Perfect Fluffy Pancakes
These pancakes are light, airy, and melt in your mouth. With simple ingredients and the right techniques, you’ll enjoy the fluffiest pancakes every time, topped with maple syrup, fresh fruit, or whipped cream.
Equipment
- Non-stick skillet or griddle
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Spatula
Ingredients
- 1/4 cup all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter melted
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, whisk the milk, egg, and melted butter.
- Gently combine the wet and dry ingredients, stirring just enough to mix. It’s okay if the batter is a bit lumpy.
- Heat a lightly oiled griddle or non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Notes
Tips & Variations
- Fluffier Pancakes: To make your pancakes even fluffier, you can separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form and fold them into the batter gently before cooking.
- Alternative Flours: For a different flavor and texture, you can substitute all-purpose flour with whole wheat flour for a heartier option or gluten-free flour for a gluten-free version.
- Sweet Add-ins: Add mix-ins to your pancake batter such as chocolate chips, blueberries, or mashed bananas for a delicious twist.
- Savory Pancakes: Try making savory pancakes by adding cooked bacon, shredded cheese, or sautéed vegetables to your batter. They pair perfectly with a fried egg on top.
- Fruit Compotes: If you're craving something fruity, serve your pancakes with fresh fruit or homemade compotes made from berries, peaches, or apples.
Storage & Reheating
- Storage: To store leftover pancakes, place them in an airtight container or resealable plastic bag and refrigerate for up to 4 days. For longer storage, you can freeze them.
- Freezing Pancakes: After cooling the pancakes, freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Frozen pancakes can be stored for up to 2 months.
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Reheating:
- Toaster or Toaster Oven: For reheating one pancake, simply pop it into the toaster or toaster oven.
- Oven: To reheat multiple pancakes, preheat the oven to 350°F (175°C) and place the pancakes on a baking sheet. Heat for 5-8 minutes until warm.
- Microwave: For a quick option, microwave pancakes on a plate for 20-30 seconds.