Fluffy Pancakes Recipe
These fluffy pancakes are light, airy, and perfectly golden. Whether for a weekend brunch or a cozy breakfast, they will impress! This is a family recipe from our kitchen to yours!
Servings: 12 pancakes
Equipment
Ingredients
- 2 cups all-purpose flour optional: sift the flour for extra light texture
- 2-3 tablespoons granulated sugar adjust sweetness to preference
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk* or whole milk**
- ¼ cup butter melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1 large egg at room temperature
Instructions
Prepare Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour (optional: sift flour with a mesh strainer or sifter), sugar, baking powder, and salt. Set aside.
Mix Wet Ingredients:
- In a separate medium bowl, whisk the egg until light and fluffy. Add the buttermilk, melted butter, and vanilla extract. Mix until well combined.
Combine Wet and Dry:
- Slowly pour the wet ingredients into the dry ingredients. Gently mix with a spatula or wooden spoon just until combined. Do not overmix; lumps in the batter are okay, as they will make your pancakes fluffier! The batter will be thick. If you like, add a little bit more buttermilk- 1/8-1/4 cup.
Let the Batter Rest:
- Let the pancake batter rest for about 5-10 minutes. This allows the baking powder to activate, making the pancakes extra fluffy.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil. Scoop ¼ cup of batter per pancake onto the hot skillet.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for another 2 minutes or until golden brown.
Serve:
- Serve your fluffy pancakes warm with butter, maple syrup, fresh berries, or your favorite toppings.
- Enjoy these delicious pancakes with family and friends for the ultimate breakfast treat!
Notes
*Buttermilk substitute: if you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This will mimic the acidity of buttermilk.
**If you use whole milk and NOT buttermilk, add 1/4 teaspoon of baking soda. This will help get the extra fluffiness that is achieved with the reaction of the acidity in the buttermilk and the baking powder.
Top Tips for Fluffy Pancakes:
- Don't Overmix: Stir the batter just until combined to avoid tough, dense pancakes.
- Let the Batter Rest: Allowing the batter to sit for 5-10 minutes helps achieve maximum fluffiness.
- Preheat the Pan: Make sure your skillet or griddle is hot before adding the batter for even cooking and golden edges.
- Room Temperature Ingredients: Use room temperature eggs and buttermilk for better texture and rise.
- Flip at the Right Time: Wait until bubbles form and the edges look set before flipping for perfectly cooked pancakes.
Nutrition
Calories: 151kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 414mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 207IU | Calcium: 131mg | Iron: 1mg
