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Fluffy Pancake Recipe

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4.5 from 24 reviews

This classic pancake recipe yields light, fluffy pancakes perfect for a delicious breakfast or brunch. Made with simple ingredients including flour, milk, butter, and eggs, these pancakes are slightly sweetened and flavored with vanilla. The batter rests briefly before cooking on a griddle or skillet to achieve golden brown perfection on both sides. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or butter for a comforting start to your day.

Ingredients

Scale

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. Combine dry ingredients: 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. Mix wet ingredients: 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. Combine wet and dry: 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. Rest and preheat: 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. Prepare to cook: 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. Cook pancakes: 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 and finish cooking: Flip the pancakes carefully and cook the opposite side until browned and cooked through.
  8. Serve warm: 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.

Find it online: https://sofiabythestove.com/fluffy-pancake-recipe/