. It's important not to overmix; the batter should remain lumpy to ensure fluffy pancakes.
⏱️ 2 min
- 5
Let the pancake batter rest at room temperature for 10 minutes. This allows the baking powder to activate and contributes to the pancakes' fluffiness.
⏱️ 10 min
- 6
Lightly oil a non-stick pan or griddle with vegetable oil and preheat it to 350°F (medium heat).
⏱️ 3 min•🌡️ 350
- 7
Pour the batter onto the preheated pan or griddle to create pancakes of your desired size. Cook for 2 to 3 minutes on the first side, or until bubbles begin to form on the surface and the edges start to set.
⏱️ 3 min•🌡️ 350
- 8
Flip the pancakes and cook for an additional 1 to 2 minutes on the second side, until they are golden brown.
⏱️ 2 min•🌡️ 350
- 9
Serve the fluffy pancakes immediately, optionally with a pat of butter and a drizzle of maple syrup, or alongside scrambled eggs and bacon.
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Pancakes
For the Wet Ingredients
- 2 eggs
- 1/4 cup vegetable oil
- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
For Cooking
- as needed vegetable oil, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and baking soda. Whisk these dry ingredients together until they are well combined.
⏱️ 2 min - 2
In a separate medium-sized bowl, combine the eggs and 1/4 cup of vegetable oil. Lightly whisk until the mixture is well blended.
⏱️ 2 min - 3
Add the milk and vanilla extract to the egg and oil mixture. Whisk again until the wet ingredients are smooth and fully incorporated.
⏱️ 1 min - 4
Pour the wet ingredients into the bowl containing the dry ingredients. Gently mix until just combined. It's important not to overmix; the batter should remain lumpy to ensure fluffy pancakes.
⏱️ 2 min - 5
Let the pancake batter rest at room temperature for 10 minutes. This allows the baking powder to activate and contributes to the pancakes' fluffiness.
⏱️ 10 min - 6
Lightly oil a non-stick pan or griddle with vegetable oil and preheat it to 350°F (medium heat).
⏱️ 3 min•🌡️ 350 - 7
Pour the batter onto the preheated pan or griddle to create pancakes of your desired size. Cook for 2 to 3 minutes on the first side, or until bubbles begin to form on the surface and the edges start to set.
⏱️ 3 min•🌡️ 350 - 8
Flip the pancakes and cook for an additional 1 to 2 minutes on the second side, until they are golden brown.
⏱️ 2 min•🌡️ 350 - 9
Serve the fluffy pancakes immediately, optionally with a pat of butter and a drizzle of maple syrup, or alongside scrambled eggs and bacon.