Fluffy Pancake Recipe

Ingredients

Dry Ingredients

• 1 1/3 cups (189g) unbleached all-purpose flour, scoop and level to measure
• 2 Tbsp (25g) granulated sugar or brown sugar (crumbled with fingertips)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 1/3 cups whole milk
• 3 Tbsp butter, melted (unsalted or salted is fine)
• 1 large egg
• 2 tsp vinegar or lemon juice
• 1 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 20 seconds. Make a well in the center of the flour mixture and set it aside.
2. In a separate medium bowl or a large liquid measuring cup, whisk together the milk, egg, melted butter, and vinegar or lemon juice until well combined.
3. Pour the milk mixture into the well created in the flour mixture. Whisk gently just to blend the ingredients; the batter should remain slightly lumpy to ensure fluffy pancakes.
4. Let the batter rest for a few minutes to allow it to fluff up. Meanwhile, preheat an electric griddle to a temperature between 350 and 375°F (depending on your griddle’s heat). Alternatively, heat a non-stick skillet over medium to medium-high heat on the stovetop.
5. Lightly grease the griddle or skillet using non-stick cooking spray or a small amount of butter. Be quick with the butter as it may brown fast.
6. Pour about 1/3 cup of batter onto the heated surface for each pancake, spreading slightly if the batter is thick, aiming for rounds about 4 1/2 inches in diameter. Cook until the bottoms are golden brown and bubbles begin to appear on the surface, approximately 1 minute.
7. Flip the pancakes carefully and cook the opposite side until browned and cooked through.
8. Serve the pancakes immediately while warm with your choice of toppings like syrup, butter, fresh fruit, or whipped cream.

Notes

• Do not overmix the batter; a few lumps are okay for fluffy pancakes.
• The vinegar or lemon juice reacts with baking soda to help the pancakes rise and become tender.
• Use room temperature milk and eggs for better mixing.
• You can substitute whole milk with buttermilk for a tangier flavor and softer texture.
• If using a skillet, adjust heat as needed to prevent burning.
• Batter can be rested for up to 30 minutes but should be cooked soon after resting begins.

Nutrition

Calories: 175kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 150mg | Fiber: 1g | Sugar: 5g